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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 .

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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How to Make the World’s Brightest Easter Eggs

My Name is Deanna. And my mother is a retired cake decorator and this is how you make the prettiest Easter eggs in all the land.

I’ve never had an Easter egg that was pastel.

 


I’ve never had an Easter egg from a kit and I’ve never had an Easter egg that was dull. While other kids were using the barely-there coloring kits, I was at home whining because I didn’t realize how amazing my own home was. For it was bright.

“How?” you ask. Well, my mother was a cake decorator. She had the magical potion for bright, jewel-toned eggs right in her cake decorating kit…. er, closet. Yeah. Cake decorating closet.

Steps for brightly colored Easter eggs

  1. Place eggs in a pot of water. When water begins to boil, time the boiling for up to 8-10 minutes.
  2. When eggs are finished boiling, drain hot water and allow to sit in cold tap water for about 6 minutes.
  3. Bring some hot water to a boil. As soon as it reaches boiling point, remove from heat and carefully pour into containers that will hold about 1 cup of water and still have enough room for the weight of an egg.
  4. Using your favorite cake decorating food colorings (not liquid!), place about 1 teaspoon of food coloring into each cup of hot water. Wilton food colors are the very best food colors. They can be purchased at Michael’s Craft Supply and other craft stores.
  5. Pour one cap full (or one teaspoon) of vinegar into cups of water as well.
  6. Stir food colors into each cup of water until well mixed. Remove any clumps that might be left over. This might happen if the food coloring has been around too long. It will still work but if you leave the clumps in, you’ll get little blotches of color.
  7. Using a spoon, gently place one egg into each color. Soak and occasionally give a little stir to get the best coloring. Soak as long as you like – the longer, the brighter.
  8. Remove eggs when you’re happy with the brightness of your eggs and allow to dry on a few layers of paper towels.
  9. Use your hands to coat with butter for the amazing shine. Why? Because that’s what grandma always did. Also, just think of it as car wax.

I always got the purpleiest of the purple eggs in my basket.

The Wilton brand food colorings I used for the eggs pictured here: Purple, pink, yellow, royal blue, teal and leaf green.

P.S. Juniper green is fun if you have boys who like army guys. Just don’t soak it very long.

Thank you, mom. You have given me an undying love for jewel tones and helped me to see why being me is special; and, indeed, butter goes on everything.

 

 

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Orange Blueberry Scones Recipe and How to Make Scones

How to Make Scones

  • Scone dough, just like pie crust dough, doesn’t like to be played with after the wet ingredients are added. Just mix the wet & dry ingredients until they can be formed into scones.
  • Always use cold butter and cut it into small pieces before adding to flour.
  • Always, always, always preheat your oven (except for on the rare occasion it doesn’t). If you don’t preheat your oven, the scones will melt slowly as the oven makes its way to 400°F.  Preheat and your scones will gain a firm outer crust which will help them keep their shape while they bake.
  • Don’t overbake. It’s easy to end up with dry scones and the culprit is overbaking.

Makes 8 scones. Preheat oven to 400F.

Ingredients

  • 4 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup (or 1 stick) chilled butter
  • 3/4 cup heavy whipping cream
  • 2 large eggs
  • Zest one orange
  • 3/4 cup juice from fresh orange
  • 6 ounces blueberries (I place them in freezer overnight before using)
  • Extra flour to dust the blueberries & form scones (about 1/4 cup)

Combine dry ingredients.

Cut cold butter into very small pieces and cut into flour mixture with a pastry cutter. Butter should be about the size of peas when you are done cutting into the flour.

In a separate bowl, whisk together heavy cream, eggs, orange juice, orange zest. Pour wet ingredients into dry ingredients and gently stir just until combined.

Fold blueberries gently into dough.

Form 2 round disks with the dough; consequently, each disk should be about 5 inches around.

Cut each disk of dough into 4 sections for a total of 8 scones. Remove excess flour from scones while placing on a baking sheet sprayed with non-stick baking spray or sheet lined with parchment paper so that the blueberries do not stick to the baking sheet.

Repeat with second half of dough.

Bake at 400 degrees for about 25 minutes or until scones are light golden brown and done in the middle. Cool for about 10 minutes.

Frosting Ingredients

  • 3 cups powdered sugar
  • 1/4 cup juice from fresh orange
  • Zest of one orange

Stir ingredients together to make the sunshine-y frosting.

You will want your icing thin enough to run down the sides of the scone but not too runny so you can add orange juice or powdered sugar until you get the consistency that you would like your icing to have. 

Finally, frost warm scones with orange icing. And now you know how to make scones. Amen.

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Oliebollen Dutch New Year’s Day Doughnut Recipe

Nothing says, “Happy New Year!” like balls. Amitrite? Everyone knows I like my balls (insert hilarious but innocent link here). Growing up, I asked one of my grandfathers what nationality we were. His reply was nothing short of insightful.

“You’re a mutt.” He replied and laughed and laughed.

What he didn’t know is this little girl was lost inside. What was I? I wasn’t blonde and didn’t like pickled herring all that much, so I must not be Norwegian. I wasn’t tall and didn’t swear like a farmer in the church parking lot so I must not be Dutch.


I was longing for something to hang on to for my native identity. In the meantime, this mutt picked up the special traditions of her closest friends and made them her own. Susie and the other Dutch kids in my school made oliebollen every New Year’s Day. The Norwegians stocked up on lefse every Christmas. Let’s just say I knew who and when to visit.

Is it coincidence when I visit Wallingford district in Seattle I get lost and find myself in Ballard next to all the Scandinavian stores and bakeries on my way home every single time? I think not. It is my viking soul calling me home.

