HERMIT BAR COOKIES RECIPE | ALLRECIPES
This recipe is probably 50 years old - Mom made it for us, and now I make it for our kids - they love these bars. Enjoy!
Provided by AUNT MAMIE
Categories Spice Cookies
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 42 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.
Nutrition Facts : Calories 202 calories, CarbohydrateContent 36.4 g, CholesterolContent 9.3 mg, FatContent 5.6 g, FiberContent 0.9 g, ProteinContent 2.5 g, SaturatedFatContent 1.4 g, SodiumContent 129.2 mg, SugarContent 18.9 g
VIRGINIA PEANUT SOUP RECIPE - FOOD NETWORK
Provided by Food Network
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
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VIRGINIA PEANUT SOUP RECIPE - FOOD NETWORK
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- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
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There's nothing quite like classic peanut butter cookies paired with a glass of milk. This peanut butter cookie recipe is simple to make and a favorite for kids and adults to enjoy.
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Total Time 1 hours 22 minutes
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Calories 87 calories per serving
- Preheat oven to 375°F. Shape dough into 1 1/4-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
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- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
See details
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There's nothing quite like classic peanut butter cookies paired with a glass of milk. This peanut butter cookie recipe is simple to make and a favorite for kids and adults to enjoy.
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Reviews 4.5
Total Time 1 hours 22 minutes
Category Recipes and Cooking
Calories 87 calories per serving
From bhg.com
Reviews 4.5
Total Time 1 hours 22 minutes
Category Recipes and Cooking
Calories 87 calories per serving
- Preheat oven to 375°F. Shape dough into 1 1/4-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
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CLASSIC PEANUT BUTTER COOKIES | BETTER HOMES & GARDENS
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MELT-IN-YOUR-MOUTH SUGAR COOKIES | BETTER HOMES & GAR…
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HERMIT BAR COOKIES RECIPE | ALLRECIPES
Finally found a very close recipe to my mother’s great Hermit cookies. Only made a couple minor changes: used 1/2 brown & 1/2 white sugar, only 1/3 cup molasses, added 1/2 t. ginger and 1/2 …
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HERMIT BAR COOKIES RECIPE | ALLRECIPES
Finally found a very close recipe to my mother’s great Hermit cookies. Only made a couple minor changes: used 1/2 brown & 1/2 white sugar, only 1/3 cup molasses, added 1/2 t. ginger and 1/2 …
From allrecipes.com
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Recipes from the Mount Vernon Inn. George and Martha Washington welcomed thousands of guests to Mount Vernon and were well known for their boundless hospitality, frequent and …
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See details
MELT-IN-YOUR-MOUTH SUGAR COOKIES | BETTER HOMES & GAR…
This is an old recipe made for a regular oven and a metal cookie sheet. If you use a convection oven they will be different, non-stick cookie sheets will make them bake differently. Over mixing or having …
From bhg.com
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