Betty Crockers Hermits Recipes

HERMIT BARS

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

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.

HERMIT BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

BETTY CROCKER'S HERMITS

Steps:

• Prepare coffee, set aside to chill (just needs to come to room temperature).
• In a large bowl, cream butter and brown sugar with the egg. Now, add in the cold coffee - mixture will look a bit brown and foamy, that's okay.
• In a a separate bowl, mix the flour with the baking soda, salt, nutmeg and cinnamon. Slowly combine the flour mixture with the wet ingredients above. Now stir in the raisins and walnuts.
• Refrigerate for at least 30 minutes (preferably several hours) - this step is key!
• Once the dough is ready, drop spoonfuls (a bit more than a tablespoon) onto a high-rimmed pan (helps keep them dense- it you like lighter, more spread out cookies do it on a no-rim pan).
• Bake 10-12 minutes at 350 degrees.

MINCEMEAT HERMITS

Steps:

• Sift flour, soda, salt, and spices.
• Cream butter and sugar.
• Add egg and beat until light.
• Add dry ingredients, mincemeat, and cream- mix well.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in 400 degree oven, 10-12 minutes.
• Remove to racks to cool.