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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 .

Homemade Ice Cream Sandwiches Recipe

These homemade ice cream sandwiches can be made the day before a gathering and they make the most impressive, yet simple, delightfulistic summer treat.

Vanilla Ice Cream

  • 1 1/4 cups sugar
  • 1/2 teaspoon sea salt
  • 2 1/2 cups heavy whipping cream
  • 2 cups milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract (or, better yet, the scrape out the insides of one vanilla bean)
  • Approx. 5-6 pounds ice cubes, for chilling during churning
  • 2 cups Ice cream salt, for chilling during churning

Put all ingredients into ice cream canister and stir well. Place the blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug the motor for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Attach motor again and plug ice cream maker and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

After the vanilla ice cream is done churning, quickly place into an air-tight container and store in freezer overnight so it can harden.

Chocolate Sandwich Cookies

Preheat oven to 350F.

  • 1 cup butter
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt

Cream butter, oil, and sugar together. Add eggs and vanilla. Mix in remaining ingredients until well-combined dough.

Use a regular size (about 1/3 cup) ice cream scoop to create cookies. Make sure to level each scoop then place on a half-sheet baking pan lined with parchment paper. You can fit six to a tray. Bake each tray for about 9 minutes.

Allow cookies to cool completely before filling with ice cream. If making cookies the night before serving, they can just be covered with a towel until you are ready to assemble.

Assembling the Ice Cream Sandwiches

The next day, place one cookie upside down and top with one scoop of ice cream. Place second cookie right side up on top of the ice cream scoop. Place in a baggy and immediately freeze again until ready to serve. Continue until all cookies are put together.

If you like, you can coat edges of ice cream with sprinkles or chopped nuts for your splurging pleasure. After all, it’s your sammich. You can splurge if you want to.

 

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Hot Fudge Sauce Recipe

One of the popular searches that brings readers to this website is “butterscotch shake”. It doesn’t matter that it’s November and the leaves are falling, people want their milkshakes. Here’s to you, butterscotch shake googler. I present thee with hot fudge sauce the day before Thanksgiving.

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  • 1  cup white corn syrup
  • 1/4 cup unsalted butter
  • 2 cups high quality semi-sweet chocolate chips
  • 1 1/2 cup heavy whipping cream
  • 1/4 teaspoon sea salt

Place all ingredients in a saucepan over medium heat until sauce comes to a boil. Stir continually. Reduce heat and allow to simmer for about 5 minutes.


Serve over the best ice cream your money can buy. I recommend Haagen Daz, Umpqua, or homemade.  Place leftovers in refrigerator to reheat for another time…. this fall.

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Homemade Blackberry Swirl Ice Cream Recipe

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The first blackberry I see every summer reminds me of one of my favorite moments with my grandpa while Friday campin’. He grabbed an old Folgers Coffee can and said, “Hey, let’s go find some blackberries. We gathered five berries over five hours. Grandma laughed but the blackberries never really mattered cuz it was the best day ever.

Everything blackberry is happy. Amirite? So today, in the spirit of an old Folger’s coffee can full of blackberries, I present thee with Blackberry Swirl Ice Cream.


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Photo & Styling: Ariel Tustin of Whiskey & Honey 

Blackberry Swirl

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

Toss blackberries into a medium saucepan. 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.

After sugar has drawn out the juices from the berries, evaluate if you have 2 or 3 cups of liquid in the pan. If it looks more like 3, stir in one more tablespoon of cornstarch before heating. No need to stress too much about adding more, though, as you can always stir in a little water after it thickens to make it the sauce the consistency you like.

Allow to cool to room temperature. If making a day or more ahead, you can refrigerate.

Vanilla Ice Cream Recipe

  • 2 1/2 cups sugar
  • 1 teaspoon salt
  • 4 cups heavy whipping cream
  • 5 cups milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon vanilla extract (or, better yet, the scrape out the insides of one vanilla bean)
  • 10 pound bag ice cubes, for chilling
  • 3 cups Ice cream salt, for chilling

Put all ingredients into ice cream canister and stir well. Place blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

After vanilla ice cream is done churning, quickly layer ice cream and blackberry swirl into a large container.

You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.

Blackberry ice cream and memories of grandpa… melts my heart.

 

 

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Homemade Praline Swirl Ice Cream Recipe

Everything caramel is better.  Just ask Ben and Jerry and Haagen and Daz and, basically, any nut.

