Recipes from the Anacapa for Your Kitchen

Anacapa Executive Chef Dan Haywood

PUMPKIN BARS

Ingredients:

For the Bars:

• 4 eggs • 1⅔ cups granulated sugar • 1 cup vegetable oil • 15-ounce can pumpkin • 2 cups sifted all-purpose flour • 2 teaspoons baking powder • 2 teaspoons ground cinnamon • 1 teaspoon salt • 1 teaspoon baking soda

Method:

For the Icing:

• 8-ounce package cream cheese, softened • ½ cup butter or margarine, softened • 2 cups sifted confectioners’ sugar • 1 teaspoon vanilla extract

For the Bars:

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

For the icing:

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

ROASTED CORN, BUTTERNUT AND POTATO CHOWDER

Ingredients:

• 4 slices bacon, diced • 1 cup butter • 2 cups each small diced celery and onion • 4 ears corn, cut off the cob • 1 Tbsp. died thyme • 4 cloves garlic, chopped • ½ cup sherry wine (optional) • 1 cup flour • 1 quart chicken stock, plus extra (4 cups) • 1 small butternut squash, diced • 2-3 Yukon Gold potatoes (2½ - 3 lbs.) • 2 dashes Worcestershire • 1 dash Tabasco • Black pepper to taste • Salt to taste • 2 cups cream

Method:

Sauté bacon in a pan until nicely browned. Remove from heat. Pour off fat and reserve. In a medium size heavy bottom pot add bacon, reserved fat and butter. Add ,and sauté, celery, onion, corn, thyme and garlic for about 5 minutes until onions are softened. When translucent, add sherry and reduce by half. Add flour and thoroughly mix. Add stock slowly until incorporated. Bring to slow simmer and add butternut squash, potatoes, and cream. Cook until potatoes are tender, about 10-15 minutes. Season with Worcestershire, Tabasco, pepper, and salt to taste. Serve immediately or refrigerate for later use.

VERDE CANYON RAILROAD TRAIN RIDE

Experience a ride on Verde Canyon’s historic ride from Clarksdale to Perkinsville and back into Arizona’s other “grand canyon. ” This four-hour excursion takes you on a 20-mile journey through 100 years of history.

First class coach, complimentary appetizers, one complimentary glass of champagne, cash bar.

Remember to bring a warm jacket and your camera!

Picnic lunches will be available to purchase at the Verde Canyon grill before you board the train.

The bus will depart Corte Bella at 10:00 a.m. and return at 7:00 p.m.

Tickets on sale Sunday, September 26 after 2:00 p.m. at the Fitness Center. HOA account, check and cash (exact change). Tickets are non-refundable. Saturday November 13 * 10 a.m. to 7 p.m. * Verde Canyon Railroad Train * $130 per person includes train ride and transportation * First class coach provides complimentary appetizers & a complimentary glass of champagne * Cash bar

Day Spa

O Oc ct to ob be er r S Sp pa a S Sp pe ec ciia alls s!!

Treat yourself Or a loved one to a Spa Treatment!

Two 60 minute treatments $122 Or Two 90 minute treatments $167

Massages: Swedish or Therapeutic Facials: Corte Bella Signature (customizable)

2nd Appointment/Service must be completed within 30 days from date of purchase.

Corte Bella Signature Facial $82, $78

A highly concentrated marine mask, selected especially for your skin type, promotes moisture balance within the skin, producing exceptional results.

Swedish Massage $82, $78

Designed for relaxation, this massage increases circulation using long, fluid strokes and induces a state of deep relaxation.

Spa Blends Body Butter, 6oz $21 Corte Bella Embroidered Robes $74

Gift Certificates Available!

Call (623) 217-2018

Offers are October 1 - 31, 2021. Full payment must be rendered at time of first appointment. 2nd service must be completed within 30 days.

ANACAPA RESTAURANT

The Anacapa is open for in-house and patio dining for all customers and curbside delivery for resident only takeout orders. Call 623-455-9045 for reservations. Phone: 623-455-9045 lunch - 11:00 AM to 3:00 PM dinner - 4:00 PM to 8:00 PM (closed from 3:00 PM to 4:00 PM) Days: Tuesday – Saturday Closed Sunday and Monday

Join us for Happy Hour Tuesday through Friday from 4:00 PM to 6:00 PM and on Saturday from 11:00 AM to 3:00 PM

The Anacapa is the place for your special occasion small gathering. The Anacapa is also available to cater small dinner parties in your home. Contact Jill Machay for reservations and information. The Anacapa features daily lunch and dinner specials in addition to their a la carte menu. Enjoy patio seating with the best view in the Northwest Valley. Call the Anacapa reception desk for additional information and reservations at 623-455-9045.

• Anacapa’s annual Octoberfest Buffet is October 27 from 4:00 PM to 8:00 PM . Dinner specials featuring German cuisine will be featured from 4:00 PM to 7:00 PM on October 16th and 17th. Live music and German cuisine at its finest. Make your reservation today. • Make your reservations now for the Anacapa’s annual Thanksgiving

Day Brunch Buffet on November 25th from 11:30 AM to 3:30 PM.

Bring the family (children under age 12 are ½ price).

Call now to reserve your table. • Make plans for the most wonderful Christmas Eve Dinner Buffet at the Anacapa on December 25th. Keep your holidays hassle-free and let the Anacapa do the cooking for you and your family. Reservations are required so call soon to reserve your table. • Saturday is Prime Rib Dinner Night at the Anacapa! (Market Price) • Come in for Wine Down Wednesdays featuring special wines at great values.

Residents receive 10% discount on entrees when charged to your social account.