Christmas crunch salad By Cathy Holt

Cathy Holt wants to share this salad recipe with everyone - just in time for Christmas! Enjoy!

Christmas crunch salad
By Cathy Holt

Fresh Broccoli crowns
Fresh caulflowers
Cherry tomatoes
Purple onion

Break broccoli n cauflowers into bite sizes. Cut cherry tomatoes into halves. Dice purple onion. Amount of those veggies are up to you as how you like them in your salad bowl. 

Dressing:

Sour cream
Mayo - I used the squeeze one that is for making sandwiches has garlic herb flavor in it. 
Sugar
Red wine vinegar 
Dash of salt n pepper

I don't measure them, just mix n add til desired taste. 

Pour into veggie bowl then mix. Chill for one hour before serve. 

Enjoy!

Chewy Cherry-Almond Bars

Sister Burdett brought a very yummy treat to the Relief Society Christmas dinner. Many sisters asked for the recipe. Here it is for everyone to have, use and enjoy:

Chewy Cherry-Almond Bars

Prep Time: 20 min
Bake Time: 35 min
Oven Temp: 350*F

Ingredients:
1 cup Butter, softened
2 cups packed brown sugar
2 tsp baking powder
1 egg
1 tsp almond extract
2 cups all-purpose flour
2 cups regular rolled oats
1/2 cup sliced almonds
1 12-ounce jar (1 cup) cherry preserves

Instructions:

1. Preheat oven to 350*F. Line a 13X9X2-inch baking pan with foil, extending foil over edges. Grease foil; set pan aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the reserved dough evenly over preserves layer.
4. Bake in preheated oven for 35 minutes or until lightly browned. Cool in pan on a wire rack. Using edges of foil, lift cookies out of pan. Cut into bars. Makes 36 bars.

To store:
Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Whole Wheat Bread Recipe

This recipe is from the bread making class we had with Sister Gudmunson. We hope you enjoy making these for your family!

Whole Wheat Bread  (1 required rise)

Measurement	Ingredients	Kitchen Tools Needed:
3 1/2 cups 1 (12 oz) can 3 TBS 2/3 cup 1 cup 3 TBS 2 TBS 12-13 cups  1 1/2 TBS	Hot Water Evaporated Milk Yeast Oil Honey Vital Wheat Gluten  Dough enhancer* (optional) Whole wheat flour (ground Hard White Wheat)  **You may not need all the flour** Salt	Kitchen Aid (6QT) or BOSCH Dough Hook Measuring cups Measuring spoons Bread Pans (4) Plastic Wrap or Clean Towels for covering Dough Scraper* optional, but wonderful tool!
Instructions: Combine hot water with evaporated Milk into a mixing bowl. Add yeast and let become foamy. (Usually about 5 minutes) Add oil, honey and 1 cup of flour. Begin mixing and then add Vital Wheat gluten, dough enhancer, salt and then gradually add remaining flour—one cup at a time. (While mixer is running)  As the flour is added, you will see the dough begin to change and become heavier. It will begin to hold its shape as it is mixed. This dough should still be soft, but not overly sticky. It will have more of a tacky feel—where you can quickly tap it with your fingers and it will not stick too much when it has enough flour. Continue kneading with the dough hook for 8-10 minutes. Do not go over 10 minutes. Your dough should not be stuck to the walls of the bowl, after kneading with the hook it will remove itself from the sides of the bowl. After you have the dough feeling ‘tacky’ DO NOT continue to add more flour.  (**If your mixer is not big enough to handle this much dough, you can remove the dough and place on counter to continue kneading for the remainder of minutes, using flour to dust lightly as you knead.) Use a little oil and spread on counter or us an oil spray—in an area big enough to roll out your dough. Place your dough on the counter and knead a few times. Roll out into a fat, short snake like shape so that you can divide the dough into four loaves. After dividing, shape loaves by rolling slightly and tucking the top under to the bottom so that the smooth surface is on the top. Place into greased pans. (You won’t need to grease them if you oiled your counter)  Rising Options: You can either rise these loaves using a warm oven, or set on the counter.  Rising Counter Top Method: Place loaves in an area away from cool drafts. Put plastic wrap or clean, lint-free towels loosely over the loaves and let rise until double in size.  Rising Oven Method: Turn your oven on to 170-175 degrees and let warm up. Then turn OVEN OFF. Carefully place the loaves in the oven and let rise until double in size. After they are risen, remove from oven.  Temperature: PREHEAT Oven to 350 degrees and bake for 28-30 minutes. (Baking times may vary, your loaves should be a nice brown color and feel hollow-ish when tapped after removed from pans.)  Remove from pans and place on cooling racks and let cool completely.  Storage: After loaves have completely cooled, place in air tight containers, such as bags or bread containers. DO NOT keep in the fridge. Storing it in the fridge will dry the bread out. Keep it in a dry place. It will stay fresh for up to a week. (But most of the time it will get eaten before it’s been a week! J) You can freeze these loaves in freezer bags and they’ll last for 6-8months if packaged properly. This bread makes excellent sandwiches and toast! YUM!

