Hermits from The Fannie Farmer Cookbook by Marion Cunningham

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 15, 2020

    I loved the dark, spicy flavor of these but the texture was off - like a wet, dense, "underbaked" brownie and more tender than chewy. I'm hoping that the main cause was that I pre-soaked my raisins (which had seemed dry) - I won't do that next time. The raisin moisture was exacerbated given that I was using the 1965 edition recipe which calls for 1/4 c dried currants in addition to the raisins (I substituted more raisins) plus 3 tbsp candied citron and/or candied orange peel. I used homemade candied peel packed in sugar syrup - I squeezed it out but it was still very moist. I baked these for ~20 minutes after which the corners were ~192F and the center was ~185F. Since their flavor is very good, I'll try these again. In the meantime, the "gooey" version might make a good mix-in for a batch of vanilla ice cream...

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