Lion House Dinner Rolls

by The Lion House

The smell of baked goods is about the homiest scent in the world. And what better way to ring in the school year than giving everyone something to look forward to when they open the door? Try some of the Lion House’s best recipes, including their famous dinner rolls. 

Lion House Dinner Rolls

• 2 cups warm water (110 to 115° F)

• 2/3 cup nonfat dry milk

• 2 tablespoons active dry yeast

• 1/4 cup granulated sugar

• 2 teaspoons salt

• 1/3 cup butter, shortening, or margarine

• 1 egg

• 5 to 5 1/2 cup all-purpose flour or bread flour

• 1/2 cup butter, melted

 In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

 Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours. 

 Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Bread pudding -- yeah for Fred Wix

I love Bread Pudding

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice          1Tbs zested lemon

1/2 tsp. ground cardamom            1/4-cup raisins                    

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  

Place in a 350 oven and bake 45 minutes or until a knife comes out clean.

  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens. 

Stir in the raisins, nuts, butter and zested lemon.  

Serve warm over the still warm or room temperature pudding. 

Makes 6 servings.  ENJOY!

Bread -- the stuff of life

Bread -- the stuff of life -

I have a Cruinart bread machine -- Which I love 

Now to start the Bread -- I put it on 1 pound loaf -- French Bread setting - and the darkest loaf color  -  It just turn out a deep golden brown --

Now -- I check the pan and also the spinning item. Just to make sure it turns --

Then it is on to the mixer --

Add:

1 1/2 c. water

3 cups gold medal flour -- +/- 1/2 or more of flour -- depending on the humidity,

1 pkg Fleshmens yeast -- (I tried to use the other kind -- but this turns out best)

1/2 tsp salt (it will not taste good without the salt)

1 tsp sugar

1 TBS - olive oil

1  TBS - lemon juice (you use this if you have cheaper flour - I use it to make it get a sourdough taste)

Now -- I am to hovering -- I know I have issues -- I just like to check to make sure it mixes --  by adding more flour -- i.e.

Then let it go for the required time. 

Now you have a hot, lovely batch of bread --

SIX-WEEK BRAN - DATE MUFFINS -Iris Brown

Well -- it is the first of the year --- Time to make real food -- 

Time - to clean out our systems -- 

Time to clean out our Lives

Every year I make goals -- which sometimes comes true.  I love this recipe.  It can sit in your fridge- But mostly it is just darn good.  

SIX-WEEK BRAN - DATE MUFFINS - Iris Brown

3/4 cup butter                                      1 cup sugar

4 eggs                                                   5 cups flour

3 cups All Bran                                    2 cups 40% Bran Flakes

1 tsp. salt                                              5 tsp. soda

1 quart Buttermilk                               1 cup dates, chopped

1 cup chopped nuts

Cream butter and sugar.  Add eggs; beat well.  Blend and set aside flour, All bran, ands salt.  Dissolve soda into buttermilk and add alternately to creamed mixture with dry ingredients.  Blend in dates and nuts.  Drop by spoonfuls into greased muffin cups and bake at 375 degrees for 12 to 15 min or until doe.  Serve Hot.

Remaining batter may be stored up to six weeks in a covered bowl in the refrigerator.

Apple Funnel Cake - Yeah Summer

When it is Summer -- I chose things that are wonderful to make and easy --

I found this funnel cake recipes years ago -- but it is easy and so good.  

You will Enjoy this -- (yes you can serve this for breakfast)

Apple - Cinnamon Funnel Cakes

Salad Oil

1 1/4 cup flour

3/4 cu apple juice or cider

1 tsp baking powder

1/2 salt

1 egg

Ground Cinnamon

2 Tbs. Confectioners' Sugar (Powdered)

Heat your oil to about 325 degrees

Mix dry ingredients, and add wet ingredients. Stirring until smooth.

I tried this with a funnel, but the mouth of my funnel was to small, so I just poured it in with a measuring cup that had a good pour spout.

