Lion House Rolls
From Lion House Weddings
· 2 tablespoons yeast
· 2 cups warm water
· cup sugar
· cup shortening
· 2 teaspoons salt
· cup nonfat dry milk
· 1 egg
· 5 1/2 cups all-purpose flour
· Butter or margarine, melted
In large bowl, mix yeast and water; let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups flour. Beat together until smooth. Gradually add remaining 3½ cups flour until soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 wedges. Starting at wide end, roll each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400˚ F for 15 minutes. Serve warm. Makes 3 dozen rolls.
Chicken Cordon Bleu
From Lion House Classics
· 4 whole chicken breasts, halved
· 8 thin slices cooked ham
· 4 slices Swiss cheese, cut into strips
about 1 1/2 inches long and 1/2-inch thick
· Thyme or rosemary
· 1/4 cup melted butter or margarine
· 1/2 cup cornflake crumbs
· Cordon Bleu sauce (below)
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about -inch thickness. On each ham slice place a strip of cheese; sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9×13-inch baking dish. Bake uncovered at 400˚ F for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce. Makes 6 to 8 servings.
Cordon Bleu Sauce
· 1 (10 1/2-ounce) can cream of chicken soup
· 1/2 cup sour cream
· Juice of 1 lemon (about cup)
Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, or eight 1/4-cup servings.
From Lion House Classics
· 1 head iceberg lettuce
· 3 strips bacon
· 1/2 (10-ounce) package frozen peas
· 1/4 teaspoon sugar
· 1/2 teaspoon salt
· 1/4 teaspoon white pepper
· 12 cup Swiss cheese (2 1/2 ounces), cut in strips
· cup chopped green onion
· 1/4 cup mayonnaise
· 1/4 cup salad dressing or Miracle Whip
Wash and drain lettuce; dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Into salad bowl, tear lettuce into bite-size pieces. Sprinkle with sugar, salt, and pepper. Add peas, Swiss cheese, green onion, mayonnaise, and salad dressing. Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings. Note: Ingredients may be layered, if desired, with mayonnaise spread on top as last layer. Cover tightly and refrigerate overnight.
Chocolate Cream Cake
· 1 (18- to 18.5-ounce) package devil’s food cake mix
Stabilized Whipped Cream
· 1 envelope (1 tablespoon) unflavored gelatin
· 1/4 cup cold water
· 3 cups heavy cream
· 3/4 cup powdered sugar
·· 1 1/2 teaspoons vanilla
· 4 tablespoons cocoa
· 3 cups powdered sugar
· 1/4 cup butter or margarine, softened
· 2–3 tablespoons milk
· 1 teaspoon vanilla
· 2 tablespoons chopped walnuts, optional for garnish
For cake: Prepare and bake cake according to package directions for two 9-inch round layers. Cool and split cake layers horizontally. Only 3 of the 4 layers are used in this recipe. Freeze extra layer for later use. For stabilized whipped cream: In a small saucepan, combine gelatin with water; let stand until gelatin softens, about 5 minutes. Turn heat to low and stir constantly until gelatin is just dissolved. Remove from heat and allow to cool slightly, but do not allow to thicken. In a large mixing bowl, whip cream, sugar, and vanilla until slightly thick. On low speed, gradually add gelatin and then beat on high until cream is thick and peaks hold their shape.
For frosting: In a mixing bowl, whisk together cocoa and powdered sugar. Add softened butter, milk, and vanilla. Beat with an electric mixer until smooth. Place one layer of cake on a serving plate. Spoon half of the stabilized whipped cream on cake layer and spread evenly to within half an inch of edge of cake. Place second cake layer on top of cream. Spoon remaining cream on top of layer and again spread evenly to within half an inch of edge of cake. Place third layer on top of cream and gently press down on top layer to set layers together. Frost entire cake with Chocolate Frosting. If desired, garnish with chopped walnuts.
· 2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon baking soda
· 2 teaspoons cinnamon
· 1/2 cup coconut
· 1/2 cup chopped walnuts
· 1/2 cup raisins
· 2 cups sugar
· 1 cup vegetable oil
· 4 eggs
· 3 cups peeled and grated carrots
Cream Cheese Frosting
· 2 8-ounce packages cream cheese,softened
· 1/2 cup butter, at room temperature
· 5 cups powdered sugar, divided
· 2 teaspoons vanilla
Preheat oven to 350˚ F. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch cake pan and set aside. For cake: Whisk together flour, salt, baking soda, and cinnamon in a large bowl and set aside. Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with a 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, frostwith cream cheese frosting.
For frosting: Beat cream cheese until smooth. 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 or frosting will be runny.
For more than twenty-five years, the Lion House has been famous for mouth-watering rolls, pies, cakes, cookies, and other baked goods. Lion House Bakery offers a new collection of more than 100 recipes and 50 full-color photographs to help you make such favorites as the legendary Lion House Rolls and more.
The Lion House, whose kitchens have continuously produced fantastic home-cooked meals since 1856, now shares more than 500 of its favorite recipes with you. From classics like Lion House Rolls and Sarah's Salad to unique dished such as Chilled Banana Bisque and Nutmeg Spinach Soufflé, there's something here for any appetite—and any level of home cook.