To help avoid long term radio silence here I am going to bring you some of the information I’m learning in school so we can learn together and all become better. First up will be a series of posts about women in the home and in beyond. Following that I will have a series on sports nutrition to bring your way. The historical development of human nutrition is very interesting and thought-provoking. I have chosen several topics within this realm to discuss over the next week.
Since I got married I have been preoccupied with the concept of a wife’s role, and with the ideals of being a woman- the stereotypes and the roles we swoop in to fill as if there is no other way. Attending a women-only college showed me the full potential of women, but after getting married I can’t help but fight the urge to want to stay home and raise babies while my husband provides. It’s been a very strange sensation juggling our individual roles and our role as a couple, one I’m fairly certain doesn’t occupy nearly as much of Carver’s time.
One of my courses this semester deals with the historical development of human nutrition and since the majority of nutritionists and dietitians are women a good portion of the course looks at women’s role in the development of the field. I thought this would be a perfect way to meld the historical discussion with some present day issues faced by women in the U.S. Some of the items I will discuss over the next week include:
When I told my mom about my project she insisted I use my grandmother’s 1956 Betty Crocker Picture Cookbook for inspiration. This book is published truly a relic and was used regularly and well-loved as you can see by the food stains and notes in the margins.
There is one recipe from that cookbook I grew up with, and have continued to make if only once a year, for the past several years – Apple Dumplings. Every fall, usually for Thanksgiving Carver eats as many apple dumplings as he can get his hands on. When I make this recipe, I cannot help but feel nostalgic (and of course joyful… Apples, Cinnamon, Walnuts, Pastry, Ice Cream??)
The apple dumplings I grew up with were basically peeled and cored apples.
Filled with a mix of sugar, cinnamon and nuts then wrapped in pastry and topped with butter.
Oh yes, then there was more sauce in the bottom of the dish…
Then you bake until golden brown and flaky. And you must serve warm with ice cream, vanilla.
I’m including a snapshot of the recipe, so you don’t miss out on the drawings, photos and word choice – I really believe this recipe should be left as is, with one exception. I use a different pastry, one that I find flakier and more reliable and of course it came from Deb at Smitten Kitchen. You can also use store-bought (I won’t tell).
I hope you will give these apple dumplings a try, and follow along with my school series.