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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 .

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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Pumpkin Cheesecake With Butterscotch Topping Recipe

Preheat oven to 350°F.

Ingredients for Graham Cracker Crust
  • 12 long (4 sections on each) graham crackers
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, melted

Crush graham crackers in food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.


Spray a 10-inch springform pan with baking spray (or coat with butter) and press graham cracker mixture into bottom of pan. Bake in oven for about 15 minutes then remove and set aside.

Reduce oven to 325°F.

Ingredients for Pumpkin Cheesecake Filling

  • 2 1/2 pounds cream cheese, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 2 tablespoons pumpkin spice
  • 4 eggs
  • 1/4 cup sour cream
  • 3/4 cup pumpkin puree

Cream together cream cheese and sugars. Add remaining ingredients and mix until well-combined batter.

Pour cheesecake batter on top of the graham cracker crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.

Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.

Bake until knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).

Place cheesecake in refrigerator overnight or several hours until chilled for best results. Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run knife under cheesecake to make sure crust also removes from pan easily then place on serving plate. Top with butterscotch topping (recipe below).

Butterscotch Topping Ingredients

  • 1 cup butterscotch chips, melted
  • 2 cups of powdered sugar
  • 1 sticks unsalted butter, softened
  • 1-2 tablespoons hot water

After butterscotch chips are melted, set aside. Mix remaining ingredients together in mixer until well combined. Add melted butterscotch chips. Mix until nice frosting forms. Place in a decorating bag with a large decorating tip. Place a swirl on each slice of cheesecake or each personal-size cheesecake.

Add a pecan and sprinkle with pumpkin spice if you feel especially festive.
Mini Cheesecakes

For personal-size cheesecakes, use about 6 of these cuties instead of the large springform pan… because size matters.

Wilton Mini Springform Pans, Set of 3

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Peanut Butter & Chocolate Cheesecake Recipe

Everything peanut butter and chocolate is gorgeous. And luscious. For six personal-sized luscious cheesecakes, see info at the end of this recipe about small springform pans.

Preheat oven to 350°F.


Ingredients for Peanut Butter Crust

  • 12 Nutter Butter Peanut Butter Sandwich Cookies
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, melted

Crush Nutter Butters in food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.

Spray a 10-inch springform pan with baking spray (or coat with butter) and press cookie mixture into bottom of pan. Bake in oven for about 15 minutes then remove and set aside.

Reduce oven to 325°F.

Ingredients for Peanut Butter Cheesecake Filling

  • 2 1/2 pounds cream cheese
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 4 eggs
  • 1/4 cup sour cream
  • 3/4 cup peanut butter

Cream together cream cheese and sugar. Add remaining ingredients and mix until well-combined batter.

Pour cheesecake batter on top of the graham cracker crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.

Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.

Bake until knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).

Chocolate Ganache Topping Ingredients

  • 8 ounces semi-sweet chocolate
  • 1 cup heavy cream

Pour 1/2 inch of water in bottom saucepan. Place smaller saucepan on bottom pan to create a double boiler. Making sure chocolate doesn’t touch water, place chocolate and heavy cream in top pan. Turn heat on high. When water in bottom pan starts to boil, turn off heat but leave double boiler over burner. Whisk occasionally until all ingredients are melted together. Spread chocolate ganache over chilled cheesecake while it is still in springform pan.

Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run knife under cheesecake to make sure crust also removes from pan easily then place on serving plate.

Place cheesecake in refrigerator overnight or several hours until chilled and chocolate ganache is set. Top with chocolate covered almonds if desired.

Mini Cheesecakes

For personal-size cheesecakes, use about 6 of these cuties instead of the large springform pan…

Wilton Mini Springform Pans, Set of 3

But we all know size doesn’t really matter.

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Classic New York Cheesecake Recipe

Ivory? Indeed. Plain? Never. Classy? Always. Sexy? You bet! Pearls and a classic New York-style cheescake have much in common.

Preheat oven to 350°F.


Ingredients for Cheesecake Crust

  • 12 long (4 sections on each) graham crackers
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, melted

Crush graham crackers in food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.

Spray a 10-inch springform pan with baking spray (or coat with butter) and press graham cracker mixture into bottom of pan. Bake in oven for about 15 minutes then remove and set aside.

Reduce oven to 325°F.

Ingredients for Cheesecake Filling

  • 2 1/2 pounds cream cheese, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 4 eggs
  • 1 cup sour cream

Cream together cream cheese and sugar. Add remaining ingredients and mix until well-combined batter.

Pour cheesecake batter on top of the graham cracker crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.

Yeah, like that. I shall not be foiled again.

Bake until knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).

Place cheesecake in refrigerator overnight or several hours until chilled for best results. Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run knife under cheesecake to make sure crust also removes from pan easily then place on serving plate. Top with fresh berries, canned cherry pie filling, or sour cream topping (recipe below).

