The trick is to smoke the meat and not make the meat smoke
Date: April 04, 2015 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: all purpose flour, raisins, sugar, cubed butter, dark brown sugar, baking powder, baking soda, molasses, allspice, cinnamon, and cinnamon sugar.
The water in sugars are added to the bowl of the stand mixer…
…and our creamed together.
The other wet ingredients are added…
… and are mix together.
The dry ingredients ,except the cinnamon sugar, are all mixed together.
The wet ingredients are poured into the dry ingredients and they are mixed together.
Last death was the fold in the raisins. This was a bit difficult because the mixture was quite dry and stiff. I don't like walnuts sorry replaced the walnuts with extra raisins.
After the raisins were folded in the finished mixture was stiff and sticky. It gets spread out in a one quarter sheet pan. Hermits are popular around my house so I made a double batch.
The first sheet pan of hermits is on the Egg which is been stabilized at 350. I am using the AR with the pizza stone and a shelf at level sex.
After 20 minutes the first sheet pan of hermits is done.
The hermits are inside cooling on wire rack and they have just been topped with cinnamon sugar.
After the hermits had cool some more I use an electric knife to slice them into approximately 2 inch squares.
As you can see the top and the bottom are done just about perfectly.
These were two “quality control samples” I tried before serving the hermits to my guests
Here is what the double batch of hermits looked like (minus several “quality control samples”).
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As you can see from one of the pictures, I and my whole family love Hermits. Hermit are very popular in New England and when my family heard I was making Hermits for Easter, they asked me to make extra. Hermits are best after resting a few days, so I made up 2 trays of Hermits the day before. This recipe cooks the Hermits in a Jelly Roll Pan and you cut them into squares. I couldn’t quite put my finger on it, but something was a little bit different about the taste of these Hermits. Not bad different, just different and everyone loved them. People kept saying they were too full to have another and then had one or two more. I know I will be revisiting this recipe often