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. For my gluten-free girlfriends (aka my GF GFs), there are substitutes listed just for you. Because I love you.
Of course, I’m not sure how you hold yourselves together without gluten, but I figure the bourbon must help with that.
- 1 c. butter, softened
- 2 c. sugar
- 2 eggs
- 1 t. pure vanilla
- 1 t. salt
- 1 t. baking powder
- 2 c. cake flour (GF = 1 1/2 cups King Arthur GF Multi-Purpose Flour + 1/2 cup Bob’s Red Mill Almond Meal/Flour + 2 teaspoons xanthan gum)
- 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 purpley 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.
- 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.
- 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. New-fangled gluten free option. You’re welcome.
What an exciting year 2012 has been so far!
We are so honored to have been voted the best B&B in the Northwest for three years in a row and featured on Evening Magazine in May 2012. Deanna was thrilled to represent the Girl Scouts of Western Washington with her award winning Frozen Lemonade Tarts on New Day Northwest in March. Videos of each segment are below.
In October 2012 The Old Hen was featured as the season finale episode on My Family Recipe Rocks with Joey Fatone. The episode has since received rave reviews from the show’s fans.
From the Sno Valley Star:
The episode featuring Morauski will air Oct. 27 as the season finale for “My Home Recipe Rocks”… “It went fantastic,” Martin said of Morauski’s appearance. “She was absolutely incredible. She was one of our top shows of the year. I believe she’s going to have us ending up with a bang here.”
Featured on Tasty Kitchen, NW Best Escapes Winner 2010, 2011, 2012 and Best of 425 Winner 2012
Evening Magazine – May 3, 2012
New Day Northwest – March 6, 2012
Voted Best B&B in the Northwest 2010, 2011 & 2012
Tucked in between the world-famous Snoqualmie Falls and Snoqualmie Pass and just one easy mile from I-90 is The Old Hen Bed and Breakfast.The Old Hen is a newly built inn that possesses the old-fashioned, elegant country beauty that you’ll love.
How can I know that The Old Hen is the place to stay? Here’s what our guests have said:
We have stayed in a number of B&Bs. This was absolutely one of the best!!!!!!”
The Snoqualmie Valley is filled with delicious restaurants and is home to the new Snoqualmie Casino. If you’re in the mood for shopping, you’ll love visiting the nearby North Bend Factory Outlet Stores.
Looking for some exciting outdoor adventures? We are also just minutes away from great hiking trails, canoeing on the Snoqualmie River, and winter activities like cross-country and downhill skiing, inner tubing, sledding, and snowshoeing.
We go above and beyond to provide you with comfortable lodging in a stylish yet warm and up-to-date atmosphere, a daily scrumptious brunch, and thought-provoking, fun conversation. Make this your year to visit!
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
- 1/2 cup flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 2 eggs
- 2 tablespoons canola oil
- 1 cup milk
Mix until well combined. Set aside while working on the pecan glaze topping.
PECAN GLAZE INGREDIENTS:
- 1/2 cup (one stick) melted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons molasses
- 2 tablespoons honey
- 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.
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.
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.
Sauerkraut: 7-9 days (or you can buy canned at the grocery store)
Corned Beef: 5-6 hours (or you can buy pre-cooked at the deli)
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.
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.
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?
I promise that the looks of this post will not make you dance. If anything, it will probably have you sitting and staring at this screen in disbelief with your head tilted ever so slightly to the right. I promise you, though, when you try this you will understand. And even if after making it you still don’t understand, you will at least enjoy the tasty confusion.
- 1 bunch celery, diced
- 1/2 cup water
- 2 cups sugar
- 2 tablespoons lemon juice
- Dash or two of salt
This will sound funny, but place a plate into the freezer before beginning this recipe.
Cut celery into about 4 inch pieces. Using a knife, tug on outer skin and pull down to strip off the outer strings of celery.
Cut each 4 inch piece into 4-5 strips. Then dice those into small pieces that are all similar in size.
Place water, lemon juice, celery, sugar and salt into pot. Stir well.
Bring to a boil then reduce to a slight boil and allow to simmer until preserves are set. To test whether or not they are set, when preserves reach 220 degrees start testing. To test, remove plate from freezer and place a spoonful of preserves onto the plate. Place in fridge for a few minutes. If the top of the preserves wrinkles when touched, they are ready to remove from the heat. By the time it is ready, the celery will have turned a rich, avocado-green color. Do not be alarmed.
When celery preserves are cooled a bit, place into a canning jar and when they reach room temp place a lid on top & save in fridge. Can be served warm or chilled.
Lovely upon mascarpone cheese and crackers or cream cheese on toasty bruschetta. A conversation piece while enjoying hors devours with friends – everyone with their heads tilted ever so slightly to the right in joyous tasty confusion.
Corned beef is incredibly easy to make. This post is simply to advertise the fact that everyone can feel confident that they can make it. You’re welcome, corned beef industry. You’re welcome.
If you like, you can soak the corned beef in a large bowl of water in the refrigerator overnight the day before you plan on cooking it. This will reduce some of the salty flavor.
Corned beef comes in the meat department in a bag that already contains its own seasoning packet. You can cook it with or without. I recommend with. The packet is pretty much pickling spices and it balances out the salty flavor of the corned beef oh so well. Place corned beef in a pot with fat side up and about an inch of water in the bottom of the pan.
Cover with a lid and bake at 325F about 3 hours for one that is about 2.5 pound (average size from supermarket).
Allow corned beef to rest for about 15-20 minutes after it is out of the oven.
Slice against the grain into thin slices. Perfect with cabbage dishes or sandwiches or when one is feeling particularly Irish, one can add potatoes and carrots to the corned beef and then add large cabbage pieces for the last 20 minutes or so of cooking time. If you haven’t yet had corned beef, you will never go back after trying it. Lucky you. Lucky corned beef industry.