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, December 31, 2012

Cranberry cookies with “everything in them” go into the win-column

“I believe your cookies were a whole lot better than last year’s. What were those that had everything in them?” Our well-meaning neighbor truly did pay me a compliment in the aftermath of our cookie delivery to his home. He was referencing these Cranberry Oatmeal Cookies, which I believe represented my crown-jewel food item to prepare during the recent holidays.

“Everything in them” was right. Besides chopped fresh cranberries they also contained white-chocolate chips, white raisins, grated orange peel, and quick-cooking oats. Only the addition of the proverbial kitchen sink would have made them more chock-full.

They were healthy, flavorful, and stayed fresh for days—made a bunch (6 dozen) and held together well during baking. Plus, they just looked like Christmas, right? I usually like to try out new recipes from year to year and each Christmas start anew in my holiday baking, but I already know I plan to file this recipe away for a repeat in 2013.

Cranberry Oatmeal Cookies

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs (or egg substitute)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (or salt substitute)
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange peel
1 package (12 ounces) vanilla chips (I used white chocolate chips)

In a mixing bowl cream butter and sugar. Add the eggs, one at a time; beat well after each addition. Beat in vanilla. Combine flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries, and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until the edges are lightly browned. Cool on wire racks. Makes 6 dozen. (Source: Taste of Home 2010)

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