Recipes: Breakfast

August 09, 2012

A Granola Update

My Crunchy Granola is such a family favorite of ours, but I've been avoiding it for myself lately as it does have a bit of oil and I've not been eating much oil lately. But after coming home with a big flat of peaches, and they were just screaming for granola, I decided I'd try tweaking my recipe a bit.


I found that I could get away with eliminating the oil completely and we still love the results. Of course, there is still a bit of peanut butter in there, which adds its own oil.

Colin and the boys didn't even notice the difference. :)

You can find my original recipe here, and in The Farm Chicks in the Kitchen cookbook.

If you want to try it this new way, just skip the oil and do everything else the same as described in the recipe.


My beautiful bowl is from Kimberly Taylor.

October 11, 2011

Spiced Pumpkin Sippers

Cooler autumn weather calls for warm cupfuls of deliciousness. These sippers incorporate what's best about the season - pumpkin and pie-like spices. And yes, they're beyond delicious!


Spiced Pumpkin Sippers

4 cups whole milk

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Add all ingredients to a saucepan and whisk together over medium heat. Whisk occasionally until hot. Ladle into mugs. Optional: Drizzle with whipped cream that has been softly whipped and sprinkle with ground nutmeg.

Serve hot.


If you prefer a less sweet drink, you can reduce the sugar by half.

These sippers are a great drink to serve to guests. To ease the work at party time, prepare the recipe in advance and refrigerate until ready to use.

Keep a crockpot full of the mixture to serve warm throughout your gathering.

Or, drink it one cupful at a time, simply reheating in the microwave.

Y-U-M !


September 13, 2011

Lunch for One


I love the days when I actually take a few minutes to make myself a good lunch, especially one that comes, in part, from my garden.

Polenta with Swiss Chard and Egg

Prepare one serving of polenta*, salting to taste

While polenta cooks, wash, chop and quickly fry a big handful of swiss chard over high heat. (Don't overcook the chard, you just want it to wilt and soften a bit).

Pour hot polenta onto your plate, top with swiss chard.

Fry an egg to your liking (I like over-easy), salt and pepper to taste, and add to the polenta and chard.

Garnish with fresh cilantro or any herb you like.



*Polenta is very similar to grits, with the only difference being the type of corn. Both are equally delicious.


August 16, 2011

Crunchy Granola

It's peach season here, which means it's time for me to whip up a big batch of Crunchy Granola. A bowl of fresh, juicy peach slices, topped with granola and drizzled in cream is out of this world. (This recipe is from my first book, The Farm Chicks in the Kitchen).



6 cups old-fashioned rolled oats

2 cups shredded unsweetened coconut

2 cups pecan halves

1/3 cup canola oil

1/2 cup packed brown sugar

1/2 cup crunchy peanut butter

1/2 cup honey

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Heat the oven to 325 degrees farenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined.

Line a large shallow baking pan with foil. Spread the mixture in the pan. Bake until browned - about 50 minutes - stirring every 10 minutes with a large spatula. Cool in the pan on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.


Scoop: Vintage (purchased at The Vintage Rabbit)

Jar: Target

Bowls: Daiso

Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.

P.S. If you already have a copy of the book, I'd love it if you could provide a review here.


January 14, 2011

Donut Bites with Jam & Cream

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January 25, 2010

Sweetie Pies

The Farm Chicks Website has moved. You can find my Sweetie Pies recipe here.

September 25, 2009

Applesauce Donuts

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April 07, 2009

Crepes with Honey Mascarpone & Strawberries

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January 05, 2009

Sour Cream Coffee Cake

I've adapted this scrumptious coffee cake from the Davenport Hotel's collection of special recipes.  Although they no longer serve the original version of this cake, it will always be a favorite in our home.



  • 1 cup butter (at room temperature)
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 1/4 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • ICING:
  • 1 tablespoon melted butter
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar


  Preheat oven to 350 degrees. Grease and flour a 10" bundt pan and set aside. Prepare filling by combining all ingredients in a small mixing bowl, and set aside. Prepare icing by combining all ingredients in a small mixing bowl. Cover and set aside. To prepare batter, cream butter and sugar in a medium-sized mixing bowl. Add eggs and vanilla and beat well. Blend in sour cream. Add dry ingredients and blend well. Spoon half of batter into prepared bundt pan and smooth out evenly. Sprinkle filling over batter. Add remaining batter, and smooth out evenly. Bake for approximately 45 minutes, or until toothpick inserted into cake comes out clean.
IMG_0341 Remove from oven and let sit in the pan for 5 minutes. Turn out onto a cooling rack and let cool until warm (not hot).
IMG_0342 Drizzle with icing. Serve warm or cooled. Makes 8-10 servings.



November 10, 2008

Lemon Curd



This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.


  • 2 eggs
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • zest of 1 lemon
  • 6 tablespoons butter (cut into pieces)


  Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.

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