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, January 29, 2013

Chocolate-chip morsels, pumpkin, spices mix up to make some pretty good waffles

These waffles made for a wonderful breakfast-for-dinner event at our house recently. Hubby said he’d really like waffles for the evening meal. Some chocolate chips on hand and fresh pumpkin puree combined to make Pumpkin Chocolate-Chip Waffles. I’ve had this recipe for ages and can’t possibly remember the source, but I certainly am indebted to the person who first put this idea together.

The merger of cinnamon, ginger, nutmeg, and cloves brought a very special spicy aroma while these were baking in the waffle grill. We poured sugar-free maple syrup on top and had ourselves a breakfast-for-dinner feast!

Pumpkin Chocolate-Chip Waffles

2 1/2 cups flour (combine all-purpose and wheat flours)
1/4 cup sugar (or sugar substitute)
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt (or salt substitute)
1/4 teaspoon nutmeg
dash cloves
2 eggs
3/4 cup pumpkin (I used fresh pumpkin puree)
1/4 cup butter, melted
2 cups milk (I used skim milk)
1/4 to 1/2 cup mini chocolate chips

Whisk together dry ingredients. Fold them into wet ingredients. Fold in chocolate chips. Bake on prepared waffle grill. Makes 6 waffles.

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