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, March 20, 2013

Blueberry Coffee Cake a healthy Easter-morning suggestion

On our spring break trip, which involved multitudinous miles of car travel, I wanted us to have a stupendous breakfast nibble.

The magazine in which I found the recipe for Blueberry Coffee Cake included it in the “lightened-up” category. Fat-free milk and fat-free yogurt, along with a generous addition of healthy blueberries, helped make this a guilt-free baked delight as the miles rolled along.

The blueberries are antioxidant-rich; the recipe is said to contain only 219 calories a slice. I think this would be a great Easter-morning goody as well, as we plan ahead for a holiday breakfast or brunch.

Blueberry Coffee Cake

1 large egg (or 1/4 cup egg substitute)
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
3 tablespoons vegetable oil
2 cups all-purpose flour
1/2 cup granulated sugar (or sugar substitute)
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1 tablespoon all-purpose flour
2 tablespoons turbinado sugar
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees. In a large bowl whisk together first 4 ingredients. In another bowl sift together flour and next 3 ingredients. Stir flour mixture into egg mixture just until dry ingredients are moistened. Toss 1 1/4 cups blueberries in 1 tablespoon flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle batter with remaining 1/4 cup blueberries. Stir together 2 tablespoons turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter. Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in the center emerges clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Makes 10 servings. (Source: Southern Living January 2013)

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