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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 plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

How to Make Bacon Jam Recipe

Your life is about to get much better. You’re welcome.



  • 2 tablespoons olive oil
  • 1 medium sweet onion, fine diced
  • 6 cloves garlic, minced
  • 1 cup white wine vinegar
  • 1 tablespoon maple extract
  • 3 tablespoons molasses
  • 1 1/3 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup high-quality, large bacon bits or 1 cup home-cooked bacon, crumbled

Heat olive oil in saucepan over medium-high heat. Add diced onion. Cook onion until translucent. Add minced garlic, stirring occasionally.

Add remaining ingredients and stir well. Cook down over medium heat for about 5 minutes. After it cools, the liquid portion will become a thick sauce.

This jam is a perfect addition for various recipes like atop a burger or in these brussel sprouts. It is especially fantastic on olive oil-coated, oven-toasted French bread as a bruschetta appetizer as shown.

Make this as hostess gifts for all of your holiday parties, and you will be invited back every year. Unless, of course, you over do the martinis. That, I cannot help you with. But there will always be bacon jam.


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How to Cook Brussel Sprouts Recipe

Perhaps I should’ve called this “How to Fall in Love With Brussel Sprouts.” Bacon. Garlic. Cheese. The end.


Preheat oven to 400°F.


  • 1 pound brussel sprouts (or about 1/2 stalk)
  • 2 tablespoons olive oil
  • 1 recipe of The Old Hen’s Bacon Jam
  • 3 ounces parmigiano-reggiano


Cut brussel sprouts of stalk if purchased on one. Cut each sprout in half and cut out the small stem part at the bottom. Set aside.


Heat olive oil in an oven-safe saute pan over medium-high heat. Well-seasoned cast iron pans are perfect for this.  When pan is hot, place sprouts flat side down in pan. They may stick to pan for a couple minutes, but will loosen again when done browning. Cook until bottoms are golden brown. Gently shimmy pan to turn over sprouts. If you prefer, you can use a utensil to flip them.

Place pan in oven fro about 5-8 minutes or until sprouts are tender. larger ones may take about ten minutes.

Stir in as much of The Old Hen Bacon Jam as you like.

Top with parmigiano-reggiano.

NOTE You can also roast an entire stalk of brussel sprouts by preheating oven to 375°F. Place stalk on a baking sheet coated in olive oil. Brush olive oil on sprouts. Sprinkle with sea salt & pepper. Bake for about 45 minutes. Serve on a platter. Guests can pull of their own sprouts and dip in bacon jam for an appetizer packed with delightful drama


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How to Make Homemade Turkey Noodle Soup Recipe


Canned soup is a nice way to welcome your family home from a long day but homemade turkey noodle soup is outta this world delicious. I still reminisce about my first memory of grandma’s turkey noodle soup and how much better it was than even chicken soup.



  • 6 quarts water
  • 1 turkey carcass (or about 2 cups leftover turkey, chopped)
  • 2 cups flour (plus 1 cup for rolling out noodles)
  • 4 eggs
  • 2 teaspoons sea salt
  • 1/2 yellow onion, chopped
  • 3 stalks celery, diced
  • 8 ounces frozen peas & carrots
  • Sea Salt, to taste
  • Freshly ground pepper, to taste
  • House seasoning (optional)
  • 2 stalks fresh sage, chopped (optional)
  • 1-2 tablespoons Chicken Better Than Bouillon (optional)


First, just save your turkey bones and you’re halfway there. Place them into a large pot with about 6 quarts of water. Turn heat to high and wait for it to boil. Turn heat down to a simmer and cook for at least 30 minutes.

Remove all bones from broth and place on a sheet pan to cool. Pick out all turkey pieces you can find and place them back into the broth. Turn heat to low. Throw away leftover bones. If using turkey pieces only, disregard carcass-separating instructions and just leave turkey in broth.

Place flour, eggs, and salt into a bowl.

Mix ingredients until dough forms.

Place about a cup of flour out on counter and place flour on dough & rolling pin.

Roll dough into a long strip. Before folding, make sure dough is well floured so it can be separated again when unfolding the noodles.

Fold rolled dough downward in half a few times.

Cut into thin strips. A pizza cutter can be handy for this. Unroll and place in a pile, again with plenty of flour so they don’t stick together. Set aside & let noodles rest for a few minutes.

Add onion, chopped celery and peas & carrots to broth. Add seasonings like salt, pepper, a house seasoning, and maybe even some of your favorite chopped herbs like rosemary, thyme & sage. Sage will give your soup a similar flavor as traditional stuffing. Stir in some Chicken Better Than Bouillon if soup is bland and needs more meat flavor. Bring broth to a boil again.

Add noodles a few at a time. The reason for the boiling temp and adding a few at a time is so they don’t clump together again when the fall into the pot. Of course, my kids have never complained about clumped noodles. In fact, they have always laid claim to them. Give a gentle stir a couple of times while adding noodles.

After adding noodles, place lid on pot and allow to simmer on low for about another 45 minutes.

