Pumpkin Bread from Mariamne Moore

This moist and delicious bread was made from a Pumpkin Bread Krusteaux mix but Mariamne added her secret ingredients. 1/2 cup applesauce and 3/4 cup chopped nuts. It's always fun to experiment in the kitchen.
Thanks for bringing this yummy bread to our October meeting.

Hospitality Commitee does a Great Job!

Pat Christopherson, Mary Parker, Karolee Hess

Mary McMahon

Many, many thanks to the Hospitality Committee. We have beautiful salads and desserts each month at our meetings. The table displays are outstanding. The ladies are fun and cheerful and always smiling.
Missing in these photos is their leader Sandy Loeffler!
Many of the delicious foods are made from recipes in Tastes & Treasures cookbook.

Pat Christopherson and Dianne Cobb

Tuscan Bread Salad from Lindy Isacksen

Lindy brought a delicious new salad to the October Historical League meeting. Thanks for sharing the recipe.
Tuscan Bread Salad
Ingredients:

7 slices Panne Provincia roasted garlic bread, cut 1 inch thick
6 tablespoons olive oil, divided
1 5-ounce package baby spinach
12 ounces cooked boneless, skinless chick breasts, cut into 1/4-inch cubes
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata olives, halved
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/4 medium red onion, sliced into thin wedges
1/3 cup chopped fresh parsley
1/4 cup thinly sliced fresh basil leaves
1 cup prepared balsamic vinaigrette, divided

Directions:
Cut bread slices into 1-inch cubes. Heat 3 tablespoons oil in a saute pan over medium-high heat for 1-2 minutes, or until hot. Add half of the bread cubes and cook for 2-3 minutes, turning the cubes, or until golden brown. Transfer to a paper towl lined plate. Repeat with remaining 3 tablespoons oil and bread cubes.
Arrange spinach on a large platter. Top with bread cubes, chicken, tomatoes, olives, mozzarella and onions. Toss gently. Sprinkle with parsley and basil.
Drizzle 1/2 cup vinaigrette over the salad. Serve with the remaining vinaigrette on the side. Makes 8 servings.
Note: Substitute 4 ounces of perlini (mini fresh mozzarella balls) for the cubed fresh mozzarella.

Blondies (Gluten Free) from Betsy Davis

For those watching their gluten intake, these blondies are so yummmmmmy! Thanks to Betsy Davis for bringing them to the October Historical League meeting.

For this recipe you have to make an all-purpose gluten-free flour blend, the recipe follows with my notes in parenthesis:

ALL-PURPOSE GLUTEN-FREE FLOUR BLEND - Recipe from the How Can It Be Gluten Free Cookbook, Volume 2
4 1/2 c plus 1/3 c white rice flour (I made rice flour by buying the rice and grinding it in my Nutrabullet with the grain blade)

1 c brown rice flour

1 c potato starch (Bob's Red Mill brand is available at Sprouts)

3/4 c tapioca starch (Bob's Red Mill brand is available at Sprouts)

3 Tbs nonfat milk powder
Makes about 9 cups gluten-free all-purpose flour.  Transfer to an airtight container and refrigerate for up to 3 months or freeze for up to 6 months.  Bring to room temperature before using; if you don't bring the flour to room temperature before using, the recipe may not work as expected).

BLONDIE RECIPE
Ingredients:
1 3/4 c All-Purpose gluten-free flour

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp xanthan gum  (Bob's Red Mill brand is available at Sprouts - this is what makes the blondies hold together)

