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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 .

Corn Succotash Recipe

Why this is not named Corn Confetti, I’ll never know. I’ll settle for its real name of Corn Succotash if I must… because it’s worth it.

corn succotash

Corn Succotash Ingredients

  • 6 ears fresh sweet corn, husked and rinsed
  • 1/2 red bell pepper. diced
  • 1/2 orange bell pepper, diced
  • 1 small jalapeno, minced (optional)
  • 6 slices bacon
  • 1/2 sweet onion, diced
  • 1/4 cup water
  • 3 cloves garlic, grated
  • Sea salt
  • Course ground pepper
  • 1/2 bunch cilantro, chopped

Hold an ear of corn vertically on a plate. Use a sharp paring knife to cut corn off the cob using a downward motion. Repeat until finished with all corn. Place corn, peppers, jalapeno (if desired), and garlic in a medium bowl and set aside.


Cut bacon into 1/2 inch pieces then place in large saucepan. Fry over medium-high heat while watching closely. After bacon is about half way cooked, stir in onions. Cook until bacon is done and onions are translucent. Drain any excess grease. Add water and deglaze pan by scraping brown goodness at bottom of pan. Add corn mixture and garlic and stir. Salt & pepper to taste. Remove from heat. Add cilantro, stir again, and place in a serving dish.

For a vegan take on corn succotash, just use a little olive oil to cook the onion and then continue with the rest of the recipe minus the water & deglazing.

A colorful party for your pie hole. You’re welcome.

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Homemade Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients

Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 


Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

Cake Doughnuts

Makes about 24 cake doughnuts and 24 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

If you’re going for minis, just use a smaller cutter and grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnut Ingredients

  • About 4 cups shortening (for frying)
  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will amke doughnuts rubbery). Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immedietly coat with streusel.

 

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Braised Chicken With Spanish Rice Recipe

I’ve never been a big fan of Spanish rice in a restaurant but homemade? Oh, baby.

Braised Chicken With Spanish Rice

Braised Chicken With Spanish Rice Recipe

  • 3-6 tablespoons olive oi
  • 1/2 yellow onion, diced
  • 6 pieces chicken thighs or legs (or 8 boneless chicken tenders if desired)
  • 4 cups chicken broth
  • 2 cups Jasmine rice
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 2 teaspoons onion powder
  • 3 teaspoons ground cumin
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 cup roasted salsa
  • 1 cup cheddar cheese, grated (optional)
  • 1/2 cup chopped cilantro

 


Preheat oven to 350°F.

Pour a few tablespoons of olive oil into large, oven-safe hot pan. Place onions in the pan. Cook until translucent. Remove from pan and set aside.

Pour a couple more tablespoons of olive oil into the pan and add chicken pieces. Brown on all sides. Remove pan from heat, take the chicken out of the pan and set aside.

Pour chicken broth into pan.

Rinse rice & drain excess water a few times then add to chicken broth in pan.

Stir in seasonings, salsa, and peppers & onion.

Place chicken back into the pan.

Put the pan in the oven and cook for about 45 minutes. Top with cheddar cheese and melt in the oven during last five minutes of cooking time if desired.

Serve topped with chopped cilantro – the confetti, if you will, for a job well done.

 

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Fried Chicken Recipe

 

Today I shall show you how to make perfect fried chicken.

And after that, I shall give you lots of side options, one of which involves kale in case you would like to balance out your deep-fried sins. Hallelujah.

Fried Chicken Ingredients

  • 8-12 pieces of chicken, cut into pieces
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tablespoon sea salt
  • 1 tablespoon course ground pepper
  • 2 tablespoons garlic powder (NOT garlic salt)
  • 1 tablespoon paprika
  • 1 tablespoon beau monde
  • 1 tablespoon paprika
  • 1 tablespoon sage
  • 4 cups peanut oil (or canola or vegetable or shortening will work), for frying

Place chicken pieces in a large bowl. Pour buttermilk over chicken and make sure each is coated with buttermilk. Allow chicken to rest in buttermilk for about 60 minutes. The waiting time is not a must but it will allow the buttermilk to tenderize the chicken and warm chicken up a bit which allows for more even cooking. Set aside.

