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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook and food truck plans as seen on New Day Northwest. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Delphiniums, Bunting and the World’s Tiniest Fork

Yesterday I was admiring this mystery plant that I grew. I didn’t know what kind it was yet.

Today a storm took the plant out. I didn’t know what kind it was yet.

My friend told me the purple lovelies are delphiniums and they love being pruned, so I made a bouquet. Who knew I could grow delpiniums?

I don’t mean to brag, but I found a lacey black & white butterfly.

The oak bench finally died. After several guests thought they were the first ones to break it this month. Tee hee.

The bunting was hung with care or, um, at least with staples. I love this time of year.

 

I found the world’s tiniest fork in a glass of wine. My. Favorite. Random. Picture. Ever.
And there’s my week in a blog post. Thank you, dear friend for stopping by. I can’t wait to see what next week brings.
 

Kaboom

I feel gangsta’ when I use Kaboom shower cleaner.

 

Red, White and Blue Homemade Tortillas Recipe

It just doesn’t feel right if there’s not some food at the Fourth of July picnic that is colored red, white and blue. And all the better if it is something that wouldn’t normally come that way. And even better yet if Mexican food could be incorporated in there somehow. I’m not sure why I said that but don’t warm, homemade tortillas sounds scrumptious even so?

INGREDIENTS:

  • 4 cups flour
  • 1 3/4 teaspoons salt
  • 2 teaspoons baking powder
  • 3/4 cup shortening
  • 1 1/4 cup water (a little more if needed)

Place dry ingredients and shortening into a bowl. Using a pastry cutter, cut the shortening into the dry ingredients until pieces become about the size of peas. Use fingers to help if needed.

Add water until it becomes a soft dough.

Separate dough into three balls. Work red food coloring into one of the balls and blue into another. Break each color into about 4 dough balls.

Rolls dough balls into about 10 inch thin tortillas. Remove excess flour from each tortilla as well as possible.

Cook in a non-stick pan on medium heat just until each side is done – this won’t take long if you rolled them out thinly.

Stack as you cook.

Roll with sandwich fillings or perhaps barbecued meat & sauces or just veggies. I’m feeling so patriotic. And Mexican. All rolled into one.

 

Triple Berry Pancakes With Cream Cheese Filling Recipe

I cannot help myself. I have declare this summer the summer of drunken triple berry everything. It will be a very good summer.

Enter stage left… or stage right… or does it even really matter which side of the stage they enter from?  The drunken-triple-berry-topped cream-cheese-filled pancakes.

DRUNKEN TRIPLE BERRY TOPPING:

  • 4 cups mixed fresh berries
  • 2 cups sugar
  • Juice from 1/2 fresh lemon
  • 1/2 cup bourbon (or water)
  • 4 tablespoons cornstarch

Place berries in a medium bowl. If using strawberries, cut them into small pieces. This time I used strawberries, blueberries and raspberries.  My favorite to mix in though is normally blackberries. They are so purpley and divine.

Add sugar, lemon juice and bourbon.

Give a stir and allow to sit for at least a half an hour.

After berries have had time to rest, place in a sauce pan.

While cold, stir in cornstarch until well-mixed.

Turn onto medium high heat while continually stirring. Watch for filling to boil and keep stirring until thickened. Keep warm and serve warm.

Oh momma.

Make a stack of pancakes. Or two.

A double batch of these pancakes will make enough to match the cream cheese and berry topping recipes and will feed about 6-7 people. Or, you know, less people and more food – depending on who you’re feeding. Either way, big eaters and small will be happy.

PANCAKE INGREDIENTS:

  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Keep pancakes warm on a baking sheet in 170F oven. Cover well with foil while finishing making the pancakes to prevent them from drying out.

Pancake tips here.

Whip together cream cheesy goodness.

CREAM CHEESE FILLING RECIPE:

  • 4 ounces cream cheese, softened
  • 1/4 cup butter (or 1/2 a stick) softened
  • 2 teaspoons fresh lemon juice
  • 1/2 cup powdered sugar
  • Up to a tablespoon warm water, if needed to thin
  • Dash of salt

Mix well with a hand mixer.

Spread cream cheese filling on top of each pancake. Stack and then adorn with plenty of berry topping and, perhaps, a sprig of fresh mint.

Yes, indeed, it will be a very good * hiccup * summer.

 

Ovens

I leave ovens on. It’s what I do. #oopsIdiditagain

 

Drunken Triple Berry Coffeecake Recipe

Sometimes you just need to make something so old-fashioned that it screams joy. And bourbon. And berries. Start planning a picnic today just so you can make this. Because I love you.

COFFEECAKE INGREDIENTS:

  • 1 c. butter, softened
  • 2 c. sugar
  • 2 eggs
  • 1 t. pure vanilla
  • 1 t. salt
  • 1 t. baking powder
  • 2 c. cake flour
  • 1 1/2 c. sour cream
  • 4 cups mixed fresh berries
  • 2 cups sugar
  • Juice from 1/2 fresh lemon
  • 1 cup bourbon
  • 4 tablespoons cornstarch

Place berries in a medium bowl. If using strawberries, cut them into small pieces. This time I used strawberries, blueberries and raspberries.  My favorite to mix in though is normally blackberries. They are so purple-y and divine.

