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, February 7, 2011

Younger generation scores big with this new Apple Dumpling recipe that's making the rounds

Not only did I acquire the wonderful Sante Fe Stew recipe when I went for my marathon sleepover visit with my college roomie, but she also had on hand a new dessert recipe that her daughter had just emailed her. Her daughter is the same age as is my grown daughter; they were in the same college class at our university. I know my roomie is thrilled, just as I am, when the younger generation sends new recipes our way and we see our girls learn to be good cooks. At the time she gave the recipe to me, I was gathering my collection of what would become my Super Bowl snack spread for this past weekend’s game. I knew Apple Dumplings would be perfect on my munching/grazing table for the game.

Actually I haven't made anything this simple (to be so tasty) in a long time. Wrapping the crescent-roll dough around the plump apple slice makes a nice, fat, fluffy little dumpling. The butter/sugar/cinnamon sauce on top cooks down into the bottom of the baking dish so that when you remove the dumpling, it's ensconced in tasty pie filling. Covering the top with the buttery mixture makes the dough bake up golden brown.

Hubby and I enjoyed these for breakfast as well as for Super-Bowl dining. They're super enjoyable, also, with a touch of sugar-free ice cream or fat-free whipped topping. The younger generation scored big with this little keeper!

Apple Dumplings

2 large Granny Smith apples, peeled and cored
2 (10-ounce) cans refrigerated crescent-roll dough
1 cup unsalted butter
1 1/2 cups white sugar (or sugar substitute)
1 teaspoon ground cinnamon
1 (12-fluid ounce) can or bottle lemon-lime carbonated beverages
(such as Sprite or Mountain

Preheat the oven to 350 degrees. Grease a 13-inch-by-9-inch glass baking dish. Cut each apple into eight wedges and set aside. Separate the crescent-roll dough into triangles. Starting at the smallest end roll each apple wedge in crescent-roll dough. Pinch to seal and place with the point-end down in the baking dish. In a small saucepan melt butter stir in the sugar and cinnamon. Pour over the apple dumplings. Then pour the carbonated beverage over the dumplings. Bake for 35 to 45 minutes until golden brown. Makes eight servings.

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