Pumpkin Bread for Thanksgiving

Simple and fast . . . the recipe for this pumpkin bread is so moist and delicious, it's a keeper for Thanksgiving. Freezes well.

Great Pumpkin Cookies on page 162 in Tastes & Treasures are another fall treat.

Check out the innovative way to make a Thanksgiving table display with mini pumpkins on top of the candlesticks. Easy and creative.

Pumpkin Bread

Ingredients:

one 15 oz can of Pure Pumpkin (not pie mix)

one box 18 oz Spice cake mix

two egg yolks (beaten)

Directions: Mix together and pour into individual mini-bread pans (spray with non-

stick cooking spray first) or muffin cups. Bake 15-20 min at 350 degrees or until toothpick inserted in center comes out clean.

Recipe variations: Try carrot cake mix with 1/2 cup water, 1/2 cup no sugar-added applesauce, 2 tablespoons milled flax seed and 1 egg.

Chopped nuts, chocolate chips, raisins, nutmeg, cinnamon and molasses are wonderful additions too.

Crostini with Cream Cheese, Prosciutto & Fig

At the Historical League Open House, President Sharron McKinney spoke of the many things the League is doing. President Elect, Pam Ryan, co-hosted the event with Leslie Christiansen. Pam presented owners of the historic Craftsman-style home, Shelly and Griff Hearn, with Tastes & Treasures

cookbook and our new Centennial book, AZ Recollections and Reflections, as a thank you for hosting the Open House. The "Before" and "After" photos of their remodeling was impressive.

Another great appetizer served was Crostini with Cream Cheese, Prosciutto and Fig.

CROSTINI WITH CREAM CHEESE, PROSCIUTTO & FIG

Ingredients:

8 oz Cream Cheese, at room temperature

4-6 dried Garland figs, finely chopped

5-6 slices prosciutto, cut in a thin ribbon, or chiffonnade

1 baguette French bread

Truffle Oil

Extra Virgin Olive Oil

Method:

1. Preheat oven to boil. Place oven rack near the top.
2. Slice bread about 3/8-inch thick, cut about 24 slices. Place on a sheet pan and drizzle witholive oil.
3. Lightly toast one side of the bread, about 3-4 minutes. Allow bread to cool.
4. Using a butter-knife spread a thin layer of the cream cheese on the toasted side. Sprinkle with the chopped figs and prosciutto.
5. Just before serving, drizzle with a few drops of the truffle oil.

Serves 12 as an appetizer

Cooking at Desert Botanical Gardens with Tastes & Treasures cookbook

Observe the Arizona Centennial by learning to make the official centennial entrée--piñón crusted chicken with cherry chipotle sauce at Desert Botanical Gardens Feb 5 from 2-4 pm. League member Leslie Christiansen, who will instruct the class, commented, "Toasted pine nuts give this dish a wonderful nutty aroma and texture, and the cherry chipotle sauce is smoky and full of flavor. This mouth-watering entree comes from the historic guest ranch Rancho de La Osa, as does margarita pie. A fabulous, refreshing dessert, margarita pie is the Southwest's version of key lime pie."

These delicious recipes are perfect for entertaining and can be found in the Historical League's award winning cookbook Tastes & Treasures, for sale in the Garden's bookstore as well as www.HistoricalLeague.org.

Sign up for this class at www.dbg.org/education-programs/classes-trips and scroll down to Feb 5 class Centennial Celebration Cooking with Leslie Christiansen.

Scottsdale ArtFest features League books

We have a booth at Scottsdale ArtFest Nov 19-20 downtown by the library. The Historical League will be selling Tastes & Treasures cookbook, Arizona Recollections and Reflections, Centennial aprons, hats and visors.

Join us and enjoy all the wonderful arts and crafts booths from 10 am - 5 pm Saturday and Sunday.

Carolyn Mendoza has volunteers lined up to help her with sales - Pam Ryan, Bonnie Newhoff, Sharron McKinney, Nina Fillipi, Pat Faur, Lindy Isacksen, Margaret Pogue, Delores Tomasek and Judy Blackwell. Our volunteers are the best.

Mini Raspberry Black-Bottom Cheesecake

Leslie Christiansen has so many wonderful recipes to share. For the Historical League Open House, she create ones that volunteers could make ahead and bring to the historic home. Her comments, "I wanted appetizers that could be easy to make in advance and then transported to another location.

These were delicious and made a beautiful presentation.

MINI RASPBERRY BLACK-BOTTOM CHEESECAKES

Ingredients:

6 whole chocolate graham crackers

3 T butter, soft

2/3 cup sour cream, at room

temperature

¼ cup sugar

1 eight oz package cream cheese, at room temperature

2 eggs, at room temperature

2 t vanilla

¼ cup raspberry jam or apricot preserves

Vegetable spray

Foil cupcake liners

1. Preheat oven to 325 F. Line a standard muffin pan with foil cupcake liners and lightly spray with non-stick spray.
2. Place the metal blade inside a food processor. Break up the chocolate graham crackers as you put them inside, and pulse until crushed. Add the butter and process to form fine crumbs.
3. Spoon the graham cracker crumbs into the prepared cupcake pan. Press with the back of a spoon or a glass to compact the crumbs. Bake for 5 minutes.
4. In the bowl of an electric mixer with the paddle attachment, beat the sour cream for about 20 seconds on medium speed.
5. Add the sugar and beat until smooth, about 1 minute. Scrape the bowl.
6. Lower the mixer speed, add cream cheese and beat about 2 minutes.
7. Add the eggs, one at a time; waiting to add the second egg until the first egg is fully incorporated. Scrape the bowl.
8. Add the vanilla and beat until smooth. Scrape the bowl.
9. Pour the batter into the baking cups, filling them about ¾ full. Bake for about 15 minutes, do not overbake. The center will be slightly jiggly.
10. Remove cheesecakes from the oven. Spoon about 1 t jam on top of each cheesecake.
11. Transfer to the refrigerator and chill the cheesecakes until cooled, about 2 hours. Cheesecakes can be refrigerated up to 2 days.
12. Carefully peel off the foil baking cups from the cheesecake before serving.
13. Please bring cheesecakes to the Open House in the paper liners.

Makes 36 mini cheesecakes

Historymaker Bil Keane 1922-2011

Going to Bil Keane's home in 2010 to talk with him and obtain photos for Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration was a highlight for me. He was gracious, witty and full of stories about his family, fondly remembering his beloved wife, Thel.

Honored in 1992 as a Historymaker, Bil Keane was a living legend. Artist and creator of "Family Circus" many of his works are on display at the Arizona Historical Society Museum at Papago Park in Historymakers Hall. He was very supportive of the museum, attending the Historical League Open House when Sandra Day O'Connor spoke.

Tastes & Treasures cookbook has a beautiful contribution from him. No . . . not a recipe but an original cartoon. Priceless.

Look closely at the Eller billboard. Bil and Thel (on ladders) are putting the final touches on it.

More photos and biography of Mr. Keane in Arizona Recollection and Reflections.

Books sell at Carefree Church Boutique

Browse the wonderful gift items at this Christmas Bazaar and help support Our Lady of Joy Catholic Church, P.E.O. groups and the Historical League on Saturday, Nov 12, 9 am - 3 pm and Sunday, Nov 13, 9 am - 1 pm. Cave Creek and Pima Rd.

League members, Jeannine Moyle and Nina Fillippi, will have

Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available.