Iced Hermits

INGREDIENTS

FOR THE COOKIES
1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
2 eggs
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins

FOR THE ICING
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner’s sugar, plus more if needed

DIRECTIONS

  1. Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
  2. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
    Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
  3. Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
  4. Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

NOTE: These bars are a bit on the dry side. I added 1/4 c milk to keep them moist. With the milk, they will not store as long as they would otherwise.

NOTE2: DO NOT double the spices in this recipe. They already have an “Indian” level of spice. You’ve been warned. ^^

NOTE3: These are really delicious, amazing cookies.

NOTE4: The icing tastes a lot like New Orleans pralines. Yum yum.

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Baker’s Nanaimo Bars

INGREDIENTS:

6 oz. Baker’s Semi-Sweet Chocolate, divided
3/4 cup plus 1 Tbsp. butter, softened, divided
1 egg
1 tsp. vanilla
2 cups Honey Maid Graham Crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
2 Tbsp. Bird’s Custard Powder
3 Tbsp. milk
2 cups confectioner’s sugar

DIRECTIONS:

Heat oven to 350°F.

Microwave 2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.

Mix custard powder and milk in medium bowl with whisk until blended. Add 1/4 cup of the remaining butter; mix well. Gradually beat in sugar until blended. Spread onto crust. Refrigerate 15 min.

Microwave remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.

TIPS

MAKE IT EASY
For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends of foil extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

MOCHA NANAIMO BARS
Blend 3 Tbsp. coffee-flavoured liqueur with 2 tsp. Maxwell House Coffee granules. Substitute this for the 3 Tbsp. milk used to prepare custard layer.

RED OR GREEN NANAIMO BARS
Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food coloring to filling with butter.

Marshall Fields Seven Layer Bars

Makes 2, 11 x 17 pans

Ingredients
2 cups butter
6 cups crushed chocolate cookies (original recipe called for Hydrox; Nabisco Famous Chocolate Wafers worked well for me)
6 cups flaked sweetened coconut
6 cups chopped toasted walnuts
4 cups semi-sweet chocolate chips
4 cans sweetened condensed milk
Instructions
Preheat oven to 350. In oven, melt 1 cup butter in each pan. Remove pans.
Pour 3 cups of chocolate crumbs into each pan and stir. Spread evenly, pressing down to make crust.
Sprinkle 3 cups coconut, 3 cups nuts, 2 cups chocolate chips over each crust. Drizzle with condensed milk. Bake at 350 degrees for 30 minutes. Cool in pan. Cut into bars.

http://lostrecipesfound.com/recipe/marshall-fields-seven-layer-bars/

Marshall Field’s Chinese Chews

Makes 3 dozen cookies

Ingredients

2 lbs 8 oz brown sugar
6 eggs
6 oz unsweetened baking chocolate
1 ½ cups butter
½ cup honey
1 lb 12 oz dates (one large tub) cut in small pieces
6 oz pecans, cut in ½ inch pieces
1 ¾ cups cake flour
1 tsp vanilla
¾ lb powdered sugar

Instructions

Preheat oven to 350 degrees. Beat eggs. Add sugar to eggs and beat for five minutes.
Partially melt chocolate in microwave at 50% power. Add butter to chocolate and finish melting all.
Add honey and vanilla to butter/chocolate mixture and combine well. While still warm, fold this mixture into sugar/egg mixture. Add dates and nuts and fold until well incorporated. Slowly mix in flour, a little at a time.
Grease two cookie sheets well. Spread batter into pans. Bake at 350 degrees for 25 minutes.
Cut into 1 ½ x ½ inch bars. (Or, scoop out walnut-sized chunks of brownie and shape into balls) Roll in powdered sugar.

http://lostrecipesfound.com/recipe/marshall-fields-chinese-chews/