If you’ve ever been to the Lion House in Salt Lake City, you know how great the food is. Elegant down-home cooking is what I would call it. But even if you haven’t been there and are just looking for some great recipes, you’ll want to buy this new “Lion House Classics” cookbook.


A little history for all of you that have never been to the Lion House:

The Lion House was built in Salt Lake City in 1856 as the home of Brigham Young. To preserve the history and charm of this home, the Church has turned it into not only a restaurant and bakery, but a reception center where wedding banquets and receptions are held, as well as family parties and business meetings.

I’ve only been to the Lion House for my brother’s wedding reception, but I can definitely say that it’s dessert selection is amazing. But, even if you haven’t been to the Lion House, you can bring the food to your home with this latest cookbook.
The selection in this book ranges from appetizers and drinks to main dishes, to cakes, cookies, and candies. Just looking at the pictures will start your mouth watering.

Don’t be fooled by the fact that this food is served in a restaurant; it’s easy to make! The ingredients can be found in any grocery store, and the food can be served at the dinner table or at your holiday party.
You can find the “Lion House Classics” cookbook at deseretbook right now for 25% off of the list price of $25.95 (that’s only $19.46!)
And, if you’re lucky enough to have made it to the bottom of this review, I have included the recipe for “Sting of the Bee Cake” which is the cake shown on the front cover of the cookbook. Enjoy!

Sting of the Bee (Bienenstich) Cake

Prepare Topping and allow to cool while preparing Cake.

TOPPING

1/2 cup butter (no substitutes)

1/2 cup sugar

2 tablespoons milk

1 cup almonds, slivered

2 teaspoons vanilla

In medium saucepan, melt butter until almost boiling. Add sugar and bring to a boil, stirring constantly. Slowly add milk; stir carefully as mixture will pop. Return to a boil and add almonds. Bring to a boil once again. Remove from heat and stir in vanilla. Allow to cool to room temperature if made early in the day; or cool in refrigerator until thick and cool to the touch. For best product, topping should be same temperature as dough.

CAKE

1 cup butter (no substitutes)

2/3 cup sugar

2 eggs

3 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1/2 cup milk

Butter Cream Filling (below)

With mixer, cream butter and sugar until soft; add eggs and mix well. Mix in dry ingredients; slowly add milk. Beat until dough is thick and does not stick when touched.

Prepare 10-inch springform pan. Place parchment or waxed paper on bottom of pan. Attach side of pan; spray side with nonstick cooking spray and lightly dust with flour.

Press dough evenly in springform pan. Sprinkle small amount of flour on top of dough; gently tap dough down with flat bottom of a cup. (Dough should feel firm and press against the sides of pan.) Pour topping on dough and spread evenly.

Cover pan with foil and bake at 375 degrees for 30 minutes. Remove foil and bake for an additional 10 to 15 minutes, until cake looks firm and golden brown. Allow to cool. Split in half horizontally, fill with Butter Cream Filling and raspberry preserves.

Note: This cake is similiar to biscuits in texture.

BUTTER CREAM FILLING

1 cup butter (no substitutes)

2 cups powdered sugar

2 egg yolks

2 teaspoons vanilla

1/2 cup raspberry preserves

Soften butter. Beat in powdered sugar, egg yolks, and vanilla until fluffy. Spread on bottom of split cake. Spread preserves on top of butter cream and replace cake top.