Place dry ingredients in a medium-large bowl and whisk together until well-combined.

Heat cooking oil in deep fryer to 375°F. If using a heavy-duty pot, just use a cooking thermometer to watch temperature closely. I use both the deep fryer and my thermometer to make sure my oil maintains the right temp.

Remove a piece of chicken from the buttermilk and coat with seasoned flour mixture. Dip in buttermilk again and coat one more time. Set chicken on a baking tray for about 15 minutes. Repeat until all pieces of chicken are double coated.

Finally, when oil reaches 375°F, carefully place 2-4 pieces of chicken in the fryer. The oil of the temperature will drop considerably. Adjust as needed and watch closely so oil can keep at least 325°F during the cooking process. If the oil gets too cool, it will make the breading fall off and drench the chicken in grease.

Line a clean baking sheet with paper towels.

Cook for five minutes. Using tongs, carefully flip the chicken over to cook the other side for about 4 more minutes.

After chicken reaches at least 165F (no less!), place on paper towel-lined baking sheet to drain excess grease and cool a bit.

Enjoy with fries, potatoes & gravy, kale salad, waffles & honey, or cornbread & honey butter. 

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Sour Cream Coffeecake Recipe

Some of my best childhood memories are of warm sour cream coffeecake. My parents would take us to a restaurant which offered cornbread muffins with whipped honey butter or sour cream coffeecake choice with breakfast. I could never decide which one I loved best.

Sour Cream Coffeecake

Some of my best adult moments are being able to make either one from scratch whenever I like. Being an adult is totally awesome.

Sour Cream Coffeecake Recipe

  • 1 c. unsalted butter, softened
  • 2 c. sugar
  • 4 eggs
  • 2 1/2 c. sour cream
  • 1 1/2 t. vanilla
  • 1 1/2 t. salt
  • 2 t. baking powder
  • 2 t. baking soda
  • 4 1/2 c. flour

First, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix in dry ingredients until combined. Spoon half of batter into a buttered (or you can use baking spray if you’d rather) bundt or 10 x 10 cake pan. Cover with half the streusel recipe below.

Streusel

  • 1 cup chopped walnuts or pecans
  • 1 1/2 t. cinnamon
  • 1 c. brown sugar

Carefully spoon remaining batter over the streusel. Finally, top again with remaining streusel. Bake about 45 minutes or until toothpick comes out clean.

You will want to keep this recipe handy so you, too, can enjoy sour cream coffeecake whenever you like… in between cornbread muffins.

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Northwest Salad Recipe

This Northwest Salad is a crowd pleaser. Sweet pecans, lovely spring lettuce, and berries galore topped with lemon dressing. It’s dressed to impress!

Northwest Salad

Northwest Salad

  • 5-6 ounces spring lettuce
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries, stemmed
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, stemmed & sliced or quartered
  • 1 recipe lemon dressing
  • 1 recipe sugared pecans
  • 1/2 cup feta cheese, crumbled (optional)

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

Salad Dressing Ingredients

  • Juice from 1/2 fresh lemon (about 1/4 cup)
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons sugar
  • Salt & pepper to taste

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

Sugared Pecans Ingredients


Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans on a baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool. Cool completely.

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Blueberry Smoothies Recipe

There are few things on this planet as satisfying as blueberry smoothies. They’re healthy, refreshing, speedy to make, and yummy!

 

best blueberry smoothies

Blueberry Smoothies Ingredients


 

  • 2 cups frozen blueberries
  • 1/2 frozen banana
  • 1 1/4 cups apple juice
  • Small handful of fresh, clean spinach (optional)

Place ingredients in the blender. Secure lid. Begin blending on medium-low speed and tamper and increase speed as needed until banana has blended completely and smoothies are nearly smooth. It is nice to have a bit of texture, but you will want them to be smooth enough to go through a straw.

