By Loretta Gillespie
The Cullman Times
The Cullman Times is proud to introduce to you our new food page in the Wednesday print edition. In keeping with Southern traditions, we will sometimes bring you foods that are familiar, that your family will love, that are easy to prepare, with ingredients that you can not only find in local stores and farmers markets, but that you can pronounce.
Sometimes we will feature selections from our own Taste of Cullman cookbooks, filled with award-winning recipes from local cooks. Occasionally we will feature local chefs with new creations, and sometimes we will ask for your favorite recipes.
This page will be fun, informative and a resource you can turn to for information and ideas. Along with recipes, we will frequently include meal plans and creative table settings to showcase your culinary masterpiece.
Please send recipes, along with a photo of yourself and a good, clear shot of your dish, if you have one, to email@example.com. When we feature a page where your recipe fits, we will be happy to include it. Please send us your phone number or an email address in case we have a question about the ingredients or your method of preparation.
Our first edition includes recipes from various Taste of Cullman cookbooks, which are available at The Cullman Times for $5 each.
This week we will feature brunch recipes. We hope they will inspire you to try them and let us know how your family enjoys brunch.
This time of year makes for perfect outdoor dining, especially in the mornings. It’s just cool enough for comfort, and a great time for everyone to gather on a lazy Saturday morning for brunch on the patio or deck.
From the pages of the Taste of Cullman collection of cookbooks come dishes that you can whip up the night before, or ones that take very little time so that you can enjoy a relaxing meal and some family time, or read the paper without stressing over a hot stove and a messy kitchen.
Come on, grab a cup of coffee and browse through some new recipes and some old family favorites.
From the 2012 Holiday Faves Edition, Page 7, submitted by Sharon Lott, Cullman
2 c. (1 lb.) sausage, cooked and crumbled
1 1/2 c. grated Monterey Jack cheese
2.25 oz. can ripe olives
1 pkg. won ton wrappers (or egg roll wrappers, cut into quarters)
1 1/2 c. grated sharp cheddar cheese
1 c. prepared Hidden Valley Ranch original ranch dressing
1/2 c. chopped red peppers
Preheat oven to 350º. Blot sausage dry and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a muffin tin (regular or mini) and press one wrapper into each cup. Brush with oil and bake five minutes or until golden brown. Remove from tins. Place on baking sheet. Fill each wrapper cup with sausage mixture. Bake five minutes until bubbly. Makes four to five dozen.
From Cullman Cookbook “Holiday Faves” page 8, submitted by Tara Horton, Cullman
1/2 c. freshly grated Parmesan cheese
1 sleeve buttery rectangular crackers
1 lb. sliced bacon cut in half
Preheat the oven to 250º. Place 1 tsp. of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature.
The cook writes that you can also bake at 350º for 40 minutes if you are in a hurry. For an extra kick, place a slice of jalepeño on top of your parmesan cheese and top with the bacon.
Overnight Blueberry Bread Pudding
Found in “Holiday Fave’s” Cullman Cookbook, page 42, submitted by Brenda Allison of Cullman
12 slices of day-old Texas toast bread, broken into cubes
2 8-oz. packages of cream cheese cut into cubes
1 c. blueberries
12 eggs, beaten
2 c. milk
1 tsp. vanilla extract
1/3 c. maple syrup
1 c. white sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter
Lightly grease a 9x13 baking dish. Arrange half the bread in dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the bread crumb mixture from the refrigerator about 30 minutes prior to baking. Preheat the oven to 350º. Cover and bake 30 minutes. Uncover and bake another 25-30 minutes until center is firm and surface is lightly browned.
In a medium sauce pan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining blueberries. Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked bread cubes.
Taste of Cullman, Home Cooking, Volume VI, page 29, submitted by Edtha Baker
8 slices bacon, crisply cooked, crumbled and divided
9-inch pie crust
2 c. shredded Monterey Jack cheese
10-oz. package frozen chopped spinach, thawed and drained
1 1/2 c. milk
3 eggs, beaten
1 1/2 T. all-purpose flour
Sprinkle half of crumbled bacon on bottom of pie crust, mix cheese, spinach, milk, eggs and flour together. Pour over crust. Sprinkle remaining crumbled bacon on top. Bake at 350º for one hour or until center is set.