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!!

Deseret News

Pick up a special treat for your sweetheart this Valentine’s Day! Get them something delicious from any of our pantries at Deseret Book, or order them right from our bakery in Salt Lake City!

Give our catering office a call at 801-539-3250

We look forward to helping make your Valentine’s celebration as sweet as possible!

Now is the time to order your Lion House Rolls and Pies for Thanksgiving! We have amazing bakery goods for your feasts this year, and every year!

Give our catering office a call at 801-539-3250 to place your order.

We look forward to helping make your holiday celebrations very fulfilling!

FROM THE NEW CAKES AND CUPCAKES COOKBOOK

12-14 servings

1          cup     sugar

1          cup     white corn syrup

½         cup     water

2          Tbsp.  butter or margarine

1          tsp.     vanilla

2-3      drops food coloring (your choice, it is optional)

18       cups   popped corn

1 ½     cups   small gumdrops or M&M’s plain or peanut

1 ½     cups   nuts (mixed or peanuts or almonds)

Grease well on 10” tube pan and set aside.  Place popcorn, gumdrops/M&M’s, and nuts in an extra large bowl.  Combine sugar, syrup, water and butter in a saucepan.  Cook on high until sugar mixture begins to boil turn to low and cook until mixture reaches 240-degrees on a candy thermometer.  Remove from heat allow to cool 5 minutes.  Add vanilla and coloring stirring till well mixed.  Pour syrup over pop corn mixture and stir until popcorn is well coated with syrup.  Press mixture into the tube pan.  Allow to cool 5 minutes unmold cake.  Place on a serving plate.  Slice servings with a sharp knife.  This can be wrapped in plastic wrap and frozen.

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!

CONTEST

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.

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.

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.

Ingredients:

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.

Method:

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 experiences@templesquarehospitality.com and be our next featured recipe!