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, December 9, 2010

A waffle "smoothie"? Try this blueberry-studded breakfast treat and sample for yourself.

Special events call for special breakfasts. Our grown-up child and her baby child—that cute little grandboy—were here for a sleepover while her hubby was out-of-pocket on business. I wanted her to wake up to some good smells emanating from the kitchen and a special memory of home.

I had a recipe that piqued my curiosity—Blender Cornmeal Blueberry Waffles—that I borrowed last year from Quick Cooking magazine but never had prepared. Waffle batter from a blender—what difference would that make? I soon found out. Into the blender canister went all the batter ingredients, including cornmeal (which brought that extra touch of fiber). After the blending some plump blueberries were folded in and the mixture poured onto the griddle.

I've never tasted such a smooth, tender waffle—crispy on the outside, light and fluffy in its interior. Blueberries added color and health. Prepared with all the substitutions and served with sugar-free syrup, it provided a guilt-free breakfast. Plus it gave our special guest—our once-little girl who became a lovely, grown girl—a taste of Mom’s cooking and some special pampering before she had to run home as responsibilities called there.

Blender Cornmeal Blueberry Waffles

1 egg (or egg substitiute)
3/4 cups fat-free milk
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon vanilla
2 Tablespoons cornmeal
2 teaspoon baking powder
2 teaspoons sugar (or sugar substitute)
1/4 teaspoon salt (or salt substitute)
3/4 to 1 cup blueberries

Preheat waffle maker. Blend all in blender until just mixed. Fold in blueberries (do not blend in blender but fold in gently). Pour 3/4 cup batter onto griddle. Bake. Serve with sugar-free syrup. Makes 3 servings.

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