Roses Hermits Food

HERMITS

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.

HERMITS

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.

EASY OLD FASHIONED HERMIT COOKIES

Steps:

• Preheat oven to 350 F.
• In a standing mixer on medium speed, cream together butter and brown sugar. Add eggs and beat until mixture is pale and thick - about 2 minutes. Beat in vanilla.
• Reduce mixer speed to low and beat in flour, baking soda, salt, cinnamon, allspice and nutmeg. Incorporate raisins, dates and nuts (depending on your mixer, you may have to do this part by hand with a wooden spoon).
• Drop cookies by tablespoonfuls onto a well-greased or parchment-lined baking sheet, about 2 inches apart (you will have to do batches). Bake 10-12 minutes, until edges are set but centres still appear moist. Cool on baking sheet 2 minutes, then transfer to wire racks to cool completely.

ROSE'S HERMITS

Steps:

• Preheat oven to 400 degrees.
• Cream together shortening, brown sugar, and eggs.
• Stir in coffee.
• Sift together and stir in flour, baking soda, salt, nutmeg, and cinnamon.
• Mix raisins and walnuts into the dough.
• Chill at least 1 hour.
• Drop by rounded teaspoonfuls about 2" apart on lightly greased baking sheet.
• Bake at 400 degrees 8-10 minutes, until set, or until when touched lightly almost no imprint remains.
• Do not overbake.

HERMITS II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well.
• Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts.
• Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.

HERMITS

Steps:

• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat till combined.
• Beat in egg and coffee. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
• Drop dough by rounded tablespoons 2 inches apart on an ugreased cookie sheet. Bak in a 375 ove for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks to cool.

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

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.