Add sugar, lemon juice and bourbon.

Give a stir and allow to sit for at least a half an hour.

Mix cake and place in a cheesecake pan coated with baking spray.

Preheat oven to 350 degrees.

After berries have had time to rest, place in a sauce pan.

While cold, stir in cornstarch until well-mixed.

Turn onto medium high heat while continually stirring. Watch for filling to boil and keep stirring until thickened. Remove from heat.

Pour filling over cake mixture and gently spread over the whole cake. Place a pan under cake when baking to prevent dripping messes.

This coffeecake can be served upside-down or right-side-up. This time I made mine upside-down but if you’d like to serve it right-side-up, add streusel to the top after about 30 minutes into baking time.

STREUSEL INGREDIENTS:

(optional)

  • 1/2 stick butter (cut into small pieces)
  • 3/4 cup flour (GF = 1/2 cup King Arthur GF Multi-Purpose Flour + 1/4 cup Bob’s Red Mill Almond Meal/Flour)
  • 1/3 cup powdered sugar
  • 1/8 teaspoon salt
  • 1 small egg

To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.

Bake until a fork poked into the middle of the cake comes out clean. Bake time is about one hour.

After removing cake from oven, allow it to set for a few hours (or make the day before and set overnight). When cooled, remove the pan carefully.

Frost. Just because.

FROSTING INGREDIENTS:

  • 2 cups powdered sugar
  • 1 – 2 tablespoons water

Mix together until it is the consistency you would like and there are no lumps.

Old-fashioned moist cake with drunken triple berries. You’re welcome.

 

Ice

Confessions of a B&B owner 40: I count out the number of ice cubes in the water
glasses so they match. #imokayyoureokay.

 

Pecan Glazed Bran Muffins Recipe

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I love bran muffins with every fiber of my being. Even more than bran muffins, though, I love pecan glazed bran muffins. They are easy to make and a good-for-you breakfast treat that tastes like dessert.

Just place all muffin ingredients in mixing bowl. Preheat oven to 400F.

BRAN MUFFIN INGREDIENTS:

  • 1 1/2 cups wheat flour
  • 1 1/2 cups oat bran
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 cup milk
  • Juice from 1/2 fresh lemon

Mix until well combined. Set aside while working on the pecan glaze topping.

PECAN GLAZE INGREDIENTS:

  • 1 1/2 cups melted butter
  • 1 1/4 cup brown sugar
  • 1 1/2 cups chopped pecans

Place all pecan glaze ingredients in a medium bowl and give a few stirs.

Cover muffin tins with cooking spray (even on the top of the pan) and then divide pecan glaze between 12 muffin cups. Give glaze a stir in one muffin cup so that it coats the sides as much as possible then fill with a scoop of bran muffin batter. Repeat until all 12 muffins are ready to go in the oven. Bake for about 15 minutes or until muffins are done with a baking sheet on rack under muffin tins to catch possible drips of glaze.

When hot out of the oven, carefully turn muffins upside-down on to a clean baking sheet.

Cute served with a pretty paper doily underneath.

Nutty and super sweet on the outside. Good for you on the inside. The kind of person I long to be. She is a saucy, well-balanced little muffin.

 

The Longest Route to a Delicious Reuben Sandwich… But You Can Call Her Ruby

A Reuben sandwich can be very simple. When made traditionally, it is a lovely stack of dark rye bread, corned beef, thousand island dressing, mustard and sauerkraut.

pink-salt-1

As you can see, I have broken a few rules and quite possibly have taken one of the longest possible routes to get to a delicious Reuben – short of curing my own corned beef and baking my own bread, that is

IMG_00641

Sauerkraut: 7-9 days (or you can buy canned at the grocery store)

how-to-make-corned-beef1

Corned Beef: 5-6 hours (or you can buy pre-cooked at the deli)

celery-preserves-2

Celery Preserves: 2 hours (or you can wish you had some and use thousand island salad dressing instead)

Dark Rye Bread: The length of time it takes you to take a trip to your local grocery store + 5 minutes to toast and butter. Best of extra bread is stored in the fridge – it’ll last longer.

Stack accordingly. Or, you know, the sauerkraut can go on the side. The road was long. The tastes, well, these simply could not come out of a can or be rushed. Homemade wins every time. And for taking the longest route, you may call her Ruby for short.

 

Trimming the Mint

Today was herb pruning day. I declared it to be so when I saw a post about it yesterday. This might be the first time I’ve actually accomplished something that was Pinterest inspired.

Proud.

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So far I’ve collected peppermint, spearmint and chocolate mint. There is no more room for new varieties. These three play well together for now. I shall freeze the extras but not until my kitchen smells fabulous from them.

Do you grow your own herbs? If so, what kinds and how to you like to use them?

 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016