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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 .

Individual Apple Crumbles Recipe

Because I had to try out the dicing attachment on my food processor, because the honeycrisp apples were staring at me in the store, because I buy cinnamon in bulk and own way too many canning jars, maybe it is time to introduce you to apple crumbles. You know, since I love you. Another good reason to do this is… well, duh.

apple crumbles recipe

Apple Crumbles Ingredients

  • 8 medium honeycrisp apples, peeled, cored, and diced or sliced
  • Juice of 1 fresh lemon
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 stick (or 1/2 cup) unsalted butter, melted
  • 3 tablespoon flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg, freshly ground
  • 1 tablespoon cinnamon
  • 1 recipe oatmeal streusel

first of all, place apples in a large bowl with lemon juice and sugars. Stir and allow to sit for about a half an hour while the apples and sugars marry into a lovely sauce. The sugar will draw the juice out of the apples.


Melt butter. Set aside.

Preheat oven to 350°F.

Add flour, salt, nutmeg, and cinnamon into bowl with apples. Stir well.

Stir butter into apples. Divide apple filling between 6-8 eight-ounce mason jars (or small baking dishes).  Finally, top with oatmeal streusel. Consequently, if you have leftover streusel, it can be saved in freezer to top muffins later. Because delicious.

Oatmeal Streusel Recipe

  • 1/4 cup flour
  • 1 cup oatmeal
  • 1/2 cup butter, cut into small pieces
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt

Place ingredients in food processor. Pulse until well-combined but crumbly. Pulsing will help to control how fast ingredients come together so you can get the perfect texture you need.

Spray a baking sheet with non-stick spray. Place apple crumbles on baking sheet due to the possibility of dripping in the oven. Bake for 45 minutes or until filling is bubbly and topping is golden and crisp.

Enjoy either hot or cold. Seems like a moment for high quality or homemade ice cream if desired. In other words, top with high quality or homemade ice cream. Because sometimes individual desserts are the probably best way to come together.

 

 

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Penuche Coffeecake Recipe

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Sometimes life is about breaking the rules. Like, who says penuche is only for German Chocolate Cake?

For new readers, I worked in one of the Seattle area’s most popular bakeries back in the eighties & nineties. It is where my love of all things small business, all things sugar, all things Scandinavian, and all things yeast started.


At Scandia Bakery, there were penuche danish and penuche coffeecakes coming out of the ferris-wheel oven daily. So I must share with you my remix (cue auto tune music) of this beloved sweet and golden uprising – the penuche coffeecake. Everybody got time for dat.

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Pastry Ingredients

  • 2 1/2 teaspoons yeast
  • 1/4 cup warm water (110F or cooler)
  • 1/2 c sugar
  • 1/3 cup of instant mashed potatoes stirred together with 1/3 cup of warm water
  • 3/4 cups warm milk (110F or cooler)
  • 1 egg
  • 1/4 cup shortening
  • 1 teaspoons salt
  • About 3 1/2 cups all-purpose flour

Place 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 sugar, instant mashed potatoes (premixed mixed with water as listed above), 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 cup of flour.

Slowly continue adding about a cup 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.

This is a great time to make filling (recipe below) and then set aside to use at the right time.

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.

Prepare baking pan. Spray with non-stick baking spray or coat with butter. You can use a large circle cake pan like I do (about 12-inch), or any pan you have that will fit comparably like a 9X13. You’ll need room for dough to rise one last time and the filling. The coffeecake will also expand while baking. Place dough into pan. Press dough to fit pan bottom and side. Allow to rise for another hour (or until about double in size again).

Preheat oven to 350F. Press dough down in the middle of pan. Pour filling into dough. Top with streusel (recipe below). Bake with a sheet pan underneath to catch drips (just in case).

Bake for 35-45 minutes. When bottom pastry dough is cooked (edges should be golden brown), coffeecake is done baking. Allow to cool to room temp so that coffeecake will be easier to remove from round pan and your coffeecake will look glorious upon a round platter. If using a 9X13, you can just serve in the pan. Drizzle with frosting (you guessed it, recipe below).

