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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 .

Homemade Danish Pastries Recipe


Ever since we were featured on Evening Magazine, this has been my most requested recipe. It simply whisked across the screen for 30 seconds and people were in love. I don’t blame them.

I figure I’ve frosted 58,923 of these in my lifetime so far. They were popular at Scandia Bakery when I worked there many years ago and I made it one of my life goals to try to recreate them. You know, because I missed frosting them every day. My goal has been achieved and I am regifting them to you this Christmas.


You’re welcome. I’m sorry. You’re welcome.


  • 5 teaspoons yeast
  • 1/2 cup warm water (110F or cooler)
  • 1 cup + 1 tablespoon sugar (divided)
  • 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
  • 1 1/2 cups warm milk (110F or cooler)
  • 2 eggs
  • 1/2 cup shortening
  • 2 1/2 teaspoons salt
  • About 7 cups all-purpose flour

Place 1 tablespoon of sugar,  yeast and warm water into a large bowl. Give a little swirl and let sit for about 10 minutes to become foamy.

After foaminess has developed, whisk in remaining 1 cup of sugar, instant mashed potatoes (mixed with the 3/4 cup water), milk, eggs & shortening. Mix until well combined and shortening is about the size of peas. Finally, stir in salt.

Continue mixing with a wooden spoon and add a couple of cups of flour.

Slowly continue adding a cup or two of flour at a time. When you can no longer stir the dough easily with a spoon, begin kneading in the remaining flour. You can keep it in the bowl while doing this or on the counter – whichever you find easiest for you.  Knead by hand for about 5 minutes or until dough is somewhat elastic.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size. This can sometimes take longer in the winter because of the weather so be sure to place dough in a warm place.

Turn happily risen dough onto flour covered countertop. Coat dough with a little bit of flour so it’s easier to work with and punch down. Form into circles or long ovals. Place on a baking sheet covered with parchment paper. Use fingers to press down and spread out dough into shape and size you would like them to be.  Makes up to 24 regular-sized danishes depending on what size you make them. You can also make minis for parties, brunches & teas. They make a lovely spread when filled with different kinds of toppings. Minis are my favorite.

If baking on same day, let sit on tray in a warm place for an hour or doubled in size.  If making the night before, cover with non-stick spray coated saran wrap and place in fridge. After removing from fridge, allow to sit out for about 20 minutes before filling.

Press centers of danishes down to make room for fillings, then brush each danish with a well-beaten egg.


  • Cherry & cream cheese (Pictured above. See cream cheese filling recipe below.)
  • Boysenberry & cream cheese
  • Apricot
  • Strawberry & lemon
  • Lemon & cream cheese
  • Apple

You can use homemade or store-bought pie fillings or jelly.


  • 8 ounces cream cheese, softened
  • Juice of 1/2 a fresh lemon
  • 1 cup powdered sugar
Blend together until smooth and creamy. Apply to danishes using a pastry bag.


After danishes are formed, add filling or fillings of choice to each one. Top with streusel.


  • 1 stick of butter cut into small pieces
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • dash of salt
  • 1 egg
Place streusel ingredients into food processor and press pulse until combined but still crumbly (about the size of peas). Sprinkle onto filled danishes generously.

Bake in preheated oven at 350F for 20-30 minutes or until light golden brown.

Remove danishes from oven when done baking and allow to sit for about 10 minutes. Drizzle frosting over danishes and add extra on edges of danish.


  • 2 cups powdered sugar
  • 2 tablespoons water

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

Here’s to the next 58,923 perfectly frosted danishes. Merry Christmas.


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Glazed Pecan Danish Recipe

Happy. Happy. Joy. Joy. That’s how I feel every time I make pecan glazed danish for breakfast.

Sweet. Nutty. So many adjectives. Adjectives people have used to describe me to be perfectly honest. Still trying to decide how I feel about that.


