You may remember that I like to collect those little “fundraiser” cookbooks that are published by church groups and other charitable organizations.

It’s fun to help the various charities, but in addition, I love the fact that the recipes are usually the tried and true favorites of the ladies who submitted them. It’s nice to imagine that these meals have been served and enjoyed by families and friends over many, many years.

Sometimes it’s quite interesting to read the detailed instructions that are included in a particular recipe. If you read between the lines, you can just tell that the “cook” truly wants you to have the same luck that she does when you make her special dish.

Alas kids! Summer’s coming and soon the days we feel like standing near a hot stove to bake will be few and far between! In the meantime, though, I have a recipe from a 1980’s cookbook. It’s for “hermits” and if you like spices and raisins – I think you’d enjoy them.

The directions make me smile. The author is very conscientious in her wording, as you’ll see. 😉

Hermits

3/4 c. butter
1-1/2 c. sugar
2 eggs, beaten in a cup with fork
1/4 c. molasses
2 Tbs. water
3 c. sifted flour
1 tsp. soda
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1 c. raisins

Cream butter and sugar.
Add eggs minus 1 tablespoon.
Add water and molasses; mix well.
Sift flour, soda, and spices together
Then add to the mixture and stir well.
Mix raisins throughout the batter.
Lay out dough on 2 greased jellyroll pans used lengthwise, each pan having 2 strips of dough, 3 inches wide. Brush dough with remaining beaten egg.
Bake at 350º for exactly 20 minutes.
Cut each strip for exactly 6 Hermits while still warm.
Transfer to rack.
Before entirely cool, place Hermits in a tight, wax paper-lined tin to ensure chewy quality.
Makes 2 dozen.

Hugs and sweet spices!