Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, August 27, 2010

Visions of backyard apple trees accompanied taste-testing of this grandparental recipe

When I see that something is rated the best of the best among grandparental cooks, I take notice.

Grandparents.com, one of my favorite websites, asked grandparents to submit their favorite breakfast creations and to have their recipes judged for top prizes.

Knowing how much I like to plan for and cook creatively for my little grandperson when she's around, I could only imagine what kind of special items were rounded up for that competition. After the top cooks were cited, I wanted to try out the winning entry in each category.

The top prize, German French Toast with Applesauce, sounded absolutely outtasight. The originator wrote that her friends told her she made the best French toast around. I'm a French toast-lover from the word "go" and always am looking for new ways to prepare it. I'd love to have a reputation for being the Grand Pooh-Bah of French-Toast Making.

The applesauce I used in preparing the recipe was from the grocery aisle, but I remembered a few years back being given a jar of homemade applesauce from a family member's own backyard apple trees. What a wonderful thing that would be--homemade applesauce to accompany an already dynamite dish!

Hubby and I ended up agreeing with the judges in the competition--this grandparental entry was a superlative. We enjoyed it for a Saturday-morning breakfast and had leftovers to enjoy on Sunday morning before church. Got both days off to a great start--and prompted us to dream dreams of adding an apple tree to grow among our peach, plum, and pear trees that we enjoyed so much this year.

German French Toast with Applesauce

Vegetable oil
3 eggs (I used egg substitute)
1/2 cup milk (I used skim milk)
1 teaspoon vanilla extract
1/2 teaspoon plus 1 dash cinnamon, divided
dash salt
3 tablespons sugar (I used sugar substitute)
8 slices whole-wheat bread
1 (8-ounce) jar sugar-free applesauce
sugar-free pancake syrup

Place about 1/2 inch oil in large skillet over medium heat. In a small bowl whisk eggs, milk, vanilla, dash cinnamon, and salt until well blended. Mix together the remaining cinnamon and sugar. Set aside. Dip each roll or slice of bread in egg mixture; turn over and dip again. The bread needs to be very moist but not so much that it will fall apart before it gets to the skillet. Cook until bread starts to brown. Turn over to brown the other side. Pour applesauce (onto pan) around slices and sprinkle with cannamon and sugar mixture. Lower heat if necessary while you stir the applesauce to warm. Serve the French toast topped with warm applesauce and butter and sugar-free syrup

Breakfast Favorites Recipe Contest sponsored by Grandparents.com Winning cook said she got it from a woman in Germany.

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