Hermits

From the “Friends of the Hitching Post to Benefit Mission of Deeds Cookbook”

When she was little, Allison would look at the front of our neighbor’s house after a snowstorm and ask, “Where does their snow go?” Without fail, after every storm, their sidewalk, stairs, and walk would be clear – and not a snow pile in sight. Meanwhile, the small yard between the Mouse House and the street would be filled with piles of snow from our driveway, front walk, and sidewalk. (And no, he wasn’t piling his snow in our yard….)

Years later this same neighbor bought a snow blower, and began to clear the Mouse House sidewalk in addition to his own driveway, stairs, and sidewalk. And I began to offer baked goods in exchange as well as flowers from the garden in the spring, summer, and fall. Everyone benefits from this arrangement.

Yesterday I planned to make pumpkin bread. The recipe makes three loaves: one for my neighbor, one to bring to my mother today, and one to freeze. Uncharacteristically for me, I decided to be sure I had all the ingredients before starting – only to discover that I had two eggs in the refrigerator, not the three the recipe called for. Time for Plan B. What could I make that was easy to make, made enough to share, and, most important needed no more than two eggs?

The answer? Hermits. Something I love, rarely make, and oh so easy.  Here’s the recipe; let me know what you think.

Ingredients: 

• 3 cups flour
• 1 tsp. cloves
• 1 tsp. ginger
• 1 tsp. cinnamon
• ½ tsp. salt
• 1 ½ tsp. baking soda
• 1 ¼ cup sugar
• ¼ cup molasses
• 1 egg
• ½ cup shortening
• 4 Tbsp. water
• 1 cup (or more) raisins
• Egg for wash

Directions: 

• Mix the first six ingredients together in bowl. Set aside.
• Beat together the next five ingredients in a large bowl.
• Gradually add flour mixture to sugar mixture and beat well. Add raisins.
• Lightly flour hands, then roll dough into sausage-like strips. Place on greased cookie sheets, three rolls per sheet.
• Brush with beaten egg.
• Bake at 350 degrees for 15 minutes. Dough will look a bit soft when removed from oven. Cool on rack.
• Cut strips into slices when slightly cooled.  Store in tightly closed container.

Sandra Lee's Candy Corn Cookies:

I saw this recipe this morning on Good Morning America and immediate thought of my friend Jules, a lover of candy corn and whose birthday is today.... In the spirit of Halloween and candy corn lovers everywhere, I thought I would share this recipe with 'Mouse House' readers.


SANDRA LEE'S CANDY CORN COOKIES
From the Kitchen of Sandra Lee
Servings: Over 8
Difficulty: Moderate
Cook Time: Over 120 min
Ingredients

2 (17.5-ounce) packages sugar cookie mix, Betty Crocker®
1 cup unsalted butter, softened
2 large eggs
Orange food coloring
1 (16-ounce) package vanilla candy coating
1 (14-ounce) package yellow candy melts, Wilton®


Directions

In a large bowl, beat cookie mix, butter, and eggs at medium
speed with an electric mixer until well combined. Gradually tint
dough with food coloring to achieve desired color. Cover dough,
and chill 1 hour.


Preheat oven to 375°. Line 2 baking sheets with parchment paper.


On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a 4 1/2 x 3 1/4-inch candy corn-shaped cutter,
re-rolling scraps as necessary. Place cookies 2 to 3 inches
apart on baking sheets, and bake 8 to 10 minutes, or until edges
are very lightly browned. Let cool on pan for 2 minutes. Remove
to wire racks to cool completely. Place cooled cookies in an
airtight container, and freeze 8 hours or overnight.


Line 2 baking sheets with wax paper or aluminum foil, and top
with wire racks. In 2 separate medium microwave-safe bowls, melt
vanilla candy coating and yellow candy melts according to package
directions. Dip one end of cookies into melted vanilla candy
coating. Dip other ends of cookies into yellow candy melts.
Place on prepared wire racks to drain. Let stand until candy
coating and candy melts are firm.


Makes about 1 1/2 dozen cookies


Recipe: Sandra Lee's Candy Corn Cookies - continued(page 2)

*Reprinted with permission by Hoffman Media, LLC
www.semihomemademag.com


Copyright © 2009 ABC News Internet Ventures

Oatmeal Raisin Cookies

A friend of mine is teaching herself to bake cookies. As she tells it, when she was growing up cookies came from a box. This recipe is one of my favorites; it is right from the familiar paper Quaker Oats cannister.

1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned, uncooked)
1 cup raisins

Heat the oven to 350°.

Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon, and salt; mix well.

Stir in oats and raisins; mix well.

Drop by rounded teaspoonful onto ungreased cookie sheet.

Bake 10 to 12 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.

Store in tightly covered container.

Variations:
Stir in 1 cup chopped nuts
Substitute 1 cup semisweet chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried fruit mix for raisins.

© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge