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.

Monday, January 24, 2011

We loved this great homemade granola—a breakfast must-have!

Last week a faithful blog reader wrote to ask whether I had a homemade granola recipe and if so, would I please share it with her?

I SO had a granola recipe—the "how-to’s” of the best homemade granola I've ever tasted—but it had escaped me. Recently I've wished to have it back and began thinking of which file might be bearing it, but I didn't have the first clue about where to turn.

Fortunately that very day we were headed up across the Red River to Ardmore for Hubby's follow-up eye exam for his emergency eye surgery that he undergone around Christmas time, so we dropped into the building of the Chickasaw Nutrition Services, the source of so many of my recipes posted on this blog. Of course the folks there efficiently had "Homemade Granola" file and cheerfully produced another copy of it for me.

Now I not only could email it to my friend, I could mix up a big batch for this past weekend’s breakfasts and reprint it in my blog. Total delight!

These recipe instructions call for a cup of pecans, which, as I've mentioned, we have amply stored away from our last year's pecan crop. The recipe called for 3/4 cup raisins, but I divided it to put in half dried cranberries with half of the regular raisins. I loved the way the cranberries flavored the oatmeal mixture. In serving it, I topped it all with blueberries from the deepfreeze. What a wonderful Saturday-morning treat!

In an airtight container I stored the rest of the mixture, which makes 16 1/2-cup servings. We are loving it. I know you will, too.

Homemade Granola

3/4 cup brown sugar
1/3 cup canola oil
1/3 cup honey
1/2 cup dry milk
3/4 teaspoon cinnamon
5 cups oatmeal
1/2 cup raisins
pinch of salt (or salt substitute)
1 cup pecans, chopped

Mix brown sugar, oil, and honey in a saucepan. Heat until sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture over dry mixture; mix well. Bake at 375 degrees for 10-15 minutes. Let cool in pan. Store in airtight container. Serve with skim milk; fruit optional.

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