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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 .

Homemade Pumpkin Pecan Pancakes With Maple Cream Cheese Syrup Recipe

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Light the pumpkin candles. Cue the Christmas song list (Yes, Christmas. Because, well, one cannot get enough Christmas music.) Download the free “Turkey For Twelve” eBook. But, most importantly, print this recipe for tomorrow is officially fall.

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Pumpkin Pecan Pancakes Recipe

  • 1/4 cup canned pumpkin
  • 1 3/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 2 large eggs
  • 3 tablespoons canola oil
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 1/2 cup flour
  • 1 cup pecans (optional)

Place pumpkin, buttermilk, lemon juice, eggs, canola oil, sugar, spices, baking powder, sea salt, and pecans in medium bowl. Whisk until eggs are well beaten and combined with other ingredients.

Gently stir in flour until mixed in. Do not stir too much or pancakes will become rubbery.

Heat non-stick pan over low heat if using a gas stove. If you have an electric stove top, I recommend testing a small pancake first over about level 5 heat. Some can range (no pun intended) as high as level 7 for pancakes.  Just get to know your stove top and preheat to the same setting every time you cook pancakes.

Pour about 1/3 cup pancake batter into pan. Quickly spread into a circle about 1/4 inch thick. Cook until bubbles form around edges and the ones in the middle begin popping.

Flip pancake and cook until becomes somewhat puffy in middle – showing you the center is fully cooked.

Maple Cream Cheese Syrup Recipe

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 tablespoons cornstarch
  • 1/8 cup maple extract (Can use less for lighter maple flavor or none if you’d like plain cream cheese syrup.)
  • 1/2 teaspoon sea salt
  • 2 teaspoons fresh lemon juice

Mix all ingredients together in blender on medium-low speed. Pour into saucepan and heat until syrup reaches a boil. Whisk for about 1 minute while syrup thickens then remove from heat.

And with a collective sigh, the people fell for fall and everything pumpkin spice all over again. Glory be. Glory be.

 

Homemade Chocolate Brownies Recipe

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How about being able to say your bake sale brownies are made from scratch without fibbing? How about PTA moms begging for your recipe? How about the pride when your kids asking for extra brownies in their lunch so they can share with friends?

Just when you thought there was no such thing as a moist, chocolate-y homemade brownie with perfect chewy edges outside of the box, here she is. And she’s easy… easy-to-make, that is.

Homemade Brownie Recipe Made With Real Chocolate

Ingredients

  • 1 cup unsalted butter
  • 8 oz. high quality semi-sweet chocolate, cut into small pieces
  • 4 eggs
  • 1/2 t. sea salt
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 t. vanilla extract
  • 4 oz. flour (about 1/2 cup but it’s best to measure in ounces)
  • 1 cup pecans, chopped (optional)

Preheat oven to 350F. Prepare 9X13 baking dish by spraying with baking spray.

Place about 1/2 inch of water in a saucepan. Place another saucepan over the water-filled one while making sure not to get any water in the top pan. Turn heat on high. Place chocolate & butter in top pan. Wait for water to boil then turn burner off. Stir until chocolate and butter are melted together.

Place eggs, salt, sugar, brown sugar, and vanilla into a medium bowl. Whisk together well. Stir melted chocolate & sugar mixture in well. Stir in flour. Stir in pecans if desired.

Pour batter into 9X13 pan. Bake for about 30 minutes or until somewhat firm and top has a shiny crust. Allow to cool before cutting them for as long as you can muster.

Your life is about to change for the better this school year. Bake on, popular girl. Bake on.

 

Homemade Blackberry Swirl Ice Cream Recipe

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The first blackberry I see every summer reminds me of one of my favorite moments with my grandpa while Friday campin’. He grabbed an old Folgers Coffee can and said, “Hey, let’s go find some blackberries. We gathered five berries over five hours. Grandma laughed but the blackberries never really mattered cuz it was the best day ever.

Everything blackberry is happy. Amirite? So today, in the spirit of an old Folger’s coffee can full of blackberries, I present thee with Blackberry Swirl Ice Cream.

