Betty Shaw's Hermits

Recipe Ingredients

8 tablespoons	120ml	Unsalted butter
1 cup	160g / 5.6oz	Dark brown sugar - (firmly packed)
2 cups	396g / 13oz	Eggs (large)
2 cups	125g / 4.4oz	Bleached all-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Unsulphured molasses
1/2 cup	118ml	Buttermilk
1 1/2 cups	240g / 8.5oz	Raisins
1 1/2 cups	219g / 7.7oz	Chopped walnuts or pecans - (abt 6 oz)

Recipe Instructions

Set a rack at the middle level of the oven. Preheat to 350 degrees. Butter a 10- by 15-inch jelly roll pan and line it with parchment or wax paper.

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.

This recipe yields 36 two-inch squares.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9050 broadcast 01-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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