Buttermilkruskssouthafrican Recipes

BUTTERMILK RUSKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
• Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
• Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
• Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
• Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

SOUTH AFRICAN BUTTERMILK DESSERT.

Steps:

• Set oven at 350 deg F/180 deg Celsius.
• Grease a fairly deep oven dish (about 9 x 9 x 3 inches, more or less): this is quite a large dessert.
• Using an electric mixer, whisk butter a little until light and fluffy.
• Add the sugar, and cream the two together well, until pale and creamy.
• Add the beaten eggs in three batches, beating well after each addition: you want a pale, creamy mixture. Add the vanilla during this process.
• Mix the dry ingredients in a bowl.
• Add dry ingredients alternately with the buttermilk to the butter mixture, whisking lightly after each addition. Beat until you have a smooth batter.
• Ladle into prepared greased oven dish.
• Bake about 45 - 55 minutes, until the pudding is slightly puffy and golden on top. It will crack -- it's not a fault, this is a rustic dessert.
• As it cools, it will sink slightly -- that's normal.
• Take out of oven and strew over the cinnamon-sugar you have prepared.
• Serve hot or lukewarm, as is, or with warm custard or ice-cream. It is also delicious with fruit syrups or maple syrup.

BUTTERMILK OUMA RUSKS RECIPE - (3.7/5)

Steps:

• 1. Preheat oven to 400 degrees. 2. In a large mixing bowl, thoroughly mix the dry ingredients. 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. 4. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. 5. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. 6. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. ALTERNATIVES: Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract

SOUTH AFRICAN TRADITIONAL RUSKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
• Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
• Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
• Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
• Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
• Cut into 80 slices.