Makes about 20 balls.


Ingredients

  • 2 teaspoons yeast
  • 1/4 cup lukewarm water
  • 2 cups flour
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3/4 cup raisins
  • 48 ounces canola or vegetable oil (for deep frying)
  • 2 cups powdered sugar (for sprinkling)

Stir water & yeast together in a small bowl. Set aside.

Mix flour, sugar, and cinnamon together in a mixing bowl.

Place milk, egg & vanilla in medium bowl and whisk together until well beaten.

Pour yeast mixture into dry ingredients. Add about half of milk mixture to bowl as well. Combine. Add remaining milk mixture and combine until smooth – about 2 minutes. Dough should be very sticky.

Cover the bowl with a dishtowel and allow to rise in a warm place for about an hour. Once the dough has doubled, stir in the salt and raisins.

Heat the oil to 375°F a deep fryer. Do not start frying until oil has preheated or you will end up with balls of oil. (Never mind that oliebollen actually means oil balls.)

Form balls of dough using a cookie scoop. Carefully dip scoop in oil to prevent sticking, scoop some dough, and drop carefully in hot oil one at a time.  Be sure not to crowd too many in as it will cool the oil down and your balls will become oily.  (I know. I know.) The oliebollen will sink to the bottom of the fryer and then float up to the top. Fry until golden brown on first side for about 3 minutes, carefully flipping when required and frying another 3 minutes on the second side. Use tongs to remove the oliebollen from the hot oil and place them on a sheet pan covered with paper towels to drain the excess oil.

Sprinkle powdered sugar over oliebollen and serve warm.

I call this photo “MUST HAZ ALL DA SUGARZ”

When the Dutch made oliebollen, they were some of the first doughnuts on the planet. “My people” probably even brought them to America. You’re welcome.

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French Press Coffee Tray With Chocolate & Whipped Cream Toppings

When one goes to a fancy schmancy place, one feels fancy schmancy… that is, unless one doesn’t realize the appropriate attire for the Nutcracker at the Pacific Northwest Ballet is semi-formal and one arrives in jeans. Then one does not feel so fancy shmancy. But, that is a story for another day. Or, you know, never.

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One such fancy shmancy restaurant I’ve enjoyed serves their coffee with cream, and sugar… and chocolate, and white chocolate, and (as I like to call it) whoop cream.


For a girl who has always enjoyed her cheap, bitter coffee with a dose of hot water and her pricey, bold coffee black, I was overjoyed at the new, fanciful options.

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Shaved semi-sweet or Belgian chocolate .

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Chocolate Striped Mikado Sticks. You know, just because you can.

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Glorious whoop cream enhanced with a little powdered sugar and almond emulsion. Or, if you prefer, vanilla . Or maple. Or mint. Brunch for a crowd? Offer some of each.

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White chocolate curls? Yes, please!
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Fancy shmancy places eat your heart out.

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If anyone needs me, I’ll be right here. Feeling fancy shmancy. In my jeans.

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Homemade Cake Doughnut Recipe

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The only way to properly follow up a post about Spanx is with a cake doughnut recipe. Amirite? And the only way to follow up a doughnut recipe is with a frosting recipe. And the only way to follow up all of the above is with sprinkles.

You can take the girl out of the bakery but you can’t take the bakery out of the girl. And this is why I need Spanx.


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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.

Ingredients

  • 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. 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 & doughnuts 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 baking sheet covered with a towel to drain excess grease off doughnuts.

Eat while hot or wait for doughnuts to cool a bit before frosting. This chocolate frosting recipe is fantastic.  Or if you are feeling rather maple-y this maple frosting recipe is top notch (a half a batch should be enough).

If you would like to keep it simple, you can use this vanilla frosting recipe:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (you can use clear vanilla for pure white frosting)
  • 1 tablespoon water

Makes about 24 cake doughnuts and 24 doughnut holes.

Tips For Making Homemade Bakery Goods 

When measuring flour measuring cup into flour canister. Level off top of measuring cup with a butterknife. Do not pack the flour into the measuring cup (like you would brown sugar) because you will get too much into your dough.

Stirring too much will make doughnuts (and pancakes and scones…) tough and rubber-y.

Wait for the oven or fryer to preheat every single time. If you begin before the preheat, your puff pastry will flop in the oven and your doughnuts will be full of grease from the deep fryer.

Don’t panic. If you’re afraid of your doughnuts under-cooking, just try one first and figure out how long you need to fry on each side then repeat.

Don’t forget the sprinkles. And Spanx. And sprinkles.

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Homemade Caramel Sauce

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You need this recipe in your life just like you need a pumpkin spice candle, and a maple leaf wreath, and decorative gourds. Yes, you do. And you can have it in just five minutes.


Homemade Salted Caramel Sauce

Caramel Sauce featuring Pumpkin Pecan Cream Cheese Bread Pudding or, you know,  Pumpkin Pecan Cream Cheese Bread Pudding featuring Caramel Sauce. Either way, your life will never be the same.

Homemade Caramel Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1 teaspoon sea salt
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract

This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.

Melt butter over low heat in medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.

When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat

After simmering, carefully add in heavy whipping cream and vanilla. The sauce’s reaction to the cream is pretty jumpy, so be careful.

Stir together and remove from heat. Allow to cool about 20 minutes before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.

And now when you tell your friends your Caramel Sauce is homemade and they ask, “Homemade homemade?” and you’re all like, ‘Yeah, like homemade homemade!”  You can be all proud and stuff. Because you are awesome sauce. And that’s not just the caramel talkin’.

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