Lion House Rolls - with a magic touch

 

 

2 C. warm water (110 -115 degrees) - I use potato water, it makes the rolls really soft, so I always keep my potato water after boiling them .

2 Tbsp. dry yeast

    2/3 c. powdered milk

    1/4 c. sugar ( the original recipe calls for 1/3 c. I usually use 1/4c since my husband        doesn't like them too sweet)

    2 tsp. salt

    1/3 c. butter

    1 egg

    5 to 5 1/2 c. flour

    1/2 to 3/4 c. mashed potatoes or can use potato flakes

** In large bowl of electric mixer ( I use my Bosch), combine the water and yeast, let it proof for a few minutes, sometime I sprinkle a little sugar, to make the yeast proof faster.  

** Now add the powder milk, sugar, salt, butter, egg and 2 c. of the flour.  

**  Mix on low speed until mixed.  Then add the flour (you may not need all of the flour), the dough should be soft, not overly sticky and not stiff.  

**scrape down the sides and put dough in a buttered large bowl to let raise.  I spray plastic wrap with a non-stick spray and put over the top, and rinse a hand towel with warm water, and let it sit to raise until doubled.

** Punch down and divide into 2 to 3 sections and roll each one into a circle, about 1/4" thick,  cut into sections like a pie and roll up each one, tucking the ends in and putting on greased or parchment paper lined large cookie sheet.  Let raise until doubled.

** Bake in 375 degree oven for 15 to 20 min. or until they are browned.  Brush with melted butter while hot.  Makes 2 to 2 1/2 dozen rolls.

***Can refrigerate dough after first raise and use next day for shaping and rolling (this way you don't use as much flour.

Anne's Turkey/Chicken Marinade

 

(This recipe has made the rounds a few years ago and became my "go to" for marinating chicken.  The chicken is pretty tender and has a nice flavor-we love this in the summer, Anne, my sister-in-law shared with me)

1 part oil (your choice, we used vegetable, but as you can see, I have changed it to olive oil)

1 part Soy Sauce

2 parts Sprite/ or 7 up

1/4 tsp. horseradish sauce per cut of solution

- mix together and put in bag or dish with chicken/turkey and let marinate for 8 hours, or overnight.  The longer the better.  I have marinated this as long as 2 days.

Slice and Bake Lemon Meltaways

 ( I found this recipe in a magazine years ago.  They have been a family favorite for special occasions, but I always make them for my Christmas trays, they are so pretty and the lemon is sooo good!)

3/4 c. butter, softened

1/2 c. powdered sugar

1 Tbsp. grated lemon peel

1 c. all-purpose flour

1/2 c. cornstarch

1/4 c colored nonpareils

1.  In a small bowl, cream the butter and sugar until light and fluffy.  Beat in lemon peel.  Combine flour and cornstarch; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.  (This year I just rolled it in the nonpareils first and then refrigerated it)

2.  Shape into a 1 3/4 inch diameter roll; roll in the nonpareils.  Wrap in plastic wrap.  Refrigerate 2 to 3 hours for until firm.

3.  Unwrap and cut into 1/4 inch slices.  Place 1 inch apart on ungreased baking sheets.  Bake at 375 F. for 9 to 11 min. or until set and the edges are lightly browned.  Cool for 1 minute before removing to wire racks to cool completely.

LEMON ICING:

1 c. powder sugar

2 Tbsp. lemon juice

1/2 tsp. grated lemon peel

** In small bowl, combine icing ingredients.  Spread over cookies 

Temple Worker Irene's Creamy Milk Chocolate Fudge

 (This is a keeper and a favorite!  It is really soft and creamy!  My sister, Virginia shared this with me a few years ago.  She got it from Irene, a temple worker in Utah, she has passed away now, but I'm sure the memory of this recipe reminds her of her sweet friend)

4 c. sugar

2 c. (1 pint) heavy whipping cream

2 cubes butter (1 c. )

3 large Hershey's milk chocolate bars

 ( I use the Symphony toffee and almond bars)  7oz. each which equals 21 oz)  they keep changing the size so make sure it's 21 oz. all together) Also last year I noticed that they put hardly any almonds in this so I bought chopped almonds to add to it.  But you can use plain milk chocolate bars and add chopped nuts of your choice.

1 tsp. vanilla

1 c. chopped nuts (optional)

**Break up chocolate bars and place in large mixing bowl.  Place sugar and whipping cream in a large heavy pan.  Mix together and bring to a full boil...boil on medium to high heat, stirring constantly with wooden spoon (DO NOT SCRAPE SIDES OF PAN).

