But just how can the lowly cookbook empower women? You can learn about that at an event by the Culinary Historians of Chicago on Saturday, April 20, 2013 (www.greatermidwestfoodways.com/index.php/page/CHCApril2013.html).
Catherine Lambrecht of the Culinary Historians came into our ABC 7 studio to tell us about that and to show us a historic recipe for a "gifta," which has won awards at state fairs (www.greatermidwestfoodways.com/index.php/page/MNWinners2012.html)
The Old Girl Network: Charity Cookbooks and the Empowerment of Women
Saturday April 20, 2013
Kendall College School of Culinary Arts
900 N. North Branch Street
Free Parking in student lot (West of Halsted Street, North of Chicago Avenue)
Cost: $5, $3 for students
Free for CHC members and Kendall students and faculty
E-mail your reservation to: Culinary.Historians@gmail.com
By: Alyssa Porubcan, Plymouth, Minnesota
1 (12-ounce) package fresh cranberries, rinsed
1 1/2 cups water
1 1/2 cups sugar
2 cups crushed soda crackers
1/4 cup butter, melted
2 cups whipping cream
1/3 cup powdered sugar
Combine cranberries and 1 1/2 cups water in a large saucepan.
Bring to a boil over medium heat; boil until cranberry skins have popped, about 5 minutes.
Stir in 1 1/2 cups sugar, and boil, uncovered, 5 minutes.
Cover, and boil an additional 8 minutes.
Remove from heat, and let cool.
Chill cranberry sauce overnight.
Stir together crushed saltine crackers and melted butter until well combined.
Beat whipping cream and 1/3 cup powdered sugar until stiff peaks form.
Add additional sugar, to taste, if desired.
Reserve a few whole cranberries from chilled cranberry sauce for a garnish, if desired.
In a large trifle bowl, layer half of the buttered cracker mixture, half of the cranberry sauce, and half of the sweetened whipped cream.
Repeat layers, ending with the remaining whipped cream.
Garnish with reserved cooked cranberries, if desired.
Cover, and refrigerate 8 hours or overnight.