Janet's Bread

~Kay Harline

Spray 4 bread pans.

Grind 9 cups wheat - can use hard white, hard red, either will work. Makes about 12 - 14 cups.

Put the following into the Bosch mixer (you can also stir by hand and knead - makes good arms!):

5 cups hot water (from tap)

2/3 cups oil

2/3 cups honey

2 Tbs. gluten

4 tsp. salt (1 Tbs. plus 1 tsp. is the same)

1/2 of the flour

mix together and then add 2 Tbs. yeast (I use Saf-instant from the Bosch store)

Mix together slowly and add rest of wheat until the flour starts to pull away from the bowl or the mixer makes a different sound, as if it is working harder. Mix for 10 minutes or knead on a board for 10 minutes.

Remove from bowl and put in a large bowl that has been sprayed or oiled. Cover across the top with plastic wrap. Then cover with a heavy terry towel. Let rise until double (20 - 30 min).

Remove from bowl and divide into 4 sections. Roll each section with rolling pin into rectangle (don't need to be real neat). Then roll from the top toward you, with your hands, and push down each roll on the edge to remove air bubbles. Pick up and form ends under and pinch, then put in sprayed bread pans. Pans can be glass or metal. Glass seems to brown more than metal so adjust accordingly.

Let rise in pans about 20 - 30 min, until double. Bake at 350 degrees until done, about 30 min, depending on your oven temperature. You can oil the tops before you bake them, but they do soften later in the bag.

Hope you like this and have success with it. If you have any questions call me at 226-3546 (Kay Harline).

Pie Crust

Makes enough for 2 crust pies or one for the freezer.

~Kay Harline

This pie crust is so easy, I don't think you can hurt it. I got this from Martha Stewart's program a few years ago and it really works. You do have to have a food processor to make it easy, otherwise you will need to "cut in" the butter and Crisco.

2 1/2 cups flour

1 tsp. salt

1 tsp. sugar

2 sticks butter (cold)

1/2 cup vegetable shortening (I use Crisco, others do work, but I have better luck with Crisco.)

Process - pulse to coarse meal

Add 6 to 10 Tbs. ice water

Pulse until it almost sticks together, will be crumbly. If too dry, add a little water.

Makes 2 rounds, flatten and put in plastic wrap and chill in the fridge. Can use right away but bakes better when cold.

Take out of the fridge and let set about 5 min. Roll out to size of pan, using a pastry cloth and stocking for the rolling pin (these come in a kit/package at the grocery store) with flour on cloth and on top of dough. This will keep the crust from sticking to the surface you are rolling on, and your pin. Carefully roll dough up on rolling pin and then put it over pie plate and unroll, so simple. Prick with fork so it won't get bubbles.

Cut some parchment paper to fit over crust and fill with dry beans. Bake at 425 degrees for about 7 minutes, watch to be sure it doesn't get too brown. Remove beans and bake a little longer to finish. Good luck, pies take a while, but if they are easier it doesn't seem like so much work to make them.

FYI there is a good Pie book at Deseret Book by the University Mall. It is in the Lion House Bakery area and is entitled, "Lion House Pies". It has some instructions also. The DVD inside shows how to do it really well.

Strawberry Pie

~Kay Harline

2 boxes berries

1 baked pie crust

1/2 pint whipped cream

Put in Sauce Pan:

1 cup berries, mashed

1 cup sugar

3 TBS cornstarch

Mix these together and add:

1 tsp. lemon juice

a few drops red food coloring

Cook until thick and clear, stirring. Cool.

Put whole strawberries in prepared pie crust, one by one with the tops down. Then pour sauce over the berries with a spoon. Put in the fridge until set. Top with whipped cream, slice and enjoy, YUM!

Carrot Cake

~Sharon Biegler

2 cups flour 2 tsp. Baking soda

½ tsp. salt 2 tsp. cinnamon

3 large eggs 2 cups sugar

¾ c. vegetable oil ¾ cup buttermilk

2 tsp. vanilla 1 (8 oz) can crushed pineapple (drained)

2 cups grated carrots

1 cup coconut 1 cup chopped pecans

Preheat oven to 350. Grease and flour 3 9-inch round cake pans. Stir together dry ingredients. Beat eggs and mix wet ingredients with mixer. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and pecans. Pour batter into prepared pans. Bake for 25-39 minutes.

Cream cheese frosting

11 oz. cream cheese, softened ¾ cups butter, softened

1 (16 oz) package powdered sugar 1 ½ tsp. vanilla

Beat butter and cream cheese until smooth. Gradually add powdered sugar, beat until light and fluffy. Add vanilla.

Best if made the day before and chilled overnight.

Option: (I have never done this…I don’t think it needs it personally)

Buttermilk glaze:

1 cup sugar 1 ½ tsp. buttermilk

½ cup butter 1 TB. Corn syrup

1 tsp. vanilla.

