1 cup unsalted butter, softened
1 cup packed brown sugar
1 each egg
1 tsp vanilla
2 tbsp ground cinnamon
1/2 tsp salt
2 cup all-purpose flour
1 each egg white, beaten
STREUSEL
6 tbsp butter, cold
3/4 cup all-purpose flour
3/4 cup sugar
1 colored sugar for garnish
Directions
Preparation time: 15 minutes Baking time: 20 to 25 minutes
1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan
to 1/4 ~inch thickness with wax paper.
2. Brush beaten egg white over dough. Combine streusel ingredients
in food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1 1/2 -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as
cinnamon, allspice, ginger, cardamom and cloves also works nicely in
place of the cinnamon, and for the holiday season, a sprinkling of
colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989
cookie contest. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989
Servings: 48 servings
1989 3rd Place: Cinnamon Toffee Bars Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into history, certainly as far into history as early Egypt, and potentially, even further back. In practice though, mostly, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and dessert, something we still use today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today for example basil, rue and asafoetida. As our culinary historical trip moves to more modern times there are a couple of cookery books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the upper classes of the time. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes led to a surge in recipe manuscripts, most of which are kept safe in private libraries. By the arrival of the twentieth century, recipe publications were highly popular mostly as a result of increased literacy, leisure time and a general increase in wealth. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this 1989 3rd Place_ Cinnamon Toffee Bars recipe.