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Photo & Styling: Ariel Tustin of Whiskey & Honey 

Blackberry Swirl

  • 1 pound blackberries
  • 1 cups sugar
  • 1 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch

Toss blackberries into a medium saucepan. Add sugar, fresh lemon juice, salt and cornstarch. Set aside for about 30 minutes, stirring occasionally to allow sugar to draw out the juices from the berries. Smash blackberries as much as you like (or not) with potato masher.

After sugar has drawn out the juices from the berries, evaluate if you have 2 or 3 cups of liquid in the pan. If it looks more like 3, stir in one more tablespoon of cornstarch before heating. No need to stress too much about adding more, though, as you can always stir in a little water after it thickens to make it the sauce the consistency you like.

Allow to cool to room temperature. If making a day or more ahead, you can refrigerate.

Vanilla Ice Cream Recipe

  • 2 1/2 cups sugar
  • 1 teaspoon salt
  • 4 cups heavy whipping cream
  • 5 cups milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon vanilla extract (or, better yet, the scrape out the insides of one vanilla bean)
  • 10 pound bag ice cubes, for chilling
  • 3 cups Ice cream salt, for chilling

Put all ingredients into ice cream canister and stir well. Place blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

After vanilla ice cream is done churning, quickly layer ice cream and blackberry swirl into a large container.

You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.

Blackberry ice cream and memories of grandpa… melts my heart.

 

 

 

Brown Sugar, Walnut & Plum Pound Cake With Maple Frosting Recipe

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Walnuts. Plums. Brown sugar. Basically, we are going back into time. The month is August. We’re reaping the blessing of summer but ready to enjoy the dark, moist desserts of fall. We are in heaven… or, you know, at a family reunion where great aunt Margie is still making her best homemade treats for the family reunion – treats we shall never fully appreciate until they are gone.

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Brown Sugar, Walnut & Plum Pound Cake Recipe

Preheat oven to 350F.

  • 1 cup brown sugar, packed
  • 1 cup unsalted butter, softened
  • 1 cup eggs
  • 2 cups flour
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup plum jam
  • 1 cup walnuts, chopped

Cream together brown sugar and butter. Mix in eggs. Then add dry ingredients. Lastly, mix in plum jam & walnuts.

Spray bundt pan with baking spray. Pour batter into bundt pan evenly. Bake for about 40 minutes or until knife poked in middle comes out clean.

Allow to cool for about 15 minutes then carefully turn onto platter.

Maple Frosting Recipe

  • 1 cups powdered sugar
  • 1 ounces cream cheese, softened
  • 1 ounces of unsalted butter, softened
  • 1 tablespoons of water
  • 1-2 teaspoons of maple extract
  • Dash of salt

Whip all ingredients together well. Spread over top of cake. Top with 1/2 cup of chopped walnuts if desired.

It is time to pull out the old recipe cards and bring back the days of sugar plum everything.

 

Homemade Plum Jam Recipe

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Nothing makes one feel more like an old-fashioned kid like balancing while walking across a log and picking fresh fruit from a tree. One of the most underrated fruits of all is the plum. How could we possibly overlook the colors, the smells and the taste of the gorgeous plum? Let us go hipster and bring it back, shall we?

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Plum Preserves Recipe

  • 3 cups plums, pitted & diced
  • 3/4 cup water
  • 3 tablespoons pectin
  • 3 1/2 cups sugar

Place fruit and water in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes.

Stir in pectin, bring to a boil, then stir in sugar. Bring to a boil again and boil for one minute. Place jam in food processor or blender (fit blender lid loosely so hot air can escape). Pulse until the texture you like.

Place in jars and keep in refrigerator until ready to use.

Next up? The tire swing.

 

Easy Coconut Macaroon Cookies Recipe

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It is estimated that between 20,000 and 30,000 laborers were needed to build the Great Pyramid at Giza (pronounced “gee-zuh”) in less than 23 years. By comparison, Notre Dame Cathedral in Paris took almost 200 years to complete. But I have wonderful news. You can make these coconut macaroon pyramids in less than one hour with only one laborer and just three ingredients.

