"DINING WITH THE PROPHETS: Historic Recipes from the Lion House," Deseret Book, $19.99, 118 pages
It’s like peeking back through time with many of the recipes in the recently released “Dining with the Prophets: Historic Recipes from the Lion House.”
The book includes recipes associated with each president of The Church of Jesus Christ of Latter-day Saints — whether for a food he liked to eat, one from his family or one from the era in which he lived. Each recipe has an explanation as to what that prophet ate, and experiences from family members are often included.
There is one for the Applesauce Cake that was one of President John Taylor’s favorites (see accompanying recipe) and one for Thomas S. Monson’s Swedish Meatballs. There is a recipe for Joseph Smith’s Johnny Cakes and Brigham Young’s Buttermilk Doughnuts. Each recipe is accompanied by a portrait of the related prophet.
There is also a section that includes a dozen pioneer recipes — from Split Pea Ham Soup to Rice Pudding to Honey Candy — that have been adapted for modern kitchens.
A third section includes more than two dozen current Lion House restaurant signature recipes, including soups, main dishes, desserts and rolls. This section is the only one in the book with photos of the food.
Historic photos are found throughout the book, including a few from when the Brigham Young family lived in the Lion House, and of the exterior of the building through the last century and a half, as well as images of the china, serving utensils and other Lion House dishes. However, the hardcover book doesn’t have any type of spiral binding, so it’s difficult to make it lie flat while open.
The recipes offer a variety of dishes, including main courses, sides, soups and desserts that can appeal to a wide range of tastes.
“Dining with the Prophets” shares an interesting look back through history with a focus on the food that was eaten by each prophet and the pioneers.
JOHN TAYLOR'S APPLESAUCE CAKE
President John Taylor, known to have a sweet tooth, was a force in getting the sugar-beet industry established in Utah. This sweet treat was one of his favorites.
3 cups sugar
1½ cups shortening
3 teaspoons baking soda
¼ cup cold water
3 cups applesauce
6 cups flour
4 tablespoons cocoa powder
3 teaspoons cinnamon
1½ teaspoons nutmeg
1 teaspoon cloves
1 teaspoon salt
2 cups raisins
1 (8-ounce) package small gumdrops
1 cup coarsely chopped nuts (walnuts or pecans)
Preheat oven to 350 degrees F. Grease and flour four 9-by-5-inch loaf pans.
In a large bowl, beat sugar and shortening until fluffy. In a separate bowl, stir soda into cold water and add to applesauce. Let foam up, then add to creamed mixture. Stir together flour, cocoa, cinnamon, nutmeg, cloves and salt, and mix into sugar-applesauce mixture. Fold in raisins, gumdrops and nuts. Divide mixture evenly among prepared loaf pans. Bake 80 to 90 minutes, until toothpick inserted in center comes out clean.
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