The cookbook is filled with time-honored recipes for appetizers, soups, salads, and dressings, delicious entrees, vegetables, breads and rolls, seasonal desserts, cookies and sweets. Lion House Christmas captures all the delectable signature dishes expected– Lion House Rolls, Roast Turkey, Yule Log, and Grandma’s Christmas Bell Cookies– and dozens of new recipes. Also included is a special section on turning treats into gifts from the kitchen.

Mouth-watering, full-color photographs offer visual inspiration. Spiced Cranberry Cocktail, Peanutty-Choco Jumble, Butter Cream Mints, Cranberry Pie, Challa Braid, Roast Turkey, and many other tempting pictures whet the appetite. Discover why this new twist on a favorite cookbook makes it even more indispensable than the original.

Six cookbooks have been produced in the Lion House series, including Lion House Desserts, Lion House Entertaining, Lion House Weddings, Lion House Lite, Lion House Classics and Lion House Christmas.

Lion House Christmas is available at Deseret Book, www.deseretbook.com, and wherever LDS products are sold.

Lion House Dinner Rolls

2 cups warm water (110-115 degrees)                2 tablespoons dry yeast

2/3 cup nonfat dry milk (instant or non-instant)     1/4 cup sugar

1/3 cup butter, shortening, or margarine                2 teaspoons salt

5 to 5 1/2 cups all-purpose flour, or bread flour    1 egg

In a 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 al around the sides of the 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 the 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 for 15-20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 1/2 dozen rolls.

Pioneer Turkey Bake

2 cups cubed cooked turkey                     1 6-ounce package wild rice mix

1/2 cup chopped celery                             2 tablespoons chopped onion

1 4-ounce can sliced muchrooms, drained  1 1/4 cups water

1 10-ounce can cream of chicken soup       1/4 cup slivered almonds

1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees. Combine turkey with wild rice mix, including contents of seasoning packet. Add remaining ingredients and mix well. Pour into a 1 1/2-quart casserole. Bake covered for 45 minutes.

Old Fashioned Savory Stuffing

4 cups diced celery                      1 cup chopped onion

1 cup butter or margarine             4 quarts dry bread crumbs

1 tablespoon salt                          1 1/2 teaspoons poultry seasoning

1/2 teaspoon sage                         1/2 teaspoon pepper

3/4 to 1 cup hot broth water

Saute' celery and onion in butter in a large skillet. Combine with bread cubes and seasoning; toss lightly. Add enough broth to moisten as desired. Makes enough stuffing for a 14- to 18- pound bird.

Giblet Stuffing: add choppped, cooked giblets; use giblet broth as liquid.

Buche De Noel (Yule Log)

3 eggs                                                    1 cup sugar

1/3 cup water                                         1 teaspoon vanilla

3/4 cup flour                                           1/4 cup cocoa

1 teaspoon baking powder                      1/4 teaspoon salt

Powdered sugar                                      1 cup whipping cream

2 tablespoons sugar                                 1 recipe Yule Log Frosting

Green and red candied cherries, for garnishing

Preheat oven to 375 degrees. Line a jelly roll pan (10x15-inch pan) with waxed paper; grease paper.

Beat eggs in a large mixer bowl on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in 1 cup sugar. Beat in water and vanilla on low speed. In a separate bowl, sift together flour, cocoa, baking powder, and salt; add to egg and sugar mixture, beating just until batter is smooth. Pour batter into jelly roll pan. Bake for 15 minutes. Cool 5 minutes, then turn out onto a dish towel sprinkled with powdered sugar. Remove waxed paper and roll up cake and towel from short end; set aside to cool.

While cake is cooling, beat whipping cream with 2 tablespoons sugar until stiff. Unroll cake and spread whipping cream over cake. Roll up again (without towel) and place seam side down on a serving plate. Cover roll with Yule Log Frosting, making strokes with tines of fork to resemble bark. Decorate with green and red candied cherries. Refrigerate until ready to serve. Makes 10-12 servings.

Yule Log Frosting

1/3 cup cocoa                                           1/3 cup margarine, softened

2 cups powdered sugar                             1 1/2 teaspoons vanilla

1 to 2 tablespoons hot water

Beat cocoa, margarine, powdered sugar, and vanilla in a medium mixing bowl. Add hot water a little at a time until frosting is smooth and of spreading consistency.