December 2, 2010

Kimball is Sharing Recipes!

This isn't a post about something I made. Instead, it's a post about something I ate.... years ago. You see, eating at Holy Cross wasn't just a daily part of my college life, it was integral to my entire experience. My roommate sat in the same two seats in the giant, beautiful dining hall for breakfast lunch and dinner for four straight years. Our time there, leaning over the big dark wood tables, was as much about food as it was about friendship, conversation, people watching, and relaxation. Hours upon end were spent in Kimball and its no surprise that many of my favorite college memories took place there.

Needless to say, I was ecstatic to read the latest Holy Cross newsletter and see a link to Kimball's new recipe release. Evidently there is a cookbook in the works! Finally, my beloved dining hall is sharing the recipes to the treats that made us linger over our plates, return for seconds, and finally wrap a morsel or two in a napkin for later.

Kimball's first recipe is for hermit cookies. These moist, aromatic and wonderfully spiced hermit cookies were a consistent part of my Holy Cross experience. The hermits were served almost every Sunday night, two generous slabs of cookie to a plate. We'd spend the last few extra minutes of dinner slowly breaking off pieces of the soft, chewy treats with their plump raisins, then hurry to join the droves of students leaving to attend the 7PM Community Mass. The hermits were more than a food, they were a distinct memory -- a piece of comfort that made Holy Cross a home away from home. 

Kimball's Hermit Cookies: recipe courtesy of Holy Cross via website

1 ¼ TEASPOON SALT
1 ¼ CUP GRANULATED SUGAR
1 TEASPOON BAKING SODA
¾ TEASPOON GROUND CINNAMON
1 ¼ TEASPOON GROUND GINGER
½ TEASPOON GROUND ALLSPICE
½ CUP 1 ½ TEASPOON CRISCO SHORTENING
1 LARGE EGG
5 TABLESPOONS MOLASSES
¼ CUP ¾ TEASPOONS MILK (OPTIONAL SKIM, 1%, 2%, WHOLE)
3 1/2 CUPS PASTRY FLOUR
6 ¼ OUNCES RAISINS
  1. Measure raisins and soak in warm water while making the cookie dough.
  2. Preheat oven to 375 degrees.
  3. Grease a baking sheet with a thin layer of shortening or cooking spray.
  4. In a mixing bowl with a paddle, combine salt, sugar, soda, cinnamon, ginger, allspice, shortening, egg and molasses.
  5. Mix on low speed for 2 minutes.
  6. Add milk and scrape down the bowl.
  7. Mix on low speed for 1 minute, then mix on medium speed for 2 minutes.
  8. Add pastry flour and mix on low speed for 1 minute, then mix on medium speed for 1 minute.
  9. Drain raisins and add to the cookie dough, mix only long enough to incorporate.
  10. Roll pieces of dough the width of the greased pan approximately into a ¾” log.
  11. Bake at 375 degrees for 14 to 16 minutes.
  12. Remove cookies from the oven and cool for 2 minutes.
  13. Using a pizza wheel, cut into desired size.
  14. Cool completely on pan, after cookie is cooled loosen from pan with a spatula.

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