HERMITS
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies are called "hermits" because you can hide them out of sight, just like hermits, for days. They'll be just as good-maybe even better as the flavors blend and develop! -Jeri Tirmenstein, Apache Junction, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 14 cookies.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
HERMITS MY FAVORITE RECIPE
So good for ya ! Love hermits, had many different recipes for them and this is the best one I have found. Love the wonderful aroma that fills the house while cooking them. My daughter made these up tonight ~ This one came from a classmate of my husband, his wife had brought them over to us when we invited them for dinner one...
Provided by Carol Junkins
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F. CREAM TOGETHER: Sugar and crisco ~ Beat in eggs ~ then add molasses and water and mix until smooth. SET ASIDE ( Some have suggested that these are to sweet and have cut the white sugar amount down. So be aware of that if you don't want them to sweet)
- 2. SIFT TOGETHER: Flour, baking soda, cinnamon, cloves and ginger. Add to liquid ingredients. ADD: Nuts and raisins
- 3. Grease a large cookie sheet. Make 3 lengths about 3 inches wide. Sprinkle tops with sugar. Bake at 350 degrees for 15-20 minutes. Do not overcook, will be dry, check at 15 Cool and cut.
HERMITS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 5 dozen cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.
- Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.
- Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.
- Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.
ICED HERMITS
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 20
Steps:
- Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
- Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
- Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
- Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.
OLD FASHIONED HERMITS
I will choose raisins over chocolate every time! Add some nuts and spices and you've got Hermits. YUM!
Provided by Diane Atherton
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Cream the butter and sugar, add the egg and beat well.
- 2. Sift together the flour, baking soda, salt, cloves, cinnamon and ginger.
- 3. Mix together the molasses and water.
- 4. Add alternately to creamed mixture, fold in raisins and chopped nuts.
- 5. Batter will be quite thick.
- 6. Spread out on floured surface and cut into shape.
- 7. Bake on cookie sheet 20 minutes at 375 degrees.
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OLD-FASHIONED HERMITS RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.7/5 (3)Total Time 2 hrs 30 minsCategory SnackCalories 191 per serving
- Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.
- Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.
- Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be very sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.
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