"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

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.

Sue Chappell
Added: Tuesday, August 5, 2008


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

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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