Betty shaw's hermits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Unsalted butter |
| 1 | cup | Dark brown sugar, firmly |
| Packed | ||
| 2 | larges | Eggs |
| 2 | cups | Bleached all-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| ½ | cup | Unsulphured molasses |
| ½ | cup | Buttermilk |
| 1½ | cup | Raisins |
| 1½ | cup | Chopped walnuts or pecans, |
| About 6 ounces | ||
| One 10 by 15-inch jelly-roll | ||
| Pan, buttered and lined with | ||
| Parchment or wax | ||
| Paper | ||
Directions
Set a rack at the middle level of the oven. Preheat to 350 degrees.
In an electric mixer beat together the butter and brown sugar on medium speed until smooth, about 3 minutes. Add the eggs, one at a time, and beat until each is incorporated, scraping the bowl occasionally with a rubber spatula. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt and add half to the butter mixture.
Mix at low speed. Add molasses and buttermilk, then remaining dry ingredients. By hand, fold in the raisins and nuts. Pour the batter into the prepared jelly-roll pan and bake for about 15 minutes or until the center is set. Let cool in the pan on a rack. When completely cool, cut into 2-inch squares.
Storage: Keep hermits tightly covered at room temperature or wrap in plastic and freeze.
Yield: 36 two inch squares
COOKING LIVE SHOW #CL9050
All recipes courtesy of Nick Malgieri