Inside Hayden Flour Mill

Carolyn Mendoza is amazed at the pipes overhead

There are pipes curving everywhere on the ceiling. Think of gobs of spaghetti and you get the picture. We don't know the function of all those chutes, valves, generators, hoses, ladders, tubing and belts but it must have been very noisy and dusty with flour powder everywhere. What would OSHA think?

 One of my favorite items is the safe. Mary Garbaciak shows us the date of 1849. What stories that safe could tell.

Tour chair Mary Garbaciak points out the 1849 date.

Beautiful Victorian scroll painting inside and out.

Open House a Huge Success

President Pam Ryan and guest Pam Fischer

Sam Cathy, Jim Moyle, Hosts Scott and Mary Crozier

The home was historic, the 2 1/2 acre grounds were amazing, the food was delicious and the attendees were thrilled with the event. What a wonderful evening at the North Central home of Mary and Scott Crozier. Thanks to the hard work of many Historical League members for a superb presentation. As Nancy Evans remarked, "The whole event screamed Martha Stewart."

Chef Leslie Christiansen, Jan Hoescher, Judy Blackwell, Sharron McKinney

Bartenders Janie Burke and Mary Garbaciak in front of well tower.

Mary Pat Honey, Margaret Baker check in guests Pam Fisher and Anna Leonard at the entrance.

President elect Linda Cathey presents Tastes  & Treasures cookbook and Arizona Recollections and Reflections to Scott and Mary Crozier.

Delicious Menu created by Leslie Christiansen

Pam Fischer and Mariamne Moore

Tables are filled waiting for guest speaker Mary and Scott Crozier to talk about the history of the home.

Modern day Hayden Flour Mill - outside walking tour

The Hayden Flour Mill was booming after WWII and we learned so much about Tempe history at the Mill on Thursday. Thanks to our great tour chair Mary Garbaciak, we were able to walk all around the building while listening to ASU architect Mark Vincent tell us insider stories.  The new photo/informational lighted signs are also most informative.

Did you know that the Mill is considered Ground Zero for Tempe? All addresses start there.

We are so grateful the City of Tempe owns the building and is working on gaining Historical Preservation Status. It is a most important landmark for the area.

As a thank you to Mark Vincent, Mary presented him with Tastes & Treasures A Storytelling Cookbook of Historic Arizona.

More photos and stories of our trip inside the Mill coming soon.

Tres Leches Cake

Leche means milk in Spanish. Tres Leches Cake is named for the three milks it is soaked in - sweetened condensed milk, evaporated milk and heavy cream. The heavy cream is also whipped up to use as the topping.

Due to the rich ingredients, it is extremely dense and moist, almost like a custard.

Another favorite cake is Chocolate Icebox Cake, page 80 in Tastes & Treasures cookbook.

Tres Leches Cake

Ingredients:
1 1/2 cups cake flour
1 pinch salt
1 teaspoon baking powder
1/3 cup oil
1 cup sugar
1 teaspoon vanilla extract
5 large eggs
1/2 cup whole milk

Directions:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Cream Syrup
12 oz. evaporated milk
14 oz. sweetened condensed milk
1/2 cup heavy cream
1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping
3/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.

Catching the Brass Ring

Have you ridden a Carousel lately?

The first carousel at Coney Island, America's first major amusement park, was built in 1876 by Charles I. D. Looff, a Danish woodcarver. The oldest functional carousel in Europe is in Prague (Letná Park). Another style is a double-decker, where there is a huge carousel stacked on top of another.
In the early 20th century, there were approximately 4,000 carousels throughout the United States. By the 21st century, that number had been reduced to 150.

Wheaton Regional Park in Maryland has the Carousel pictured. It was build circa 1913.

Enchanted Island Carousel at Encanto Park in Phoenix was built in 1948, is fully restored and a popular attraction.

Thanks to Wikepedia for this history.

Mesquite - Desert Bread

Is it cheating to use a breadmaker???

It is impressive to think how native peoples existed in the desert for centuries. Using what plants they had, this nutritious bread can be made in your home. But we like to use modern conveniences.



The mesquite tree grows in the desert regions throughout the world, areas not suitable for most agriculture. Mesquite forms fruit of bean-like pods in the fall that have long been a nutritious food source to humans, wildlife and livestock. Mesquite meal, made by grinding the ripened pods into a high protein flour, can be used as either a flour or a spice. Mesquite meal is 100% natural, low in carbohydrates and fat, high in dietary fiber, and naturally sweet.

Desert Mesquite Bread

Put into automatic bread maker according to manufacturer’s directions
Ingredients:
1 1/4 cup warm water
1 package yeast
1/3 cup combined honey and Sorghum
1 cup whole wheat flour
2/3 cup quick oatmeal
1/2 cup mesquite flour
2 tablespoon olive oil
1 1/4 + 2 tablespoon all purpose flour
1/2 teaspoon salt

Directions:
Mix and bake according to manufacturer’s directions. The honey/sorghum could be replaced with mesquite molasses.

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

Food Trucks deliver the goods

October is Food Truck Month.

Every city has them now with delicious new foods. No longer called “Roach Coach” mobile kitchens are bringing lunch, dinner and specialty foods to patrons looking for something a little fun and different.

They are always on the move. Find them in your area using these apps: TruxMap Lite, Eat St, Roaming Hunger.

Track them in Arizona: www.mammatoledo.com and www.rrheartranch.com/Cantina

Mojo Tago, Columbus, Ohio shared their recipe for a tasty Roasted Tomatillo Salsa. Tastes & Treasures A Storytelling Cookbook of Historic Arizona has several Salsa recipes, a favorite is Corn Salsa on page 33

Roasted Tomatillo Salsa
Ingredients:
6 to 8 tomatillos
1 red onion
2 jalapeno (or serrano) peppers (add 1 more if you like it spicier)
4 garlic cloves
1/4 cup vegetable oil
1 bunch cilantro
Salt to taste

Directions:
Preheat oven to 400 F. Peel and wash tomatillos. Peel red onions and cut into quarters. Wash and stem jalapenos. Combine tomatillos, onion, jalapenos and garlic, and spread out in a small roasting pan. Drizzle with oil. Roast in the oven for about 30 minutes; you want to see a little char or browning on the tops of the tomatillos and jalapenos. The garlic should be soft and be brown in spots. Cool.

Place mixture, cilantro and salt in a food processor. Process while slowly adding about 3/4 cup water, to achieve your preferred salsa consistency. You may need to do this in two batches if there is too much for one batch.

Enjoy with tortilla chips, over tacos or with your favorite burrito.

Makes 8 to 9 cups.