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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 .

Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.

In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread evenly.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.

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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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Giraffe Swiss Roll Cake With Whipped Peanut Butter Filling Recipe

Here’s how to make a swiss roll cake with giraffe spots.

I’m gonna stick my neck out and guess that you’ve seen Animal Adventure Park’s live video giraffe cam of April the giraffe awaiting the birth of her mini-me.  If you love giraffe’s as much as I do, you cannot wait for baby; so, while we wait, let’s get ready to celebrate. Hopefully, you’re spotting the puns here cuz I’m on a roll…

Use the internet to print out a giraffe pattern and place it under a white parchment paper. Copy the pattern onto parchment using a sharpie pen, then flip over onto half sheet pan, then place lined sheet pan in freezer while making the batter.

Preheat oven to 425°F.

Vanilla Swiss Roll Cake Ingredients

  • 1/3 cup sugar
  • 4 eggs
  • 1 cups flour
  • 1 teaspoon sea salt
  • 1 teaspoons vanilla

Put sugar and eggs in mixing bowl. Using the whisk attachment, beat until creamy and almost frothy.

Add flour, salt, and vanilla. Mix until all ingredients are combined and smooth. Pour batter into a decorating bag with a small-holed decorating tip and use to decorate lines on giraffe pattern.

Leave spots for next step. You really only need to draw about 2/3 of the pan with the pattern as when you roll it up, that’s about how much will actually be showing. After vanilla is filled in, place sheet pan back into the freezer for 45 minutes to an hour until lines of batter are very firm. This will help them to stay in place while they bake.

giraffe swiss roll cake

Chocolate Swiss Roll Cake Ingredients

  • 2/3 cup sugar
  • 8 eggs
  • 2/3 cups flour
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla
  • 2 tablespoons cocoa powder
  • Any leftover vanilla cake batter

Place sugar and eggs in mixing bowl. Using the whisk attachment, beat until creamy and almost frothy.

Add flour, salt, vanilla, and cocoa powder: and, mix until all ingredients are combined and smooth. Finally, mix in any leftover vanilla batter.

After the vanilla cake is finished freezing. Carefully spread over frozen giraffe lines. The goal is not to mess up your artwork and not allow the batter to slide under parchment paper.

Bake for about 20-25 minutes or until firm. Here’s a great video that shows how to roll the swiss roll. It’s best to do this while the cake is still warm.

Peanut Butter Filling Ingredients

  • 3/4 cup heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 4 ounces unsalted butter, softened
  • 1/2 cup peanut butter
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon sea salt
  • 2 teaspoons maple extract

Whip heavy cream until it has stiff peaks and then set aside in a different container. In same mixing bowl, place remaining ingredients and whip until fluffy. Add whipping cream back into the bowl and mix until combined, making filling even lighter & fluffier.

After swiss roll cake has completely cooled, add filling and roll up your one-of-a-kind masterpiece so you can enjoy while watching April wait for hers.

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Red Velvet Whoopie Pies With Cream Cheese Filling

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There is nothing as happy in this world as makin’ whoopie… or red velvet anything. Putting them together throws us over the top into just plain glee. Thus, I present thee with the Red Velvet Whoopie Pie. With mini flags. You’re welcome.

Red Velvet

Red Velvet Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1/2 ounce red gel food coloring (Wilton brand is best)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/8 cups flour
  • 1/8 cup dark cocoa powder
  • 1 recipe of Cream Cheese Filling (recipe below)
  • Candy sprinkles (optional)

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. Turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Split batter in half. Stir one food coloring for your team colors into batter very well, and then the second color into rest of batter.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop leveled scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie of opposing color (See what I did there?) on top of filling to sandwich pies together. If desired, roll sides into pretty sprinkles.

Cream Cheese Filling Ingredients

  • 8 ounces unsalted butter
  • 8 ounces cream cheese
  • 2 pounds powdered sugar
  • Sea salt (to taste – this might take up to a teaspoon)
  • Few drops of water if needed

Mix frosting ingredients together on lowest setting until powdered sugar is combined. Turn up speed and whip for about 8-10 minutes. If frosting is too sweet, it needs more salt.

And, with that, get your mind out of the gutter, naughty you.

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Chocolate Whoopie Pies

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This week I’ve been makin’ a lot of whoopie. Have you been making enough whoopie? If not, I implore you to do so. I see far too many packaged items and store-bought fried chicken at potlucks these days. So, please, bring back the whoopie… or, if you’re more straight-laced, bring another favorite old-fashioned recipe. But, just do it. Your friends and family will sing your praises.