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Photo & Styling: Ariel Tustin of Whiskey & Honey 

Easy Coconut Macaroons Recipe

  • 6 cups shredded, sweetened coconut
  • One -14 ounce can sweetened condensed milk
  • 1 dash of salt
  • 12 ounces of the best semi-sweet chocolate your money can buy (optional)

Preheat oven to 350F. Line 2 half-sheet baking pans with parchment paper (important). Stir sweetened condensed milk and salt into shredded coconut until coconut is completely coated. Scoop coconut mixture by 1/2 cupfuls at a time onto baking sheets. Press each cookie together just a bit so that it is a little firm.

You can form the cookies into circles with a large ice cream scoop (as ones pictured) or triangles and cookies can be small or large but the size you choose will help determine the baking time. For smaller cookies, watch closely and decrease baking time.

Bake for about 20-30 minutes or until cookies are golden brown on top. It is important to allow them to cool on the baking sheets before moving. Once cooled, they can be removed with a spatula.

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If you like, you can heat up chocolate in a double boiler on very low heat and then gently dip or drizzle cookies with chocolate. Place in refrigerator or freezer for about 20 minutes to firm chocolate. Makes about a dozen large macaroons… er… ancient works of art.

 

 

Chicken Cordon Bleu Recipe

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In this post we will explore how to cook a perfect chicken breast. We will explore traditional Chicken Cordon Bleu filling and try a new, melty, and delightful alternative recipe. And, perhaps most importantly, we shall splurge and top it all off with a new heavenly cheesy, garlic-y sauce which will change your life forever. Amen.

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Cooking a perfect chicken breast comes from three very important steps:

  1. Lay chicken breast on counter and cut your chicken breast in half. the long way so that when you unfold it, it will look like a butterfly (thus the “butterfly cut”). Then, using a meat hammer, pound chicken until it it pretty much level all the way across. This will promote even cooking which will lesson dry or under-cooked areas.
  2. Soak in buttermilk. Many chicken recipes benefit from being soaked in buttermilk overnight (or around 8 hours) to help make for moist chicken. This isn’t a must, but it is another way to be sure your chicken turns out amazing.
  3. Cook to 165F in the thickest part of the piece of chicken. This is crucial for food safety and for creating moist chicken. Undercook, and that flu you thought your family had is actually food poisoning. Over-cook and you get chicken jerky. Cook to 165F, and you’ll have perfectly moist chicken every time. Meat thermometers can be testy, though, so be sure you get a reliable one. Don’t ask me how I know this. I just do. I find that digital ones seem to work best. My favorite is the iDevices brand but there are less fancified ones you can start with too.

Now that we have explored chicken breast basics, let’s get rolling with this amazing recipe.

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Chicken Cordon Bleu Recipe

  • 2 cups buttermilk
  • 4 fresh chicken breasts
  • 4-8 pieces sliced smoked ham (not honey ham)
  • 6 ounces cream cheese, softened
  • 8 ounces gruyere, grated (or you can go traditional with swiss cheese)
  • 2 garlic cloves, minced
  • 1/2 small yellow onion, finely diced
  • Sea salt
  • Freshly ground pepper
  • 1 – 5 ounce package croutons, ground (or Panko crumbs)
  • 1 recipe of cheese sauce (this recipe from above is below)

Pour buttermilk in 9X13 pan. Set aside.

Butterfly cut and then pound evenly chicken breasts.

Place cream cheese, grated gruyere (or swiss), minced garlic, diced onion, and a dash of sea salt & pepper into mixing bowl. Mix until well-combined.

Roll about 3 ounces of cream cheese mixture into each piece of ham (or you can use 2 slices of ham per piece if you like to be generous).

Place a ham bundle inside of each chicken breast. Coat all chicken breasts in buttermilk and leave in 9X13 pan covered with plastic wrap in refrigerator overnight. (Chicken is okay to leave in buttermilk for up to about 48 hours if you have delays that change your plans.)

When you are ready to bake, remove chicken from buttermilk, salt & pepper top of each chicken breast, coat with ground croutons (or Panko crumbs), and place in a greased pan. Bake at 350F for about 40 minutes or until chicken reaches 165F in thickest part of breast. Let chicken rest for about 15 minutes before serving.