Bring everything but vanilla to a boil over medium heat. Boil 4 minutes stirring constantly until glaze is golden. Remove from heat and add vanilla. Cool slightly. Drizzle glaze over warm cake layers. Cool in pan on wire racks for 15 minutes. Remove from pans then cool and frost with cream cheese frosting. The glaze will make it really rich.

Cake Tips

~Sharon Biegler

Paper towel frosting smoother: Frost a cake with butter cream frosting. Just as it begins to “crust” put a plain paper towel over the cake. Gently rub with your hand and the frosting smooths out. If the paper towel has an embossed design on it, the design will transfer to the frosting…can be kind of cool.

Hot water frosting smoother. Frost a cake with butter cream frosting. Get a cup with very hot water. Dip a metal knife or spatula in the hot water to smooth the frosting. You will have to “dip” often.

Frosting cartridges: Put a large piece of plastic wrap on the counter. Plop a medium amount of frosting in the center. Roll up on an angle. Twist both ends. When you are ready to decorate, cut one end off and put in a decorating bags. It is so much easier to “load” the frosting bag and also saves a ton of time on clean-up.

For tall cakes, put a wooden skewer in the middle to help stabilize.

For tiered cakes, put cardboard or plastic under each layer. Then put 4-5 wooden skewers or straws in each layer (cut to the height of each layer). This will keep the weight of the upper layers from sinking into the bottom layers.

When frosting a cake, put strips of waxed paper around the bottom edge of the cake. Then frost away. When you are done frosting, remove the strips to have a clean serving platter.

Crumb coat your cake. Thin your icing with a little water, milk or karo syrup. Then fill your cake with the desired filling and then put on a layer of the thinned frosting. Then let this layer dry before refrosting with more butter cream. This crumb coat will keep all of the crumbs out of your final layer. It also gives a sturdier cake to work with. (especially important for fondant)

I freeze my cake layers to make them easier to work with. Not too critical for smaller cakes, but for larger cakes it makes a world of difference. Just make sure you wrap tightly to keep fresh. This also allows you to bake one day and decorate the next.

Marshmallow Fondant

~Sharon Biegler

¼ cup vegetable shortening (Crisco)

1 pound of white mini marshmallows (good quality)

1 tsp. clear vanilla flavor

1 tsp. butter flavor

2 tablespoons water

2 pounds powdered sugar

Grease the inside of a large microwavable bowl with shortening. Be careful, the melted marshmallows can get very hot.

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals—stirring after each—until the marshmallows are completely melted. If you want a colored fondant, add the color to the marshmallow mixture

Put powdered sugar into a large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon). I don’t put all of the sugar in the mixer (about ¾ -1 cup); You can the remaining if needed.

Add melted marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.

Turn your fondant out onto your work surface that has been dusted with equal parts of cornstarch and powdered sugar. Make sure your hands are well dusted too. (If fondant is still sticky, knead in some more powdered sugar.) I also put shortening down on the work surface before putting the powdered sugar down.

Knead fondant into a loaf. Wrap it tightly in plastic wrap and let cool for at least one hour. (Which I never do, but may be helpful???)

To store fondant, wrap in plastic wrap and then put it in a re-sealable plastic bag. Squeeze out as much air as possible. It will keep very well in the refrigerator for weeks.

Make sure you have a fresh, but smooth layer of butter cream on the cake before placing the fondant. This helps the fondant to stick to the cake.

Butter Cream Frosting

~Sharon Biegler

2 cups shortening ( I would use 1 cup butter, 1 cup shortening for better flavor)

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy. Add confectioners sugar (2 cups at a time) until well blended. If the frosting gets to thick at any time you can add some of your heavy cream.

Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy. If you need to add additional cream you can. (up to 2 tablespoons)

White Butter Cream Icing

(Lion House Weddings)

~Sharon Biegler

2/3 cup plus 1 Tablespoon water

4 tablespoons meringue powder

12 cups powdered sugar

¾ tsp. salt

1 tsp. clear vanilla

1 tsp. almond flavoring

½ tsp lemon flavoring (optional)

½ tsp. orange flavoring (optional)

1 ¼ cups shortening

Combine water and meringue powder, whip at high speed till peaks form. Add 4 cups of the powdered sugar and beat on low speed until well incorporated. Add salt and flavorings; beat slightly. Alternately add shortening and remaining powdered sugar. Beat on low speed until smooth. Makes 7 1/2 cups frosting.

Wedding Cake

(Lion House Weddings)

~Sharon Biegler

3 egg whites

1 ½ cup water

¼ tsp. orange flavoring

¼ tsp. lemon flavoring

1 tsp. vanilla flavoring

½ tsp. almond flavoring

1 box white cake mix

¼ cup flour

¼ cup shortening

In a large mixing bowl place the egg whites, water, and flavorings. In a separate bowl, mix the cake mix and flour together, then add to the liquid ingredients. Add the shortening and mix on low speed until moist. Turn the mixer to medium speed and beat for two minutes. Cake batter should be thick, it should not be thin and runny. Put in 2 8” pans

Bake at 350 degrees for 25-30 minutes