Never mind the small talk. Imma just gonna let this recipe speak for itself with a moment of silence….

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Make caramel sauce first so it has time to cool to room temperature.

Caramel Swirl Ingredients

  • 1/2 sticks butter, softened
  • 1 cup packed dark brown sugar
  • Dash of sea salt
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract

Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugar. Stir and let simmer on medium heat until it looks foamy. Carefully stir in cream as it will splatter. After starts to boil again, stir in salt and vanilla. Remove from heat and allow to cool to room temperature.

Vanilla Ice Cream Ingredients

  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream
  • 2 1/2 cups whole milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 5 pounds ice cubes, for chilling
  • 1 1/2 cups Ice cream salt, for chilling
  • Caramel Sauce (recipe above)
  • 1/2 cup chopped pecans

Put sugar, salt, heavy whipping cream, milk, lemon juice, and vanilla into ice cream canister and stir well. Place blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

When ice cream is done churning, place a half of it in an air-tight container. Add a layer of caramel sauce then a half of chopped pecans. Add  the other half of the ice cream then add other half of caramel sauce and rest of pecans. Freeze for a couple of hours first so ice cream can firm up.

Swirly goodness and mercy and peace on earth.

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Easy Homemade Maple Nut Ice Cream Recipe

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I have fond memories of my parents taking us kids to Baskin Robbins when I was little. I could never understand why they chose to eat maple nut ice cream when there were 31 perfect flavors such as root beer float and peanut butter & jelly right under our noses. And then I grew up. And I understood. And now my favorite ice cream in the entire world is maple nut.

If you plan on going on a few homemade ice cream excursions of your own this summer, I recommend investing in a few large GladWare containers. They’re inexpensive and super handy for large amounts of ice cream glory.


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Ingredients

  • 2 1/2 cups sugar
  • 1 teaspoon salt
  • 4 cups heavy whipping cream
  • 5 cups milk
  • 1 tablespoon fresh lemon juice
  • 1/8 cup maple extract
  • 1 1/2 cups walnuts, chopped
  • 10 pound bag ice cubes, for chilling
  • 3 cups Ice cream salt, for chilling

Put all ingredients into ice cream canister and stir well. Place blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes. You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.

You see, some people think my blog is about my culinary genius; but, it is so very not. It is merely a continuing story of my taste buds growing up.

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How to Make Easy Chocolate Chip Mint Ice Cream Recipe

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I have to be honest, I wasn’t a fan of homemade ice cream the first time I made it. In fact, my ice cream maker sat in the top of a barn for about 8 years after the overwhelmingly creamy, ultra-thick blackberry misadventure of 2006. The recipe had too much heavy cream ratio for this girl. Bleh. I decided to try making ice cream again one last time – my way – before putting my practically new ice cream machine into a garage sale. And it was good. It was more than good. It was perfect.

I did a very (un)scientific poll to find out what everyone’s favorite ice cream flavors were – I posted a Facebook status to ask my friends. So, without further ado, I now introduce you to everyone’s favorite ice cream… chocolate chip mint.


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Ingredients

  • 2 3/4 cups sugar
  • 1 teaspoon salt
  • 4 cups heavy whipping cream
  • 5 cups milk
  • 1 tablespoon peppermint extract
  • Small amount of green food coloring (optional for your visual well being)
  • 1 1/2 cups mini semi-sweet chocolate chips
  • 10 pound bag ice cubes, for chilling
  • 3 cups Ice cream salt, for chilling

Put all ingredients into ice cream canister and stir well. Place blade in & lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes. You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.

Oh, that joy that fills my soul… er… um… ice cream maker. I may need to make some to sell at my next garage sale.

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Watermelon Ice Cream Dessert Recipe

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Watermelon Ice Cream Dessert

  • 1 pint lime sherbet or green pistachio ice cream
  • 1 pint vanilla ice cream
  • 2 – 1 pint containers Talenti Blood Orange Sorbetto (or another pink/red color ice cream of your choice)
  • 1/2 cup chocolate chips
Line a round cake pan with plastic wrap (drape the wrap over the sides). Spread a ring of lime sherbet around the perimeter of the pan to represent the outter green of the melon. Cover it with plastic and freeze it for 45 minutes. Add a ring using vanilla ice cream to represent the melon rind (may not need entire pint) and refreeze. Stir chocolate chips into slightly-softened red or pink ice cream, then fill the center with the mixture. Freeze the entire dish overnight. Keep frozen until ready to enjoy.
Slice the watermelon dessert into wedges and serve!

