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 feasible to track the history of transcribed cooking instructions back into the far past, in truth as far back as the Egyptians, and possibly even further than that. In practice though, sadly, these old records were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new culinary innovations created an increase in publications on food, some of which are now in private cookery archives. By the advent of the 1900s, cooking publications were starting to become popular due to increased literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this 1989 3rd Place_ Cinnamon Toffee Bars recipe.