Pour about 1/4 cup into the funnel.  Over the hot oil, carefully pour the batter out in a stream, while making a spiral about 6 inches in diameter (I make them smaller - that way all the kids didn't have to wait until the large ones were cooked)

Fry until golden brown (this happens quite quickly)  Drain well on paper towel.  Repeat with remaining batter, stirring well before pouring the next cake.

In a small bowl, mix confectioners' sugar and 1/4 tsp. cinnamon.  Sprinkle cakes with the cinnamon - sugar mixture.  

Serve Warm.

Doug's Muffins --- Just extraordinary

When our son came home from his Home Ec. class (c.7th grade)  I did a quick second look at his recipe.

There wasn't anything thing but good ingredients.  And, he got extra credit for cooking at home.  What a deal, time off for me. 

These are really good muffins.  Try them and enjoy.

DOUG'S SWEET MUFFINS- Doug Brown

1 egg                                   1/2 cup milk

1/4 cup oil                           1 1/2 cup sifted flour

1/2-cup sugar                     1 1/2 tsp. baking powder

1/2 tsp. salt    

Stir egg and mix with other liquids.  Save.  Sift dry ingredients twice.  Place in medium sized bowl.  Make well in dry ingredients.  Pour in egg/milk/oil mixture.  Stir only until moistened.  Fill muffin tins lined with muffin liners about 2/3 full.  Divide batter evenly so that all twelve spaces are filled.  Bake at 375 degrees for 20-25 minutes.

Bread - Of life - made in the Bread Machine

I know -- I can't made bread to save my life.

Ok !  Maybe if My life depended on it.

Now, this recipe I have changed -  I add lemon juice to help the flour - 2 squirts - maybe 1 - 2 tbs.

Hope you enjoy this -  I have worn out 1 machine and am working on any other one.

Here's to bread -  Yeah!

Bread
I put my machine on french bread - 1 pound loaf - dark crust - It doesn't brown unless you do this

1 - 1/2 cups water
3 cup flour (here I add maybe 1/2 cup or more - because of the lemon juice)  I just watch the side of the mixer when it mixes
1 tsp salt (very important - it will taste bad without this)
1 tsp yeast
olive oil - about 1 tbs.
lemon juice -  see above

Put this in the mixer as listed - then push start -  I stand there a couple of minutes to see how much flour is needed.

Then, presto !   4 hours later Bread.

I made this Bread - on Saturday, which my husband loves.
There is enough for Sandwiches on Saturday -( if he hasn't got to is by then).
And some for french toast on Sunday.

Love this  

Dutch Oven Bread - Cheryl Style

Have you ever had a day - where you need to clean, but will do anything to avoid it. Well, today is that day. So why not blog about it.

I don't mind cleaning - I love to move furniture around. But, unpacking boxes, and finding places for all of the other stuff is just discouraging. I think --- can't I just get one of those closet make-overs, and put everything in it's place., and, throw away the junk?

Then I remind myself, I need some of this stuff.

What item or pan can't I live without?

That would be my cast iron pan, the medium one, maybe the dutch oven, which is wonderful, or the small egg pan. If I only had a few pans, It would be my large stock pot, medium and small cast iron. Then if allowed another pan - my cast iron Dutch Oven.

My Grandfather was a sheepherder and he had cast iron only. They, of course, wear like iron. (Duh)

Everyone is so afraid of treating them. The new cast iron are already seasoned and all you need to do spray with oil and use. You can use them on the Stove, in the oven, or over a fire while camping. Great Items to have.

To clean all you need to do is wash with soapy water and a brush. With any stuck on mess boil it off (with water), and wash with soapy water and a brush.

Making sure you rinse well. THIS IS IMPORTANT.

Then, put back onto the stove, and burn all the moisture off -- yes if you just hand dry it, it will rust. DO NOT PUT IN THE DISHWASHER !!!!

Then spray with Pam. You can then wipe the Pam off, if the pan isn't used within a few days.

What do I cook in my cast iron? Everything. Meats, eggs, vegetables, breads, desserts, etc.

