This holiday season, why not try something different and have an authentic Southwestern holiday dinner with the family? This year Reading Arizona is sharing authentic Southwestern recipes for the holidays that have been used throughout Arizona since 1911. We hope you enjoy these authentic recipes and continue to watch for more. From all of us at the Digital Arizona Library (DAZL) and Arizona State Library, we wish you a happy holiday season!
- 1 ½ cups Sugar
- 2 Eggs
- ½ cup Vegetable Oil
- 1 ½ cups mashed Pumpkin
- 1 2/3 cups Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- ¾ teaspoon Salt
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 teaspoon Cloves
Combine sugar, eggs, oil and pumpkin. Sift together flour, soda, baking powder, salt, nutmeg, cinnamon, and cloves. Combine mixtures; beat by hand, Grease and flour 3 small or l regular loaf pan. Bake in 325 degree oven for 70 minutes.
- Bollin, Susan K. Sedona Cook Book. American Traveler Press, 2010. Accessed November 13, 2015.Page 92.
- Cut pumpkin in pieces about four inches square. Remove seeds and pulp, but not the rind. Steam two hours or until nice and soft. Put in the oven one moment to dry. Run all through a colander. To one cupful of pumpkin add one cupful rich, sweet milk, two beaten eggs, two tablespoonful’s molasses, one teaspoonful ginger, pinch of salt and cinnamon, each; one half pinch cloves. Sweeten to taste; butter the size of walnut. If the above is not soft enough add more milk. Bake with under crust only. Serve not quite cold with Edam cheese
- The Arizona Cook Book. Press of the Morning Journal, 1911. Accessed November 13, 2015. Pages 273 – 274.
For more Arizona-inspired holiday and non-holiday recipes visit readingarizona.org and explore the many cookbooks that feature Arizona cuisine.