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.

Tuesday, August 2, 2011

Not your same old enchilada—try this fun, funky peach breakfast recipe

My cousin, Lynda, reported to me that they were the subject of lots of chatter in her circles—Peach Enchiladas, featured in Southern Living’s bonanza of peach recipes last month. This recipe with the funky title piqued my curiosity. Peach and Enchiladas aren’t two words that one often sees together. But concerning peaches, ’tis the season. I had to try it.

Turns out, a Peach Enchilada was more like, as one proponent described them, “one big fried pie”. Refrigerated crescent rolls, with each triangle rolled out, were stuffed with peach slices (note: the more slices you can stuff in, the better, even if a few initially pop out of their stuffing.) A big challenge is that while baking, the refrigerated crescent-roll dough puffs up big-time and totally dominates the peach stuffing. If you don’t have enough peaches encased in the dough, you’ll end up having all “enchilada” (pastry) and no filling. So be undaunted where wrapping up those peaches is involved and stre-e-e-e-tch that dough to cover many.

Once these roll-ups are positioned on a baking sheet, then you brush a melted butter-sugar-cinnamon mixture over their tops. This is followed by dipping your pastry brush into a diet citrus-flavored soft drink (tested with diet Mountain Dew), basting the rolls in the liquid, and then baking.

SL reported that this quick and easy recipe won first place at the 2004 South Carolina State Cook-Off. It was quick and easy, all right; the inventive number made us some breakfast treats as well as dessert for several days. Not the same old enchilada, for sure!

Peach Enchiladas

2 (8-ounce) cans refrigerated crescent rolls
2 pounds fresh, firm ripe peaches, peeled and chopped (4 large peaches)
1 1/2 cups sugar (or sugar substitute)
1 cup butter melted
1 teaspoon ground cinnamon
1 (12-ounce) can citrus-flavored soft drink

Preheat oven to 350 degrees. Unroll crescent rolls; separate into triangles. Place as many peach bits as you can possibly fit on the wide end of each triangle; roll up triangles around peaches. (Don’t skimp on the peaches here.) Start at wide end. Place point-sides down onto a lightly greased 13-by-9-inch pan or baking sheet. Stir together sugar, butter, and cinnamon; drizzle over rolls; pour soft drink over rolls. Bake at 350 degrees for 35-45 miutes or until golden brown and bubbly. Makes 16 servings.

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