Oh- if you have lack of iron issues, using a cast iron will increase your intake, and help resolve that issue.

My favorite recipe to cook in my cast iron --- Cheryl Cardon's Bread. Yes, it is in the Dutch oven cast iron. But, it is wonderful

CHERYL'S BREAD - Cheryl Cardon

3 cups very hot tap water 1/2-cup butter
1/2 cup sugar 2 1/2 tsp. salt
2 pkgs. Yeast 9 1/2 cup Flour


In large bowl combine hot water, butter, sugar and salt. Stir until butter is melted. Stir in yeast, let set 15 min. until bubbly.

Beat in abt. 5 cups of flour to make a thick batter.

Stir in the rest of the flour. Mix until completly kneaded. (I do this with my mixer) Place in greased bowl.

Turn over to grease top.

Cover and let rise until double, abt. 1 1/2 hours.

Punch down.

Grease the inside of the Dutch Oven, place a sheet of foil, cut to fit inside the bottom of the Dutch Oven and grease it also. (If I am in a hurry, I heat the dutch oven up a little bit to aid in the rising process)

Grease the lid. Let rise until the dough pushes up the lid by abt. 1/2 inch.

Bake covered in 375 Degree for 12 min.

Remove lid and continue to bake until loaf is golden brown. 30-35 min.

Remove bread from oven and turn out to a rack. Slice.

This is truly wonderful --- Happy Finding new places for good stuff.

Favorite Muffins -- Even when it is snowing

It's snowing again - time for more comfort food.

I love Breads of all kinds, but muffins are especially wonderful, because they are so quick and easy to make.

When I was growing up, my mom worked full time and so she would cook the same items. The menu didn't vary very much.

I decided when I was married I would try all sorts of new recipes. I did. I also became a cookbook collector. Making items from this and that book.

It got so bad that I couldn't remember which recipes I had tried and which ones I hadn't. My children would ask me to make something, and I couldn't remember making it or worst yet, which book it was in.

So, I started collecting my recipes on the computer. And, it helped me keep the ones I had selected that were special and my family loved. And, I could hand them out easily when someone requested a copy. It also was easier to find keep them apart from the general cookbooks. This is one of the recipes I tried and liked.

This recipe is really good, because the muffins are moist and delicious, and with the cinnamon-sugar topping (dipped first in melted butter-it adds a wonderful touch).

I have made these for years, but ask my kids, they will tell you, they never have tasted themse.

I guess making so many different recipes did have it's drawbacks.

French Muffins – Carol Jean Brown

INGREDIENTS:

* 1 1/2 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons baking powder
* 1/4-teaspoon ground nutmeg
* 1/8-teaspoon salt
* 1 egg, lightly beaten
* 1/2-cup milk
* 1/3-cup butter, melted
*
* 1/4 cup white sugar
* 1/2-teaspoon ground cinnamon
* 1/3-cup butter, melted

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a medium-mixing bowl, stir together flour, 1/2-cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes.

Meanwhile, combine 1/4-cup sugar, cinnamon when muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture.

Serve warm, if possible.

Seriously good - Fry Bread - I love Simple dinners

Back to cooking we will go. And, just for fun, make a Navajo Taco. That way you have something special and the family think you are working so hard in the kitchen.

Yes, you can sprinkle flour on your face, and pretend you are exhausted.

I love this recipe, Navajo Fry Bread, it is simple to make, and simple to eat, as in a pizza, taco, or a treat.

No rising, just make and cook.



Navajo Fry Bread

4 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups warm water

Oil for deep-frying -

In a large bowl, combine flour, baking powder, and salt. Add water in small amounts, mixing between each addition. Knead dough till soft but not sticky. Cover and let stand 15 minutes.

Pull off egg-sized balls and roll each into a round about 1/4 inch thick.

Prick with fork 3 or 4 times to allow dough to puff up when it is fried. Deep-fry in hot oil in heavy skillet.

Serve spread with jam, or sprinkled with powdered sugar or salt. Makes 16 to 20 rounds.