Cheese Sauce Recipe

  • 2 cups heavy cream
  • 8 ounces sharp cheddar cheese, freshly grated
  • 8 ounces gruyere cheese, freshly grated
  • 1/4 cup mustard (regular or dijon work well)
  • 4 cloves fresh garlic, minced
  • Sea salt
  • Freshly ground pepper

Place all ingredients in a medium size saucepan. Stirring continually, cook over medium heat until cheese melts and then incorporates into the heavy cream.

Pour sauce generously over your Chicken Cordon Bleu – reinvented. Breaking the cheese-y rules never tasted so good.

 

 

Chocolate Bourbon Cherry Cups Recipe

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Sometimes a girl wakes up on a Monday morning in August and thinks of a recipe that is completely out of season but simply must be made.

Today was that day.

Chocolate Brandy Cherry Cups is that out-of-season recipe.

I am that girl.

And, it is my mission to share it with you just hours after it was created. Mission accomplished. Because I love you. And because chocolate… and cherry… and bourbon…

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Preheat oven to 350F.

Cake Ingredients

  • 2 cups sugar
  • 1/4 cup butter, softened
  • 2 3/4 cups flour
  • 1/2 cup dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup hot water
  • 20 ounce can cherry pie filling

Place dry ingredients into mixer. Place eggs, buttermilk, oil, butter, and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in cup of hot water on low speed.  Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.

Open cherry pie filling. Stir 1/4 cup of bourbon whiskey into cherries. Set aside.

Spray extra large muffin tins well with baking spray. Place 1/3 cup of batter into muffin tins. Place a dollop (1-2 tablespoons) cherry pie filling on top middle of batter in muffin tins. Place another 1/2 cup of batter over cherry pie filling. This recipe makes 12 large Chocolate Bourbon Cherry Cups.

Bake for about 25 minutes.

Frosting Ingredients

  • 2 cups powdered sugar
  • 2 tablespoons water

Stir together until smooth. Cover with plastic wrap until ready to use.

Allow cakes to cool for 5-10 minutes. Turn upside down onto a baking sheet.  Pour frosting over each cake. To fully coat, use a butterknife to frost around edges.

Enjoy warm. Enjoy out-of-season. Enjoy within hours of this ruthless girl’s post.

 

Stuffed Jalepeno Poppers Recipe

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Zip! Zap! They are like an exciting comic book on a plate. You enjoy the bacon and cheeses then suddenly. Zowie! You have found an adventure. You have found a stuffed jalepeno popper.

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Ingredients

  • 12 fresh jalepeno peppers, cut in half and seeds removed (It is best to use disposable gloves for this process to prevent accidental burning. Don’t ask me how I know. I just do. )
  • 1 cup cream cheese
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
  • 2/3 cup high quality bacon bits
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups Panko bread crumbs
  • 1 1/2 cups barbecue sauce (optional)

Preheat oven to 350F. Place jalepeno peppers on a baking sheet.

Put cream cheese, garlic, mozzarella, bacon bits, salt, & pepper in mixing bowl. Mix until well combined.

Generously fill each jalepeno half with cream cheese mixture.

Place each filled jalepeno pepper face down in Panko crumbs until well-coated.

Put back on baking sheet crumbs facing up.

Bake for about 30 minutes or until tops are golden brown.

For added zing, serve with barbecue sauce.

Makes 24 spicy appys. A must-have for every spicy party. Zing!

 

Mint Mojito Cocktail Recipe

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The most refreshing drink in all the cocktail kingdom has to be the mint mojito. She is light, beautiful, and more daring than she appears. If your mint has taken over your garden space like mine has, it is time to entertain your neighbors with mojitos. And fast.

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Ingredients

  • 3/4 cup sugar
  • 3/4 cup fresh lime juice (this may take about 4 limes)
  • 3/4 cup club soda, chilled
  • 1 1/2 cups rum
  • Leaves from about 12 sprigs of mint
  • 4 cups crushed ice

Place sugar, lime juice, club soda, and rum into a pitcher and stir. Add mint leaves. Using a wooden spoon, press into mint leaves so that you can mull them into your drink. A couple of minutes should do the trick. You don’t want to press them too much as they would turn bitter. Stir in crushed ice.

Divide mojito into 4 – 12 ounce glasses.

You shall soon find yourself lacking enough mint to go around; yet, somehow, you will have an overwhelming number of new, minty-fresh neighborhood friends. You’re welcome.

 

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