Hermits are a molasses-sweetened bar the consistency of a thin, chewy brownie. Hermits can be baked as drop cookies, but they usually appear in bakeries as rectangular bars, about 3 x 4 inches in size, topped with granulated sugar and standing in smart, even rows in the display case. This is another recipe we had to make up ourselves; none of the existing ones we tried were the exact right consistency. But when you sample one of these, you'll understand what millions of New England picnickers have been carrying along on outings, lo, these many years, to serve along with the lemonade. As for its name -- we've read that hermit refers to the fact that these bars keep well for several days, so they could hide and be "hermits" and still be deliciously palatable. We think you'll agree with that assessment.

6 tablespoons (2 3/8 ounces) shortening
1 cup (7 1/2 ounces) granulated sugar
1/4 cup (2 3/4 ounces) molasses
1 egg
2 cups (8 1/2 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon finely ground black pepper
1 cup (about 4 ounces) currants, or 1 cup raisins ground with 1/4 cup of the flour
sugar to sprinkle on top

In a large mixing bowl, cream together the shortening, sugar, molasses and egg. Add the flour, soda, salt, spices, and currants or raisins, beating till smooth and well-combined.

Spread the mixture in a lightly greased 9x13-inch pan. Sprinkle generously with sugar. Bake the hermits in a preheated 350°F oven for 18 to 20 minutes, or until a tester inserted in the center comes out clean and the middle seems fairly well set, though still soft.

Remove the hermits from the oven. They'll be very puffy when you take them out, then will settle as they cool. Allow them to cool completely, then cut into squares or bars. Yield: about 16 good-sized bars.

Nutrition information per serving (one 2 1/4 x 3 1/4-inch bar, 52g): 191 cal, 4.9g fat, 2g protein, 17g complex carbohydrates, 17g sugar, 1g dietary fiber, 17mg cholesterol, 130mg sodium, 130mg potassium, 6RE vitamin A, 1mg vitamin C, 1mg iron, 43mg calcium, 32mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.