Macaroon Nut Tart from Barb Ehrhardt

New League member Barb Ehrhardt writes, "I bought the Tastes and Treasures Cookbook for two of my friends - one as a Christmas present and the other as a birthday gift. Three couples got together one evening and we made recipes from the Cooper Queen Hotel (Potato Dijon Soup, Salmon Roulade, and Macaroon Nut Tart) on page 110.

Each of us made a recipe. I made the Macaroon Nut Tart -- it was delicious. I did not have any problems following the recipe as directed. There was no picture of the tart - so I assumed it looked okay.

The only part that was difficult was in finding one of the ingredients -- the macadamia nuts. But, I prevailed."

Here is a photo for future use.

Frozen Mocha Pudding Pops

How to cool off on those hot days? Turn to your refrigerator and freezer for delightfully cool treats. Tastes & Treasures has Chocolate Icebox Cake on page 80.

Panera Bread (Paradise Bakery in Phoenix) suggests Pudding Pops.

Frozen Mocha Pudding Pops

Ingredients:
1/2 cup sugar

1/4 cup unsweetened cocoa powder

1/4 cup cornstarch

1 egg

2 cups 2 percent milk

1 cup brewed espresso or double-strength coffee

3 ounces bittersweet chocolate, broken into pieces (about 1/2 cup)

1 teaspoon vanilla extract

Directions:
1. In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch. Whisk in egg (mixture will be thick). Add milk and coffee, and whisk over medium heat until blended and smooth. Cook, whisking often, until mixture bubbles and thickens, about 10 minutes. Cook 1 minute longer. Remove from heat and stir in the chocolate and vanilla until the chocolate melts and incorporates.


2. Cool mixture slightly, and then pour into nine 2-ounce plastic ice pop molds or paper drinking cups. Insert ice pop handles, or let cool enough for wooden craft sticks or small metal spoons to stand upright. If using drinking cups, cover with plastic wrap, allowing sticks or handles to poke through the plastic. Freeze until firm, at least 2 hours or up to 2 weeks.


3. To unmold, run warm water around the outside of the mold until pops can be loosened free.

TIP: If you don’t like coffee, replace it with an additional cup of 2 percent milk.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 9

Nutritional info: 151 calories, 4 g protein, 24 g carbohydrates, 5 g fat, 28 mg cholesterol, 36 mg sodium, 1.5 g dietary fiber

Sahuaro Scones

Only growing in the Sonoran Desert, these mighty cactus provide food and shelter for native animals. Spelled either ways, Sahuaro and Saguaro, this plant is unique to Arizona.

We also enjoy Buttermilk Currant Scones; recipe is found on page 197 Tastes & Treasures cookbook.

Saguaro Scones

Ingredients:
3 cups flour
1/3 cup sugar substitute
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine
1 cup sour milk
1 teaspoon grated orange rind
2 tablespoon saguaro seed

Directions:
Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter or margarine. Add sour milk. Knead lightly about ten times. Cut into two pieces. Pat each out until 1/2 inch thick. Place each on ungreased baking sheet. Score into 8 or 2 pie shaped pieces. Bake about 12-15 minutes until well browned. Serve hot.

from Plants of the Sonoran Desert and Their Many Uses by Don Wells and Jean Groen.

Birthday Cake for Margaret Pogue

Carrot Cake is always good for any occasion. Many Historical League members have summer homes in the mountains. Margaret Pogue celebrated her birthday in the cool pines with Sharon Montegary (in background), Zona Lorig and Linda Fritsch.

CARROT CAKE Recipe from Past President Sharron McKinney

Ingredients:
1 ½ C. oil
2 t. baking powder
4 eggs beaten
1 ½ t. salt
2 C. sugar
1 t. cinnamon
2 C. flour
2 t. baking soda
3 C. grated carrots
1 C. chopped nuts

Directions:
Beat oil and eggs until blended. Add rest of ingredients and mix. Stir in carrots and nuts.
Pour into 9X13 greased and floured baking pan. Bake in 350° oven 45” or until golden. Use a toothpick to check. May take a little longer to cook depending on oven. You can also use a large sheet pan (12X18) to make the cake less deep. Bake 40 minutes and check.


