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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 .

Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.

In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread evenly.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.

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Raspberry Almond Mazarin Tart Recipe


One of my favorite Scandinavian treats is the mazarin tart. It is rich and regal yet one of the easiest things one could make for friends… the perfect dessert.


Preheat oven to 350F.

Dough Ingredients

  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1 egg yolk
  • 1 cup flour
  • 1/3 teaspoon sea salt

Cream butter & powdered sugar. Add egg yolk (save egg white for filling). Combine. Add flour & sea salt. Mix well. Place some flour on countertop. Separate dough into six equal pieces. Press into six 4-inch tart pans with removable bottoms. Make sure bottoms and sides are covered as you would a pie crust. Set aside.

Filling Ingredients

  • 7 ounces almond paste
  • 1/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 egg white (remaining from above egg yolk)
  • 1 teaspoon almond extract
  • 1/4 teaspoon sea salt

Whip butter and almond paste until combined well. Add sugar, egg, egg white, almond extract, and sea salt. Whip together. Spoon filling into tart crusts. Place all tarts on a baking sheet. Bake for 25 minutes. Cool until they can safely be removed from tart pans.

Topping Ingredients

  • 1 cup Strawberry or raspberry preserves

Spread a few tablespoons of preserves over the top of the almond tarts while they are still somewhat warm.

Serve on a pretty little plate.  Add a few fresh raspberries on top and drizzle with chocolate if desired.

This recipe can also be made in about a 10-inch tart pan for one large tart.

Alternate Topping

  • 1 cup powdered sugar
  • 1 tablespoon sherry wine

Mix together well to make a lovely glaze. Spread over top of tarts after they have cooled. Allow icing to dry for several hours before serving.

These are an impressive holiday dessert but also easy to make ahead and refrigerate for a hot summer evening.

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Mini Almond Mazarin Tart With Fresh Fruit Recipe

Buttery crust and almondy filling but the real topper is the glazed fresh fruit. Fancy yet simple. Plain yet colorful.

Preheat oven to 350F.


  • 2 sticks (one cup) butter
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of almond
If butter is chilled, things will simply take longer to come together but will eventually become a lovely dough. Press dough into about 16 – 4 inch tart pans.  If making less tarts, just save extra dough in fridge for another day.


  • 2 eggs, beaten
  • 7 oz. almond paste (make sure it’s fresh & soft)
  • 1/3 cup sugar
  • 1 teaspoon almond extract
Combine filling ingredients until well beaten.

Filling will be a little runny.

Place some almond filling into each tart. Place tarts on a cookie sheet and bake..

Prepare fruit by rinsing & cutting. You can use any fruit you like with these tarts. Most berries (especially raspberries & blueberries) and stone fruits (cherries, peaches, nectarines) go best with almond.

To coat fruit with a glossy topping, place about 3/4 cup of apricot jam with a few tablespoons of water and heat until thinned. Allow to cool a bit before using.

Remove from oven when tops are golden brown.

Pile fruit upon tart in a most glorious fashion and drizzle with apricot glaze. Adorn with fresh mint if desired.

Perfect for breakfast, a tea or dessert.

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Happy 100th Birthday, Girl Scouts! Savannah Smiles Frozen Lemonade Tarts

It’s Girl Scout cookie season! I was a Girl Scout. I remember earning badges, skits that made us laugh and quite literally crossing over the bridge from Brownies over to Juniors. I even remember learning how to cover matches with wax to protect them from the rain while camping – only in Western Washington would a girl need to know that. So many memories have been made because of Girl Scouts… so many smiles. Thus, the Savannah Smiles Frozen Lemonade Tarts are the best way to celebrate.


Savannah Smiles Frozen Lemonade Tarts



  • 9 ounces Savannah Smiles girl Scout cookies (1 1/2 packages)
  • 1 stick of butter


  • 3/4 sugar
  • 1/4 cup cornstarch
  • Dash of salt
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 3 egg yolks
  • Juice and rind of 2 medium lemons
  • 1/4 cup softened butter
  • 1 six ounce container Yoplait Boston Cream Pie Yogurt (or plain vanilla yogurt)


Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies.

Yeah. Like that.

Melt stick of butter and drizzle over crushed cookies.

Using pulse setting, mix until all the lemony cookies are covered in butter.

Press crust Savannah Smile crust into mini cheesecake pan. This is a very handy little pan to have indeed. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool.

To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside.

Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside.

Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to go – you know, like a good Girl Scout.

Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat

Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can place in fridge to speed the cooling process along.

After lemon filling has cooled, whisk the yogurt into the filling until well mixed.

Whisky business.


Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2 hours. Remove tarts from pan and remove metal piece from the bottom of each tart.

Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl whipped cream on top of each tart. For fun, you can add a Savannah Smile on the top and cut paper straws into thirds and serve in matching cupcake liners.

100 years of building girls of courage, confidence, and character who make the world a better place. Well done, Girl Scouts. Well done. Happy birthday from one of those girls.

This blog post is brought to you by a Girl Scout who earned her baking badge and the Girl Scouts of Western Washington. This recipe is part of a contest. Public voting begins here on February 16th, 2012 for the finalists and lasts through March 1st, 2012.


Update on 3.7.12 – I will be on New Day Northwest this Friday, March 9th at 11am on channel 5. (Originally taped for March 6th but was preempted by President Obama’s news conference).

Update on 3.2.12 – Savannah Smiles Frozen Lemonade Tarts won the first ever Girl Scouts of Western Washington recipe contest! I’m so honored to represent the girls in green on New Day Northwest at 11am this Tuesday, March 6th!

Update on 2.16.12 -Yay! This recipe has been chosen as a finalist in the first ever Girl Scout recipe contest! You can vote for the Savannah Smiles Frozen Lemonade Tarts here. Thank you! xo


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Berries Are Even Better When Circular

Recipe for a similar tart here. Just replace the strawberry glaze with fresh raspberries and blueberries.

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Strawberry Glaze and Strawberry Tart Recipe


If there was ever a dessert meant for strawberry season, it would be the strawberry pudding tart.

strawberry pudding tart
First, make this lovely crust.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms.

Then make this gorgeous homemade vanilla pudding. Chill for a few hours and place in the tart.

Strawberry glaze. Oh sweet baby Jesus, you shall love me forever for this one. I promise.

Strawberry Pudding Tart Glaze Ingredients

  • 4-5 cups fresh strawberries, sliced
  • 3/4 cup cold water
  • 3/4 cup sugar
  • 1/8 cup cornstarch

Place strawberries in a medium-large bowl. Stir in water and of sugar. Stir and set aside to rest for about 10 minutes to allow the sugar to draw out the strawberries juices.

Place cornstarch in medium saucepan.

Using a strainer, pour the juices that have drawn out of the fresh strawberries into the pot with the cornstarch and whisk together well.  Set fresh strawberries aside.

Heat sauce on medium to medium-high heat while continually whisking. Keep at a low boil for a few minutes. You should see sauce begin to thicken once it boils. Allow sauce to chill for a few hours.

To finish off the tart, pile pudding onto the shortbread and then pile fresh strawberries on top of the pudding and, finally, pour chilled glaze over them. Oh my.

This should make one 10 inch tart or about 4-6 personal size tarts. Indeed, this is what the month of June is for.

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Rocky Road Chocolate Tart

Day 7

It only took us over a year to finally get together after meeting through our community emails. When we finally did, I was thrilled that she had an English accent but I was the one who ordered tea. Meeting people for the first time always comes with lovely surprises and in this case, a recipe that I shall never be able to forget.

Just look at that buttery sweet crust, the slivered almonds (for this is my favorite almond shape of all) and the fudgy filling.

  • 8 oz McVitie’s Digestive Biscuits (In the US you can get these at Cost Plus World Market or Amazon.com) (Failing that, substitute with Graham Crackers, but only in an emergency)
  • 4 oz butter
  • 8 oz chocolate chips (use the good stuff, your mouth will love you)
  • 1 ½ cups heavy cream
  • 2 egg yolks, lightly beaten
  • 1 cup mini marshmallows
  • 1 cup sliced, toasted almonds (butter toffee peanuts are also particularly yummy)
  • 1 cup dried cranberries

STAGE 1: Gently melt the butter in a pan. Finely grind the Digestive Biscuits (use a food processor or place in a zip-lock bag & beat with a rolling pin) and stir into the melted butter until completely mixed. Tip the biscuit mixture into a 9-inch loose-bottomed fluted tart pan. Press the crumbs down with a {straight-sided} glass to form an even layer on the bottom and up the sides of the pan. Use the side of a knife to keep the top of the sides even. Refrigerate until completely cold.

STAGE 2: Heat the cream in a pan. Put the egg yolks in a small bowl. As the cream begins to simmer, turn off the heat & whisk 1/4 cup of the hot cream into the yolks & then another 1/4 cup. Then pour the egg /cream mixture into the hot cream left in the saucepan & stir well. Add the chocolate chips and stir gently until the chocolate is completely melted and the mixture is dark, smooth, thick & very glossy. It takes a little while. Mix the marshmallows, nuts and cranberries in a clean bowl. Reserve 1 cup of this nut mixture and spread the remaining 2 cups evenly over the tart base. Pour the chocolate mixture, slowly and evenly, into the tart base, completely coating the nut mixture. It is easiest to use a 1/2 cup measuring cup to do this as it’s way more controllable than pouring from a heavy pan. Do not overfill the crust, but make sure all of the filling is covered. You will be left with about ½ cup of the chocolate mixture. Set this aside at room temperature. When that tart is filled with the chocolate mixture, carefully place in the refrigerator to set.

