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 22, 2013

Pumpkin and oatmeal combine for an on-the-go breakfast bar

I liked this recipe because the reviews said it made a great breakfast-on-the-go item that contained the nutritious additions of oats and fresh pumpkin. Although the bars also could be served for dessert, we enjoyed them alongside our dry cereal as a little breakfast extra—or as a breakfast in themselves if we were in a hurry and needed to grab something to eat in the car.

They also would be ideal for road trips. The recipe originator described them as appealing to picky eaters. Neither Hubby nor I fit into that category, but we know a few eaters who employ “discernment”. I can see why these spice-laden bars would be popular with just about anyone. As a dessert we topped them with a little sugar-free whipped topping. Great!

Oatmeal Pumpkin Breakfast Bars

4 cups quick-cooking oats
3/4 cup brown sugar
1 1/4 cups milk (I use skim)
3 tablespoons butter
2 1/8 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 (15-ounce) canned pumpkin (I substituted 15 ounces puree from fresh pumpkin)
1/4 cup brown sugar (for top)
whipped topping (optional)

Preheat oven to 350 degrees (or 325 degrees for glass pan). Grease 13-inch-by-9-inch pan. In large bowl mix all ingredients except 1/4 cup brown sugar. Spread mixture into pan. Sprinkle 1/4 cup brown sugar on top. Bake for 20-25 minutes. Cool thoroughly; cut into bars. Makes 18 servings. (Source: http://recipes.sparkpeople.com)

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