This is another of Pam Comstock’s recipes. Pam is the pastry chef at Mountain Sky Guest Ranch in Emigrant, Montana. Mountain Sky is one of my favorite places on earth, and Pam is one of my favorite chefs. There is something about molasses and the combination of cinnamon, cloves and nutmeg that just feels like November or December to me. Ginger Snaps, Spice Cookies, Hermits, they all feel like the right thing to have with a hot cup of coffee, or cocoa and a roaring fire. Pam’s Hermit recipe is the best one I’ve ever had. They are deliciously chewy and take all of ten minutes to throw together. I can see why she makes them year round.
Hermits (20 bars)
- 1 cup sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon salt
- 1 cup raisins
- 1 cup chopped nuts (I use walnuts)
- 1 cup sweetened coconut (optional – this is my addition, you can go either way)
- ½ cup molasses
- ¾ cup milk (I used whole milk but I bet 2% would do just fine)
- ½ cup canola oil
- ¼ cup sugar plus ½ teaspoon cinnamon blended together in a small bowl
Preheat oven to 350 degrees. Grease a 10×15-inch baking dish.
Combine sugar, flour, baking soda, cinnamon, nutmeg, cloves and salt. In a large mixing bowl blend together the raisins, nuts and coconut. Add the dry ingredients to the nut/raisin/coconut mixture and toss well to coat. In a separate bowl blend together the molasses, milk, and oil. Add the wet ingredients to the dry ingredients and blend well. Spread evenly into your greased 10×15-inch baking dish. Sprinkle with the cinnamon sugar. Bake at 350 degrees for 25 minutes. Allow to cool slightly and then cut into bars. Yields 20 bars.