Cookbook Organizer Terrie Sanford Remembered

We remembered past Historical League member Terrie Sanford again when her sister-in-law, Leslie Dunsworth, shopped with us at BestFest. Leslie bought a cookbook for a hostess gift.

Terrie is second to left in the middle photo accepting the Tabasco Award for the SW region from FRP. She was the driving force behind the cookbook and kept us on target with deadlines and production. Thank goodness she was there for the League. We miss her.

Corn muffins from Rancho de La Osa

Rancho de La Osa Corn Muffins

So many recipes came to us for Tastes & Treasures cookbook that are meant for large crowds. This one makes 4 dozen and I am sure Rancho de La Osa Resort goes through them quickly. The Historical League has toured their kitchen and everything is made from scratch. You can cut this recipe in 1/2 for more “normal” family sizes.

2 cups chilled unsalted butter, cut into pieces

2 cups sugar

20 large eggs

2 cups buttermilk

4 cups all-purpose white flour

4 cups cornmeal

4 teaspoons salt

8 teaspoons baking powder

4 cups grated Jack cheese

4 cups grated Cheddar cheese

4 cups sour cream

1/2 cup finely diced jalapenos

1/2 cup crumbled bacon, optional

Add butter and sugar in a large mixing bowl. Use a mixer and beat until smooth. In a separate bowl, whisk together eggs and buttermilk. Set aside. Alternating, add buttermilk mixture and remaining dry ingredients to creamed butter ixture. When well mixed, slowly stir in Jack and Cheddar cheese, sour cream, jalapenos and bacon. Mix well.

Heat ove to 375 degrees. Heavily grease muffin tins. Spoon about 1/3 cup batter into tins. Bake about 25 minutes or until firm.

Makes about 4 dozen.

ASU Alumni enjoy AZ Recollections and Reflections Centennial book

ASU's University Club is full of history so it was the perfect venue on Feb 9 to tell the story of Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.
Gwen Goebel and the ASU Alumni group that attended were most supportive. We enjoyed a lovely lunch prior to the presentation and met many people including Kirk Baughan, chair of ASU Estate and Gift Planning.

Joan Robinson has created a power point presentation that Zona Lorig and Ruth McLeod have given to many groups. It talks about the Historical League and the AHS Museum at Papago Park. Our Legacy Project goal is to honor our Historymakers with this Centennial book as well as the Historymakers Video, Historymakers Gala and www.HistoricalLeague.org.

The Centennial book appeals to a wide range of people interested in the history of this wonderful state. The beautifully leather-bound book incorporates the people and businesses who have played an integral part in the growth of AZ.

400 lb birthday cake from Fry's at AZ Centennial

Tastes and Treasures, A Storytelling Cookbook of Historic Arizona, features the chocolate cake served at Historymaker Polly Rosenbaum's 100th birthday celebration at the AHS Museum. Polly would have loved the Centennial event at the Capitol with all it's history. The recipe, on page 136, serves about 15 and it is chocolate decadence.

The Historical League had a booth at the Centennial celebration selling Tastes and Treasures cookbook, Arizona Recollections and Reflections, aprons and Centennial hats. It was a great opportunity to talk to those attending about the AHS Museum at Papago Park as we handed out maps and brochures.

Fry's donated the 500 cupcakes but the culinary arts students at Vista Grande actually made this 400 lb wonder.

The students prepared a 48 square foot cake in the shape of the state of Arizona. It was made out of about 40 18 by 12 inch cakes. They were all put together in a rectangle and then cut into the shape of Arizona. A regular classic yellow cake recipe and topped with decorative white frosting, it was painted to look like the flag of Arizona and topped off with an actual copper star in the middle. At lunchtime on the Tuesday, Feb 14 at the Capitol Celebration, it was served to the crowds attending. All of those students got their own little piece of history that day.

Happy 100th Birthday Arizona at BestFest

Sharing the history of Arizona was fun at BestFest February 11-12 at the Capitol Celebration. Rex and Kay Holcombe, and Ruth and Al McLeod helped Carolyn Mendoza set up the booth. Then the crowds started coming Saturday morning even though it did not officially open until noon.

The biplane fly-over and Motorcycle rally with the Copper Chopper were two of the many highlights.

AHS had the booth right next to ours and drew lots of people to see the original pen that President Taft used to sign the declaration making AZ the 48th state.

Thanks to Carolyn Mendoza for working the entire weekend with help from Sharron McKinney, Zona Lorig, Mariamne Moore, Susan Dale, Pat Faur, Margaret Baker, Nina Fillippi, Ruth McLeod and Pam Ryan. These Historical League members met people and told the story of the League and AHS. Lots of cookbooks, Centennial books, hats and aprons were sold. Thanks also to Larry Baker and Tom and Mark Lorig for help packing up.

Fandago Celebrates AZ Centennial with Style

The Sold Out party at Phoenix Convention Center enjoyed a wonderful evening. Beautiful backdrops, entertainment, speeches, dignitaries and everyone dressed in Arizona Black Tie (lots of turquoise jewelry, cowboy boots and hats). Each guest received First Day of Issue Arizona Forever Stamp designed by Historymaker Ed Mell, Gold Arizona Coins and a wonderful display of patriotism and pride in our state.

Historymakers Stevie and Karl Eller spent the last two years working on the Centennial which will continue throughout the year. They are greatly appreciated.

The Historical League had 5 tables filled with League members at the event. We were entertained by the Phoenix Symphony, Esteban, Marshall Tremble, Rex Allen Jr., Robin Sewell, Sandra Day O'Connor, Hugh Downs, Luis Gonzales, Dave Pratt, Hopi dancers and so much more. What a wonderful evening to honor Arizona's history while looking forward to the next 100 years.

Got Lemons? Make Lemon Loaf

The citrus trees are blooming in Arizona, the air is sweet, and most of us are sneezing with allergies. Oh but we have LEMONS. Lots and Lots of Lemons.

Very Lemon Loaf is from Tastes & Treasures cookbook, page 119. It is a delicious loaf from historic Rancho de La Osa in Sasabe, AZ.

Bread Ingredients

1 1/2 cups sifted all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup sugar

1/3 cup butter, melted

2 eggs

1/2 cup milk

1 tablespoon grated lemon zest

1/2 cup pecans, chopped

Lemon Glaze Ingredients

1/4 cup lemon juice

1/2 cup confectioners' sugar

For the bread, preheat the oven to 350 degrees. Sift the flour, salt and baking powder into a bowl. Mix the sugar, butter and lemon extract in a large bowl. Beat in the eggs. Add the flour mixture and milk alternately, beating until just blended after each addition. Fold in the lemon zest and pecans. Pour into greased and floured 5 X 8 inch loaf pan. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. cool in the pan on a wire rack for 10 minutes.

For the glaze, blend the lemon juice and confectioners' sugar in a bowl until smooth. Drizzle over the cracks int he warm bread that form while baking.

Makes 1 loaf. Decorate with slices of fresh lemons and blueberries. Yummm.

Note: Before adding glaze, it really helps to take a fork and make deep punctures from the top of the loaf pan. Then the glaze flows down through the entire loaf.

When using fresh lemons instead of lemon extract, you need to cut back slightly on the liquid (milk) used since fresh lemons are not as concentrated. We used 1/3 cup milk.