Source: U.S. Department of Defence
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Hermits
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 017 00
HERMITS
Yield 100
Portion 2 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
229 cal
39 g
3g
7g
17 mg
50 mg
22 mg
Ingredient
Weight
Measure
Issue
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
SHORTENING
1-1/3 lbs
3 cup
BAKING SODA
1/2 oz
1 tbsp
14-1/4 oz
1-5/8 cup
EGGS,WHOLE,FROZEN
NUTMEG,GROUND
1/2 oz
2 tbsp
1/2 oz
2 tbsp
CINNAMON,GROUND
MOLASSES
1-1/8 lbs
1-1/2 cup
WATER
8-1/3 oz
1 cup
1-7/8 lbs
1 qts 2 cup
RAISINS
FLOUR,WHEAT,GENERAL PURPOSE
4-2/3 lbs
1 gal 1/4 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Blend sugar, shortening, baking soda, eggs, nutmeg and cinnamon in mixer bowl at low speed 1 to 2 minutes or until well blended.
Scrape down bowl.
2 Add molasses, water, and raisins; mix at medium speed about 1 minute or until blended.
3 Add flour gradually; mix at low speed only until ingredients are combined.
4 Lightly spray each pan with non-stick cooking spray. Divide dough into 12 pieces, weighing about 1 pounds each; form into strips
about 22 inches long. Place 3 strips on each lightly greased sheet pan. Press strips down until each is 3 inches wide, and 3/8 inches
thick.
5 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until done on low fan, open vent.
6 Loosen baked strips from pans while still warm; cut each strip into 16 bars.
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|
| Yield: 100 | Portion: 2 Each |
| Calories: | 229 cal |
| Carbohydrates: | 39 g |
| Protein: | 3g |
| Fat: | 7g |
| Cholesterol: | 17 mg |
| Sodium: | 50 mg |
| Calcium: | 22 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SUGAR,GRANULATED | 2-2/3 lbs | 1 qts 2 cup | |
| SHORTENING | 1-1/3 lbs | 3 cup | |
| BAKING SODA | 1/2 oz | 1 tbsp | |
| EGGS,WHOLE,FROZEN | 14-1/4 oz | 1-5/8 cup | |
| NUTMEG,GROUND | 1/2 oz | 2 tbsp | |
| CINNAMON,GROUND | 1/2 oz | 2 tbsp | |
| MOLASSES | 1-1/8 lbs | 1-1/2 cup | |
| WATER | 8-1/3 oz | 1 cup | |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-2/3 lbs | 1 gal 1/4 qts | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Blend sugar, shortening, baking soda, eggs, nutmeg and cinnamon in mixer bowl at low speed 1 to 2 minutes or until well blended. Scrape down bowl. 2 Add molasses, water, and raisins; mix at medium speed about 1 minute or until blended. 3 Add flour gradually; mix at low speed only until ingredients are combined. 4 Lightly spray each pan with non-stick cooking spray. Divide dough into 12 pieces, weighing about 1 pounds each; form into strips about 22 inches long. Place 3 strips on each lightly greased sheet pan. Press strips down until each is 3 inches wide, and 3/8 inches thick. 5 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until done on low fan, open vent. 6 Loosen baked strips from pans while still warm; cut each strip into 16 bars. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence