The Farm Chicks in the Kitchen The Farm Chicks in the Kitchen | By Teri Edwards and Serena Thompson | (Hearst Books, $27.95 hardcover)
Posted by Kim Davaz • 02/10/10 • 6:08pm
Farm Chicks take readers beyond the kitchen
By Kim Davaz
Teri Edwards and Serena Thompson are The Farm Chicks, stay-at-home moms whose annual antique show (plus crafts and food) near Spokane caught the eye of Country Living magazine.
This led to the women becoming contributing editors of Country Living, developing a line of products and now publishing a cookbook, “The Farm Chicks in the Kitchen: Live Well, Laugh Often, Cook Much.”
The book starts with a tear-out stencil of an apron. Make the apron and use it when decorating baked goods or craft projects - this is both a cookbook and a project book. The recipes are divided into breakfast, appetizer, lunch and dessert chapters, mixed with a generous helping of stories, cooking tips and projects to decorate your home.
Make the maple oat scones in “Breakfast” wearing an apron made from a vintage sheet (The Farm Chicks say the first step in any recipe is to tie on your apron). Measure the dry ingredients from canisters that have your own homemade labels; pull the spices from little jars kept in an old child’s refrigerator on the counter; and stir with a wooden spoon from a decorated utensil jar. After the scones are baked, tuck them into the cozy you’ve made from kitchen towels. Then carry them on a tray made from an old paint-by-numbers set to the table that you’ve covered with oilcloth and decorated with mixed flowers arranged in the glass container of a vintage thermos jug. There. Now don’t you feel like a true Farm Chick?
Apple Puff Pancake from “Breakfast” (coming right after a how-to on making a tray out of an old paint-by-number painting) would make a delicious breakfast for your favorite valentine.
No apples? Try it with pears, plums or under-ripe bananas
The original apple version sprinkled with confectioners’ sugar made a fine after-school snack for a couple of elementary school kids.
The kids thought it would be nice any time of the day even if you aren’t very hungry, but especially for breakfast or even dinner, with some bacon or sausage on the side.
Apple Puff Pancake
- 1/4 cup unsalted butter ( 1/2 stick)
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 apple, peeled, cored and thinly sliced
- 5 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- Dash of salt
- Maple syrup or confectioners’ sugar, for serving
Heat the oven to 425 degrees.
Place the butter, brown sugar and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly - 5 minutes.
Remove from the oven, stir well and mix in the apple slices.
Return to the oven and bake for 2 minutes.
Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy - 1 minute. Pour over the apple mixture.
Bake until the cake is puffed and the center is set - 18 to 20 minutes. Serve warm with maple syrup or sprinkled with confectioners’ sugar.
Serves 8.
Kim Davaz writes a biweekly cookbook review column for The Register-Guard.
Comments
Commenting for this entry has been disabled.