"Farm Chicks" in the Barn and Kitchen

Teri Edwards, left, with "Early Show" co-anchor Harry Smith and Serena Thompson. Edwards and Thompson are the authors of "The Farm Chicks in the Kitchen." CBS

Have you ever tried "junking"? It's the art of rescuing antiquities from dumping grounds and refurbishing them into new objects for your home.

Country Living magazine contributing editors Serena Thompson and Teri Edwards are pros. But they aren't touching any dumpsters. They're looking for unique items in old local barns.

Thompson and Edwards, both from rural backgrounds, are self-proclaimed "Farm Chicks." They've made their corner of upstate New York into their own treasure trove.

Old canning jars, coffee cans and signs are common finds that they not only refurbish, but redesign for a variety of uses.

A coffee can, for example: Thompson and Edwards converted it into a vase. They gave an old tray a makeover into a stylish bulletin board. They transformed a chicken feeder into craft item container.

However, "junking" isn't their only hobby. They love to cook and bake, too.

On "The Early Show" Tuesday, Thompson and Edwards, now the authors of "The Farm Chicks in the Kitchen," showed how to whip up some of their favorite recipes -- and they served them up on their own antique barn finds.

Recipes:

Making Mini Pies
Regular pie recipes can easily be adapted to make mini pies. Generally, a regular pie recipe can be turned into three mini pies, each approximately 4 1/2 inches in diameter. Disposable aluminum mini-pie pans can be found on the baking aisle of most grocery stores. Tin or ceramic versions can be found online or at kitchen specialty shops. To make a mini pie, follow your recipe as written to prepare the piecrust and filling; then divide the crust and filling equally among three mini-pie pans. Shorten the baking time by about one-quarter to one-third. For example, if the baking time for the regular pie is 50 minutes, shorten the mini-pie baking time to 33 to 37 minutes.


Cherry Crumble Pie

If you're new to making pies, this is a great recipe to try. The crumb topping is delicious and really a no-fail choice for a top crust. Both our husbands really love this pie.

MAKES 1 NINE-INCH PIE
(ABOUT 8 SERVINGS)
WORKING TIME 10 MINUTES
TOTAL TIME 55 MINUTES

1 29-ounce jar tart pie cherries in water
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup old-fashioned rolled oats
1/3 cup walnuts, chopped (about 1 1/2 ounces)
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
1 Baked Pie Shell

Heat the oven to 425°F. Drain the cherries, and reserve 1/3 cup of the liquid. Stir the cherries, granulated sugar, cornstarch, salt, and reserved cherry liquid together in a medium-size bowl. Toss the flour, brown sugar, oats, walnuts, and cinnamon together in another medium-size bowl. Mix in the butter using a pastry blender or your fingers until a crumbly mixture forms. Pour the cherry mixture into the Baked Pie Shell. Sprinkle the crumb topping evenly over the cherries. Bake for 15 minutes. Lower the oven temperature to 350°F and continue to bake until the topping is deep golden brown-30 to 35 minutes more. Transfer to a wire rack to cool slightly. Serve warm.

Nutrition per serving-Protein: 5.1 G; Fat: 19 G; Carbohydrate: 58.6 G; Fiber: 2.3 G; Sodium: 229 MG; Cholesterol: 41 MG; Calories: 417.

For more recipes, go to Page 2.

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