"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Holiday Hermits Recipe

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This recipe for Holiday Hermits, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Chappell
Added: Tuesday, August 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bottle (4 oz.) maraschino cherries, reserve juice
1 can (8 3/4 oz.) pineapple tidbits, reserve juice
1 box (15 oz.) dark raisins, chopped
2 packages (8 oz. size) pitted dates, chopped
2 cans (4 oz. each) English walnuts, chopped
3 c. plain flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 c. butter, softened
1/2 c. light brown sugar, firmly packed
2 eggs
1 tsp. vanilla

Directions:
Directions:
Drain juice from cherries into a 1 c. measure. Drain pineapple. Add enough pineapple juice in the 1 c. measure to make 1/2 c. liquid. Set aside. Quarter cherries and half of the pineapple tidbits. Place both on paper towels to drain thoroughly. Put in a large bowl with raisins, walnuts, and dates. Set aside. In another bowl, sift together flour, soda, cinnamon, and salt. In a large bowl of an electric mixer, cream together butter and sugar. Add eggs and vanilla. Beat until light and fluffy. At low speed, beat in flour mixture ( in fourths) alternately with cherry and pineapple liquid ( in thirds) beginning with flour mixture. Add fruit and nut mixture. Stir until just combined. Preheat oven to 325. Lightly grease cookie sheets. Drop by tablespoons about 2 inches apart. Bake 20-25 minutes until golden brown. Remove to wire rack and let cool.

 

 

 

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