Iced Hermits Recipes

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SPICY HERMIT BARS



Spicy Hermit Bars image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 14 to 16 bars

Number Of Ingredients 15

1/4 pound (1 stick) unsalted butter, at room temperature
1 cup light or dark brown sugar, lightly packed
1 extra-large egg, at room temperature
1/4 cup unsulphured molasses
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon kosher salt
1/2 cup golden raisins
1/3 cup minced crystallized ginger (not in syrup)
1 cup sifted confectioners' sugar
Dark rum, such as Mount Gay
Grated lemon zest

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



Hermits image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 5 dozen cookies

Number Of Ingredients 16

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups packed dark brown sugar
3 large eggs, plus 1 large egg, beaten, for brushing
2/3 cup molasses
3/4 cup golden raisins
3/4 cup dried cranberries
1 cup roughly chopped toasted walnuts
2 1/2 tablespoons finely chopped crystallized ginger

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.

HERMIT BAR COOKIES



Hermit Bar Cookies image

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

½ cup shortening
1 cup white sugar
½ cup molasses
1 teaspoon baking soda
½ cup warm coffee
1 egg
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup raisins

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

HERMIT BARS



Hermit Bars image

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

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 3/4 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1 cup packed light-brown sugar
1 large egg, room temperature
1/4 cup unsulfured molasses
3/4 cup raisins

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 I



Hermits I image

These can be made into either drop cookies or bar cookies.

Provided by Corrinne

Categories     Desserts     Cookies     Molasses Cookie Recipes

Yield 48

Number Of Ingredients 12

1 cup butter, softened
1 ½ cups white sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 eggs
3 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup raisins
½ cup molasses
½ teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
  • In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
  • To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
  • To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 84 mg, Sugar 10 g

HERMITS



Hermits image

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

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

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.

ICED HERMITS



Iced Hermits image

These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 20

1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
1 large egg, plus 1 large egg yolk
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner's sugar, plus more if needed

Steps:

  • Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
  • Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
  • Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
  • Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
  • Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

ICED HERMITS



Iced Hermits image

Categories     Cookies     Ginger     Bake

Yield Makes about 3 dozen

Number Of Ingredients 22

for the cookies
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark brown sugar
1 large egg plus 1 large egg yolk
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins
for the icing
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioners' sugar, plus more if needed

Steps:

  • Preheat oven to 350°. Butter a 10 by 15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment.
  • Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.
  • Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugar; mix until pale and fluffy, about 2 minutes. Mix in whole egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
  • Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Cool completely in baking sheet on a wire rack.
  • Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners' sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners' sugar, a teaspoon at a time. Let cool slightly.
  • Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

HEALTHY HERMITS



Healthy Hermits image

Tasty hermits made yummy with chopped apple, dried apricots or raisins. This batter is quite thick and I spread the cookies slightly after dropping on the baking sheet. A tiny old clipping from a newspaper posted for safe keeping, My kids loved these little hermit cookies!

Provided by Elly in Canada

Categories     Drop Cookies

Time 25m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 15

1/2 cup margarine
1 cup brown sugar
2 eggs
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 cups oatmeal
1 cup chopped apple
1 cup chopped dried apricots or 1 cup raisins
1 cup chopped nuts
1/2 cup nonfat dry milk powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps:

  • Heat over to 375 degrees and grease baking sheets.
  • Cream margarine and sugar, add eggs and beat well.
  • Stir in flour, oatmeal and spices.
  • Add apple, fruit, nuts and milk powder and stir mixture until combined.
  • Drop by tablespoon onto baking sheets, spreading lightly.
  • Bake for approximately 10 - 12 minutes, depends on your oven.
  • Enjoy!

Nutrition Facts : Calories 207.1, Fat 7.8, SaturatedFat 1.3, Cholesterol 18.1, Sodium 256.1, Carbohydrate 30.8, Fiber 2.7, Sugar 14, Protein 5.3

COFFEE HERMITS..COOKIES



Coffee Hermits..cookies image

Make and share this Coffee Hermits..cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 13

1/2 cup Crisco
1 cup brown sugar, packed
1 large egg
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chocolate chips
1 1/2 cups all-purpose flour
2 teaspoons instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup walnuts, chopped

Steps:

  • cream crisco and brown sugar, together --
  • blend in egg.add water.set aside.
  • sift next 6 ingredients together and mix into sugar mixture.
  • fold in remaining ingredients, drop by rounded tspfuls onto lightly greased baking sheets -- about 2" apart.
  • bake at 350* for 10 minutes.
  • **I usually dissolve the instant coffee granlules into the 2 tbls water.warmed a little.

Nutrition Facts : Calories 701.6, Fat 34.6, SaturatedFat 10.3, Cholesterol 42.3, Sodium 278.2, Carbohydrate 95.7, Fiber 3.5, Sugar 60.6, Protein 8.2

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