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Check out these delicious home-style soups and stews. It’s perfect timing for the colder weather and holidays coming up. Your family will love these recipes!
Available at any Deseret Book and online: Click Here
Check out the semi-annual Deseret Book
Ladies Night, March 31!
While the men are at the Priesthood session of conference, the ladies get to experience some amazing deals at Deseret Book with featured guests for all to enjoy. Come see Brenda, our head baker, as she give samples and promotes our newest cookbook “Cookies and Sweets”. See you there!
Visit the below link to find out more about Ladies Night!!
Brenda Hopkin will be celebrating the grand re-opening of the Sugarhouse, Utah Deseret Book store on Saturday, November 20, 2010. She will be signing cook books along side Heidi Swinton, author, and Julie Rogers, artist, who will also be present at the Sugarhouse store that afternoon.
Once you’ve joined Brenda for that exciting re-opening, watch for her appearance on Studio 5 that following Monday, November 22nd from 11am-12pm. She will be showcasing more fun with Lion House rolls. Don’t miss these two sightings of our Head Baker, you might learn something new and unique just in time for the holidays!
Looking for a recipe that will “wow” everyone at your upcoming barbecue or picnic? The Lion House’s Brenda Hopkin gives us a show stopper on Studio 5 with her tangy Pineapple Ham Salad.
- 1 medium pineapple
- 2 cups cooked ham, diced
- 2 medium stalks celery, sliced
- 1 cup red seedless grapes
- ½ cup cashews
- lettuce leaves
- ¾ cup mayonnaise
- 2 teaspoons lemon juice
- ½ teaspoon ground ginger
- 1/8 teaspoon garlic salt
Remove top from pineapple then cut pineapple crosswise into 5 slices. Cut pineapple from each slice, leaving ½-inch ring. Reserve rings; core and cut up remaining pineapple. In a large bowl, toss pineapple chunks, ham, celery and grapes. In a separate bowl, mix mayonnaise, lemon juice, ginger and garlic salt to make dressing. Toss into ham mixture. Just before serving, fold in cashews. Arrange pineapple rings on lettuce leaves. Fill with salad and garnish with a small cluster of grapes. Makes 5 servings.
Variation: Two cups cooked, diced chicken breasts may be used instead of ham to make pineapple chicken salad.
Tips and Ideas
A vintage enamelware colander makes a generous and unbreakable bowl for fresh salads; and it adds a beautiful look that will impress your guest even more!
This September marks twenty years that Brenda Hopkin has worked at The Lion House Bakery. When she started, Brenda made pies and decorated cakes. Today her baking expertise is evident through her television appearances and the demonstration DVD she recorded recently for Deseret Book on how to make Lion House bakery goods. She constantly puts this experience to use as the manager of The Lion House Bakery, which is located on the 9th floor of the Joseph Smith Memorial Building.
“We do not only produce all the bakery products for use at the Lion House,” says Brenda. “We have Lion House Pantries located in 21 of the 44 Deseret Book stores throughout the Intermountain West. Of those 21 stores, 11 of them have full bakeries where we offer Lion House Rolls, cookies, pies, chicken salad, barbeque sandwiches, brownies, cinnamon and orange rolls. We also offer finished cakes. I spend quite a bit of time going around to these stores and training the staff there on how to finish baking our products.”
To get an idea of the vast volume of bakery products that come out of the Lion House Bakery, each year they bake nearly 65,000 dozen rolls (that’s almost three-quarters of a million rolls), over 75,000 cookies, 0ver 11, 000 pies, and numerous cakes. Of course, none of this would be possible without the great people who make it all happen. Brenda explains about each one:
“Leticia Lezama is the assistant manager. She makes sure the number of hours to produce the amount of product we need each day stays under control and takes care of everything else too. The famous Lion House Rolls are made by Neal Allen, Jeron Mahoney, Bernard Haugland, Eugene Eckhardt, Bill Lopez, Sean Moran, and Jonathan Diaz. Many of these people do other things for us as well. Rafael Mauricio is our production baker- making cake blanks (which are undecorated cakes) for us and also pie dough and icing. Patricia Bliss is next in line as far as managing, if either myself or Leticia are not here. She can do most anything in the bakery. Casey Tanomrat, Isabel Vargas, and Stetsen Womack make pies and other items. Lorene Butler and Patricia Gritis are our cake decorators. Angela Turley and Scott Bigger take care of shipping items to the Deseret Book Pantries. Finally, Sheena Williams does data entry for us.”
We appreciate Brenda and her team for the fine job they do at The Lion House Bakery!