Brown Sugar Hermits Recipe
Ingredients
| 2 1/2 tablespoons butter, margarine or shortening | ||
| Brown sugar | 1/2 Cup (16 tbs), firmly packed | |
| Molasses | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Milk | 1/4 Cup (16 tbs) | |
| Flour | 1 1/2 Cup (16 tbs), sifted | |
| Baking soda | 1/2 Teaspoon | |
| Powdered cinnamon | 2 Teaspoon | |
| Allspice | 1/2 Teaspoon, powdered | |
| 1/2 teaspoon powdered mace | ||
| 1/4 teaspoon powdered cloves | ||
| Salt | 1/2 Teaspoon | |
| Cake crumbs | 1 1/2 Cup (16 tbs) | |
| Candied orange peel | 1/4 Cup (16 tbs) | |
| Currants | 1/4 Cup (16 tbs), dried | |
| 1/4 cup slivers of fresh orange peel | ||
Directions
1. Start oven, set at Moderate, 350° F. Rub 2 or 3 shallow pans with shortening.
2. Cream the butter, margarine or shortening, add the sugar slowly, then the molasses and the eggs and beat well.
3. Sift and mix the flour, baking soda, spices and salt together and add alternately with the milk to the creamed mixture. Add the remaining ingredients and mix thoroughly.
4. Spread the mixture 1/4-inch thick in the pans. Bake 10 to 12 minutes. Cut in squares.
2. Cream the butter, margarine or shortening, add the sugar slowly, then the molasses and the eggs and beat well.
3. Sift and mix the flour, baking soda, spices and salt together and add alternately with the milk to the creamed mixture. Add the remaining ingredients and mix thoroughly.
4. Spread the mixture 1/4-inch thick in the pans. Bake 10 to 12 minutes. Cut in squares.
Chef
