Ingredients
1 cup butter, softened
1 cup brown sugar, firmly packed
1 tsp almond extract
2 tbsp instant coffee powder
1/2 tsp baking powder
1/4 tsp salt
2 cup all-purpose flour up to 2 1/4 c
1 cup semi-sweet chocolate chips
1/2 cup blanched almonds, chopped
GLAZE
1 tbsp butter, softened
3/4 cup confectioner's sugar
1/8 tsp almond extract
1 to 2 tbs milk
Directions
Cream butter, then gradually add the brown sugar and cream well.
Blend in the almond extract, coffee powder, baking powder, and salt.
Add the flour to form a stiff dough. Stir in chocolate chips and
chopped almonds. Press into a well-greased 15 by 10 by 1 inch jelly
roll pan. Bake at 350 degrees for 20 to 25 minutes. Frost if desired
To make glaze: Combine the butter, confectioner's sugar and almond
extract. Add the milk gradually, until mixture is spreading
consistancy. Spread on cooled sheet, cut into bars.
Nutritional info per serving: 138 cal; 1g pro, 17g carb, 8g fat (50%)
Source: Biltmore Heights Garden Club Cookbook Miami Herald 4/4/96
formatted by Lisa Crawford, 4/12/96
Servings: 36 bars
Coffee Toffee Bars Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Coffee; Cookie
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into antiquity, at least as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also tells us how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and dill. During the next few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books were in great demand, mostly due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Coffee Toffee Bars recipe.
