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    Frosted Pan Hermits

    Source of Recipe

    From "Heirloom Baking with The Brass Sisters"

    List of Ingredients

    • 1 cups plus 2 Tbsp flour, divided
    • 2 tsp baking powder
    • tsp salt
    • tsp cloves
    • tsp nutmeg
    • tsp cinnamon
    • 6 Tbsp butter
    • 1 cup brown sugar
    • 1 egg
    • cup milk
    • 1 cup raisins
    • 1 cup chopped walnuts
    • .
    • -- Frosting --
    • 2/3 cup confectioners' sugar
    • 1/8 tsp salt
    • 1 tsp butter
    • 1 tsp vanilla
    • 2 to 3 tsp milk, as needed


    1. Set the oven rack in the middle position. Preheat oven to 350 F. Line a 9x13x1-inch jellyroll pan with foil, shiny side up. Coat the foil with butter or vegetable oil spray.

    2. To make hermits:
      Sift together 1 cups flour, baking powder, salt, cloves, nutmeg and cinnamon; set aside. Cream butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Add egg. Add sifted dry ingredients alternately with milk. Mix the remaining 2 tablespoons flour with raisins and walnuts; fold into batter. Pour batter onto jellyroll pan and spread with an offset spatula until even. Bake 25 to 30 minutes, or until a tester inserted into middle comes out clean. Turn once during baking. Remove from oven; place pan of hermits on rack. Frost while warm.

    3. To make frosting:
      Sift confectioners' sugar and salt into a bowl. Add butter and whisk until combined. Add vanilla and enough milk to form a thin frosting. Pour frosting gently over pan of warm hermits and spread evenly. Allow to set. When completely cool, cut into squares. Store hermits in single layers between sheets of wax paper in a covered tin.

      Makes 24 bars.




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