  • 5 teaspoons of yeast
  • 1/2 cup warm water (110 degrees or cooler)
  • 1/2 cup sugar + 1 tablespoon
  • 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
  • 2 1/2 teaspoons salt
  • 1 1/2 cups warm milk (110 degrees or cooler)
  • 1/2 cup shortening
  • 2 eggs
  • 7 cups flour (approximate)
A large Tupperware bowl works perfect for this recipe from start to finish to make the dough.
Place 5 teaspoons of yeast into mixing bowl. Add 1/2 cup of warm water at about 110 degrees and 1 tablespoon of sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough.

After yeast is foamy, add all ingredients listed above except flour. Mix well.

Keep mixing and add a couple of cups of flour at a time. Dough will get firmer as you finish adding the rest of the flour. Seven cups is usually the right amount. Dough should become somewhat elastic. Kneed dough for about 5 minutes by hand.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size.

If baking on same day, place oven on 350F to preheat.

If making the night before, cover with non-stick spray coated saran wrap and place in fridge.


  • 1 3/4 cups melted butter
  • 2 3/4 cups brown sugar
  • 2 cups chopped pecans
  • Stir all pecan glaze ingredients in a bowl. Spread glaze onto half sheet pan, coating entire pan.
Divide dough into 15 equal pieces. Flatten each piece of dough and form each into a square. Place on baking sheet on top of the pecan glaze in rows of 3 by 5.
If making for the next morning, cover with saran wrap and place in fridge overnight.
If baking same day, let sit in a warm place loosely covered with saran wrap for an hour or until danishes double in size.
Place a larger baking sheet on bottom shelf of half sheet pan to catch any drips. Bake in preheated oven for about 40 minutes or until danish is baked all the way through (but not dry).
When finished baking, place a baking sheet on top of danish pan. Carefully flip danishes over onto new pan so that the pecans are on top.
Serve hot or warmed. With butter if you like.

Pecan glazed danish. Entirely appropriate for the holidays. Entirely excusable because pecans are good for you.

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Cinnamon Rolls With Maple Cream Cheese Frosting Recipe

These cinnamon rolls are being brought to you after lots of practice. Practice at making the dough. Practice at making the filling. Practice at making the frosting. And, well, you know. Practice of eating them warm out of the oven.

I don’t mean to brag, but I’ve always been good at the latter. It’s just the other three that have taken me years to figure out. And here they are all together for your enjoyment. Breakfast perfection.


This is what I mean by perfecting the filling. Chewy and sugary on the bottom and, well, you just simply must make these to understand completely.


  • 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 1/2 cups warm milk
  • 1/2 cup shortening
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 7 cups white flour


  • 1/2 cup (or one stick) melted butter
  • 1 1/2 cups brown sugar
  • 4 tablespoons cinnamon

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, milk, shortening, eggs and salt into yeast mixture.

Add flour about a cup at a time. At about 5-6 cups, you will need to start kneading the last cup or two in with your hands. continue to knead for about 5 minutes. Dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour.


After dough has risen, roll out into a long strip that is about 5 inches high all the way down the counter. Smoother with melted butter.


Combine brown sugar and cinnamon-y goodness into medium bowl.


Spread cinnamon mixture onto butter. Rub it all together as much as possible. Latex gloves work fabulously for this kind of project.


Roll dough upward and cut into about 1 1/2 to 2 inch pieces.


Spray baking pan/pans with non-stick baking spray. Place rolls on their sides into two 9X13 baking pans or one half sheet pan. Leave space in between each roll as they will double in size again.


Spray plastic wrap with non-stick spray and cover cinnamon rolls. Place in fridge overnight to rise slowly. Or, you can let them rise in a warm place for about an hour – until doubled in size.


After they have risen overnight in the fridge or an hour in a warm place, preheat oven to 350F. When oven is ready, bake until light golden brown. This is the point when I sneak a little extra butter on top to melt. Today my butter was from Denmark. It made everything more special. It also made me want to wear wooden shoes but my grandma slipper socks would have to do.