Sour Cream Topping Ingredients

  • 3/4 cup sour cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Stir all ingredients together then spread over chilled cheesecake.

But, pearls will last, and cheesecake shall not.

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Red Velvet Cheesecake Recipe

Hooray for the red, white, and sweet!

This is a bake-a-day-ahead recipe. The cheesecake and cake need to be chilled for best results.

Cheesecake Recipe


Preheat oven to 325°F.

  • 1 1/4 pound cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon sea salt

Cream cream cheese and sugar together. Add vanilla, eggs, sour cream, & salt and mix until well combined batter.

Spray inside of 9-inch springform pan with baking spray or coat with butter.

Pour cheesecake batter into 9-inch springform pan. Place springform pan in about a 10-inch pan. Place about 1 inch of water in a large pan which the 10-inch pan can fit into.

Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.

Bake until knife poked into cheesecake comes out nearly clean – about 40 minutes. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).

Place cheesecake in refrigerator overnight or several hours until chilled.

Red Velvet Cake Recipe

Preheat oven to 350°F.

  • 2 cups sugar
  • 2 1/4 cups flour
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 cups buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup very hot water
  • 1/2 ounce Wilton red food coloring

Place dry ingredients into mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in hot water on low speed.  Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.

Coat one 9-inch round cake pan with baking spray or coat with butter and then a dusting of flour. Pour batter into the cake pan.

Bake for about 20-25 minutes or until a fork poked in comes out clean. Allow to cool completely. Remove from pan and wrap in plastic wrap. Freeze several hours or overnight.

Day Two

Carefully slice red velvet cake into two layers with a long knife.

Place one layer on your serving tray. Set second layer aside.

Remove cheesecake from springform pan and place on top of first layer of cake.

Place second layer of redvelvet on top.

Because this recipe is so rich, I recommend decorating with whipped cream at the last minute, but if you really need to finish in advance of your event, you can use cream cheese frosting instead…

Cream Cheese Frosting Recipe

  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter,  room temperature
  • 2 pounds powdered sugar
  • 1 T. fresh lemon juice
  • 1 teaspoon sea salt (or more if needed)
  • 2 tablespoons water (if needed for creamier frosting)

Whip cream cheese, butter, confectioner’s sugar together on low speed until forms into a creamy, dreamy frosting. Add lemon juice & salt. Add water if needed.

Using decorating bag and desired decorating tip, frost cheesecake sides and top.

Tomorrow, tomorrow. I love ya, tomorrow, you’re only a day awaaaaay.

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Homemade Mint Milano Cookies Recipe

Well, isn’t this a lovely bunch of coconuts? Only, you know, there are no coconuts.

Although this recipe is for Mint Milano Cookies, you can always trade out the flavor for plain chocolate or orange chocolate. Such lovely possibilities abound.

how-to-make-mint-milano-cookies

Makes about 42 sandwich cookies.


Preheat oven to 350°F.

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon sea salt
  • 1 – 10 ounce bag Hershey’s Kisses With Mint Truffle (or 10 ounce mint chocolate candy bar)

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Cream together butter and sugar. Add eggs and beat until well combined, stopping to scrape down sides of bowl as needed. Mix in flour & sea salt.

Line about 4 baking sheets with parchment paper.

Place half of cookie dough in large decorating bag. You can use a round tip if you have one to make more perfectly shaped cookies, but it’s not necessary.

Draw about a three-inch line of cookie dough onto parchment paper. Try to keep cookies all the same size. Leave space in between each for spreading. You can fit a dozen cookies on each tray.

Bake for about 12 minutes or until edges are golden brown.

Cookies will be chewy at first and get crispier as they cool.

When cookies are cool, melt Hershey’s kisses in microwave or over double boiler until about halfway melted. Then remove from heat and stir until fully melted.

Using a spatula, carefully frost the bottom of one cookie then place a second cookie on top, sandwiching them together. You can place cookies back on sheet pan and cool quicker in fridge if you’d like to speed up the cooling process – and we all know we do.

 

 

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Mocha-Filled Almond Florentines Cookie Recipe

Only one thing could make a florentine any fancier, any better, any tastier. That thing would be mocha filling. I blame the Scandinavian peeps.

img_4029

Preheat oven to 350°F.


Florentine Cookie Ingredients

Measure out all ingredients and set aside.

Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it is melted, remove from heat.

Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.

Use a cookie scoop to drop batter onto parchment lined baking sheet. Fill small cookie scoop just about halfway and turn onto cookie sheet about three inches apart. Use a rubber spatula to gently spread each cookie into a little circle.

Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to cool for a few minutes.

When you can carefully lift the edge of one of the cookies without burning your hand, place a 3/4 inch wooden dowel
underneath one. Finish rolling cookie around dowel. Allow cookie to sit on dowel and rest on baking sheet again until cooled enough to stand on it’s own. When firm, use a decorating bag to fill inside of cookies with mocha filling (recipe for mocha frosting below).