Italian Bread Rounds Recipe

This recipe is from the bread making class we had with Sister Gudmunson. We hope you enjoy making these for your family!

Italian Bread Rounds  (2 required rises)

Measurement	Ingredients	Kitchen Tools Needed:
1 TBS  2 Cups 1 TBS  2 tsp  4 cups  1-2 TBS  Oil Melted butter	Yeast Warm Water Sugar Salt Flour Italian Seasoning Oil  Melted Butter	Kitchen Aid (6QT) or BOSCH or mixing bowl if by hand Dough Hook Measuring cups Measuring spoons Jelly Roll Pans Plastic Wrap or Clean Towels for covering Dough Scraper* optional, but wonderful tool!
Instructions: Add yeast, water, sugar together until yeast is dissolved and foamy. (Less than 5 minutes) Add Italian seasoning and stir til blended. Add flour one cup at a time. This will be a soft, but sticky dough.  Do not knead. You will know when you have enough flour when the dough starts to form and does not fall immediately after mixing.  1st Rise: Cover and let rise in the mixing bowl, til double in size. Punch down and shape into two to three rounds and place on lightly greased jelly roll pan. Before they begin to rise, lightly spread oil over the rounds and sprinkle flour on top. (I use my hands for the oil and then a flour sifter for the flour.)   2nd Rise:  Let rise until almost double in size again—then use a brush and very carefully brush melted butter over the rounds and sprinkle with Italian Seasoning or any other favorite seasoning.  Rising Options: You can either rise these loaves using a warm oven, or set on the counter.  Rising Counter Top Method: Place loaves in an area away from cool drafts. Put plastic wrap or clean, lint-free towels loosely over the dough and let rise until double in size.  Rising Oven Method: Turn your oven on to 170-175 degrees and let warm up. Then turn OVEN OFF. Carefully place the loaves in the oven and let rise until double in size. After they are risen, remove from oven.  Temperature: PREHEAT oven to 425 degrees. Bake for 10 minutes (or until lightly brown) and then reduce temperature to 375 for 15 minutes.  Tear off pieces of bread and Dip in olive oil/balsamic vinegar. Excellent also with soups or with pasta dishes. This bread is also DELICIOUS when toasted the 2nd or 3rd day.  Storage: After loaves have completely cooled, place in air tight containers, such as bags or bread containers. DO NOT keep in the fridge. Storing it in the fridge will dry the bread out. Keep it in a dry place. It will stay fresh for up to a week. (But most of the time it will get eaten before it’s been a week! J) You can freeze these loaves in freezer bags and they’ll last for 6-8months if packaged properly. This bread makes excellent sandwiches and toast! YUM!