Allow to cool for about 10 minutes – just enough time to make the frosting.


  • 4 cups powdered sugar
  • 4 ounces cream cheese, softened
  • 2 tablespoons of (salted) butter, softened
  • 4 tablespoons of water
  • 4 teaspoons of Mapleine (imitation flavoring sold in seasoning aisle at grocery stores)
  • 1/8 teaspoon of salt (or to taste)


Mix frosting ingredients together until smooth. Seriously. I can’t even speak right now.


Smear frosting upon cinnamon rolls generously. Again, latex gloves work wonders for this kind of “work”.

Serve to guests as soon as possible to make up for setting your car alarm off at 7am right under their suite windows.


Look at the perfect brown sugar and cinnamon bottom. Eat with a fork or, you know, latex gloves could work too. Add coffee and sunshine and call it a peaceful weekend. Well, if you minus the car alarm.

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Happy President’s Day


I cannot tell a lie. I did make hot out of the oven cherry and cream cheese danish with extra butter, streusel and frosting from scratch today.

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Maple Boys Recipe


If you’re looking for a special Christmas morning breakfast, you have come to the right place. These adorable little boys have become a tradition at family gatherings. Everyone loves them and all of their maple-y goodness.

This recipe makes about a dozen Maple Boys.

These are perfect for making on Christmas Eve night and then refrigerating & baking the next morning.

Place 5 teaspoons of yeast into mixing bowl. Add 1/2 cup of warm water at about 110 degrees and 1 tablespoon of sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough.

While waiting for sponge to do it’s magic, you can get the other ingredients ready…

  • 1/2 cup sugar
  • 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
  • 2 1/2 teaspoons salt
  • 1 1/2 cups warm milk (110 degrees or cooler)
  • 1/2 cup shortening
  • 2 eggs

After sponge (see bubbly goodness in picture) has developed, add ingredients listed above. Mix well.

Keep mixing and add a couple of cups of flour.

Continue to mix in flour until dough wants to “hug” the beater as shown in this picture. Dough will have gone from somewhat soupy to more elasticity. Give or take, it can take about 7 cups to reach this point. This isn’t an exact measurement because the amount of flour you’ll need depends on how much moisture is in the air.

This is the time to switch to the dough hook. Knead with dough hook for about 6-8 minutes.

Be sure to lock the mixer down or, turns out, you will end up with a dough tornado. I’ll be darned. That’s a first.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size.

Turn happily risen dough onto flour covered countertop. Coat with a little bit of flour and roll out to about 1/2 inch thick.

Find a gingerbread boy cookie cutter that is about 5-6 inches tall. Swoosh in flour a bit so it doesn’t stick to the dough…

… then use to create Christmas magic. If you don’t have a gingerbread cookie cutter, you can just cut into rectangles and make baked maple bars. I promise you that they will taste just as amazing.

If baking on same day, place oven on 350F to preheat. Place boys on a baking sheet coated with non-stick baking spray or parchment paper.  Let sit on tray in a warm place until doubled in size (about 45 minutes) or if your oven has a proofing setting, you can place them in there for about 1/2 hour to speed things up. After they’re done rising, bake for about 20 minutes or until light golden brown.

If making the night before, cover with non-stick spray coated saran wrap and place in fridge.

Finally the almost holy maple frosting.

  • 8 cups powdered sugar
  • 6 ounces cream cheese, softened
  • 2 ounces of (salted) butter, softened
  • 8 tablespoons of water
  • 8 teaspoons of maple extract
  • 1/4 teaspoon of salt

Cool maple boys for about 5-10 minutes and then coat with maple frosting.

You’ll also need about 1 cup of powdered sugar & a teaspoon or so of water mixed together to create the white frosting for the gingy cuteness.

Your family might actually have a hard time deciding between gift opening and Maple Boys. Okay, maybe not, but there’s no better way to start Christmas morning than to spoil them with both.