STAGE 3: When the chocolate mixture is set sprinkle the remaining cup of nut mixture over the top of the tart. Remove the fluted ring from the tart but leave the tart on the metal base as it makes it much easier to transport. Drizzle (or pipe) the remaining ½ cup chocolate mixture back & forth over the surface. Return to the ‘fridge to set.

STAGE:  4 Rejoice in a new friendship. Rejoice in a shared love of all things insanely funny. Rejoice in the Holiday Rocky Road Chocolate Tart.

You can also find this recipe on my friend’s delightful foodie blog, Foodie Footnotes where she writes about her adventures in baking as well as the amazing breakfasts she has tried in her travels.

But wait. There’s more. She is also a talented photographer & posts her pictures at Crazy Feet Photography.

Did I mention she has a British accent?


12 days of Christmas: Seattle’s Pike Place Market and give away winner announced!


Javier says:

December 13, 2010 at 10:36 pm

Nice pics!!! I’ll try to make it for the next photo session. =)


Congratulations, Javier!


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Kiwi Jam Tart Recipe


This blog post has been brought to you by the fruit, kiwi.

Have you ever seen a fuzzier fruit? It seems that the more neglected a produce item is at our house, the more likely that it will be featured on this blog.

Yep, kiwi from Costco was the fruit of choice today. Perfect! There were about 10 left. They got a good shave and were piled into a pot!

Place them over medium heat. Add 1 cup of sugar. I was so proud of these action shots that I took with my humble little camera while pouring the sugar with my left hand!

Using a potato masher, smoosh the kiwi into smaller pieces.

Add a few squeezes of fresh lemon juice – bottled lemon will work just fine but I prefer fresh lemon. Besides, it makes my blog seem fancier.

After the natural juices start flowing, pour the jam into the blender on as low of speed as possible, increasing as necessary, to accomplish a lovely jam texture.

Place back on medium heat and bring to a rolling boil. Boil for 5 minutes.

At this point, the jam should be a bit translucent. Continue to simmer over low heat for about 10 more minutes to reduce down to a jam. It will thicken but be sure to leave room for a little more thickening as it cools.

Yay for kiwi! So ugly and so beautiful all at the same time! Set aside while you finish part 2 & 3 of the recipe. When your kids walk in the kitchen, just tell them that you are working on a Harry Potter dessert. It might be the only way that you can get them to eat anything green.

Next, add 2 cups of milk, one 3.4 oz. package of instant vanilla pudding and 4 oz. of cream cheese into blender.

Blend on lowest efficient speed until smooth. Pudding will immediately begin to thicken. You now have heaven in your blender. It will be difficult, but aside until shortbread crust is ready. Step away from the pre-made cookie dough.  You are about to experience something much better and it’s incredibly easy!

Cream together 2 sticks (one cup) of butter at room temp. and 1 1/2 cups of powdered sugar. Add 2 cups of flour and 1 teaspoon of vanilla. Easy or what?

This will be the most beautiful dough you have ever seen. It’s fun to touch too because it is silky soft!

Spray ten inch (or so) tart pan with non-stick baking spray. I do love my tart pans. They are pretty and shiny and handy and… Okay, I may be a little smitten with my culinary wares. I cannot help it. I worked long and hard to create a grown-up kitchen. I think it is even more grown-up than I am now. 

Place half of the shortbread dough into tart pan & spread it out. (You can save the other half or make two tarts, depending on the size of your tarts).

Ready to bake! 350 degrees for about 10 minutes or until a light golden brown.

Allow to chill-out for about 1/2 hour. At our house we call this a time out. Maybe my kitchen really isn’t as grown-up as I thought.

Spread half the cream cheese pudding over the shortbread crust.

Carefully spread a very, very thin layer of kiwi jam over pudding. You should end up with enough shortbread dough & cream cheese pudding for two large tarts and should have leftover kiwi jam to store in the fridge for toast! Garnish your Kiwi Jam Dessert Tart as you like! Kiwi tastes similar to strawberries so I chose some lovely sliced strawberries for mine.

Nom nom nom!

Tart and sweet! Chewy and creamy! Beautiful and ugly!

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© Deanna Morauski 2009-2017