I received an e-mail from Dennis asking for a recipe for Old Fashioned Hermits. I remember these very well. I worked for a local lawyer for several years and these were one of his favorites. He would bring these to work for coffee break nearly every day. They were chewy and great with a cup of coffee.
I found two recipes, one called for 1/2 cup of molasses the one I tried this weekend didn’t. I left out the dates,(I didn’t have any) and I used walnuts. Mike, if you try this recipe you will find they taste very much the same. Thank you Dennis. This one is a keeper for my card file. Have a great week and enjoy the “warmer” weather.
Hermit Cookies
1/2 cup unsalted butter, room temperature
1 cup light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup dark or golden raisins
1 cup dates, pitted and coarsely chopped
1 cup pecans or walnuts, coarsely chopped
Directions: Preheat oven to 350 degrees. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
In a separate bowl sift or whisk together the flour, baking soda, salt, and spices. Add to the butter and egg mixture and beat until combined. Fold in the raisins, chopped dates, and chopped pecans.
Drop the batter by tablespoonfuls onto the prepared baking sheets, spacing the cookies about two inches apart. Bake for about 10 minutes or until the cookies or until lightly browned. Remove from oven and place on a wire rack for about 5 minutes before removing from pan. Cool completely before frosting.
Chocolate Banana Bread
1/2 cup toasted walnuts or pecans, coarsely chopped
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder (Dutch processed or regular)
1 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white, dark, or milk chocolate chips
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound ), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Directions: Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.
Place the nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).
Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Can be covered and stored for a few days, or frozen for longer storage. Makes 1 – 9 x 5 x 3 inch loaf.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730
