Lion House Cinnamon Rolls

Hi gang! Welcome to new followers, I love checking out your blogs and the others sites you follow, some have been a great help and others just plain fun to read. It is snowing here in northern Utah, sad, but true. And I need something warm and yummy this morning, so I'm going to share with you Lion House Cinnamon Rolls this morning.
Now items you'll need:

~1 recipes of Lion House Roll Dough (if you haven't printed that off you can find it HERE.

~soft butter
~1/4 cup sugar
~1-2 tsp cinnamon
~3 cups powdered sugar
~2 tsp vanilla
~1/3 cup of half and half

Prepare one recipe of the Lion House roll dough and allow rising until double. Sprinkle flour on work area, place dough on flour and roll out to 12" x8" rectangle. Spread with soft butter. Sprinkle with mixture of 1/4 cup sugar and 1-2 tsp cinnamon (depending on your taste), and roll up like a jelly roll.
Slice into one-inch slices and place on a well-greased pan with space between so they can rise. Allow to rise until double in size and bake in a 375 degree oven for 10-15 minutes, or until light golden brown.
Remove from oven and allow cooling.
Combine 3 cups of powered sugar, 2 tsp vanilla and 1/3 cup half and half, cream, evaporated, or regular milk. Mix until smooth.
Gently spread frosting on the rolls with your hand or drizzle on with a spoon. Allow to cool slightly.
Have a great day!!

Lion House Fudge Cake

Lion House 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

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.

Lion House Taffy

LION HOUSE TAFFY


2 cups sugar
1 1/2 cups water
1 cup white corn syrup
1 teaspoon salt
2 teaspoons glycerine (available at drugstores)
2 tablespoons butter
1 teaspoon vanilla

Mix sugar, water, corn syrup, salt and glycerine in a heavy saucepan. Bring to a boil and cook until temperature is 258 degrees. Remove from heat and add the butter and vanilla, stirring until the butter is melted. Pour candy onto a buttered cookie sheet. Cool until lukewarm and taffy can be handled comfortably. Wash and dry hands thoroughly. Take a small piece of taffy and stretch and fold repeatedly until the taffy turns white. Form taffy into desired shape. Place on a piece of waxed paper. Makes enough taffy for 10-14 people to share.

Lion House Cheesecake

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.

Lion House Funeral Potatoes

Lion House Funeral Potatoes

6 Potatoes
3 Tbsp Margarine
1 Can Cream Of Chicken Soup
1 Cup Sour Cream
1/2 Cup Milk
3 Tbsp Green Onion, chopped
3/4 Cup Sharp Cheddar Cheese, shredded
2 Tbsp Margarine, melted
3/4 Cup Corn Flakes, crumbled

1. Peel potatoes, boil, cool and shread into casserole dish.
2. Combine margarine, soup, sour cream, milk, green onions and cheese. Warm in a sauce pan and spread over potatoes.
3. Combine melted margarine and corn flakes. Sprinkle on top.
4. Bake 30 minutes at 325 degrees.

Lion House Rolls

Hi gang,
Let's give the handouts a break for bit. I'm tuckered, but I have a GREAT and YUMMY treat for you. LION HOUSE ROLLS!!! Now I can't just ship a batch over to you so here's the recipe of the famous, water-mouthing, try and never turn back rolls.

Lion House Dinner Rolls
~2 cups warm water (110-115 degrees F)
~2/3 cup nonfat dry milk *SCORE FOOD STORAGE ITEM!!
~2 TBS active dry yeast
~1/4 cup granulated sugar
~2 tsp salt
~1/3 cup butter, shortening, or margarine
~1 egg
~5-5 1/2 cups all purpose flour or bread flour
~1/2 cup butter, melted

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. 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 about 1/2 cup flour and mix again, by hand or mixer. Dough should be 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 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 and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 1/2 hours).
Bake at 375 degrees F for 15-20 minutes or until browned. Brush with melted butter while hot. Makes 1 1/2-3 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 the 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 the bag and seal. Rolls can be frozen for 3 weeks.