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.

Wednesday, April 13, 2011

Breakfast treats filled with raspberries and topped with fun sprinkles—pure delight

Poor little bush looked rather pathetic as we loaded it into our Walmart cart. It was just a stick protruding from a pasteboard container with a little dirt surrounding it. Would someone really pay good money for such a paltry item? And the good money was half off of its original $5 cost. Nothing wrong with ’em, we were assured. Leaves just got blown off in the March winds. We’d done well with Walmart rescue plants before. We planted this little raspberry vine among some fellow fruit vines in the backyard garden and hoped for the best.

Meanwhile, I couldn’t wait for the rescue job to take hold. Raspberries were on my mind, as was a recent recipe in “Celebrating a Healthy Harvest” for raspberry breakfast muffins. I was drawn to the fact that you sprinkle on top some decorating sugar just as you might if you were decorating sugar cookies. The fresh raspberries (from the grocery produce section) stirred in made these little breakfast treats pure delight. Hubby wanted to consume the whole basketful, but I stored some Sugared Berry Muffins away in a sealed container and put them in the freezer to pop out for Easter-morning breakfast next week.

Time will tell whether our pathetic little stick of a raspberry bush will bud out and catch up with its big brother and sister berry bushes out there. When it does, we’ll be ready for it with a great recipe to show off this delicious red fruit.

Sugared Berry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar (or sugar substitute)
3 teaspoons baking powder
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon ground nutmeg
1 egg, lightly beaten (or egg substitute)
1 1/4 cups skim milk
4 tablespoons butter, melted
2 teaspoons vanilla
1 cup fresh raspberries
2 tablespoons decorating sugar (or sugar substitute)

Preheat oven to 375 degrees. Grease 12 medium muffin cups with cooking spray. Mix flour, sugar, baking powder, salt, and nutmeg. Stir in egg, milk, butter, and vanilla just until blended. Gently fold in raspberries. Divide batter among 12 muffin cups. Sprinkle decorating sugar crystals or sugar substitute, such as Splenda, over the top of each muffin. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin emerges clean. Remove muffins from muffin tin and cool on a wire rack. Makes 12 servings.

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