Young Women Cookie Trains

Post By: Michelle Wendelschafer
Last night I went over to the Laura Robinson's home (YW president) and helped the Laurels with our family tradition... Cookie Trains!!! We couldn't find the exact cookies our family normally uses for the trains so we improvised with Graham Crackers... they worked just as well.. They turned out cute.. the girls had fun.. I'm sure if they had more time they would've decorated much more!! It was fun!! Thanks girls for letting me play!!!

This is my family's train from 2000.

Cranberry Bread

Kirsa Van Dusen's
Cranberry Bread

Ingredients
2 cups fresh cranberries or frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemons or grated orange rind
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped walnuts or coarsely chopped pecans
4 teaspoons baking powder
1 teaspoon salt

Directions
Heat oven to 350º.
Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
Stir in remaining ingredients.
5Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans.
Cool completely on wire rack before slicing.
Store tightly wrapped in refrigerator up to 1 week.

Spinach Cranberry Salad

Elaine Jones'

From the Relief Society Progressive Dinner

Spinach Cranberry Salad

1 bag of spinach ready to serve (I added some Spring Mix too)
toasted almonds
dried cranberries
crumbled bacon

Dressing:
1/2 C. oil
4 T. apple cider vinegar
1/4 teaspoon salt
1/4 small red onion chopped
1/2 C. sugar

Directions
Toss first four ingredients together in a salad bowl. Blend the next 5 ingredients in a blender until dressing in formed. Toss the salad with the dressing right before serving.

(I was thinking that adding some Mandarine oranges to this would be really good too.)

Roasted Red Pepper Hummus

From the Progressive Dinner

Dana Fuller's

Roasted Red Pepper Hummus

2 15 oz cans garbanzo beans, drained

1/3 C. olive oil

3 T. lemon juice

1 t. tahini (Ilenia says you can omit that, I haven't tried that)

1/2 t. salt

1 t. cumin (you can omit and just sprinkle some on top if you like)

2 cloves garlic

1/2 t. salt

6 oz. roasted red peppers (about half of a jar, reserve some of its juices)

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Mix everything in a food processor or blender until smooth. Add the juice from the roasted red peppers to get it to the right consistency. (About 1/3 c. of juice)? Continue to blend until smooth.

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Serve with veggies or pita bread.