*I also serve this for dinner - topped with Fried Hamburger, Beans, Lettuce, Tomatoes, Sour Cream and of course, salsa.

This again is a recipe that won't keep - but there isn't usually anything left over.

Enjoy -

Holidays are over --- Back to cooking

I love Christmas and all that surrounds it. It lights, the tree, the food, but mostly the spirit of love and being with my Family.

And, because I cook so much for Christmas, I tend to stop making meals for about 4 weeks. Yes, we still eat. But, we are back to just simple, no fuss food.

Then after 4 weeks, I am tired of the same old stand byes. I then start looking around for things I love, and searching for new recipes. I have/had a friend who gave me this recipe. What a life saver. This is great for an after school snack.

I was speaking with several people on how to keep Boys full. This is the way.

Yes, this need to be eaten up soon -- They don't keep. You may want to half this recipe.

SOFT PRETZELS-Ellerene Searle -

1 1/2 cup warm water 1 tsp. salt
1 pkg. yeast 1 egg
3 1/2 - 4 cups flour 1 tsp. sugar


Dissolve yeast in water. Combine salt, sugar and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn on to a floured board and knead until smooth. Place in greased bowl. Cover, rise until double in bulk 45-60 min.

Dough is ready if mark remains when touched. Punch down dough.

Cut into 16 equal parts. Roll each part into 18-inch long ropes. Twist each into pretzel shape. Place on greased baking sheet.

Brush with egg and sprinkle with salt(sea salt or a larger type salt works better otherwise you think there isn't salt on it).

Let rise a little and Bake at 425 degrees for 15 to 20 min.

**If you prefer just bake, plain or after baking try cinnamon and sugar sprinkled on (after a wash of butter)

Have Fun!

Fred Wix

I owe a lot of my cooking skill to Fred Wix. Fred Wix was a radio host for Kall radio in SLC. He was just a delight to listen to, and he shared all sorts of cooking techiques with the listeners. Even before the internet he would publish his recipes for all. My Husband knew I just loved his recipes, so every week, he would drive into downtown SLC to the radio station and pick me up a copy of the week's worth of recipes.

I guess Fred Wix was so popular, that he had small cards published in the Dan's Grocery Store, and even after I moved away, my mother - in -law would pick me up a copy of his recipes, and mail them to me.

I have two loose - leaf notebooks full of his recipies. I love them so. If I am in a spot, and want to do something extra - ordinary, I turn to Fred Wix.

Can you stand another Zucchini Recipe? - Well this is the best --- It is even worth going to the store and buying zucchini to make it.

But BEWARE --- Do not tell anyone what is in it, before they have finished the first slice. I gave some to my youngest son On Saturday, and he said there were green things in there, and he wouldn't eat it.

I know I am going blind -- but really, You can't possibly see the zucchini --

As Fred would say - Enjoy!


Chocolate Almond Zucchini Bread – Fred Wix

3 eggs
1 c. sugar
1 c. brown sugar
1 c. salad oil
1 tsp vanilla
2 c. grated zucchini
1 c. chopped almond --- I substituted whole pecans
2 c. flour
2 oz unsweetened chocolate (I used dry coca powder with 2 tbs oil added)
1 tsp salt
1 tsp cinnamon (I used about 1 1/2 tsp – I like cinnamon)
1/4 tsp baking powder
1 tsp. Soda


Beat eggs until lemon color and smooth. Beat in the sugar, then the oil. Mix – then add chocolate, vanilla into egg mixture. Add dry ingredients the stir in the zucchini and nuts.

Bake in two well greased 9X5 loaf pans for 50-60 minutes/ Cool then turn out on a rack. Cool completely before slicing. Can be grosted with whipped cream or cream cheese with orange rind.

--- It is more of a cake than a bread.

The last I heard of Fred Wix -- was that he retired to Florida.

Yes, I ground up a very large zucchini (having removed the seeds) and put them in 2 cup measurements - into freezer bags just to have for this recipe --- but, there are only 4 packages. And, I just finished off the last of the loaf. Maybe I will make this again next week.