Will these "keep" and/or freeze well in an airtight container?

9 years ago

last modified: 9 years ago

I want to make Ina Garten's Spicy Hermit Bars for a friend who really enjoys the Flavors of Autumn. Instead of "rolling" out the dough into logs, baking and then slicing them, I want to skip this step and just make these in a baking pan, and then cut them into rectangular bars.

Some of the reviewers (who followed the directions) mentioned the dough logs spread a bit or came out flat, but I'm not making the recipe that way.

Anyway, it's been a long time since I used a recipe with the Flavors of Autumn, so here's my question:

Will these bars "hold" well for a few days, and will they also freeze well, if I put them in an airtight container? (I figure I'll do the glaze just before serving.) I do need to keep them for a few days, and may not have time to make them the day before my friend and I go out to lunch.

The recipe is here, along with a video:

Ina Garten's Spicy Hermit Bars

Thanks!!!

Smiles,

Sooz

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sooz
Original Author

9 years ago

last modified: 9 years ago

Update! I looked at different recipes, and found one that I think suited me better than the one I originally posted above...the recipe I liked better was over at the KAF website. Link is below. I made these yesterday, froze a few overnight, and had a taste when they got warm (swoon!), another taste at room temp later in the evening, and today, defrosted and tasted again. Very nice! It's a keeper recipe for me, especially with the lovely lemon glaze I put on top!

King Arthur Flour Hermit Bars Recipe

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Comments (9)

lindac92
9 years ago
What are The Flavors of Autumn??
I wouldn't count on the bars or whatever being anything the same baked in a baking pan. Part of the thing that makes them what they are is the fact that they are in a log and the heat comes from all sides.
maybe you are not too fussy, btu they will be over cooked on the edges of the pan and under done in the middle if you make them in a pan. The only "liquid is an egg and 1/4 cup molasses....the rest is pretty well fruits.
Don't even try baking them in a baking pan....unless, as I said you are not too fussy about how they turn out.
Flavors of Autumn?? I see nothing like that in the recipe....is it like Herbes de Province?
User
9 years ago
Linda AC -- I think she means the cinnamon, ginger and cloves as the "flavors of autumn".

Martha
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sooz
Original Author
9 years ago
Lindac, you've always given me great advice, and I thank you for this advice as well, and I'll bake them as designated in the recipe!

Yup, Martha, you're right...my gf always calls those the Flavors of Autumn!
annie1992
9 years ago
I love those "hot" spices, year round but they do seem very autumnal, somehow.

I think they'll keep very well, and I'm not sure you can't bake them in a regular pan either. I found this Martha Stewart recipe, which is very similar and baked in an 8 inch square pan. The main difference seems to be the crystallized ginger in Ina's recipe, as opposed to an extra 1/4 cup of raisins in the MS recipe. I really like the addition of the ginger, though...

http://www.marthastewart.com/336132/hermit-bars

Annie
sooz
Original Author
9 years ago
Thanks, Annie, for the info and the link!!!

Smiles,

Sooz
marymd7
9 years ago
I've usually had hermits as bars rather than cookies. FWIW, I think spicy fruity bars/cookies like hermits might even taste a bit better after they sit for a while -- much like shortbread. Freeze away.
annie1992
9 years ago
Oh sooz, those look delicious. I know all that taste testing was a horrible chore (grin). If I were close, I'd have happily volunteered to help you, so thanks for the link.

Annie
sooz
Original Author
9 years ago
Hi, annie, I hope you get a chance to try these yourself...and let me know if you swooned, too!

Smiles,

Sooz

Will these "keep" and/or freeze well in an airtight container?

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