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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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Irish Apple Barley Pudding

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Irish apple barley pudding recipe


It’s authentic. It’s simple. It’s Apple Barley pudding.

Ingredients:

  • 6 cups water
  • 4 T. Barley
  • 4 large honeycrisp apples, peeled, cored, and sliced
  • Juice of one lemon
  • 1/4 cup sugar
  • Vanilla whoop cream

Bring water to a boil. Add barley and apples. Simmer for about 30 minutes or until apples are soft enough to mush. Drain any excess water then blend apples & barley. Barley will stay whole – this is similar to rice pudding. Add sugar and lemon juice. Stir well. Allow apple barley pudding to cool to room temperature.

Layer apple pudding in a medium clear bowl (or mini bowls). They layer whoop cream. Continue until finished for a gorgeous, layered authentically Irish dessert.

Basically, this is applesauce with barley in it, but this treat is a wonderful way for kids to learn about using the supplies that were on hand during the depression era, how creativity shows its self during tough times, and Ireland culture. Tons o’fun.

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How to Make a Dessert Terrarium With Baileys Irish Cream Pudding

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Ingredients

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup Baileys Irish Cream
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 12 vanilla & chocolate sandwich cookies
  • Meringue mushwrooms
  • Wilton shamrock candies (optional)

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, egg yolks,  and Baileys.Continue whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. I know, right?

Remove from heat; immediately pour through sieve into bowl. We’re almost done. Much easier than you thought, huh?

Stir butter into hot pudding. Oh so pretty.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding again until smooth; divide among four serving dishes.

Isn’t she loverly? If only you could have smelled this blessedness when I made this pudding you probably would have kicked down my door to get some and I would have said “Hey, just knock. You’re always welcome.” Yeah, or something like that.

Place pudding in a small fish bowl – choose your own fun shape. I prefer the global bowl. Top with crushed vanilla & chocolate sandwich cookies. A food processor works well for the cookie crushing process.

Top with cute meringue mushrooms and, if desired, shamrock sprinkles. Have fun with your terrarium – kids love this stuff.

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Irish Lemon Pudding Recipe

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Who doesn’t love a lemon dessert? Perfect in every way, this pudding is no exception. It’s called a pudding but starts out like a souffle and ends like a cake.


Ingredients:

  • 4 T. butter
  • 2/3 cup sugar
  • 4 eggs, separated
  • 1 cup flour
  • 4 lemons, zest and juice
  • 2 1/2 cup milk

Preheat oven to 350F. Cream together butter, sugar and egg yolk.

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For a real treat, use Irish butter. It comes with cows that have cool accents.

Add the lemon zest and juice and milk. Mix well.

In another bowl, whip egg whites until you have stiff peaks. Gently fold egg whites into batter.

Pour batter into a 8-inch pan prepared with baking spray to prevent sticking. Mini pans are fun too for individual servings.

Bake for about 45 minutes or until golden brown and set.

Irish desserts aren’t terribly sweet so I recommend sprinkling with powdered sugar. Delicious served warm with a dollop of whoop cream, but, of course.

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Flower Pot Pudding Dessert Recipe

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Psst. Don’t tell the others, but these flowers are actually hiding dessert. Never mind soil, how about homemade chocolate pudding? That’s garden work even I can get into. Find the prettiest garden shovel you can find and have fun serving up your tricky dessert.

These can also be made in mini pots with mini flowers and mini portions for each guest. Why? Because mini everything is even more delicious.


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PUDDING INGREDIENTS:

  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 7 ounces of high quality chocolate
  • 1 teaspoon vanilla extract

Steps:

In a medium saucepan, off heat, whisk together powdered sugar, cornstarch, and salt. Add milk, vanilla and egg yolks. Whisk well to dissolve cornstarch and beat eggs. Whisking constantly, cook over medium heat until it barely begins to boil (at about 190F).

Break chocolate bars into small pieces.

