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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 .

Almond Coffee Cake 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 Coffee Cake.

Almond Coffeecake Recipe

Almond Coffee Cake 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 coffee cake)
  • 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 coffee cake over so sealed side is on the bottom. Make into a circle and connect the ends.

Allow coffee cake 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 coffee cake to cool to almost room temperature. Make frosting and drizzle over top of coffee cake.

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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Homemade Danish Pastries Recipe

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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.


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

DANISH RECIPE:

  • 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.

FILLING IDEAS:

  • 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.

CREAM CHEESE FILLING RECIPE:

  • 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.

TO FINISH DANISH:

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

STREUSEL RECIPE:

  • 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.

FROSTING RECIPE:

  • 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.


DANISH INGREDIENTS:

  • 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.

PECAN GLAZE INGREDIENTS:

  • 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. The 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.

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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.

CINNAMON ROLL 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 1/2 cups warm milk
  • 1/2 cup shortening
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 5-7 cups white flour

FILLING INGREDIENTS:

  • 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 cups, you will need to start kneading the last cup or two in with your hands and evaluate whether or not you even need the last 2 cups. . 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.

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 a medium bowl.

Spread cinnamon mixture onto the 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.

MAPLE FROSTING INGREDIENTS:

  • 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 7 am 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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Maple Boys Recipe

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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.

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water
  • 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
  • 5 cups flour (approximate)

Place yeast into a large mixing bowl. Add lukewarm water at about 110 degrees. Give a little stir, then add sugar, potatoes, salt, milk, shortening, eggs, and about 2 cups of flour. Using paddle attachment, mix well.

Continue to mix in flour 1 cup at a time until dough wants to “hug” the beater as shown in this picture. This will take about 5 cups total. Dough will have gone from somewhat soupy to more elasticity. 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 8-10 minutes on medium speed. If mixer sounds burdened, remove from mixer stand, add a 1/4 cup of warm water and knead by hand. It probably just means you added too much flour.

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

Turn happily risen dough onto the flour-covered countertop. Coat with a little bit more 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 boy 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 the 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 the tray in a warm place until doubled in size (about 45 minutes). After they’re done rising, bake for about 20 minutes or until light golden brown and done in the middle.

If making the night before, cover with non-stick spray coated plastic wrap and place in the fridge. Cool for about 15 minutes before frosting.

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

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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© Deanna Morauski 2009-2017