Mmmmm… cozy in a bowl.


Chicken: Use raw chicken cut into pieces, boil until chicken is fully cooked, remove chicken to cool, place chicken back into broth and disregard skin, bones, etc.

Beef: Use leftover pot roast cut into small pieces and Better Than Bouillon Beef. This is not a recipe for beef stew. Here is the recipe for beef stew.

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Chocolate Crackle Cookie Recipe


One of the most admired cookies in all the cookie kingdom is the Chocolate Crackle Cookie. Shiny and crackly on the outside and delightfully chewy on the inside.


Preheat oven to 350°F.


  • 10 ounces semi-sweet chocolate, chopped
  • 6 tablespoons unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3/4 cup flour
  • 1 teaspoon cinnamon (optional)
  • 12 ounces semi-sweet chocolate chips

Place chopped chocolate and butter in double boiler over high heat. When water in bottom pan comes to a boil, turn off heat but keep double boiler over hot burner. Stir chocolate & butter occasionally until fully melted.

In mixer, whip butter and brown sugar until fluffy. Add eggs & vanilla. Mix well.

Turn mixer on low speed and add melted chocolate & butter mixture to mixing bowl.

Add baking powder, salt, flour, and (if desired) cinnamon. Mix just until combined.

Place parchment paper on baking sheets. Drop about six scoops of batter on each baking sheet. I use a heaping cookie scoop per cookie. Note: Batter will be thick yet a little runny.

Bake for 15 minutes.

This is a must add to your cookie platter this year and every year. All hail Queen Crackle.

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Hot Fudge Sauce Recipe

One of the popular searches that brings readers to this website is “butterscotch shake”. It doesn’t matter that it’s November and the leaves are falling, people want their milkshakes. Here’s to you, butterscotch shake googler. I present thee with hot fudge sauce the day before Thanksgiving.


  • 1  cup white corn syrup
  • 1/4 cup unsalted butter
  • 2 cups high quality semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon sea salt

Place all ingredients in a saucepan over medium heat until sauce comes to a boil. Stir continually. Reduce heat and allow to simmer for about 5 minutes.

Serve over the best ice cream your money can buy. I recommend Haagen Daz, Umpqua, or homemade.  Place leftovers in refrigerator to reheat for another time…. this fall.

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Homemade Indian Naan Bread Recipe

Naan is especially practical when eating Indian Butter Chicken. Yeah, that’s it. Practical. Spread garlic butter over naan, and it becomes a delight. Toss taco makin’s inside naan and you have full-on rebellion that is completely worth the calorie consequences. The fun is, well… you know,  naan-stop.


Naan Recipe

  • 1/2 cup warm water
  • 2 teaspoons yeast
  • 2 teaspoons sugar
  • 2 tablespoons plain yogurt or sour cream
  • 1/4 teaspoon baking powder
  • 3 cups all-purpose flour, divided
  • 1 teaspoon sea salt

Set aside 1 cup of flour for rolling out naan.

Dissolve yeast in warm water. Whisk in sugar, yogurt, and baking powder. Whisk in 1/2 cup flour and the salt. Stir in 1 1/2 cups flour. Combine and then knead naan  in bowl for a few minutes, sprinkling as needed with a little of the flour set aside for rolling.

Cover naan bowl with a towel and allow to rise for 30 minutes in a warm place.

While naan rises, make garlic butter recipe below.

After naan has doubled in size, press down and divide into eight pieces. Place some flour on countertop and roll each piece into an oval shape. Place rolled-out naan on a baking sheet for about ten minutes.

Place a cast iron pan over medium-high heat. If you don’t have cast iron, non-stick will also work. When pan is hot, put a piece of naan in frying pan. Watch closely. Cook for about one minute, then flip, and cook other side for another minute.

Place hot naan on a plate and use a cooking brush to quickly spread garlic butter on it. Continue cooking naan until all eight are ready to enjoy.

Garlic Butter Recipe

  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon sea salt
  • 3 cloves garlic, minced

Stir butter, salt, and garlic together well.

I can’t wait to hear your practical, delightful, and rebellious ideas for naan.

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Kale Salad

Kale doesn’t try to fit in with everyone. The flavor is a bit stronger than your average lettuce so some snub kale; but, the health benefits make her worth getting along with.

A light, lovely dressing is the answer. Coat salad with this healthy dressing as you would a Caesar, and you will be pleasantly pleased, have one more veggie friend, and be a bit healthier than you were yesterday.


Kale Salad Ingredients

  • 1/2 cup pine nuts, toasted in saute pan over medium high heat for a few minutes
  • 1 bunch kale, julienne-cut (thin strips)
  • 1 cup raisins or dried cranberries (or a mix of both)
  • 8 ounces parmigiano reggiano, large grated with potato peeler

Place all ingredients except parm in a large bowl. Toss together.

Lemon Dressing Ingredients

  • Juice from 1 large, fresh lemon
  • 2 ounces grapeseed oil
  • Salt & pepper to taste

Shake the salad dressing ingredients together in a container with a lid.

