Home

News LDS News Sports Entertainment Business

Magazine Magazine LDS Magazine Email Magazine Subscribe Send a Gift LDS Magazine Featured Home & Family Travel & Destinations FHE Sunday Lessons Shop

Subscribe Yourself Give a Gift Renew Give a Gift, Get a Gift

Featured Stories

Home & Family

Travel & Destinations

FHE

Sunday Lessons

Shop

More Lion House Recipes

by The Lion House

Fall is the perfect time to bake something warm and spicy. Check out these recipes in addition to the great Lion House Recipes in LDS Living magazine!

Carrot Cake

• 2 cups all-purpose flour
  
• 1 teaspoon salt
  
• 1 teaspoon baking soda
  
• 2 teaspoons ground cinnamon
  
• 1/2 cup coconut
  
• 1/2 cup walnuts
  
• 1/2 cup raisins
  
• 2 cups granulated sugar
  
• 1 cup vegetable oil
  
• 4 eggs
  
• 3 cups peeled and grated carrots
  
• 1 recipe Cream Cheese Icing (below)
  

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch pan; set aside.

Whisk together flour, salt, baking soda, and cinnamon in a large bowl; set aside. Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with knife until very, very fine). In a large mixing bowl, combine sugar and oil and mix well. Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended. Add ground nut mixture and grated carrots and beat until blended. Divide batter equally into pans and bake 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with Cream Cheese Icing. Makes 12 servings.

Cream Cheese Icing

• 2 (8-ounce) packages cream cheese, softened
  
• 1/2 cup butter, at room temperature
  
• 5 cups powdered sugar
  
• 2 teaspoons vanilla
  

Beat cream cheese until softened. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over mix; icing will be runny.

Whole Wheat Bread

• 1 package (2 1/4 teaspoons) active dry yeast
  
• 3 cups lukewarm water
  
• 1 cup oatmeal
  
• 1/4 cup molasses
  
• 6 tablespoons nonfat dry milk
  
• 6 tablespoons shortening
  
• 5 1/2 cups whole wheat flour
  
• 1 1/2 tablespoons salt
  
• 2 cups white all-purpose flour
  

Directions for mixing with electric mixer: Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in a warm place, away from drafts. Punch down and shape into 2 loaves. Place in 2 well-greased 5 × 9 loaf pans; cover with a clean towel and let rise until almost doubled in size, about 45 minutes. Bake at 350 degrees for 30 minutes or until a deep golden brown. Turn loaves out onto a wire rack to cool. Brush tops with melted butter.

Directions for hand mixing: Dissolve yeast in 1/4 cup lukewarm water; set aside. Combine remaining 2 3/4 cups water, oats, molasses, and nonfat dry milk; add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add softened yeast, remaining flour, shortening, and salt. Mix well; knead until dough is smooth and elastic, about 5 minutes. Place in covered bowl in warm place until doubled in size. Knead 1 minute to force out air bubbles. Shape into two loaves. Place in 2 well-greased 5 × 9 loaf pans. Cover and let rise until doubled in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with melted butter.

Honey Butter

• 1/2 cup butter, softened
  
• 1/2 cup honey
  
• 1/4 teaspoon vanilla
  

Beat butter until it is broken up. Add the honey and the vanilla. Beat for 10 minutes, scraping mixture to the bottom twice during the mixing. (It is very important that this mix for the entire 10 minutes or it will separate.) Store, refrigerated, in a plastic container.

Raspberry Honey Butter

• 1/2 cup butter, softened
  
• 1/4 cup honey
  
• 1/4 cup red raspberry preserves
  
• 1/4 teaspoon vanilla
  

Beat butter until soft; add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store, refrigerated, in plastic container.

Cinnamon Rolls

• 2 1/2 cups water
  
• 1/2 cup vegetable oil
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1/2 cup nonfat dry milk
  
• 2 tablespoons active dry yeast
  
• 1 cup granulated sugar
  
• 1 tablespoon salt
  
• 7 cups all-purpose flour
  
• 1/2 cup sugar
  
• 2 teaspoons cinnamon
  
• 1/2 cup butter, melted
  
• 1 recipe Buttercream Frosting (see below)
  

Place water, oil, eggs, vanilla, and milk powder in the large bowl of an electric stand mixer and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture then add the 1 cup sugar, salt, and flour.