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Cinnamon Rolls Made with Mashed Potatoes Recipe

Going through this old family cookbook is an adventure. In flipping through, I came across a recipe that I remember well but hated. Yet, I was listed as the contributor of said recipe. Wha…?? I called my mom and we shared a giggle. Grandma had sent in a bunch of recipes and gave each of them a random owner just so our names would make the cookbook. I’m pretty sure none of us girls have ever made the recipes that were assigned to our names.


In the midst of the chuckles, I came across a recipe that I had heard about but never tried… rolls made with smashed tators so I gave it a try. If it’s great, I may put my name on it for the next family cookbook.

Preheat oven to 400 degrees.

I did make a few adjustments along the way. This is double batch and it filled a half sheet pan. First, set 4 eggs out so they can reach room temperature. Next, clean & peel 4 medium potatoes.

Cut into equal pieces and boil in a pot of water until a fork is inserted easily and slides out of a potato quickly. Drain.

In a large bowl, place 4 packages of yeast and one cup of sugar. Heat 1 cup of milk to 100 degrees (test with cooking thermometer) and add to yeast & sugar mix. If milk is too hot it will kill your yeast and if it’s too cold it will not activate your yeast. Stir and allow to rest for a while to begin the leavening process. Mixture will get a little bit foamy.

While waiting for foaminess, mash the potatoes with a fork or potato masher. Allow to cool from hot to very warm.

Add mashed potatoes to yeast mixture & stir. Beat the eggs in separate bowl and then stir into yeast mixture. Add 4 teaspoons of salt and stir again.

Have you ever made baked goods that taste empty? That is what happens when there isn’t enough salt in the recipe. The good news is that you can usually add a little extra salt and enhance all the flavors within the recipe.

It was at this point I noticed there was no flour listed on this recipe. As you can see in the picture above, this did need flour. More giggles… thankfully my name wasn’t on this recipe.

According to my detailed and calculated view of the world, I tossed in flour until it felt right. It ended up being about 8 cups. I was able to stir it in with a fork and then use my hands for kneading in the last bit of needed flour. If using a mixer, begin using the dough hook attachment when dough begins to firm.

After the magic of flour took it’s course, the recipe called to let dough rise. I let it rise until it about doubled in size under a warm, damp towel.

While dough rises a second time, melt 1 cup (2 sticks) of butter.

In a separate bowl, mix together 1 cup of sugar, 1 cup of brown sugar and 4 tablespoons of cinnamon.

After dough has doubled, smear about 1 cup of flour onto counter. Place dough on flour and use the flour to make sticky dough manageable and roll out to about 12 inches by 36 inches, adding a little more flour if needed.

Now for the fun part! Slather melted butter all over the top of the dough.

Next, sprinkle cinnamon & sugars mixture over the butter. For good measure, I like to smear it together with the butter. Oh momma.

Starting from the bottom of the 12 inch side, begin rolling dough upward. Brush off excess flour as necessary as you go. When finished rolling, cut rolls about every 1 1/2 inches.

Place cinnamon rolls spirally side up upon a baking sheet that has been sprayed with baking spray.

Since I can never leave out my own personal touch, I came up with a little number that added something special to these rolls.

Cream Cheese Topping

Mix in blender:

  • 1 1/2 cup heavy whipping cream
  • 4 ounces cream cheese
  • 1/4 cup sugar
  • 1 teaspoon of lemon juice

Pour over cinnamon rolls before baking. Bake at 400 degrees for 10 minutes then turn oven down to 350 degrees and bake for about another 15 minutes or until done in the middle.

The cream cheese topping is not to be skipped. It is goodness gracious good & becomes a tiny bit crispy on the top. The cinnamon & sugar mixture melts in your mouth and where it drips down to the bottom of the pan, well, it gets perfectly chewy. Perfect for our B&B guests.

Finish off with basic powdered sugar icing.

Wait. What? Who?

Dear Grandma in Heaven,

I’ll be happy to place my name on this one. With butter. And a cup of coffee, please.

Love, Deanna

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