CARDAMOM SWEDISH RUSKS
You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make.-Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 27 cookies.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Add eggs, cream and extract. Combine the remaining ingredients; gradually add to creamed mixture (batter will be thick). , Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes., Remove to a cutting board; cut each loaf into nine slices with a serrated knife. Place cut side down on an ungreased baking sheet. Bake for 10 minutes. Turn slices; bake 10 minutes longer or until crisp and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 305 calories, Fat 15g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH COUNTRY INN'S RUSKS
The Swedish Country Inn is a B&B in Lindsborg, Kansas..."Little Sweden USA." A town too small to have a stoplight, with cobblestone streets and Dala horses adorning all the houses, this hamlet is the heart of Swedish Kansas pioneer history and host to a huge biannual Swedish festival that draws thousands. How do I know? I went to college in that tiny town (our mascot was the Swede, go figure!). My mother often stayed at the Swedish Country Inn when she came to visit and became absolutely addicted to their rusks (kind of the Swedish answer to biscotti; dunk these in your coffee rather than eating them like biscuits). Even 15 years later, if I was anywhere in the area I would stop and pick some up for her...at least until I found the recipe for myself! :o)
Provided by winkki
Categories Breads
Time 3h15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar.
- Add remaining ingredients.
- Spread dough in greased 9 x 12-inch pan.
- Bake at 350F for 1 hour.
- Remove from oven and brush with cream.
- Sprinkle with cinnamon and sugar if desired.
- Let cool for 15 minutes.
- Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
- Dry in 200F oven for 1 to 2 hours.
- These will keep for a long time; airtight container preferred but not necessary.
- Also freeze well.
Nutrition Facts : Calories 3979.7, Fat 192.2, SaturatedFat 36.1, Cholesterol 223.4, Sodium 2945.1, Carbohydrate 514.6, Fiber 20.6, Sugar 217.3, Protein 63.6
GRANDMA SALLY'S SWEDISH RUSKS
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
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
CINNAMON RUSKS
Yield 15 - 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C.
- Cream together the butter and sugar. Sift the flour, cinnamon and salt. Make a well in the dry ingredients and add the creamed butter and sugar. Mix well then add the vanilla, eggs and yoghurt. Mix until the dough comes togetherand press the mixture into a 5cm deep baking tin.
- Bake for 1 hour. Remove from the oven then turn out onto a wire rack and cool.
- Cut into squares then return to a 70°C oven to dry out for 2 hours or overnight.
Nutrition Facts :
SWEDISH ALMOND RUSKS
Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
SCANDINAVIAN RUSKS
Warm and gooey. These are a Scandinavian bun that was adapted from a website. They are recommended with a tall glass of milk for dipping!
Provided by tornadoes three
Categories Yeast Breads
Time 2h5m
Yield 60 buns
Number Of Ingredients 7
Steps:
- Proof the yeast in 1/2 cup of the lukewarm milk, with 1 teaspoon of the sugar.
- When you have a yeast sponge, add the rest of the milk, sugar, and soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
- Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2" thick. Break off pieces, about the size of an egg, and shape into little round buns.
- Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
- Bake in the oven until they are pale gold, about 15 to 20 minutes.
- Cool on a rack.
- After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
- Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
- Let cool completely before eating.
- These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again.
Nutrition Facts : Calories 74.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.2, Sodium 17.9, Carbohydrate 11.6, Fiber 0.4, Sugar 1.7, Protein 1.6
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