Drizzle over kale salad.  Toss salad until well-dressed.

Top salad with beautiful parmigiano reggiano.

Here’s to lean and green… and to more new, bold veggie friends.

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Fondant Sweet Potatoes With Balsamic Reduction


Sweet potatoes have grown up in the Great Northwest.



  • 3 large sweet potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • Sea salt
  • Fresh ground pepper
  • 3/4 cup chicken broth
  • 2 cups balsamic vinegar

Preheat oven to 425°F.

Place balsamic vinegar in a saute pan. Bring to a boil over high heat. Turn heat down to medium and cook down until reduced to about half. Set aside.

Use a high quality potato peeler to peel sweet potatoes. I love KitchenAid for potato peelers (and for can openers, while we’re at it). Slice sweet potatoes in about 2-inch round pieces. Set aside.

Small end pieces can be cooked too. Just lesson cooking time since they’re smaller. 

Heat a cast iron pan on high and add olive oil & butter. When butter is melted and hot, place sweet potato slices in pan, flat side down. Cook until golden brown on first side, then use tongs to flip, and cook other side until also golden brown. This will take about 3 minutes per side.

Sprinkle sweet potatoes with salt & pepper. Spread minced garlic on top of each one. Pour chicken broth into pan. Cook on high and watch closely until chicken stock has pretty much dissolved away. Bottom of sweet potatoes will have caramelized.

Place sweet potatoes on serving platter or plate and drizzle with balsamic reduction.

The beauties that were once tucked into a casserole dish, covered and ashamed, topped with marshmallows are now standing in all their naked, orange glory with a drizzle of a lovely balsamic reduction. Welcome to the northwest, sweetie.

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Pumpkin Pie Cookies Recipe

With Thanksgiving right around the corner and through the woods to Grandmother’s house, these little pretties are the perfect treat for your work, friends & family, and school parties. Placed in a cute clear bag with a bow, it’s like, well, a personal turkey day valentine. The pumpkin spice frosting makes them not only steal your heart, but your taste buds too.


Preheat oven at 350°F.

Sugar Cookie Recipe

Cream together:

  • 2/3 c. shortening
  • 3/4 c. sugar

Add & beat together well:

  • 2 eggs
  • 4 tsp. vanilla extract
  • 1 T. milk
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. flour

Refrigerate dough for about 1 hour. This is an important step. It will prevent dough from being too soft which causes us to add too much flour and causes dry cookies. Refrigeration is key.

Roll out and use cookie cutters.

Bake 6-8 minutes.

Allow cookies to cool completely on a rack.

Royal Icing Ingredients

  • 5 -6 tablespoons water
  • 4 cups sifted powdered’ sugar
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • Wilton brand orange, brown, and ivory food colorings

Whip water, powdered sugar, meringue powder, vanilla extract, and pumpkin spice together on low speed until combined. Turn speed up and whip until stiff peaks form like they do with whipped cream. Cover with a damp towel or place in airtight container when not in use to prevent frosting from hardening too soon.

Place part of icing in a smaller bowl and stir in a bit of orange food coloring. Add a smaller amount of brown just to give it a more pumpkin-y color.

Add ivory to another part of icing to make the “pie crust”.

Decorating tips: Number 5 (small round) tip should work well for outline and then flooding of “pie”. 104 will work well for “pie crust”. Use about a size 12 circle tip for the white “whipped cream” topper.

Decorate “pie” area with orange colored frosting by outlining the “pie filling” section of the cookie. When finished with all, just add a little water to the orange colored frosting and fill in middle.

After the orange has had a few hours to dry, place “pie crust” on the cookie in ivory in a wavey fashion as pictured.

When “pie filling” is completely dry, place a dollop of white icing for the “whipped cream”. Allow to dry at least over night as this part is pretty thick.

Make no mistake about it, the smaller these are, the more your friends will crush on them. And, soon, every year whenever someone thinks of turkey, they will think of you. Gobble it all up.


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Zucchini Walnut Sheet Cake Recipe With Orange Frosting

The zucchini is winning. Must use all da zucchini. Must haz cake. Moist cake. And orange glaze-y frosting.



Preheat oven to 350*F.

Zucchini Sheet Cake Ingredients

  • 1 cup canola or vegetable oil
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 3 cups flour
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of one fresh orange
  • 2 cups zucchini, grated
  • 1 1/2 cups walnuts, chopped

Mix oil and brown sugar together. Mix eggs in well. Add flour, cinnamon, cardamom, baking soda, baking powder & salt. Mix well until fully combined. Add buttermilk, vanilla, orange zest, zucchini, & walnuts. Mix until well-combined.

Spray half sheet baking pan with sides with non-stick baking spray. Pour batter into baking pan. Bake for about 30 minutes or until done.

Orange Frosting Ingredients

  • 3 cups powdered sugar
  • Juice of one fresh orange (chunks of refreshing orange in frosting encouraged)

Stir ingredients together until thick frosting forms. Add more of powdered sugar or juice if too thick or too thin.

You goin’ down, zucchini. You goin’ down.

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