KAVRING (SMALL SUGAR RUSKS)
From a little Norwegian Recipes book of mine. Sorry about the oven temperatures! But, I believe a hot oven is 425 degrees, moderate is 350, and slow is 325.
Provided by BeccaB3c
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add slightly beaten egg, then the milk and lastly, the dry ingredients which have been sifted together- Stir as little as possible.
- turn dough out onto floured board, shape into small buns and bake about 10 minutes in a hot oven.
- When done, cut each roll in half and return to oven.
- Bake in a slow oven until brown.
Nutrition Facts : Calories 4869.9, Fat 205.1, SaturatedFat 124.8, Cholesterol 733.7, Sodium 4126.5, Carbohydrate 664.8, Fiber 19.4, Sugar 102.4, Protein 90.5
SOUTH AFRICAN TRADITIONAL RUSKS
This is by far the best dunking rusk recipe ever. Try it. Serve with coffee or tea for dunking.
Provided by liz
Categories Bread Quick Bread Recipes
Time 5h10m
Yield 80
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 18.2 g, Cholesterol 30 mg, Fat 9.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 6.1 g, Sodium 200.3 mg, Sugar 6.7 g
SOUTH AFRICAN RUSKS
Make and share this South African Rusks recipe from Food.com.
Provided by Norahs Girl
Categories Breads
Time 12h15m
Yield 24 rusks approx
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, thoroughly mix the dry ingredients.
- Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
- 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.
- 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.
- Variations 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.
BUTTERMILK RUSKS
A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).
Provided by Ruby
Categories Quick Bread
Time 4h
Yield 200
Number Of Ingredients 8
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.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g
SPICED INDIAN RUSKS
Indian cake rusks, or delicious soft cakes, use traditional warm spices and can have add in's like fruit or nuts but they can also be dipped in chocolate. This plain version is a favorite of my friends and family. - Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Line a 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Transfer to prepared pan., Bake until edges pull away from the sides, or a toothpick inserted in center comes out clean, 30-32 minutes. Cool in pan on a wire rack for 10 minutes. Lifting with parchment, remove from pan. Transfer to a cutting board. Using a serrated knife, cut into fourteen 4x1-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 8-10 minutes on each side. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
KAVRING (RUSKS)
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Cream shortening and 2 cups sugar add eggs and beat well. Add milk, cardamom, flour, and baking powder mix well. Fill 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans 1/2 full. Sprinkle with sugar and cinnamon. Bake 40 to 50 minutes. Cool and slice 1/2 -inch thick. Place slices on ungreased cookie sheet in 350° F oven to crisp for 20 to 25 minutes. Watch closely.Note: The rusk bread is also good served as a coffee cake without crisping.
Nutrition Facts : Nutritional Facts Serves
KAVRING (RUSKS)
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Cream shortening and 2 cups sugar add eggs and beat well. Add milk, cardamom, flour, and baking powder mix well. Fill 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans 1/2 full. Sprinkle with sugar and cinnamon. Bake 40 to 50 minutes. Cool and slice 1/2 -inch thick. Place slices on ungreased cookie sheet in 350° F oven to crisp for 20 to 25 minutes. Watch closely.Note: The rusk bread is also good served as a coffee cake without crisping.
Nutrition Facts : Nutritional Facts Serves
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