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, January 18, 2012

A hint of spring in those Blueberry Muffins with the lemony topping? If so, we're ready.

They were featured in a magazine article on Christmas-morning breakfast goodies, but when I baked them and dined on them, I was certain a touch of spring breezed through. (Our unusual springlike weather in mid-January may have contributed to that.)

I’m a blueberry muffin adorer and preparer from way back, but I’ve never topped them with with anything like this Lemon-Cream Cheese Glaze. The fluffy lemony topping brings out the flavor of the blueberries amazingly. I used frozen blueberries in my mixture, but fresh blueberries, of course, are ideal if you can encounter some.

Christmas morning (as the Southern Living December 2011 issue suggested), Easter morning, or just plain ole Saturday morning (the time when ours were enjoyed), these gorgeous muffins are winners.

Blueberry Muffins with Lemon-Cream Cheese Glaze

3 1/2 cups all-purpose flour
1 cup sugar (or sugar substitute)
1 tablespoon baking powder
1 1/2 teaspoons salt (or salt substitute)
3 large eggs (or 3/4 cup egg substitute)
1 1/2 cups milk (I used skim)
1/2 cup butter, melted
2 cups frozen (or fresh) blueberries
1 tablespoon all-purpose flour

Preheat oven to 450 degrees. Stir together first 4 ingredients. Whisk together eggs and next 2 ingredients; add to flour mixture; stir just until dry ingredients are moistened. Toss blueberries with 1 tablespoon flour; gently fold into batter. Spoon mixture into 1 1/2 lightly greased 12-cup muffin pans. Fill muffin cups three-fourths full. Bake at 450 degrees for 14 to 15 minutes or until muffins are lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks. Let cool 10 minutes. Makes 1 1/2 dozen muffins.

Lemon-Cream Cheese Glaze

1 (3-ounce) package cream cheese, softened (I used low-fat cream cheese)
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1 1/2 cups sifted powdered sugar

Beat cream cheese at medium speed with an electric mixer until creamy. Add lemon zest and next 2 ingredients; beat until smooth. Gradually add powdered sugar. Beat until smooth. Frost muffins.

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