 

Add chocolate. It won’t be pretty at first, but the outcome will be delicious. I promise. Reduce heat to low; still whisking, cook about 1 minute or until chocolate is melted. Remove pot from stove top.

Stir butter into hot pudding.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill a few hours. Before serving, whisk pudding until smooth.

Place in a food safe flower pot.

Place about a half of a package of Oreo cookies (about 10 ounces) in food processor until they look like dirt. Place on top of pudding.

Stick a clean, food safe stem of fake flowers that match your event decoration theme into pudding.

Use as centerpiece and dessert!

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

Here’s how easy it is:

  1. Sign into Facebook
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  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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Pumpkin Spiced Butterscotch Pudding Parfaits Recipe

Sometimes there are just not enough words to describe the good things in life. This especially applies to butterscotch desserts. These pretty pumpkin spiced butterscotch pudding parfaits made their debut this week at the Puyallup Fair.


I demonstrated these and a few other cozy fall recipes in the home arts department. If you were there, thank you for joining the fun! The other recipes I made were Saucy Balsamic Burgers and pancakes; and then I got nervous while my ingredients were mixed up and mentioned the drunken triple berry sauce pancakes (just add a little bourbon) to kill time; and because I’m prone to getting sidetracked when I drink too much Diet Coke, I muttered something about crepes and overnight waffles; and as a repercussion of lunchtime being right around the corner, I believe I mentioned how to cook a filet mignon steak. Sometimes I run on a little bit. I’m sorry. You’re welcome. I’m sorry.

You can read more about Joey Fatone’s recent visit to The Old Hen here. And you can read about Koji Yakusho’s visit here. I will update again when Disney lets us know when our episode with Joey will air. To stay in the know about this and get new recipes as they’re posted in your email inbox, you can subscribe to our posts over here a little, up on the right. —>

And, finally, if you enjoy blogs that feature wordy, run-on sentences and yummy recipes, you can vote my blog for the best food blog in the Northwest here.

PUDDING INGREDIENTS:

  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 8 ounces butterscotch chips
  • 1 tablespoon pumpkin spice
  • 1/2 cup chopped pecans or fun sprinkles (for garnish)
Place powdered sugar, cornstarch and salt in a medium sauce pan. Whisk these ingredients together to them up to help prevent lumps.

Add milk, vanilla and egg yolks and whisk again until eggs are fully beaten and all the ingredients become one.

Amen. Now it’s sfe to turn the burner on to medium heat. Whisk occasionally to help ingredients to keep from sticking on bottom of the pan. When pudding mixture gets hot, add butterscotch chips and butter. Continue to whisk as the pudding comes to a slight boil. Turn off heat and whisk occasionally until butterscotch chips are fully melted.

 

Whisk in the best pumpkin spice money can buy. Unfortunately, not all spice blends are created equal. I’ve tried some not-so-appealing brands before so it’s important to find the one that fits your liking.

Allow pudding to cool to room temperature and place a piece of plastic wrap over it so it’s touching the pudding. This will prevent a layer of skin from forming on top while it cools. Place in fridge for a couple of hours.

GRAHAM CRACKER CRUST INGREDIENTS:

  • 1 package graham crackers (or 9 crackers)
  • 6 ounces melted butter

Place graham crackers into a food processor. Process until small & crumbly.

Pour in melted butter and continue to process.

Press mixture into bottom of parfait dishes.

Make homemade whoop cream. Layer with puddingy goodness on top of graham cracker crust. Top with chopped pecans or fallish sprinkles.

Word.

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Pumpkin Pecan Cream Cheese Bread Pudding With Warm Caramel Sauce Recipe

Because you can never get enough pumpkin after Labor Day. Because guests are oooing and ahhhing over this bread pudding once again. Because I meant to blog this two years ago when I created it. And because I finally found my handwritten recipe, I’m sharing this pumpkiny, caramely, pecany, cream cheesy dessert with you.


