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
Recipes as a concept can be found far back into antiquity, in truth as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these early recipes were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also informs us how the early Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. Over the succeeding few centuries, the powerful and rich houses tried to serve up the most exotic banquets, and as a consequence, chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cook books are increasing in popularity mostly due to more people being able to read, leisure time and a general increase in wealth. The TV revolution gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this 1989 3rd Place_ Cinnamon Toffee Bars recipe.