Put dough hook on mixer and mix for 10 to 15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, about 1-1/2 hours. Turn dough out onto a floured surface and roll out into rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon. Roll up rectangle lengthwise and cut into one-inch slices. Grease a cookie sheet or line with parchment paper. Place rolls on cookie sheet, cover with plastic wrap, and allow to rise until doubled in size, 1 to 1-1/2 hours.

Bake t 350 degrees for 12 to 14 minutes. After baking, let cool slightly before frosting. Frost with Buttercream Frosting. Makes about 18 rolls.

Buttercream Frosting

• 3 cups powdered sugar
  
• 1/2 cup butter, softened
  
• 6 to 8 tablespoons cream or evaporated milk
  
• 1 teaspoon vanilla
  

Blend powdered sugar, butter, and 3 tablespoons of the cream in a large bowl with an electric mixer on low speed until combined well. Slowly add the rest of the cream, 1 tablespoon at a time, until creamy and smooth, but not at all runny. Add vanilla and mix again.

Lion House Cheesecake

Crust:

• 1 1/2 cups finely crushed graham cracker crumbs
  
• 3 tablespoons granulated sugar
  
• 6 tablespoons butter, melted
  

Filling:

• 3 (8-ounce) packages cream cheese, softened
  
• 1 cup granulated sugar
  
• 3 eggs
  
• 3/4 teaspoon vanilla
  
• 2 teaspoons lemon juice
  

Topping:

• 2 cups sour cream
  
• 3 tablespoons granulated sugar
  
• 1/2 teaspoon vanilla
  

Preheat oven to 300 degrees.

Prepare crust: Thoroughly mix graham cracker crumbs, sugar, and melted butter. Press firmly onto bottom and sides of a 10-inch pie pan or a springform pan; set aside while preparing filling.

Filling: In a large mixing bowl, beat cream cheese until smooth; add sugar a little at a time. Add eggs, one at a time, beating after each addition. Mix in vanilla and combine thoroughly. Pour into crust; fill to within half an inch of top to allow room for topping. Bake 55 to 60 minutes, until set or when the pan is gently moved, the center does not move.

When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well. Pour over cake and bake an additional 10 minutes. Cool completely. Refrigerate until ready to serve. Top with desired fruit topping or serve plain. Makes about 8 servings.

Caramel Apple Pie

• 3/4 cup granulated sugar, plus additional for dusting top crust
  
• 1/2 cup all-purpose flour
  
• 1/2 teaspoon kosher salt
  
• 1 teaspoon ground cinnamon, plus additional for dusting top crust
  
• 1 large pinch nutmeg, plus additional for dusting top crust
  
• 8 apples, peeled, cored, and sliced
  
• 1 tablespoon vanilla
  
• 2 tablespoons unsalted butter, cut into small cubes
  
• 2 tablespoons cream
  
• Pie crust (enough for double-crust pie)
  
• 1 recipe Caramel Sauce (see below)
  

Preheat the oven to 375 degrees. In a large bowl, mix together sugar, flour, kosher salt, cinnamon, and nutmeg. Toss in apples, and stir in vanilla. Set aside. Stir the apple mixture every 15 to 20 minutes while making the crust.

Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie tin. Ease pastry into pan and cut away so only half an inch is overlapping the edge of the pie tin.

Pour apple filling into the pie pan. Dot the butter over the apples. Brush cream around edges of pie crust.

Roll out pastry for top crust, fold in half, and cut three 1/2-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges. Brush cream over top and sprinkle with cinnamon, sugar, and nutmeg.

Cover the edges of the pie with foil. Bake for 1 hour and 20 minutes or until lightly brown. Remove the tin foil from edges after 30 minutes. Cover the whole pie with tin foil for the last 20 minutes. Cool on a rack for 1 hour. While pie is cooking make the caramel sauce. Drizzle warm sauce over pie before serving.

Caramel Sauce

• 1/4 cup butter
  
• 1 1/2 cups brown sugar
  
• 1/2 cup heavy cream
  
• 2 tablespoons corn syrup
  
• 1 teaspoon vanilla
  

In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over the warm pie.

*Excerpted from Lion House Bakery, Deseret Book. Click here to purchase the book!