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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 and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming soon! Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen . Thank you so much for supporting us!

Help “The Old Hen On Tour” Cross The Road

Looking for the fun recipes Deanna made on New Day Northwest on June 8th?

Click here for summer goodness. Click at the end of this post to read her short story and give to our Kickstarter campaign.

Once upon a time Deanna created Saucy Balls. And it was good. So good, Joey Fatone from N’sync came over to taste them.

After Joey tried them, he fell to the floor as his tastebuds danced with joy.
Screen Shot 2015-06-08 at 12.24.04 AM

Joey loves Saucy Balls.
Joey needs strings.


Joey loves Deanna’s Mud Pie too.

Joey asked Deanna if she had ever thought of catering because she has what it takes to combine flavor-filled foods of joy.

Deanna decided after her award-winning B&B closed she needed to open a food truck and put Saucy Balls on the road… sold by the pairs, of course.  For now, Deanna has an invisible food truck but she is sure that a real one will be more efficient. Please help her open her food truck in the Seattle area with a donation. Check out the rewards here.

Thank you so much!



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Blueberry Pancakes Recipe

I’ve never been one to get into food “holidays”. I mean, who celebrates Bread Machine Month? Please rise. National Pretzel Day? That’s just twisted. National Melba Toast Day? Anyone? Anyone? National Caffeine Awareness Month? Zzzzz. National Kahlua Day? Well, okay. Maybe that one is worth celebrating.

But what kind of innkeeper would I be if I didn’t celebrate national Blueberry Pancake Day? It’s a peer-pressure thing. Really, I just couldn’t wait to take this photo.


Let the celebration commence.


  • 18 ounces blueberries
  • 1 cup sugar
  • Juice from 1/2 a fresh lemon
  • 1 cup cold water
  • 2-3 tablespoons cornstarch

Place all ingredients in a medium-large saucepan. Stir together until cornstarch has dissolved. Heat on medium-high until sauce boils. Cook until it becomes thick then remove from heat. If needed, warm up again when pancakes are ready.


  • 1 cup milk or buttermilk (+2 tablespoons regular milk for thinner pancakes)
  • 2 large eggs
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup fresh blueberries, flour-coated

Whisk pancake ingredients minus the blueberries together until well combined and smooth. Sprinkle blueberries with flour until coated & discard excess flour. Gently stir blueberries into pancake batter.

Place your very best non-stick pan on a burner and preheat to low. It will be tempting to pour the batter upon the pan before it is hot, but do not give in to the temptation. When the time is right, pour 1/3 cup of better into the pan to make about a four-inch pancake.

Wait until the bubbles that form all around the edges of the pancake begin to burst, then flip.

When pancakes are all cooked, smother in lovely blueberry sauce… or with butter and maple syrup… or, you know, just send a friend a card and eat some Melba Toast.

Looking for some helpful pancaking hints? Check out the wildly popular post How to make a Perfect Pancake. You got this.


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How to Cook a Turkey and Stuffing Recipe

There are too many videos on You Tube of turkeys gone wrong to count. If you’re nervous about roasting turkey for the first time, I think you might appreciate how easy it really is to do. Let’s get started!

The reason I’m posting this today is because if your turkey is still in the freezer, you should probably move it into the refrigerator. It’s a good idea to put it on the bottom shelf and to put it on or in something to catch the juices.


To figure out how much time your turkey will need to defrost in the fridge, just figure on 5 hours per pound. So a 20 pound turkey will need 100 hours in the fridge. Divide the 100 hours by 24 hour days and you will need to defrost your turkey for about 4 days.

To figure out if you need to get up super early to put your turkey in the oven, check out this chart and set your alarm accordingly.

Once you have defrosted your turkey and figured out your roasting time, it’s time to prepare your turkey. To prepare your oven, remove extra racks and just keep one at the right height for your roasting pan. Doing this while oven is still cool will save you a lot of unnecessary troubles. Get your roasting pan ready, turn oven onto 325 degrees and remove packaging. If you don’t have a roasting pan, you can buy disposable ones in a regular grocery store but I recommend making the investment of a good roasting pan and a pretty platter. You will use them for more than just turkey over the years.


Okay, that is my least favorite part of the whole Thanksgiving dinner. Now you can do anything!


Most grocery stores and bakeries sell plain toasted bread around the holidays. For my 16 pound turkey I just used one bag (1 pound) of stuffing bread.

You can toast your own by laying bread on a baking sheet and baking it in the oven but just be sure not to choose a sweet type of bread.


Put bread into a large bowl. I prefer breaking mine into smaller pieces before I start making the stuffing.


Chop yellow onion.


Chop fresh flat leaf Italian parsley.


Chop fresh sage. Secret: If you love the flavor of Stove Top stuffing, this is probably the main reason why you do. Rosemary & thyme are great herbal additions too!


Finally, chop some celery.


Another awesome ingredient is water chestnuts. They add a nice crunch to the stuffing. One or two cans should do just fine. I like to chop mine a little bit first.


Finally, toss all the fresh goodies into the stuffing bowl.


Add 2-3 cans of chicken broth (or just water) to stuffing then mix together.


Stuffing should be completely dampened and a little bit soft. It’s okay that the insides of the bread pieces are still crispy because they will get more juices when cooking inside of turkey.

If you choose to take it easy on yourself and use a pre-made boxed stuffing, it will probably have instructions for how liquid to add before placing stuffing into the turkey but if it does not, you can use the same rule above.


Now for the seasonings. Some basic seasonings you can use are a house spice like Johnny’s Lawry’s or Spike. Of course, you’ll want plenty of salt, pepper and maybe some Beau Monde (it gives a nice celery flavoring). The great thing about stuffing is that as long as it hasn’t come near the raw turkey, you can taste a little piece before putting it in the turkey to see if it has enough flavor. This will at least give you a good idea if you are close to perfection.


Yay! The stuffing is ready to stuff into the stuffee. First, rub salt all over the inside both ends of the the turkey.

Then push stuffing into the neck end of the turkey (the end where the skin flap was). I know, it’s yucky.


When done,  use the skin flap to help seal the stuffing on that end. Just pull it up…


All the way…

And hold in place while you flip the turkey over.

Then stuff the other end of the bird as full as you like. The top of this stuffing will get that yummy crispy topping on it. Mmmmm….


Rub butter or olive oil all over the bird and season with salt, pepper & seasonings that you enjoy. You can also lay herbs over the top of the turkey. Some people use a sweet sauce but we prefer a savory turkey. Pour about a cup of water in bottom of the roasting pan. Place the rack in the pan and then the turkey with legs upward.

Tom is ready to pop into the oven.

Keep your cutest oven mitts and turkey baster ready.

About every hour or two, check on the turkey and use the baster to suck up the juices and squirt them all over the bird. Your home is about to smell like family tradition. Savor it and remember it. These are the best times in life.

Once turkey is well browned, cover with roasting pan lid.

Oh momma. Let Tom sit for about 30 minutes before cutting. Remove stuffing from under flap on bottom of bird and place it into a serving bowl. Carefully place turkey onto a pretty platter. A pan that comes with a rack is especially good thing for cooking things as large as a turkey.

If you like the look & plan on having a picture op, keep the stuffing that is at the top there until needed.

Electric knives are popular for cutting as they allow for thinner slices.

Decorate your turkey with parsley, shorty baby tomatoes or whatever you find pretty.

May you and yours have a very happy holiday season celebrating the blessings that you have been given.


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