BREAD PUDDING INGREDIENTS:

  • 8 large eggs
  • One 30 ounce can of pumpkin puree
  • 1 cup milk
  • 1 can sweetened condensed milk
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cloves
  • 1 1/2 cups chopped pecans (optional)
  • One 16 ounce loaf of French bread (doesn’t have to be exact)
Place all ingredients except French bread into a large bowl.

Stir together until everything is well combined and, well, you know, pumpkin pie-ish.

Tear bread into about 1 inch pieces and then add to pumpkin mixture.
Stir until bread is coated in pumpkin goodness.
Place pumpkiny goodness into a 9 x13 pan that has been coated with butter or sprayed with baking spray. Cover with saran wrap and place in fridge overnight or for at least few hours.
After the punkin’ puddin’ and bread have had a chance to get to know one another well, remove from fridge and get ready for the toppings. What is a dessert without toppin’s? First, preheat oven to 350F.
CREAM CHEESE FILLING INGREDIENTS:
  • 2 eight ounce packages of cream cheese, softened
  • 3 teaspoons of lemon juice
  • 2/3 cup of sugar
Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls like this.

Then brace yourself for it is streusel time. This can be made the night before and saved in the fridge as well.

FOR THE STREUSEL:

  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup pecans

Place streusel ingredients in a food processor and pulse until all ingredients incorporate into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.

Bake bread pudding for about an hour or until a knife poked into the middle comes out clean.

And at the risk of losing my sainthood, I introduce you to something that will surely have a permanent fixture upon Heaven’s glorious banqueting table. Warm caramel sauce. Amen.

Homemade Caramel Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1 teaspoon sea salt
  • 3/4 cup heavy whipping cream

This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.

Melt butter over low heat in medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.

When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat

After simmering, carefully add in heavy whipping cream. The sauce’s reaction to the cream is pretty jumpy, so be careful.

Stir together and remove from heat. Allow to cool for a bit before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.

Allow bread pudding to set for at least a half an hour then serve topped with caramel sauce and then sprinkle a few chopped pecans on top.

I present thee with Pumpkin Pecan Caramel Cream Cheese Bread Pudding With Warm Caramel Sauce. You’re welcome. I’m sorry. You’re welcome.

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Heavenly Chocolate Pudding Parfaits Recipe

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The proof of a delicious parfait is in the pudding. And the graham cracker crust. And the Irish cream enhanced whipped cream.

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These little sweethearts are lovely for a party. Individually decorated pudding parfaits topped with a wee bit-o-cocoa powder.

PUDDING INGREDIENTS:

  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 7 ounces of high quality chocolate
  • 1 teaspoon vanilla extract

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

Add milk, vanilla and egg yolks.

Whisk well to dissolve cornstarch and beat eggs. Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Break chocolate bars into small pieces.

That’s about right.

It won’t be pretty at first, but the outcome will be delicious. I promise. Reduce heat to low; still whisking, cook about 1 minute or until chocolate is melted.

Stir butter into hot pudding.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill a few hours. Before serving, whisk pudding until smooth.

To make pudding parfaits, process 1 package (about 9 whole graham crackers) until crumbly. Add 6 ounces of melted butter and process until butter is well combined.

Press graham cracker crumbs in the bottom of a serving dish and then add pudding.

To make whipped cream, whip 2 cups of heavy whipped cream in a mixer until soft peaks form. After soft peaks form, add 4 tablespoons of Irish cream (or for non-alcoholic version, add 1 teaspoon of almond or vanilla extract) and about 1/4 cup of powdered sugar. Continue to whip until stiff peaks form. Using a large decorating tip, swirl whipped cream on top of pudding. For extra pretties, dust with cocoa powder.

Best when served in tiny cups with extra skinny, long silver spoons. As soon as possible.

Simply double graham cracker crust to make this recipe into a chocolate pie.

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Boston Cream Pie Napoleons

Sometimes my recipe ideas are well thought out and planned. Other times, I happen upon a miracle while looking at the ingredients I already have on hand. This happened one day last year while Jessica and her husband were visiting us at The Old Hen.