Penuche Filling Ingredients

  • 1/2 cup unsalted butter, cut into small pieces
  • 1 cup heavy whipping cream
  • 1 egg
  • 1/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cups pecans, chopped & lightly toasted
  • 7 ounces sweetened coconut,shredded]

Melt butter in a medium saucepan over low heat. Add heavy cream, egg yolks, sugars, vanilla. & salt. Whisk well. Cook over medium-high heat for 10-15 minutes or until thickened. Watch closely. Stir in pecans and coconut. Allow to cool to room temperature and then save in refrigerator until cake is ready.

Streusel Ingredients

  • 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 pastry. If you have extra, this can be frozen for another day. It’s handy for bakers to have on hand.
Frosting Ingredients
  • 2 cups powdered sugar
  • 2 tablespoons water

Stir together until smooth. Cover with plastic wrap until ready to use.

Step aside, German Chocolate Cake. I love you; but, Penuche Coffeecake in the hero of this sweet rebellion.

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Old-Fashioned Date Bars Recipe

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The date. Strong and subtle. Pair him with sugar-y, oats-y goodness and you have the perfect escort for your next potluck.

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Preheat oven to 350F.

Ingredients

  • 1 pound dates, diced
  • 2 cups water
  • 2 cups sugar
  • 2 cups oatmeal
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 cup butter, cut into small pieces

Pour dates, water, and sugar into large saucepan. Stir and place over high heat. After filling starts to boil, reduce heat to medium and stir occasionally. Allow to simmer for five minutes. When done, remove from burner and set aside.

Place remaining ingredients into a large bowl. Using a pie cutter, cut ingredients until they combine into a loose crumble.

Press half of crumble mixture evenly into a 9X13 pan. Set remaining crumble aside. Pour and spread date filling evenly over bottom layer of oatmeal crumble.

Top date filling with remaining loose crumble mixture evenly (do not press down).

Bake for 35-40 minutes. Top should be golden brown and filling should be bubbly hot. Allow to sit until cooled to room temperature and filling has a chance to firm up a bit.  Cut into squares.

The season of reunions and picnics is quickly upon us, so let us not forget the decadent date bar. You will never be let down.

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Oats

I hate oatmeal. Unless it’s in cookies. Or cobbler. Or streusel. Don’t judge.

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Homemade Blackberry Crumble Recipe

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blackberry cobbler recipe

Blackberry crumble is a gorgeous, old-fashioned dessert. Traditionally a summer treat, we don’t have to wait for sunshine anymore with frozen blackberries available year-round.   Let us celebrate blackberry crumble in January and February and March and… well, you get the idea.


BERRY FILLING INGREDIENTS:

  • 2 pounds blackberries
  • 2 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch

First, toss blackberries & raspberries in a bowl. Add sugar, fresh lemon juice,  salt and cornstarch. Set aside for about 30 minutes, stirring occasionally to allow sugar to draw out the juices from the berries. Smash blackberries as much as you like (or not) with potato masher.

Preheat oven to 350F.

Place these ingredients into a large bowl. Cut with pastry cutter until perfectly crumbly. Crumbles should be little larger than the size of a pea.

  • 1/2 cups flour
  • 2 cups oatmeal
  • 1 cup butter, cut into small pieces
  • 1 cup brown sugar
  • 1 teaspoon salt

Yeah, like that.

Spray baking pan with non-stick baking spray and then press half of crumble into bottom of a  9 X 13 baking pan.

Welcome back, blackberry filling. Welcome back.

Spread all of the blackberry filling over pressed crumble.

Yeah, like that.

Sprinkle with rest of crumble. Admire again. Smile some more.

Bake for about 35-40 minutes or until top is golden brown and blackberry filling is bubbly. It’s best if you allow it to sit for a few hours or overnight to cool to room temperature but hot out of the oven is delightful when served with butter or vanilla ice cream too.

Yeah, like that.

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© Deanna Morauski 2009-2017