Posts Tagged ‘Brenda Hopkin’
The Lion House Bakery is baking up a NEW cookbook and this time it’s all about cakes and cupcakes! Brenda Hopkin, Head Baker of The Lion House Bakery, just got done with a series of photo shoots for the cookbook. The bakery smelled delectable as Brenda and her staff created their masterpieces for the photo shoot. (The below pictures are not featured in the cookbook. They are merely photographs during the preparation for the photo shoot.)
The cookbook is scheduled to come out in September of 2011! So get ready for some new insights into the world of cakes!
On April 27 and 28, Chandler, Arizona will receive the great privilege of housing one of the best bakers in the business. The one and only Brenda Hopkin from The Lion House Bakery will be featured in the local Deseret Book store. Whether you’re from Chandler, Mesa, Tempe, Pheonix, Gilbert, Casa Grande or anywhere even remotely close to Chandler, come and glean from Brenda’s baking expertise. You won’t want to miss her!
Our head baker, Brenda Hopkin, will be showcasing our bakery blog, signing cookbooks, and handing out treats at several different locations over the next 2 weeks. What a fun showcase where everyone will be filled in their bellies and in their minds as they enjoy Brenda’s scrumptious goodies and the vast baking knowledge presented on the blog! And you won’t want to pass up the opportunity to get your Lion House Cookbook signed by the head baker herself! So come and enjoy these showcases with us!
Dec. 3rd – 11:30am-1:30pm – The Joseph Smith Memorial Building Lobby, Salt Lake City, Utah
Dec. 4th – 7pm-8:30pm – The Lion House Pantry on Temple Square
Dec. 17th – 11:30am-1:30pm – Deseret Book Store, Salt Lake City, Utah
Spice up your fall holidays with 3 delicious recipes from our Head Baker, Brenda Hopkin
These treats come straight from the NEW Lion House Frozen Rolls cookbook!
Participants will learn how to make:
- Caramel Rolls
- Soft Pretzel Sticks
- Cheese Burger Surprise
Brenda will be teaching this class in several different locations throughout the month of October. Keep checking the blog for updates on Where’s Brenda. She may be teaching the class in your town next!
Wednesday, October 6th from 7-8:30 p.m. – Deseret Book in Spanish Fork, Utah
Thursday, October 7th from 7-8:30 p.m. – Deseret Book in Orem Parkway, Utah
Wednesday, October 13th from 7-8:30 p.m. – Deseret Book in Logan, Utah
Tuesday, October 19th from 7-8:30 p.m. – Deseret Book in Chandler, Arizona
Wednesday, October 27th from 7-8:30 p.m. – Deseret Book in Ammon, Idaho
Thursday, October 28th from 7-8:30 p.m. – Deseret Book in Rexburg,
Once you’ve learned some tricks, create your own recipe and send it in for the Frozen Roll Contest! Your recipe may appear in the next cookbook!
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!
Our latest Deseret News recipe of the week winner had us putting our money where our mouth is. Rebecca Jones’ “Millionaire Pie” was featured the first week of June at the Lion House Pantry, and had everyone begging for more! But if you didn’t get a chance to come in and try it, don’t worry we’ve got you covered. Brenda Hopkin joined forces with KUTV’s Chef Bryan Woolley to show you Fresh from the Kitchen just how easy this deliciously “rich” recipe can be.
1 20 oz. can crushed pineapple, drained
1 8 ounce pk. Cream cheese
1 8 oz. container Cool Whip
¾ cup sugar
1 cup pecans
1 cup coconut (optional)
2 baked pie crusts, regular or graham cracker.
Beat cream cheese until soft. Add sugar and pineapple beat until well blended
Fold in the remaining ingredients. Pour into pie crusts. Ready to serve or you can refrigerate to infuse flavors. Makes 2 pies.
Have a recipe that you would like Brenda to try?? Send it in to email@example.com and be our next featured recipe!
Our very own Brenda Hopkin is at it again creating the latest new twists on any Lion House classic. Check out her Sundried Tomato Basil Bake that was featured on Studio 5 May 17, 2010. Send your photos and/or home videos trying out this recipe to firstname.lastname@example.org and become a featured guest blogger on our blog!
- 8 Baked Lion House Rolls (cubed and toasted)
- 8 ounces Mozzarella Cheese, shredded
- 8 ounces Havarti Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 1 8 ounce jar Sun Dried Tomatoes in oil and herbs, drained. (Reserve the oil) Cut each piece of tomato in 6-8 pieces. Divide pieces into two portions.
- ½ cup onions, sautéed
- 1 ounce fresh basil, thinly sliced, divided
- 10 large whole eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon seasoning salt (Like Lawry’s)
- ¼ teaspoon pepper
Oil a glass 9×13 pan or a 3 ½ quart baking dish with some of the oil from the Sun Dried Tomatoes. Sautee onions until transparent in 3 Tablespoons reserved oil from the tomatoes (Discard the remaining oil). In a medium bowl place the cheeses and lightly toss with hands to combine.Place half of the cubed and toasted Lion House Rolls evenly in bottom of prepared baking dish. Sprinkle onions and the oil from pan on the toasted rolls. Sprinkle with half the cheese mixture, chopped tomatoes and basil. Repeat with remaining ingredients.
In a medium bowl, whisk eggs until blended. Add milk, cream, salts and pepper whisking until combined. Slowly pour egg mixture into baking dish over roll layers. Gently, press down layered ingredients using the back of a wooden spoon until the rolls start to absorb the milk mixture. Let stand for 1 hour.
Preheat oven to 325-degrees. Bake for 45 minutes or until the center is set and top is golden brown. Remove from oven and let stand 10 minutes before serving. Makes 8-10 Servings.
The Lion House
63 East South Temple
Salt Lake City, UT 84150-1400
- 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!