HERMIT BARS
Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.
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.
HERMIT BARS FROM THE FAT WITCH
This recipe comes from The Fat Witch Bakery in New York. I just made a batch for Mr. Paul, and he said they were outstanding, in between mouthfuls. Hope he leaves me one or two.
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 12
Steps:
- Grease a 9 x 9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat oven to 350.
- Cream the butter and sugar til fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.
- Measure the flour, cinnamon, baking soda, cloves, nutmeg, and salt and sift together into the batter. Mix the batter gently until well mixed and no trace of dry ingredients remains. Stir in the raisins and nuts, if desired, by hand. Spread batter evenly into prepared pan.
- Bake for 22 minutes or til a toothpick inserted in center comes out clean or with only crumbs, not batter, sticking to it. The edges should be starting to pull away from the sides of the pan. Note: I used and 8 x 8 inch pan and had to add about 5 minutes more cooking time, but that's just me. If I would have used a 9 x 9 inch pan, maybe the 22 minutes would have been fine.
- Remove from oven and cool on rack for 1 hour. Cut just before serving. Makes 12 to 16 bars.
SPICY HERMIT BARS
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
- Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.
HERMITS
The aromatic blend of spices, brown sugar and coffee has made these easy, totable cookies a popular choice for years.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 75, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg
HERMIT CAKE
This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...
Provided by Billie Neal
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Combine 1 cup flour, dates and nuts; mix well.
- 2. Sift remaining flour with baking powder, salt and spices.
- 3. Cream butter and sugar well; add eggs, 1 at a time.
- 4. Add flour mixture, lemon juice and vanilla; mix well.
- 5. Pour batter over date mixture; mix with hands.
- 6. Pour into tube cake pan.
- 7. Bake in 275-degree oven for 2 hours and 45 minutes. Mrs. Frances Nickell Marfrance Church of God LWWB Marfrance, West Virginia
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