Hermit Recipes

by Robert
(Portland, PA)

The following cookie recipes are for Hermits, which are a type of spiced cookie bar. These hermit recipes have been passed down in my family for generations.

The first hermit recipe is from my Grandmother's cookbook, and the second is from my Aunt Rose's cookbook (Aunt Rose was my Grandmother's sister). I suspect that my Grandmother's recipe is a version of my Aunt Rose's recipe that was modified by my Great-Grandfather.

My Great Grandfather was in the food service industry for much of his life. He worked as the head chef/kitchen manager in a country club for many years and at one time owned and ran an old time ice cream parlor.

I believe he modified the hermit recipe during the Great Depression or possibly during War-time when fresh milk was not readily available, hence, the nonfat dry milk powder.

Enjoy!


Hermits

3 cups flour
1/3 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup margarine
1 cup sugar
1 cup dark corn syrup (Karo)
2 tablespoons water
1 egg
1/2 cup raisins

Stir together dry ingredients in a large bowl. Cream margarine and sugar, add corn syrup, water, and egg. Gradually beat in flour mixture and stir in raisins. Spread in a greased and floured 13x9-inch pan. Bake at 375°F until done - about 25 to 35 minutes. Let cool and cut in squares. Store in a tight box or tin.

Found this old time recipe in Aunt Rose's cookbook:

Ga Ga Hermits

1 cup dark Karo
1 cup Crisco
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup hot water
1/2 cup brown sugar
1 teaspoon baking soda
2 eggs
3 cups flour
1 cup raisins

Mix Crisco, Karo, brown sugar and spices. Mix baking soda with hot water; add. Beat in whole eggs. Add flour and raisins. Bake in a shallow sheet pan (jellyroll pan) that has been greased and floured. Bake at 350°F until done - about 20-25 minutes. Cool and cut in squares. Keep in closed tin.