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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 Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients

Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 


Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

Cake Doughnuts

Makes about 24 cake doughnuts and 24 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

If you’re going for minis, just use a smaller cutter and grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnut Ingredients

  • About 4 cups shortening (for frying)
  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will make doughnuts rubbery). Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immediately coat with streusel.

 

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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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Strawberry Rhubarb Pie Recipe

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So this happened.

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It started with a couple rhubarb roots and grew into this after just a few months. Jurassic Park. Or, you know, just rhubarb. And by “just rhubarb,” I mean beautiful, tart, pink, sassy filling for pie.

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Strawberry rhubarb pie. Strawberry rhubarb pie with a crumbly streusel topping to be exact. You know me and streusel. I’m all about the streusel.

Pie Crust Ingredients

  • 1 1/4 cup flour
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon salt
  • 1/4 cup ice-cold water

Place flour, butter, and salt into food processor. Pulse until crumbly – about the size of peas. Slowly add water and process just until dough turns into a ball.

Flour counter top and roll into about 11 inch circle. Carefully fold pie crust in half and in half again. This will make getting it over to the pie plate easier. Place in pie plate and unfold. Pinch edges of pie crust to make a pretty edge.

It is best to par-bake pie crust. If you don’t, most pies will have a sticky bottom which is not nearly as yummy as a flakey crust. To do this, Place a piece of foil or parchment over crust. Fill pie with beans or pie weights. Weighting down the pie crust is a good idea to prevent the pie crust sagging and to keep the bottom from puffing up. Bake for 12-15 minutes or until crust’s edges are slightly golden.

Remove liner and pie weights to use another time. After beans have been used for weighing down a pie crust, they are no longer good for making soup.

If you prefer a pie crust top for your pie, just double this recipe, split in half, and use one for bottom and one for the top. Par-bake the bottom then add second crust to top of pie after you add the filling. I also recommend beating one egg and brushing it over top pie crust, then adding large sugar crystals on top. The sugar brings a great balance since rhubarb is tart.

Pie Filling Ingredients

  • 6 long stalks rhubarb, sliced into 1/2 inch pieces
  • 3 cups strawberries, sliced
  • 2 cups sugar
  • 2 teaspoons fresh lemon juice
  • About 4 tablespoons cornstarch

In a large saucepan, place all filling ingredients except cornstarch. Stir and allow to sit for about 20-30 minutes. This gives time for the sugars to do their magic, bringing out all the fruit juices. Stir in cornstarch. Heat over medium-high heat while stirring. Continue to stir and watch for filling to boil. After it reaches boiling point, it will begin to thicken. When this happens, remove from heat and pour into par-baked pie crust.

I recommend finding a friend or relative or someone you’ve never met who has a rhubarb plant so you can grow your own pie. I mean rhubarb.

Top pie with streusel recipe.

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Streusel Ingredients

  • 1 stick unsalted butter (cut into small pieces)
  • 1 1/2 cup flour
  • 2/3 cup powdered sugar
  • 1 teaspoon salt
  • 1 egg

To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely.

Bake pie at 400F for about 30 minutes or until top is light golden brown and filling is bubbly.

If you can wait, it is best to allow to cool to room temperature. If you cannot wait, I won’t judge. I will only judge if you don’t use the streusel topping option.

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Streusel-Topped Banana Bread With Maple Frosting Recipe

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It’s been a long time since I’ve made banana bread. I keep tossing brown bananas into my freezer for smoothies but it’s been even longer since I’ve made smoothies so the freezer is too full for more bananas. I was simply forced to make banana bread this week. I didn’t really have a choice when it came to the streusel or the maple frosting either. You see, once you go streusel and frosting, you can’t ever go back.

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Cannot. Get. Enough. Streusel.

Banana Bread Recipe:

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed bananas (about 3 bananas)
  • 2 teaspoons fresh lemon juice
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts

Pre-heat oven to 350 degrees. Cream together shortening and sugar. Add eggs, bananas, fresh lemon juice, flour, baking powder, salt, chopped walnuts. Mix well.

Makes one large loaf. Butter and then flour a bread pan. Fill pan with banana goodness. Top with streusel.

Streusel Recipe:

  • 1/2 stick cold butter cut into small pieces
  • 3/4 cup flour
  • 1/3 cup of uncooked oatmeal
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1 small egg
  • 1/4 cup walnuts

Pulse in small amounts in food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place food processor on low, the streusel will become doughy. Paying attention to these details is how we bake with love. Sprinkle oats-y, nutty goodness all over top of loaves.

Bake for about 1 hour or until a fork inserted comes out clean. Do not over-bake or bread will become dry. Allow to cool for about 20 minutes and then make maple frosting.

Maple Frosting Recipe:

  • 1 cups powdered sugar
  • 2 teaspoons maple extract
  • 2 teaspoons water (add more a little at a time if needed)

Place powdered sugar, maple extract and water in a medium bowl and whisk until all lumps from powdered sugar are dissolved. Drizzle daintily yet liberally over your banana bread.

Now I shall be making blueberry mango smoothies to make up for this streusel-y, maple-y goodness. You know, tomorrow.

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Oats

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

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Overnight Caramel Apple French Toast Recipe

Every year, our family decorates for fall the night before school starts.

Fall leaves, rustic orange candles and mini wool pumpkins adorn my mantel.

Candy dishes are filled to the rim for guests. Yes, honest, it’s for my guests. That is, unless I happen upon my favorites first.


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Fall is good for the soul and this includes the cozy comfort foods that come with it. This dish is no exception. Overnight Caramel Apple French Toast is perfect for guests. Most of it can be prepared the night before and baked in the morning. The cinnamon-y apple aroma will wake everyone up for you.

FOR THE APPLE PIE FILLING:
5 honeycrisp apples
2-3 teaspoons fresh lemon juice
3 cups water
3 tablespoons cornstarch
3 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Peel and cut apples into small squares, keeping pieces similar sized. Coat apples with lemon juice. Set aside. In blender, blend together water and cornstarch.

Place apples, cornstarch mixture and remaining ingredients in a sauce pan. Stir continually over medium high heat about 15-20 minutes or until thickened and apples are soft on the outside. Cool and then refrigerate overnight.

FOR THE FRENCH TOAST
One large loaf of French bread cut into one inch slices (makes about 10 slices)
6 large eggs
1 1/2 cup whipping cream
1 cup brown sugar
8 ounces cream cheese (softened)
2 tablespoons cinnamon
1/4 cup melted butter
1 teaspoon salt

Set out a baking pan large enough to hold all ten slices of bread. Place eggs, cream, brown sugar, cream cheese, cinnamon, melted butter and salt into blender. Blend well. Lay bread slices in baking pan/s.

Pour blended topping over the bread, being sure that each is covered well.

Cover with plastic wrap and refrigerate overnight.

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

Pulse in small amounts in food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place food processor on low, the streusel will become a ball of dough so be sure to watch it closely. Place in a container and refrigerate overnight.

In the morning, preheat oven to 350F. Remove French toast from refrigerator and place on a buttered baking sheet.

Top with apple filling and then streusel. Bake for about 45 minutes. While French toast is baking, make caramel sauce.

FOR THE CARAMEL SAUCE:
1/2 cup butter
1 cup packed brown sugar
1/2 cup sugar
1/2 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon vanilla

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 set aside until ready to serve.

Remove French toast from oven.

Place on plates and serve topped with caramel sauce. If desired, sprinkle with chopped pecans, a dollop of whipped cream and a sprig of fresh mint. Happy taste buds and happy soul.

 

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© Deanna Morauski 2009-2017