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.

Thursday, September 23, 2010

OK, fall's officially here now that I've made Sour-Cream Apple Cake Squares

Whatever the calendar says (and yesterday, the calendar truly said it), fall arrives when I've baked my first Sour-Cream Apple Cake Squares of the season.

No fall that I can remember in years ever has arrived in our family without my preparing this fabulous dessert to welcome the autumn. Fresh, crisp apples peeled and chopped fine go into the batter, seasoned with spice, to make this an ideal fall dessert. Company goes nuts over it; so--year after year--do folks around our family dinner.

My friend, Lori Haaland, prepared this dessert one evening when Hubby and I dined with her and her family back in the early 1980s when we all lived in Houston and her husband was on the staff of one of the churches there. I owe Lori a thank-you for many staples in my recipe collection--among them Copper Carrot Pennies (an identical recipe, furnished by my cousin, Yvonne, appears in my new cookbook, Way Back in the Country Garden).

The squares can be crowned with sugar-free whipped topping or even ice cream, if you really want to indulge. When this dessert is baking, the kitchen--and the rest of the house--fills with an intoxicating spicy aroma. Makes you ready for all the other fall icons--hot apple cider, pumpkin pie, turkey and dressing--and, oh yes, (if you live in Texas as we do), the end of our most-unfall-like summer temps!

Sour Cream Apple Cake

2 cups all-purpose flour
2 cups brown sugar (I use brown-sugar substitute)
1/2 cup (1 stick) margarine
1 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon soda
1/2 teaspoon salt (I use salt substitute)
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract
1 egg (I use egg substitute)
2 cups chopped apples (I use Golden Delicious or Granny Smith)

Mix first three ingredients until they are crumbly; stir in pecans. Press 2 3/4 cups of this mixture into 13-by-9-by-2-inch pan. To remaining mixture add the rest of the ingredients and blend well. Bake at 350 degrees for 25-35 minutes. Serve with vanilla ice cream or whipped topping.

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