Recipe - Betty Shaws Hermits

8 tablespoon Unsalted butter
1 cup Dark brown sugar; firmly
packed
2 lg Eggs
2 cup Bleached allpurpose flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
One fourth teaspoon Cloves
One fourth teaspoon Nutmeg
One fourth teaspoon Salt
One half cup Unsulphured molasses
One half cup Buttermilk
1 One half cup Raisins
1 One half cup Chopped walnuts or pecans;
about 6 ounces
One 10 by 15inch jellyroll
pan; buttered and lined
with parchment or wax paper

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 jellyroll 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 2inch squares.

Storage: Keep hermits tightly covered at room temperature or wrap in
plastic and freeze.

Yield: 36 two inch squares

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9050

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998