Paper Palate

I am addicted to cookbooks. There. I said it.

It feels good to get that out.

My cookbook collection ranges from encyclopedic “how-to” volumes to tiny specialty cookbooks and a variety of self-published fund-raising editions. I love them all, but truth be told, the 1999 edition of The Ultimate Southern Living Cookbook is one of my all-time favorites. Even after nine years of ownership, this cookbook packs a culinary punch and can hold its own against all rivals.

Packed with 496 pages of valuable information, mouthwatering recipes, and photos lovely enough to hang on your wall, my favorite aspect of this book is its step-by-step tutorials (some with photos or illustrations) on a range of subjects from making homemade pasta to trussing a turkey.

Full of sophisticated yet realistic recipes that any enthusiastic cook can prepare, each page is culinary gift. And if the recipes aren’t enough to lure you in, the information this book contains is.

An ideal gift for new cooks, newlyweds, birthdays, or housewarmings, The Ultimate Southern Living Cookbook is chock-full of information even the most seasoned home cooks could embrace. Need to figure out what ingredients and equipment deserve a coveted spot in your kitchen? No problem, this book has you covered. Desperate to distinguish between lemon balm and lemon verbena, and how to use each one? The section entitled “Herb Dictionary” has all the information you need. Need to make a bouquet garni? Yep, that’s in here too. And let’s not forget the fabulous chapter on home entertaining.

Since no review would be complete without sampling the goods, we’re going to try one of the cookie recipes out for size. Made with the unusual and tasty combination of chocolate-covered coffee beans and toffee bars, this cookie can satisfy chocoholics and coffee lovers alike.

Ready for a bite?

Coffee Toffee Bars

(recipe courtesy The Ultimate Southern Living Cookbook, 1999)

• 3/4 cup butter or margarine, softened
• 3/4 cup firmly packed brown sugar
• 1 egg yolk
• 1 & 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter or margarine
• 1 tablespoon Kahlua or strongly brewed coffee (I used strong coffee steeped in my French press)
• 1 cup chopped walnuts (may I suggest an equal mixture of black walnuts and pecans)
• 1 cup chocolate-covered coffee beans, chopped
• 1 cup coarsely chopped English toffee-flavored candy bars (Heath bars do the job nicely)

Preheat oven to 350 degrees F for baking.

Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg yolk, beat well. Add flour and salt, stirring until just blended. Press dough into a lightly greased 13×9-inch pan. Bake at 350 degrees F for 20 minutes. Set aside.

Combine sweetened condensed milk and 2 tablespoons butter in a medium-sized heavy saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring constantly. Remove from heat, and stir in Kahlua or strongly brewed coffee. Pour mixture over prepared crust. Sprinkle with walnuts (or preferred nut mixture).

Bake again at 350 degrees F for 12 minutes. Remove from oven. Sprinkle warm bars with chopped chocolate-covered coffee beans and toffee bars. Gently press mixture into uncut bars (caution, the bars will be hot).

Allow to cool completely in pan on a wire rack. Cover and chill until chocolate is firm. Let stand 5-10 minutes at room temperature before cutting into bars.

Yield: approximately 4 dozen.