Gayle’s Galley
It has become a tradition in the Galley that every December we share a recipe for cookies. Below is the recipe for “Hermit Cookies” another Canadian favourite from “Enjoy! More Recipes from the Best of Bridge” cookbook.
I suspect a number of HYC members have a copy of one of the “Best of Bridge” cookbooks in their homes. Over the last 40 years they have sold more than 4 million copies and published 22 cookbooks.
How did they start? In 1975, 8 Winnipeg women, who frequently played bridge and shared food decided that in honour of the first International Women’s Day, they would put their favourite family recipes together and produce a cookbook. So they approach a local banker seeking a loan to print 6,000 copies. The banker gave them the forms to take home to their husbands… That didn’t sit well, as this was a Woman’s Year project. They finally convinced the banker to give them the loan and they were in the cookbook business. For over 30 years, the original group of women self-published and sold the books themselves. The books are still being published and copies are available at the Toronto Library.
Hermit Cookies
Ingredients:
¾ c butter, room temperature
1 1/2 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
½ tsp baking powder
½ tsp baking soda
½ tsp nutmeg
½ tsp ginger
½ tsp mace
1 tsp cinnamon
1 c raisins (I use golden raisins)1
c chopped dates (Bulk Barn carries dates pre-chopped)1 cup
walnuts (I use pecans)
Instructions:
In a large bowl, cream the butter and sugar until soft & fluffy. Add the eggs and mix well. Add vanilla.
Whisk together the flour, baking soda, and spices. Reserve 1/3 cup of dry mixture and toss with raisins, dates and nuts.
Add the dry ingredients to the batter and stir until completely incorporated. Fold in the raisins and nuts.
Pre-heat oven to 365°F. Grease baking sheets, or line with a sheet of parchment paper. Drop the dough by tablespoons onto prepared sheet pan. Bake for 10 - 12 minutes or until golden brown and set on top. Don’t overcook. Cookies should be soft and chewy.
Cool on wire rack. Enjoy!
Pear Salad (Revised)
The second recipe is a version of the “Live it Up” salad served at Barnsteiner’s restaurant (1 Balmoral Ave. Toronto) – my attempt at a copycat. This recipe for Pear Salad from Redbook magazine was included in a compilation of Thanksgiving recipes in “Let's Talk Turkey…” I’ve tweaked it a bit – but the main ingredients are the same.
For the pear salad:
4 small ripe Forelle or Anjou pears, halved, cored, sliced ¼ inch thick
1 large container of spring mix (greens)
1 small red onion, halved, thinly sliced
4 oz creamy Gorgonzola cheese, cut into small pieces (I added more)
½ cup toasted pecan halves (Toast for 4-5 minutes at 350F)
For the dressing
3 TBsp fresh lemon juice
2 TBsp maple syrup (I added a bit more)
2 tsp Dijon mustard
Kosher salt and pepper
¼ c extra virgin olive oil
Make the dressing: In a large salad bowl, whisk together the lemon juice, maple syrup, Dijon mustard, ½ tsp kosher salt and ¼ tsp pepper until blended. Slowly whisk in the oil until emulsified. Taste and adjust seasonings – I added a bit more maple syrup. Add pear slices and toss to coat. Cover bowl: refrigerate until ready to serve.
When ready to serve, add remaining ingredients to salad bowl and gently toss.
Makes 8 first-course servings.
Notes: I used Forelle pears from South Africa. The original recipe called for 2 large bunches watercress, trimmed and 2 medium heads of Belgium endive (red or white), cored, and julienned. My family prefers the spring mix of greens. This recipe is perfect to take to a pot-luck. You can prep everything and put in separate containers/bags and assemble it at the last minute.