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

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Mud Pie Recipe or How to Make Friends and Influence People

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My treasured mud pie recipe as seen on The Live Well Network. 

mud pie recipe


Years ago, I decided to have a Christmas party. I didn’t realize it then, but the party would become a tradition and I’m convinced my friends are still in my life because of the dessert. Memorize this recipe and you too shall be blessed with many friends.  Just in case this does not work, I’ve included steps from the book How to Win Friends & Influence People
Joey Fatone

Joey Fatone approved

Mud Pie Recipe Ingredients

• 1 package Oreo cookies
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 1/2 cups creamy peanut butter
• 3/4 of 1 qt. container Dryer’s chocolate ice cream
• 3/4 of 1 qt. container Dryer’s French vanilla ice cream

• 3/4 of 1 qt. container Dryer’s coffee ice cream

• 1 – 12.25 oz. container butterscotch syrup
• 1 – 16 oz. container Hershey’s chocolate syrup
Homemade whipped cream
• 1 cup sliced almonds
• 1 – 10 oz. jar maraschino cherries (with stems is prettiest)

Best Ice Cream Cake

I still get a little teary-eyed when I make it. Oh, you’re still here?

1. Become genuinely interested in other people.

I can’t think of a better way to celebrate Oreo’s 100th birthday than to share this Mud Pie with you, unless, of course, we were to sit in front of a fire with a whole container of Oreos and eat them all together.

Preheat oven to 350°F.

2. Smile

Place one package of Oreos & sugar in a food processor. Process until crumbly. Pour 1/2 cup (one stick) of melted butter over cookies & turn on again to create a crust. Taste test.

Using a 10-inch springform pan, press Oreo crust into the pan. Bake for 13 minutes and remove from oven.

Lovely. Set aside.

Line up ice creams. Allow to set out on the counter for 15-20 minutes to soften just enough so you can work with them. Taste test each.

Heat about 1 1/2 cups creamy peanut butter in a pan on medium low heat. Keep stirring until melted. Taste test.

Pour peanut butter over crust & gently spread.

Um. Yeah.

ice cream birthday cake

Carefully spread chocolate ice cream over peanut butter, making sure to leave no holes. Latex gloves can be very handy for projects like this to prevent major messes while you use your hands. Using your hands is best because it will help melt the ice cream enough to smooth it out better.

Drizzle with butterscotch and Hershey’s chocolate syrup. Taste test chocolate. Taste test butterscotch. Butterscotch and I go way back. We’re BFFs. I used to have an orange kitty named Butterscotch.

baskin robbins ice cream cake

3. Remember that a person’s name is, to that person, the sweetest and most important sound in any language.

By the way, did I ever tell you that I made these in mini cheesecake pans for dotter’s prom dinner. They were a hit. I’m pretty sure the people at that party will never forget me, I  mean, the mud pies. Or me.

4. Be a good listener. Encourage others to talk about themselves.

Next, layer vanilla ice cream into the pan. Drizzle with butterscotch and chocolate syrup. Did I ever tell you that I once owned a cat name Butterscotch? I love cats. Dogs are cute too but I really love cats.

5. Talk in terms of the other person’s interest.

Finally, finish the layers with coffee ice cream. Smoooooth out to perfection. There will be a little bit of leftover coffee ice cream. This is for taste testing.

Remember, the brand of ice cream you use with make all the difference in the world. Wait for the good stuff to go on sale and stock up.

Cover with a piece of parchment paper and place in freezer in a balanced fashion as to prevent a mess. Not that I know about melted ice cream messes in the freezer or anything. Leave in the freezer overnight or for at least about 2-3 hours to firm.

Oh, momma.

Allow mud pie to sit out to soften for about 20-30 minutes before removing pan and cutting.

Score into 16 pieces or if you want bigger friends score into 8 pieces.

make a baskin robbins 31 flavors ice cream cake at home

Wipe knife clean between cuts and slice. Do not lick. That would be dangerous.

6. Make the other person feel important – and do it sincerely.

Top with everything delicious and serve immediately. Of course, be sure to take the first piece so you can make sure it tastes right.

I hope you find these tips bring you more friends. I know they’ve made a big difference in my life. Maybe not as much of a difference as learning to cook has but my cat & I have a great relationship.

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© Deanna Morauski 2009-2017