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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 .

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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Homemade Pulled Pork Sammich Recipe AKA The Hot Mess

If you’re having a casual, little dinner party for about six people and want to go all out, let me introduce you to The Hot Mess… in the best possible way, that is. Have plenty of wet towels ready. And snobby beer. And bibs.
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Other recipes you will need if you choose to build this fabulous sammich from scratch… or, you know, you can ignore the challenge and buy some of it at the store. 
Slow-Cooked Pulled Pork in Barbecue Sauce Recipe
  • 6 tablespoons olive oil
  • 1 large yellow onion, diced
  • One 14.5 oz. can petite diced tomatoes
  • One 12 oz. tomato paste
  • 1 1/2 cups apple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1 cup dark brown sugar, packed
  • 2 teaspoons. kosher salt
  • 2 teaspoons fresh ground pepper
  • 1 tablespoon smoked paprika (not regular paprika)
  • 1 tablespoon chili powder
  • 1/3 cup BBQ rub (I used Grill Mates Sweet & Smoky Rub)
  • 2  tablespoons yellow mustard

Sizzle olive oil in a pot.

Place diced onion into very small pieces and add to the oil. Cook until onions appear translucent.

Add tomato puree, tomato paste, water, vinegar & molasses.


While sauce is simmering, continue to  stir and add dark brown sugar, kosher salt, pepper, smoked paprika (not regular paprika), & chili powder.

Finally, add BBQ rub (I used Grill Mates Sweet & Smoky Rub), cranberry juice and yellow mustard.

Place sauce in blender and cover with lid. Blend until all tomatoes & onions blend into the sauce. Set aside.

Preheat to 325F
On stove top over medium-high heat, drizzle olive oil in a clean large oven-safe pan. Brown pork shoulder on all sides.
Pour barbecue sauce over pork shoulder and place in oven with a lid on pan. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. Shred pork.

To build your sammich, cut open hamburger buns and butter the insides of each. Lay with butter sides up on a baking sheet. Watch closely while broiling until golden brown.

Remove toasted buns from oven. Top with pulled pork, coleslaw, and crispy fried onion strips.

She’s slow. She’s chaotic. She’s a lot of work. And she is sooooo worth it.

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Homemade Hamburger Buns Recipe

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Hard ciabatta buns housing chicken salad make chamber of commerce lunches exceptionally awkward. Don’t ask me how I know, I just do. Corn dogs purchased for $9 at the county fair that are covered in unsweetened, bread-y cornbread deserve a first class ticket into the garbage can. Whole wheat bread grilled with American cheese makes a kid wonder what they did wrong in life to deserve such punishment.

But the perfect bread? Well, that changes everything. Just as a waiter or waitress should not overshadow the company across your dinner table, a bun should simply enhance and showcase the oh-so-important star of the show… the fillings. I have just the thing for your grilled burger sammiches this summer… perfect homemade buns.


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Makes 6 large hamburger buns.

Ingredients

  • 1 tablespoon yeast
  • 1 1/2 cups warm water (110F or less)
  • 1/4 cup canola or vegetable oil
  • 3 cups flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons sea salt
  • 1 egg (for brushing tops before baking)
  • 1/2 cup sesame seeds (optional)

Place yeast in a medium bowl. Pour in water and whisk. Set aside.

Measure oil. Set aside.

Place all dry ingredients in mixing bowl. Stir dry ingredients together.

Using dough hook attachment, add yeast mixture and oil to dry ingredients and turn mixer on medium speed. You can turn up speed as dough comes together. Kneed until dough comes together and pulls away from sides of bowl. This can take 3-5 minutes.

Remove dough hook and place mixing bowl in a warm place so dough can rise. Cover with a clean towel. Allow to rise until about double in size.

Form dough into balls for the size hamburger buns you would like to have. Place on a baking sheet lined with parchment paper with plenty of room in between for them to rise again. If making sliders, buns can be very small, if larger, you can use for full-size hamburgers. Keep in mind the buns will double in size as they rise one more time.

Beat egg well. Set aside.

After buns have finished doubling in size again, preheat oven to 350F.

Gently brush buns with egg wash. Top with sesame seeds if desired. Bake about fifteen minutes or until light golden brown.

And, yes. If you must, you can substitute the flour with whole wheat flour… even though the little grilled cheese loving girl in me disapproves.

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