**Boil to softball stage (drop of fudge into cup of cold water) -- or approximately 7 min.  although that never seems to be enough time for me at my high altitude, so I do the softball stage water test.   You must be able to roll it in a ball after you drop a tsp or so into the cold water, then you know it's done.

**Remove from heat.. cut the 2 cubes of butter into chunks; drop into mixture and let melt.  Don't stir

**Pour this hot mixture over the chocolate bars in the mixing bowl.  Do not scrape sides of pan containing hot mixture; just pour.  

**With electric mixer, beat and blend well until creamy smooth ( make sure it's smooth - I think the beaters help to cool things down and help to mix it all together

**Add 1 tsp. Vanilla, then the nuts

**Pour into a 9x13 buttered dish ( I put mine in these cute containers to give to neighbors) - refrigerate.  

**Remove from refrigerator and let soften a little before cutting into pieces

Joni's Christmas Punch

 I always love a good punch recipe!  This one was soo good.  I made it for our family Christmas party and it was such a hit, that I made it for Christmas Eve.  Thanks Joni!

1 1/2 liters of Sprite ( I used gingerale)

2 frozen cans of cranberry juice (can use the one that has a mix of cranberry and other fruit)

1 bottle of Martinelli's sparkling apple cider

fresh cranberries

ice

** Dump everything but ice and cranberries in punch bowl.  Stir well, it will be bubbly so stir slowly

Top with ice and fresh cranberries.  ** Enjoy!

White Chocolate Chip Peppermint Cookies from pitchforkfoodie

 

I found these online and they had some good reviews, I made them for my Christmas 2022 cookie tray, I like being able to use peppermint candy canes in a cookie.  These are a sugar cookie, they have a nice flavor and pretty on the tray.

1 c. butter, room temperature

1 1/2 c. sugar

2 eggs

1 tsp. peppermint extract

3 c. flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

1 1/2 c. white chocolate chips

3/4 c. crushed candy canes

Instructions:

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper

2.  Cream butter and sugar for about 3 minutes.  Should be fluffy

3.  Add eggs and peppermint extract.  Cream for another 2-3 min.

4.  Measure dry ingredients in a separate bowl.  Add dry ingredients to creamed butter mixture, mix until just combined- my dough was dry, but the cookies turned out fine.

5.  Add chocolate chips and most of the crushed candy canes.  Reserve a couple of Tablespoons of crushed candy canes to dip the cookies in.  

6.  Make cookies using a 2 Tbsp. cookie scoop.  Roll cookies to make them smooth if you like or leave them the way they are.  Dip tops of cookie dough balls in the leftover crushed candy canes.  Place on baking sheet.

7.  Bake for 8 - 10 minutes.  Cool on cookie sheet for 2 to 3 minutes then cool on cooling rack.  

** you can use Andes peppermint chips instead of the white chocolate chips.

** you can drizzle melted semi-sweet chocolate chips over the cookies for a peppermint bark flavor.

Pat's Lemon Chicken

 

(This recipe is from my mother-in-law, who gave this to me years ago and was a favorite with my family.  When I first made this, you could only buy chicken breasts with the skin and bone in.  This recipe is best with the bone still in, but does ok without it, also this freezes well for a freezer meal.  A few years ago I was in charge of a Valentine's dinner at my local ward church.  I had several women help make this dish, it was interesting to see how different each one looked as each person cooks differently and adds their own flair to it.  They all turned out lovely and we got rave reviews)

1/4 c. flour

2 1/2 tsp. salt

1 tsp. paprika

6 whole chicken breasts (skinned) - I did use boneless/skinless

** Combine and put in a bag to coat and then fry chicken in butter until lightly browned.  Add 1/2 c. water.  Simmer covered for about 10 min or until almost tender.  Arrange in 9 x 13 pan.  

**Mix:

2 tsp. cornstarch ( I like to use about 3)

1/4 c. half and half.  

**Stir in drippings and cook, stirring over low heat.  Gradually stir in another

 1/4 c. half and half

1 tsp. lemon peel

1 Tbsp. lemon juice

**cook until thickened like a gravy.

**Pour over chicken.  Can wrap and freeze. 

** If frozen, thaw 4 hours (make sure the chicken is thawed)

**Heat oven to 350 F.  Heat uncovered in oven for 50 min. if bone in, or 20 to 25 min. for boneless.  

** After 35 min (for bone in) and 10 minutes for boneless, sprinkle 1 c. grated Swiss cheese over the top and bake until bubbly and light brown.  Garnish with Parsley if desired.