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!

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 jvanhulten@templesquarehospitality.com and become a featured guest blogger on our blog!

Video Courtesy of KSL.com

• 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

Temple Square Hospitality is now selling authentic Old Nauvoo Jam! The jars can be purchased at both The Lion House Pantry and The Nauvoo Cafe in four delicious flavors – raspberry, strawberry, peach and pomegranate pepper.

Old Nauvoo Jam was developed by Russ Reed (pictured above) who grew up near Nauvoo, Illinois. The jams and jellies are produced in Hurricane, Utah. Reed’s credo is to “use as much Utah fruit as possible”. Old Nauvoo Jam contains no artificial preservatives, flavor, or coloring. The simple ingredient recipe include fruit, pectin, lemon juice, and cane sugar.

Russ Reed does most of the work himself, blending, mixing, and tasting his creations until perfectly delicious.

“My mother and grandmother were famous jam makers in Quincy, which is just south of Nauvoo,” says Reed. “You might say I’m following in their footsteps.”

He inherited his mother’s secret jam recipes several years ago, and Russ embarked on recreating and refining the many flavors he enjoyed at the table as a child.

“I’ve always felt there was a need for old-fashioned, homemade jam like we enjoyed in the old days. Now it seems like everyone doesn’t have time to make jams and jellies anymore,” says Reed.

Temple Square Hospitality introduced these new jams during General Conference weekend. Russ Reed came to serve samples of the jam on Lion House rolls and answer questions from the public.

Each bite of this rich, chocolaty dish will melt in your mouth. This recipe was featured in the Lion House Desserts Cookbook, which is now out of print, but you can learn how to make it here on the Lion House Bakery blog!

Sinful Fudge Cake

Ingredients:

• 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

Method:

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.

Video Courtesy of KSL.com

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

Method:

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.)

Video Courtesy of KSL.com

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
• Deseretbook.com
• 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!