Banana Split Cake - Lion House

Exclusive Recipes from the Lion House's Cakes and Cupcakes

The Lion House is releasing a new cookbook dedicated to cakes and cupcakes. Check out this exclusive sneak-peek at some of the recipes!

The upcoming Lion House Cakes and Cupcakes cookbook promises to be full of delicious (and time-saving) dessert recipes. (To learn more about the book, click here.) These are some of the recipes that stuck out to us – so much that we decided to try them out for oursevles. To read our staff reviews of these recipes, click here.

Banana Split CakeMakes 15 servings
Crust
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Filling
1/2 cup pasteurized eggs* (enough to equal 2 eggs)
2 cups powedered sugar
3/4 cup butter or margarine, room temperature
Topping
4 large bananas
1 (20-oz) can crushed pineapple, drained
1 (12-oz) container frozen whipped topping, thawed
1 bottle fudge ice cream topping
1/4 cup chopped walnuts or pecans
1/4 cup quartered marashcino cherries
For crust: Mix together graham cracker crumbs and butter; press into the bottom of an ungreased 9×13-inch cake pan. Refrigerate 10 to 12 minutes.

 

For filling: In a large bowl, beat together eggs, powdered sugar, and butter until light and fluffy, approximately 10 to 12 minutes. Spread filling on top of crumb mixture.
For topping: Slice bananas on top of the filling; spread crushed pineapple on top of the bananas. Spread whipped topping on top of the pineapple. Warm fudge topping slightly and drizzle on top of the whipped topping. Garnish the top with nuts and cherries.
Refrigerate at least 4 hours. For best results, refrigerate overnight. This dessert is very rich.
*Pasteurized eggs can be found in the supermarket dairy section by the regular eggs.

Organic Pumpkin Pie Parfait

Organic Pumpkin Pie Parfait


Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6

Ingredients:
For puree:

1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk

For Crust:

1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:

1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

Cooking Instructions:

• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:

• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.

For crust:

• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.

For topping:

• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.

Assembly:

• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Pumpkin Fudge

Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

4.214285714285714Yield: Makes about 3 pounds

Ingredients

• 3/4 cup melted butter $
• 3 cups sugar
• 2/3 cup evaporated milk $
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup $
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Mary McClure, Barboursville, West Virginia, Southern Living
OCTOBER 20053/4 cup melted butter3/4 cup melted butter

Apple Pillows

Apple Pillows
(From: The SleepOver Cookbook, By Hallie Warshaw)

Makes 10

Ingredients:
1 pkg 8ounce refridgerated crescent rolls
1 small apple: peeled & finely chopped
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon light brown sugar
3 tablespoon granulated sugar
Milk for brushing
Cinnamon for sprinkling
Grnaulated sugar for sprinkling
Vegetable cooking spray

Directions:
Preheat oven 350 (make sure the Rack is set in the middle of the oven)
Separate cresent rolls into individual triangles & arrange on a lighly greased baking sheet
In a medium mixing bowl mix together the apple, raisins, pecans, brown sugar & cinnamon
Place teaspoon size portions of the apple mixture onto the center of each triangle
Roll up the dough into a cresent shape
Lightly brush the tops of the crescents with milk & sprinkle with cinnamon & sugar
Bake on the middle rack of the oven for 25min or until golden brown
Remove sheet from the oven place apple pillows on wire rack to cool.

Pumpkin Pancakes with Maple Crème

Pumpkin Pancakes with Maple Crème
This delectable breakfast treat is only 300 calories for two pancakes with toppings!

Ingredients:
Pancakes
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 3 egg whites
• 3/4 cup canned 100 percent pure pumpkin puree
• 3/4 cup nonfat, plain yogurt
• 2 tbsp packed brown sugar
• 2 tsp vanilla extract

Maple Crème
• 4 oz. (1/2 cup) reduced-fat cream cheese, room temperature
• 1/4 cup pure maple syrup

Topping
• 3/4 cup toasted pecans, roughly chopped

Instructions:
In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg until well combined. In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar and vanilla extract, and whisk until combined. Pour the wet ingredients over the dry ingredients and stir together gently until just combined and smooth (no dry streaks should remain), taking care not to over mix. If time allows, let batter rest for 10 minutes.

Liberally coat a large skillet or griddle with oil spray and preheat it over medium heat. When the pan is nice and hot (after about 2 minutes) ladle 1/4 cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon. Cook the pancakes until they are golden brown, about 2 to 3 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.

While the pancakes are cooking, prepare the maple crème. In a small mixing bowl, whisk together the cream cheese and maple syrup until smooth.

To serve, place two pancakes on each plate and top with 2 tbsp of maple crème. Sprinkle 2 tbsp of chopped pecans.

Note: To toast pecans, place them in a dry sauté pan over medium heat and toast, stirring or shaking the pan frequently, until they are lightly browned, about 5 minutes. Or spread the nuts out on a toaster oven tray and toast for 3 to 4 minutes.

PULL APARTS (MONKEY BREAD)

PULL APARTS (MONKEY BREAD)
24 Rhodes Bake-n-Serv white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
1/2 cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

Submitted by: Melissa Maybury