 

These babies are the perfect summer replacement for that evening ice cream you love but ultimately regret. And I do love my ice cream so you know these must be good.

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Almond Coffeecake Recipe

My years spent sleeping on bakery shelves before grade school are paying off for you once again. Today, I share with you the Almond Coffeecake.

Almond Coffeecake Recipe

Almond Coffeecake Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110°F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 5-6 cups white flour
  • 1 egg, beaten (for sealing and top of coffeecake)
  • 1 cup sliced almonds

Filling Ingredients

  • 7 ounces almond paste
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons almond extract

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.


Whisk mashed potatoes, shortening, eggs, and salt into yeast mixture.

Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Stretch dough into a long piece and place on a baking sheet lined with parchment paper.  Use a rolling pin to roll out the dough. Dough should end up about 1/2 inch thick,  18-20 inches in length, and 6 inches wide.

Place almond filling ingredients in a food processor and process for few minutes. Spread down the middle of the dough along the whole 20 inches and about 2 inches in width. Bring the bottom of dough up. Use beaten egg to brush the bottom flap. Bring the top of dough down to attach to end with egg coating. Turn coffeecake over so sealed side is on the bottom. Make into a circle and connect the ends.

Allow coffeecake to rise again until doubled in size. Brush top with remaining beaten egg and sprinkle sliced almonds over top.

Bake for 15-20 minutes.

Allow coffecake to cool to almost room temperature. Make frosting and drizzle over top of coffeecake.

I just had a piece and it’s heavenly. I’m so happy. All I need now is a bakery shelf to nap on.

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Hot Cross Buns Recipe

Glory glory. Hot Cross Buns have risen and are here just in time for Easter.

Hot Cross Buns Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • Zest and juice of one orange (small pieces of orange are great too!)
  • 5-6 cups white flour
  • 1 cup sweet dried fruit of your choice (pineapple, cherries, cranberries, etc. work great)
  • 1/2 cup raisins

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.

Whisk mashed potatoes, shortening, eggs, salt, orange zest, and orange juice into yeast mixture.


Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Knead in dried fruits. Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Form dough into rolls and place on a baking sheet lined with parchment paper.  Leave about an inch between each roll. This dough should make about 20-24 buns. Allow to rise again until doubled in size. Beat one egg and brush the top of each bun with egg.

Bake for 15-20 minutes.

Allow to cool to almost room temperature. Make frosting and use to make a cross on each bun.

 

 

 

 

 

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Brown Sugar & Bourbon Glazed Ham Recipe

I present thee with Brown Sugar & Bourbon Glazed Ham No Easter is complete without a glazed ham. We’re adding a party today with a bit of bourbon whiskey. She is glorious. And sweet. And glorious.

Brown Sugar & Bourbon Glazed Ham Recipe

Brown Sugar & Bourbon Glazed Ham Ingredients

  • 10 pound smoked ham (approximate size will vary)
  • 1 tablespoon whole cloves
  • 1 cup pineapple juice
  • 1 cup brown sugar
  • 1 teaspoon allspice
  • 1/2 cup bourbon whiskey
  • 2 tablespoons cornstarch
  • 2 cloves fresh garlic, grated
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

Take ham out of refrigeration 1-2 hours before roasting. Poke whole cloves into sides of ham. Place ham in a large roasting pan with about 1/4 cup water. Cover with a lid (or you can cover with foil). Preheat oven to 275°F and start roasting.

Preheat oven to 275°F.


Place remaining ingredients in a medium saucepan and whisk together. Cook on medium-high heat until glaze thickens.

Coat ham with half the glaze. Roast for 15 minutes per pound. So, a 9-pound ham will bake for about 2 1/2 hours.

Finally, when ham has a half hour of cooking time left, use the remainder of glaze to coat again.

Easter is a time to be humble and grateful which is going to be tough when you pull this baby out of the oven, but you can do it.

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