7 Tbsp unsalted butter, melted and cooled

1 c packed brown sugar, light or dark

1/2 c granulated sugar

2 large eggs

2 Tbsp milk

4 tsp vanilla extract

1/2 c white chocolate chips

1/2 c semisweet chocolate chips
Directions:
1) Adjust the oven rack to the middle position and heat oven to 325 F.
2) Make a foil sling for an 8-inch sure baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide.  Lay the sheets of foil in the pan perpendicular to each other with extra foil handing over the edges.  Push the foil into the corners and up the dies of the pan, smoothing the girl flush to the pan; spray with vegetable spray.
3) Whisk the flour blend, salt, balking powder and xanthan gum together in a bowl.
4) In a large bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain. Whisk in the eggs, milk and vanilla until very smooth.
5) Stir in the flour mixture with a rubber spatula until the flour is completely incorporated and the batter is homogeneous, about 1 minute.
6) Fold in the white and semi-sweet chocolate chips. (All of my chips sank to the bottom of the batter when they cooked.  The next time I make this I will scrape the batter into the pan and sprinkle the chips on the top and see how that does.)
7) Scrape the batter into the prepared pan and smooth the top with a spatula.
8) Bake until blondies are a deep golden brown and a toothpick inserted i the center comes out clean, 50 to 60 minutes, rotating the pan halfway through baking.
9) Let the blondies cool completely in the pan, about 2 hours.  Using the foil slip, remove the blondies from the pan.  Cut into desired size squares and serve.
Blondies can be stored in an airtight container at room temperature for up to 2 days.

Zona Lorig's Oatmeal Cake

Moist and delicious, this vintage recipe has nutritious ingredients but also lots of sugar. Thanks to Zona Lorig for bringing it to the September Historical League meeting.










Oatmeal Cake

Ingredients for Cake:
1 1/2 cups boiling water
1/2 cup butter
1 cup quick cook oats
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 cup well-packed brown sugar
1 cup white sugar
2 eggs

Directions for Cake:
Mix boiling water, butter and oats together and set aside for 15 minutes.
Combine flour, soda, cinnamon, brown sugar, white sugar and eggs and mix well. Add dissolved oat mixture and mix well.
Bake in 9” X 13” pan sprayed with cooking oil at 350 degrees for 35 min.

Ingredients for Topping:
6-8 tablespoons butter
1/2 cup cream or milk
2/3 cup brown sugar
1 teaspoon flour
1 cup shredded coconut
1 cup chopped nuts
1 teaspoon vanilla

Directions for Topping:
Mix butter, cream, brown sugar and flour together and heat on cook top. Add coconut, nuts and vanilla and mix well. Spread on warm cake and place under broiler until lightly brown, about two minutes. Watch carefully as it burns easily.

Recipe from Chandler Junior Woman’s Club Cookbook - 1965

Silly Apple Bites with Googly Eyes

With Halloween coming, think about the fun making these as well as eating them! Healthy too.

Ingredients:
2 green apples, each quartered
sunflower butter
32 sunflower seeds
2-3 strawberries, sliced
1-2 homemade googly eyes per apple bite

Directions:
Cut the middles out of each quarter of the apple to create a mouth. Don't worry about perfection, you are filling this gap with sunbutter anyway so if you cut too deep, you can always just cover it up and no one will know.
Coat the inside of the cut gap with a filling of sunflower butter.
Place 4 sunflower seeds on the top of the "mouth" for the teeth.
Place 1 sliced strawberry inside the mouth for the tongue.
"Glue" each eye above the mouth with a dab of sunbutter to stick.


Homemade Googly Eyes

Ingredients:
1 c. powdered sugar
1 tsp. cornstarch
1 Tbsp. corn syrup
2 tsp. nondairy milk
¼ tsp. almond extract (or vanilla extract)
mini chocolate chips

Directions:
Whisk together the powdered sugar and cornstarch. Add the remainder ingredients except for the chocolate chips and mix until combined. It should be a thick paste at this point.
Place into either a piping bag or Ziploc baggie and pipe dots into one row onto a baking sheet lined with wax paper. Gently top each dot with the mini chocolate chip--you don't want to wait too long to place the chocolate chip in the middle or it will set.
Repeat until all the paste is gone.
Allow the googly eyes to set for at least 24 hours on your counter.

Thanks to Forkandbeans.com for the recipe and ideas.

Finishing touches on Historymakers Exhibit

The interactive monitors have been installed and work like a charm. So nice to join the "techie age." Michael DeQuinque of Sound and Video did a fabulous job. It is so enlightening to hear each Historymaker speak about his/her life, business, family, philanthropy and connection with Arizona.
Linda Corderman is working on new signage and framing of the monitors. Soon the exhibit will be ready for the "Unveiling of Historymakers 2014" October 22 at AHS Museum at Papago Park. 5-7:00 pm.
$35. Hors d'oeuvres and beverages served.
Details at www.HistoricalLeague.org
Tickets at www.regonline.com/historyinthemaking