Archive for March, 2010
- 10 oz. (10 squares) semi-sweet chocolate or 1 3/4 cups semi-sweet chocolate chips
- ½ cup butter (1 stick)
- ¼ cup cake flour, stirred before measuring
- ½ cup sugar
- 3 eggs
- ½ cup whipping cream
- 2 tsp. butter
Oven temperature: 400-degrees. Butter or spray with pan release a 9-inch pan (for easier removal of cake line the bottom of pan with parchment paper , spray the parchment with pan release)then dust with granulated sugar set aside. In a heavy saucepan, over medium heat, melt 4 oz. chocolate (3/4 cup if using chocolate chips) and ½ cup butter stirring constantly. Remove from heat. In a large bowl combine cake flour, sugar and eggs. Mix together until well blended. With mixer on high speed pour in the chocolate mixture. Continue beating on high for 5 minutes until batter is light in color. Scrape down sides of bowl often. Pour batter into prepared pan. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool 10 minutes. Loosen sides with a knife. Invert onto cooling rack over a sheet of waxed paper. Allow to cool.
In a saucepan, boil whipping cream 1 minute, stirring. Remove from heat. Stir in remaining chocolate and butter. Leaving the cake on the cooling rack spread the ganuche over the top of cake spreading it to the edges and allow to it to drape over the sides (or spread it evenly on the sides if you don’t like the drape look). Allow chocolate to set 30 minutes. Using a spatula place cake on a serving plate.
Canadian Cheese Soup
- ½ cup Chopped onion
- ½ cup Butter or margarine
- 1 cup Flour
- 1/3 cup Cornstarch ½ tsp Paprika ½ tsp Salt
- ¼ tsp White Pepper
- 1 quart Half-and-half or milk, heated
- 1 quart Chicken Stock, heated
- ¾ cup Diced carrots, cooked
- ¾ cup Diced Celery, cooked
- 1 cup Shredded Sharp Cheddar cheese
- ¼ cup Chopped parsley
10 servings: 2 ½ quart
Sauté onion in melted butter until transparent, but not brown, 5-10 minutes. Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add half-and-half or milk and chicken stock; cook, stirring constantly, until thickened. Chop cooked vegetables very fine, or mash slightly; add to milk mixture. Adjust seasonings to taste. Just before serving, stir in shredded cheese and chopped parsley. Note: Amount of vegetable may be increased if thicker soup is desired. Use 1 cup added vegetables in 10-serving recipe. (Servings are based on one-cup amounts.)
Purchase a Lion House Roll boxed mix at your local markets, the Nauvoo Cafe or Deseret Book Pantries and watch this video to learn how to dress up your traditional rolls to look decorative and impress your friends and family!
The Lion House bakery now sells boxed mixes for their rolls, muffins and brownies! You can pick them up at several convenient locations and have the homemade taste of Lion House dishes in your very own home.
Available at the following locations:
- The Lion House Pantry Restaurant
- The Nauvoo Café
- All Deseret Book Stores
- The following Grocery Stores:
- Dan’s Market
- Dick’s Market
- Lin’s Marketplace
- Macey’s Market
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!
You are currently browsing the Lion House Bakery blog archives for March, 2010.