After all cookies are filled, melt chocolate in microwave for 30 second intervals or over a double boiler. Dip ends of each cookie in chocolate. Place back on parchment lined sheet pan to firm chocolate.

Mocha Filling Ingredients

  • 1 cup unsalted butter,  room temperature
  • 1 pound powdered sugar
  • 1/2 teaspoon sea salt
  • 1 tablespoon instant coffee
  • 1 tablespoon boiling hot water

Whip butter, powdered sugar, and salt together on low speed until forms into a frosting. Stir boiling water and instant coffee together until coffee has dissolved. Add coffee to frosting. Add a little more water if needed for perfect consistency. Place frosting in decorating bag.

A moment of silence please.

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

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Flat Almond Florentine Cookies Recipe

I lost count of how many cookie orders I filled each Christmas while working at Scandia Bakery many years ago but I haven’t forgotten everyone’s favorites. The little bakery in Stanwood, Washington drew crowds from all over Washington state. No matter where customers came from these dainty, lace-y cookies were always a must have.

 

img_4056


Preheat oven to 350°F.

Ingredients

Measure out all ingredients and set aside.

Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it is melted, remove from heat.

Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.

Use a cookie scoop to drop batter onto parchment lined baking sheet. Fill small cookie scoop just about halfway and turn onto cookie sheet about three inches apart. Use a rubber spatula to gently spread each cookie into a little circle.

Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to fully cool.

Melt chocolate in microwave for 30 second intervals or over a double boiler. Dip half of each cookie in chocolate. Place back on parchment lined sheet pan to firm chocolate.

img_4043

Another fun way to serve florentines is to put the chocolate in the middle of two cookies that are similar in size.

 

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Frosted Gingersnap Cookies Recipe

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During this season of fancy gatherings, never underestimate the power of a spontaneous casual gathering. When I was young, my mom had a fancy Christmas dinner planned out in detail. She invited all of hers & dad’s friends. We cleaned the house from top to bottom. “We gotta clean the top of the fridge. The tall people are coming to visit!” she’d say. And we did.

Mom had her themed Christmas tree up. It was covered in handmade ornaments – fluffy little lambs.


She had borrowed card tables and had them scattered around our little rambler home. Each was lined with a tablecloth and topped with a candle.

Everything was perfect.

And then the lights went out.

And everyone played games by candlelight and had the best night ever.

And all that cleaning the top of the fridge was pointless.

And the tall people were happy.

Once again proving all your well-intended plans in the world can turn on you in a flash and bring about something more amazing than you realized could happen.

img_4020

Preheat oven to 350°F.

Gingersnap Ingredients

  • 1 1/2 cups unsalted butter
  • 1 1/2 cup sugar (plus more for rolling cookies)
  • 1 cup molasses
  • 2 eggs
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • 4 1/2 cups flour

Cream butter and sugar together until fluffy. Add molasses and eggs until well combined. Add remaining ingredients and mix well.

Place about 1 cup of sugar on a plate. Using a small cookie scoop, scoop a few balls of dough and place in sugar. Coat each in sugar and form into a ball with hands. Place dough balls about 3 inches apart on a baking sheet that has been lined with parchment paper.

Bake for about 12 minutes. Allow cookies to cool and then frost.

Frosting Ingredients

  • 2 tablespoons meringue powder
  • 2 cups powdered sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Place all ingredients in mixer. Use whisk attachment and beat ingredients until you get stiff peaks (like when making whoop cream). Add a little more water so icing can be brushed onto cookies. Use a silicone pastry brush to brush cookies with frosting. Brush lightly and always in the same direction so they look nice. Unless, of course, you are baking with the liddles. In that case, anything goes. After frosted, allow icing to dry.

So snap to it and make some of these delightful cookies. Text your tall friends an official invitation to your place for games and tea and snaps and if you’re lucky, maybe the lights will go out.

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Peanut Butter Cookie Recipe

I often forget about peanut butter cookies… so plain, so ordinary. But, then I have a hot-out-of-the-oven peanut butter cookie again and oh the joy that fills my soul.

img_4012

Preheat oven to 350°F.


Ingredients

  • 1/2 cup sugar (plus more for stamping cookies)
  • 1/2 cup brown sugar
  • 3/4 cup peanut butter
  • 1/4 cup unsalted butter
  • 1 egg
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/4 cup flour

Cream sugar, brown sugar, and butter together. Add remaining ingredients and mix until combined.

Using small cookie scoop, place balls of dough on baking sheet covered in parchment paper. Leave a few inches in between each dough ball.

Dip a fork in sugar and then stamp down on each cookie twice, making the shape of a cross.

Bake for about 10-12 minutes.

Everyone needs an outstanding (and delightfully ordinary) peanut butter cookie recipe.

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