Hermits Recipe

Hermits Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Hermits Recipe Hermits Recipe Hermits Recipe, These spicy fruit bars date back to New England’s clipper-ship days and got their name from their long-keeping quality. Sailors would stow them away “like hermits” for snacking on during their extended voyages.
Hermits Recipe

Hermits Recipe

These spicy fruit bars date back to New England’s clipper-ship days and got their name from their long-keeping quality. Sailors would stow them away “like hermits” for snacking on during their extended voyages. Prep : 20 minutes plus cooling Bake : 13 minutes
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/teaspoon ground nutmeg
  • 1/teaspoon salt
  • 1/teaspoon ground cloves
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine (1 stick), softened
  • 1/cup dark molasses
  • 1 large egg
  • 1 cup dark raisins
  • 1 cup pecans (4 ounces), toasted and coarsely chopped (optional)
  1. Preheat oven to 350°F. Grease and flour two large cookie sheets.
  2. In medium bowl, with wire whisk, stir flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
  3. In large bowl, with mixer at medium speed, beat sugar and butter until light and fluffy. Beat in molasses until blended. Beat in egg. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in raisins and pecans, if using, just until combined.
  4. Divide dough into quarters. With lightly floured hands, shape each quarter into 12" by 11/2" log. Place 2 logs, about 3 inches apart, on each cookie sheet.
  5. Bake until logs flatten and edges are firm, 13 to 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs on cookie sheets on wire racks 15 minutes. Transfer logs to cutting board. Slice each log crosswise into 8 cookies. Transfer cookies to wire racks to cool completely. Makes 32 cookies.
Each cookie : About 105 calories, 1g protein, 19g carbohydrate, 3g total fat (2g saturated), 15mg cholesterol, 80mg sodium. hermit bars, hermit cookie recipe, hermit cookies, hermit cookies recipe, hermit recipe, hermits cookies, hermits recipe, old fashioned hermit cookies recipe, recipe for hermit cookies, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Hermits Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

Hermits Recipe

Hermits Recipe

These spicy fruit bars date back to New England’s clipper-ship days and got their name from their long-keeping quality. Sailors would stow them away “like hermits” for snacking on during their extended voyages.

Prep : 20 minutes plus cooling
Bake : 13 minutes

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/teaspoon ground nutmeg
  • 1/teaspoon salt
  • 1/teaspoon ground cloves
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine (1 stick), softened
  • 1/cup dark molasses
  • 1 large egg
  • 1 cup dark raisins
  • 1 cup pecans (4 ounces), toasted and coarsely chopped (optional)
  1. Preheat oven to 350°F. Grease and flour two large cookie sheets.
  2. In medium bowl, with wire whisk, stir flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
  3. In large bowl, with mixer at medium speed, beat sugar and butter until light and fluffy. Beat in molasses until blended. Beat in egg. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in raisins and pecans, if using, just until combined.
  4. Divide dough into quarters. With lightly floured hands, shape each quarter into 12″ by 11/2” log. Place 2 logs, about 3 inches apart, on each cookie sheet.
  5. Bake until logs flatten and edges are firm, 13 to 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs on cookie sheets on wire racks 15 minutes. Transfer logs to cutting board. Slice each log crosswise into 8 cookies. Transfer cookies to wire racks to cool completely. Makes 32 cookies.

Each cookie : About 105 calories, 1g protein, 19g carbohydrate, 3g total fat (2g saturated), 15mg cholesterol, 80mg sodium.