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.
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.
HERMIT BAR COOKIES
This recipe is probably 50 years old - Mom made it for us, and now I make it for our kids - they love these bars. Enjoy!
Provided by AUNT MAMIE
Categories Desserts Cookies Spice Cookie Recipes
Time 45m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 202 calories, Carbohydrate 36.4 g, Cholesterol 9.3 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 129.2 mg, Sugar 18.9 g
HERMITS (HERMIT COOKIE BARS)
The following recipe is for Hermits, which are a type of spiced cookie bar. This recipe has been passed down in my family for generations. *Just like Chocolate Chip Cookies these should be removed from the oven before they are solid. They should have a LIGHT brow color. Otherwise they get as hard as rocks. If you do over bake them try zapping them in the microware for 15 seconds or so before eating.
Provided by robertriod
Categories Bar Cookie
Time 35m
Yield 20 Bars
Number Of Ingredients 13
Steps:
- Stir together dry ingredients in a large bowl. In another large bowl cream margarine and sugar, add corn syrup, water and egg. Gradually beat dry ingredients into wet ingredients stir in raisins. Spread in a greased and floured 13x9 pan. Bake at 375 until done- about 25 - 35 minutes. Cool and cut in squares. Store in a tight box or tin.
Nutrition Facts : Calories 217.6, Fat 5, SaturatedFat 0.9, Cholesterol 11, Sodium 394, Carbohydrate 41.4, Fiber 0.8, Sugar 17.7, Protein 3.1
HERMIT BARS
Make and share this Hermit Bars recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
- In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt.
- With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Mix in the raisins and walnuts.
- Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes.
- Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.
Nutrition Facts : Calories 191.7, Fat 7.6, SaturatedFat 2.9, Cholesterol 25.7, Sodium 80.9, Carbohydrate 29.5, Fiber 1, Sugar 16.8, Protein 2.9
HEALTHY HERMIT BARS
Hermit bars are basically an old fashioned spice cookie baked into a soft, chewy bar filled with raisins and nuts. They're said to date back to the late 1800s when the wives of New England sailors would make these for their husbands to take out to sea because they traveled so well. These are made with 100% whole grains, Omega rich almonds and walnuts, and magnesium rich molasses and Demerara sugar.
Provided by YummySmellsca
Categories Bar Cookie
Time 48m
Yield 1 9" pan, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F and line a 9" pan with parchment.
- Whisk together the flaxseed and coffee in a small bowl. Let stand 10 minutes.
- In a large bowl beat together oil, sugar, salt and molasses until well combined.
- Add vanilla and the flax mixture and beat in well.
- Stir in the flour, cornstarch, baking powder, cinnamon, cloves, nutmeg, allspice, ginger and cardamom until well combined.
- Fold in the raisins and nuts.
- Spread in the pan and bake for 15-20 minutes (I usually do 18).
Nutrition Facts : Calories 151.9, Fat 7.2, SaturatedFat 2.4, Sodium 80.7, Carbohydrate 20.9, Fiber 2.4, Sugar 8.8, Protein 3
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