CREAM CHEESE FROSTING
Ingredients:
8 oz. softened cream cheese
½ C. softened butter
16 oz. powdered sugar
1 t. vanilla

Directions:
Beat cheese and butter until fluffy. Add sugar gradually until mixed.
Add vanilla and beat 5”. Makes enough to frost top and sides, if you chose
to remove from pan. If using a sheet pan, I leave it in the pan and frost top only.

Freezes well.

Quilting AZ's Past - exhibit at AHS Museum, Tempe in August

Quilts tell the story of mobile America. They traveled in almost every covered wagon, automobile, or U-Haul that transported people to the Copper State from all over the world. Quilts brought pieces of the history with them and ended up quilting Arizona's past.

“Quilting Arizona's Past” exhibit in Tempe
August 1 – August 19, 2012

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.

Exhibition included with general museum admission: $5.00; Ages 60+ and Ages 12-18: $4.00; Ages 11 and younger and all AHS members: Free. Museum hours are 10:00 a.m. to 4:00 p.m. Tuesdays – Saturdays; 12:00 p.m. to 4:00 p.m. Sundays. Closed Mondays and state holidays. For more information, contact Ashley Smith, Museum Registrar (480-929-0292, Ext. 180, asmith@azhs.gov). Free parking at the museum.

You can purchase your copy of Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections at the museum gift shop.

Fresh Fruit Salsa from Zona Lorig

Often found promoting Tastes & Treasures cookbook and Arizona Recollections and Reflections Centennial book, Zona relaxes by cooking. This salsa is a family favorite.

Tastes & Treasures also has a Corn Salsa recipe on page 33 from El Tovar at the Grand Canyon. Try them both.

Fresh Fruit Salsa from Zona Lorig
2 tablespoons fresh lime juice
1 tablespoon brown sugar
½ teaspoon kosher salt
2 large peaches, pitted and diced
1/4 cup each diced red and green diced pepper
1/4 cup sliced green onion
1/8 cup chopped bottled jalapeno chiles
1/8 cup minced fresh cilantro
1/8 teaspoon freshly cracked black pepper

Combine lime juice, brown sugar and salt in a small bowl.
In a separate nonmetallic bowl, combine the remaining ingredients.
Pour the lime juice mixture over it and toss to blend.
Substitute mangoes, apricots, nectarines or pineapple instead of peaches.

Makes 2 cups

Recipe from Phoenix Home & Garden Magazine
May 2000 with adaptations by Zona Lorig.

Award-winning Barrios Cafe also adds red onion, dried cranberries and pomegranate seeds. Yummm.

Easy Sticky Buns - Breakfast Treat

Girls' weekends involve relaxing, shopping, chatting and indulging. We went to a lovely cabin in the Prescott mountains. Try this sticky, gooey, delicious treat for your next get-together.

Easy Sticky Bus, Monkey Bread, Pull-Aparts, Butterscotch Ring - call them anything you want. Enjoy and stay in your pajamas until noon.

1 package frozen yeast rolls (about 18)
1 (4-ounce) package Butterscotch Pudding and Pie Filling mix (we used Cook N Serve pudding)
1/2 cup packed brown sugar
1 1/2 cups butter (2 1/2 sticks)
1 cup chopped pecans or walnuts
2 teaspoons ground cinnamon

Spread the walnuts over the bottom of a bundt pan (or 8 X 12" pan) sprayed with nonstick cooking spray and top with the rolls.

Cook the remaining ingredients in a saucepan until blended, stirring frequently. Pour over the prepared layers. Let rise, covered with plastic wrap and a kitchen towel, for 8 to 10 hours. Preheat the oven to 350 degrees and bake for 20 to 25 minutes. Let stand for 15 minutes and invert onto a serving platter. Serve immediately.

Serves 12

Recipe can be found on page 199 Tastes & Treasures cookbook. El Chorro Lodge has it's traditional recipe for Famous Sticky Buns on page 78.