Skip to main content

Hermit Cookies





My father is in the hospital tonight and I am baking. 

My father is building my house. He has built houses as a business for years, and my house is meant to be his crowning achievement, his last before he retires. My mother and he have been working hard day in and day out to get the project done on time and under budget. My husband and I have been helping as much as we can, mostly on weekends. As excited as I am about getting a brand new house that my father built and designed, I am enjoying making memories with my parents more.

While siding my house, my Dad fell off the staging which was four or six feet off the ground. He has broken various vertebrae, his sternum, bumped his head, hurt his hand and will have to wear a neck brace for the next three months. My Mom was working with him, and thankfully called for the ambulance right away. He is out of intensive care; he can walk and talk and joke, however, and for that we are all very thankful.


The night before my Dad’s accident, I was talking to my best friend about her dad, who is going through his own health crisis and may need surgery to resolve it. She was beside herself with worry, and I felt nothing I could think to say was giving her any comfort. As I so often do, I looked to my father for guidance. He wrote me words of wisdom to pass along to my friend, and those words helped lessen her panic. My father to the rescue yet again. I mentioned to my husband that night how devastated I would be if anything were to happen to my father.



The next evening, I called my mother while driving home and she told me that Dad had fallen. I had to pull over; I felt all the blood draining from my head as I heard words like 
‘Intensive Care” and “broken vertebrae.”

My Dad is my absolute role model. He instilled in me a love of knowledge, a desire to push myself, and a moral center. His compliments for my achievements are never lavish; a simple, “That’ll do, pig; that’ll do” is the highest praise I ever received. He has guided me through every tough time in my life, assuring me that he is “always on my side.” I have always cared about his approval more than anyone else’s; I always want to make him proud. I am who I am because of him.


My Mom passed her phone to Dad, and I heard him telling me that he would be ok, and not to worry. Trying to hold my tears, I told him, “Dad, I know that you want to live in my house when you are old and enfeebled; stop trying to move in so early!” And I heard his laughter. And I made a noise halfway between a laugh and a sob, I was so glad to hear it.

Dad is supposed to be coming home tomorrow. His favorite cookies are hermit cookies.I am at my wit’s end, feeling useless yet wanting to do something for him. So I baked him the best damn cookies I could. Maybe he’ll tell me, “That’ll do, pig; that’ll do” once more.

Ingredients:
1 cup granulated sugar
1 cup softened butter
2 eggs
1/2 cup molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/8 teaspoon allspice
1 teaspoon baking soda
3 cups all purpose flour
1 cup raisins
3/4 cup chopped walnuts or pecans
Sparkle sugar

Method:
Preheat the oven to 350 degrees F. Line a jelly rolls pan (around 10 by 15 inches) with parchment paper and set aside.

Beat together the butter and sugar until light and fluffy. Beat in one egg at a time, then add the molasses and vanilla extract. Set aside.

Whisk together the spices, baking soda and flour. Stir the wet ingredients into the dry until well combine, then fold in the raisins and nuts.


Dump the dough onto the prepared pan and spread it out evenly. Sprinkle the sparkle sugar generously over the top. Bake for 20 to 25 minutes, then allow to cool for 10 minutes before slicing into bars. Enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al