This is the “this” that happened.


This recipe is actually a combination of a couple of recipes I’ve posted in the past. Put them together and light, fluffy puff pastry meets puddingy goodness which meets cream cheesy chocolate ganache which meets waistline.

First, make homemade vanilla pudding. Chill in ridge overnight or for about 3 hours. Don’t worry, it’s much easier than you might think and much better than boxed.

Store bought puff pastry is perfectly acceptable since we’re making everything else from scratch. Defrost on the counter for 40 minutes.

Roll out puff pastry sheets on a little bit of flour. Cut each sheet into three equal strips.

Bake at 400 degrees in a preheated (preheating is very important) oven for about 20 minutes or until puff pastry is fluffy and light golden brown.

CHOCOLATE CREAM CHEESE GANACHE INGREDIENTS:

  • 12 ounces good quality semi-sweet chocolate
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 8 ounces cream cheese, softened

Using the best chocolate chips you can buy, place chocolate in a double boiler on very low heat. After melted, stir in heavy cream.

Add softened cream cheese and sugar. Stir in until cream cheese is melted (using a hand mixer works best).

Loveliness.

After puff pastry has cooled to room temperature and pudding has chilled, cut each sheet of puff pastry into two layers. Spread pudding over first layer of puff pastry.

Place second half of puff pastry upon pudding then spread with ganache.

Repeat layers until you reach 5,496 calories. The top layer should be ganache. You know, cuz it’s prettiest. Carefully cut into 4 pieces. A gentle back and forth motion with a serrated knife while holding the pastry works best. Using a large decorating bag and large tip, decorate top with fresh whipped cream.

Serve with fresh berries and coffee. And a fork. And a knife. And a few napkins. The good news is that if you can stop at one, it’s only 1,374 calories.

This recipe makes a total for eight servings (four from each sheet of puff pastry).

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Better Than Sex Dessert Recipe

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The girls in our family were looking through old cookbooks this week. Almost everything in certain books were combinations of processed foods with corny names… naughty names even.  If there is one dessert that every girl should know how to make, it’s Better Than Sex Dessert. Good Christian women call it “Better Than Robert Redford Dessert.”

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Because I’m big on making things from scratch, this is homemade from top to bottom or I should say from bottom to top – even the pudding.

PUDDING INGREDIENTS:

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

Place all dry ingredients in a saucepan and whisk together well (to prevent lumps). Whisk in cold milk & eggs. Cook on low heat only until you see it begin to boil. Take off burner immediately. Stir in butter and vanilla. Keep stirring as pudding thickens.

It’s a beautiful thing, really.

Place saran wrap over pudding & gently push onto top so that pudding does not form a skin over the top. Place in refrigerator until cooled.

Preheat oven to 350F. Place all crust ingredients into food processor and process on low speed until crumbly.

CRUST INGREDIENTS:

  • 1 1/2 cup flour
  • 1 cup walnuts
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 stick of butter cut into small pieces

Coat 9X13 baking pan with baking spray and then press crust into pan.

Bake for about 15 minutes.

Make whipped cream (this recipe will make the amount you will need).

CREAM CHEESE FILLING INGREDIENTS:

  •  1 cup whipped cream (saving a couple cups of the whipped cream for top of dessert)
  • One 8 ounce package cream cheese
  • 1 cup powdered sugar

Whip together until creamy and shiny.

Spread onto cooled crust.

Remove chilled pudding from fridge & spread over cream cheese filling.

Use remaining whipped cream to decorate top of dessert. This is done with a large decorating bag and a large star decorating tip. Doing this makes me far happier than it probably should.

But one must admit. It is pretty spectacular, no?

Serve with French press coffee for added pleasure. I won’t answer the timeless question of whether this lives up to it’s name or not but I am sure of one thing. A little foolin’ around will help burn the off calories afterward.

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© Deanna Morauski 2009-2017