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, December 7, 2011

Special-event perfect are these Triple Berry Muffins

Time to start thinking about those Christmas-morning breakfasts. In my recipe binder that houses Christmas-y recipes I’ve clipped over the years, I found this little jewel tucked away: Triple Berry Muffins. A wonderful and healthy combination of fresh blueberries, raspberries, and blackberries makes a beautiful muffin that’s special-event perfect.

The original recipe (from Quick Cooking September/October 2002) called for chopped fresh strawberries as the third berry in the ingredient list, but in place of those I used blackberries; as I’ve already mentioned numerous times, Hubby can’t be on the same planet with a strawberry without having an uncomfortable reaction, so the chopped blackberries worked just as fine.

We enjoyed a warm sampling briefly as they popped from the oven, but as soon as they cooled, I stored them away in an airtight container and sequestered them for a short winter’s nap in the freezer until the Big Day arrives. What a wonderful treat to look toward!

Triple Berry Muffins

3 cups all-purpose flour
1 1/2 cups sugar (or sugar substitute)
4 1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon baking soda
2 eggs (or 1/2 cup egg substitute)
1 1/4 cups milk (or milk substitute)
1 cup butter or margarine, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries (or blackberries)

In a large bowl combine the dry ingredients. In another bowl beat the eggs, milk, and butter; stir into dry ingredients until just moistened. Fold in berries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 18-20 minutes or until a toothpick emerges clean. Cool for 5 minutes before you remove these muffins from pans to wire racks. Makes about 1 1/2 dozen.

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