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Chocolate Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3  cups flour
  • 1/4 cup dark cocoa powder
  • 1 recipe of cream cheese filling (recipe below)
  • Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling.  For a more rustic look, just spoon frosting instead. Place second pie on top of filling to sandwich pies together. If desired, roll sides into nuts or pretty sprinkles.

Light & Fluffy Filling

  • 1 cup milk
  • 4 tablespoons flour
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla… or mint, or almond, or maple (you get the idea)

Whisk milk & flour together in a saucepan. Place over medium high heat and watch closely. Continue whisking until thick. Cook for about one minute while whisking. Remove from heat and set aside to cool for about 15 minutes.

Place butter & sugar in mixer on high speed until light & fluffy. After flour & milk mixture has cooled to almost room temp, add to mixer and whip until light & fluffy. It should look almost like whipped cream.

Note: For a very white filling you can substitute butter with white shortening. Shortening just won’t taste nearly as lovely.

Did you hear that? They crowds are already rejoicing, “Whoop! Whoop!”

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Game Day Whoop Ass Pies

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Here a new play on a classic dessert… the Whoop Ass Pie for game day. Go Seahawks! Not a Seahawks fan? Here’s the recipe so you can adjust to your team colors… if you must.

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Game Day Whoop Ass Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/4 cups flour
  • 1 recipe of Light & Fluffy Filling (recipe below)
  • 2 food colorings in your team colors
  • Candy sprinkles (optional)

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. Turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Split batter in half. Stir one food coloring for your team colors into batter very well, and then the second color into rest of batter.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie of opposing color (See what I did there?) on top of filling to sandwich pies together. If desired, roll sides into pretty sprinkles.

Light & Fluffy Filling

  • 1 cup milk
  • 4 tablespoons flour
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla… or mint, or almond, or maple (you get the idea)

Whisk milk & flour together in a saucepan. Place over medium high heat and watch closely. Continue whisking until thick. Cook for about one minute while whisking. Remove from heat and set aside to cool for about 15 minutes.

Place butter & sugar in mixer on high speed until light & fluffy. After flour & milk mixture has cooled to almost room temp, add to mixer and whip until light & fluffy. It should look almost like whipped cream.

Note: For a very white filling you can substitute butter with white shortening. Shortening just won’t taste nearly as lovely.

Super fun to serve upon matching cupcake liners placed upside down and with a sign reading “Whoop Ass Pies”. And, preferably, when your team is winning.

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Pumpkin Whoopie Pies With Hazelnut Mousse Filling Recipe

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Hey, Punkin’! Here’s a little fallish treat for you and your loves.

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Pumpkin Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/4 cups flour
  • 1 recipe of buttercream mousse filling (recipe below)
  • 1 cup chopped hazelnuts

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie on top of filling to sandwich pies together. If desired, roll sides into chopped hazelnuts.

Hazelnut Mousse 

  • 1 cup unsalted butter, softened
  • 1 cup Nutella
  • 1 teaspoon sea salt
  • 2 pounds powdered sugar
  • 1-2 tablespoons water, if needed

Cream together butter, Nutella, and salt on high speed.

Place mixer on low speed. Add powdered sugar and mix until combined and light & fluffy. Add a bit of water if needed.

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Homemade Plum Jam Recipe

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Nothing makes one feel more like an old-fashioned kid like balancing while walking across a log and picking fresh fruit from a tree. One of the most underrated fruits of all is the plum. How could we possibly overlook the colors, the smells and the taste of the gorgeous plum? Let us go hipster and bring it back, shall we?

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Plum Preserves Recipe

  • 3 cups plums, pitted & diced
  • 3/4 cup water
  • 3 tablespoons pectin
  • 3 1/2 cups sugar

Place fruit and water in a saucepan. Bring to a boil then reduce heat and simmer for 10 minutes.

Stir in pectin, bring to a boil, then stir in sugar. Bring to a boil again and boil for one minute. Place jam in food processor or blender (fit blender lid loosely so hot air can escape). Pulse until the texture you like.

Place in jars and keep in refrigerator until ready to use.

Next up? The tire swing.

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Homemade German Chocolate Cake Recipe

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I love a dark, moist German Chocolate Cake. The real magic, though, maybe the penuche topping. I can still almost see it on top of my great aunt & uncle’s bar glowing on top of a 9X13 pan of chocolate cake. All messy and perfect and messy.

German Chocolate Cake Recipe

Penuche 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. Mix in heavy cream, egg yolks, sugars, vanilla, & salt. Continue stirring and cook over medium-high heat for about 5 minutes. Watch closely. Stir in pecans and coconut too. Finally, allow to cool to room temperature and then save inside refrigerator until cake is ready.

