Kavring Small Sugar Rusks Recipes

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KAVRING (SMALL SUGAR RUSKS)



Kavring (Small Sugar Rusks) image

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

1 cup butter, softened
1/2 cup sugar
1 cup rich milk
1 egg
4 teaspoons baking powder
5 3/4 cups flour
10 cardamom seeds, crushed
1/2 teaspoon salt

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

GRANDMA SALLY'S SWEDISH RUSKS



Grandma Sally's Swedish Rusks image

Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.

Provided by Jasonh61

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 2h45m

Yield 39

Number Of Ingredients 9

1 ¼ cups white sugar
1 cup shortening
1 cup milk
2 large eggs
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cardamom, or more to taste
1 teaspoon salt
3 tablespoons cinnamon sugar, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  • Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
  • Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
  • Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 17.6 g, Cholesterol 10 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 91.9 mg, Sugar 6.8 g

KAVRING (RUSKS)



Kavring (Rusks) image

Number Of Ingredients 9

1 cup vegetable shortening solid
2 cups sugar
2 eggs
1 cup milk
1 teaspoon cardamon ground cardamom
4 cups flour
1 tablespoon baking powder
sugar
Ground cinnamom

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)



Kavring (Rusks) image

Number Of Ingredients 9

1 cup vegetable shortening solid
2 cups sugar
2 eggs
1 cup milk
1 teaspoon cardamon ground cardamom
4 cups flour
1 tablespoon baking powder
sugar
Ground cinnamom

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

FYRSTEKAKE (PRINCE CAKE)



Fyrstekake (Prince Cake) image

Make and share this Fyrstekake (Prince Cake) recipe from Food.com.

Provided by BeccaB3c

Categories     Dessert

Time 1h10m

Yield 1 Princh cake, 16 serving(s)

Number Of Ingredients 11

1 cup blanched almond
1/4 cup powdered sugar
1/4 cup egg white, unbeaten
2 eggs
1/4 cup butter or 1/4 cup margarine, softened
1 1/2 teaspoons almond extract
1/2 cup butter or 1/2 cup margarine, softened
3 tablespoons granulated sugar
1 1/2 cups sifted flour
1/3 cup raspberry jam (optional)
almond paste

Steps:

  • Using a very fine blade of food chopped, grind almonds 3 times. Blend with powdered sugar, unbeaten egg whites, 1 egg, 1/4 cup butter and almond extract. Refrigerate this mixture.
  • In small bowl, with electric mixer on medium, mix 1/2 cup butter with granulated sugar and 1 egg. Fold in flour, refrigerate this dough 15 minutes.
  • On lightly floured wax paper, roll 2/3 of dough into 11 inch circle, 1/8 inch thick. Place dough side in 9 inch layer cake pan. Carefully pull off paper. Fit in pan; patch if needed to make the top even.
  • Spread jam, then almond paste over dough on pan bottom. Roll reserved third of dough into rectangle 1/8 inch thick.
  • With pastry wheel, cut 6- 8x3/4 inch strips. Lay 3 strips, 1 1/4 inch apart, over almond paste; lay rest at right angles.
  • Re-roll pastry trimmings; cut 5- 5x3/4 inch strips. Place, end to end, against inside edge of pan; with pastry wheel, trim even with top of cake.
  • Bake at 350 degrees for 45 minutes, cool in pan.
  • With spatula, carefully lift out cake. Cut into wedges and serve.

Nutrition Facts : Calories 200.3, Fat 14, SaturatedFat 6, Cholesterol 49.3, Sodium 79.2, Carbohydrate 15.1, Fiber 1.3, Sugar 4.8, Protein 4.5

SPICED INDIAN RUSKS



Spiced Indian Rusks image

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

1/2 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon each ground ginger, cardamom, coriander, fenugreek, turmeric and cumin

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.

BUTTERMILK RUSKS



Buttermilk Rusks image

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

2 ½ sticks butter
2 ½ cups white sugar
2 cups buttermilk
2 large eggs
8 cups self-rising flour
5 cups granola
5 teaspoons baking powder
1 ½ teaspoons salt

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

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