Swedish Country Inns Rusks Recipes

CARDAMOM SWEDISH RUSKS

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.

GRANDMA SALLY'S SWEDISH RUSKS

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.

SWEDISH COUNTRY INN'S RUSKS

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.

MANDEL SKORPOR (SWEDISH RUSKS)

Steps:

• Cream butter and sugar together until very light.
• Add beaten egg and flour sifted with baking powder.
• Add milk and extract, work well together Spread in two bread pans bake at 350 for 30 minuntes cut into oblong strips while still warm; turn oven off.
• place pans back on lower rack of oven overnight to dry out.

SWEDISH ALMOND RUSKS

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.

SKORPOR (SWEDISH RUSKS)

Steps:

• Cream sugar and shortening; add egg and sour milk and stir.
• Sift flour, salt, soda, and baking powder together.
• Add to first mixture.
• Add nuts, if desired.
• In a 9x13-inch pan, bake one hour at 350 degrees.
• Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.

SWEDISH COUNTRY STYLE SCRAMBLED EGGS

Steps:

• Heat butter in a fry pan.
• Stir in the flour until blended.
• Add the milk, mixing well.
• Cook over low heat for 10 minutes.
• Carefully beat the eggs into the sauce.
• Season with salt and pepper.
• Serve with fried bacon or sausages.