German Chocolate Cake Ingredients

  • 2 cups sugar
  • 2 1/2 cups flour
  • 1/2 cup dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 1 cup hot water

Preheat oven to 350F.

Place dry ingredients into mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Add wet ingredients with dry ingredients. Finally, add 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.

Prepare two 8-inch round cake pans by coating with butter (making sure to cover all inside edges) then sprinkle with flour. Coat well but remove excess flour. Of course, the easiest way to prep your pans, though, is to use non-stick baking spray.

Bake for about 25 minutes or until a fork poked inside comes out clean. Also, carefully touch top quickly and see if cake springs back up. If it does, it is ready.

The benefits of freezing your cakes.

Allow cakes to cool completely. If baking cakes ahead of time, you can wrap well in plastic wrap and freeze until ready to use too. Freezing often makes for a very moist cake. This recipe, however, is very moist without freezing as long as you remove it from oven at just the right time. Cakes are also way easier to frost when frozen. Therefore, a prettier cake.

After everything has cooled, place one cake on a plate. Place half the filling on the first layer. Place second layer on top. Frost sides with frosting. Also, spread penuche over top layer. Finally, I placed a pretty border around the top.

In addition, you can also bake your cake batter in a 9X13 baking pan and top with penuche for a less fancy version since this is perfect for a casual potluck.

Chocolate Frosting

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 6 ounces high-quality, unsweetened chocolate, melted

Place butter, powdered sugar, salt, and maybe cinnamon into mixing bowl. Start out on low then turn speed up after powdered sugar has combined with butter. Mix until light & fluffy. Melt chocolate in microwave in 30-second intervals or rather over a double boiler until a small piece or two is still yet unmelted; hence, you won’t overheat it. Then remove from and continue to stir heat until melting process is complete. Carefully add melted chocolate into frosting mixture at once. Finally, whip until an especially noteworthy chocolate frosting.

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Berry Hand Pies With Lemon Glaze

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I am afraid there is about to be a berry shortage. I am always afraid there is about to be a berry shortage. It is the only explanation for a grown woman to have bags of berries in her freezer. Every time I use fresh berries for a salads (ahem, crepes, ahem) I toss the extras into a bag & save them in the freezer for sauces and fillings and jams and stuff.

Today my emergency stash of strawberries, blueberries, raspberries, and blackberries unite to make hand pies. If you want to take the easy route, you can slap some store-bought jam or pie filling into some store-bought pie crust cut into shapes but sometimes the extra effort is fun and, no doubt, very country girl.

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Preheat oven to 350F.

Hand Pie Filling

  • 2 cups berries (mixed or any kind you like)
  • 1 cup sugar
  • 2 teaspoons fresh lemon juice
  • 4 tablespoons cornstarch

Place berries in medium sauce pan. Stir in sugar & lemon juice. Let sit for about 30 minutes. Stir in cornstarch. Cook over medium high heat while keeping a close eye on berry sauce. Sauce will start to boil. When it gets thick, remove from heat immediately and set aside.

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Hand Pie Crusts

  • 3 cups white flour
  • 1 1/2 sticks butter (or 3/4 cup), cut into small pieces
  • 6 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup very ice-cold water (approximate)
  • 1 egg (for brushing onto top)

Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar (crumbly & about size of peas). Add water. Continue processing until dough turns into somewhat of a ball. Add a teaspoon more water at a time – only if needed.

Roll dough out onto a lightly floured surface. Using about a 4-inch cookie cutter, cut dough into circles about 1/8-inch thick. Make 2 circles for every hand pie. You should be able to get about 6-8 hand pies total.

Place bottoms (ugliest circles) onto a baking sheet lined with parchment paper. Using a spoon, place about 1/4 cup berry filling onto middle of each pie bottom. Center and place pie tops over each pie. Using a fork, crimp all around the edge of each pie to seal together. I always overfill so if you like a prettier pie, do as I say and not as I do.

Beat egg well in a small dish. Using a pastry brush, brush egg onto top of each pie crust. It is best to start brushing from middle and work your way to the edges to prevent filling from smearing all over pies.

Bake in oven for about 30 minutes or until pies are light golden brown.

Leftover filling can be saved in the refrigerator and used for jam.

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons water

Place powdered sugar, water and fresh lemon juice into a bowl. Stir until no longer lumpy. Add a tiny bit more water if needed. Drizzle or spread over warm hand pies.

Allow pies to cool just long enough so the centers aren’t dangerously hot – about 30 minutes, then insert in your pie hole and go ride a tire swing, brave country girl. You have survived another berry shortage.

 

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© Deanna Morauski 2009-2017