Curry And Mayonnaise Rusks Recipes

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

Steps:

• Preheat oven to 375F.
• Line bottom of 9 x 13 pan with wax paper or parchment paper and set aside.
• In medium bowl, combine egg yolks and half of the sugar using an electric mixer.
• Beat til thick and lemon coloured about 3 minutes.
• Beat in extract and orange peel.
• Set mixer on low speed and gradually beat in flour and water, beating just until combined.
• Set aside.
• In separate bowl, using clean beaters, beat egg whites until foamy.
• Gradually add remaining sugar and beat until stiff peaks form.
• Spoon 2 heaping tablespoons of beaten whites into mixture to loosen batter.
• Fold in remaining whites, 1/3 at a time.
• Pour batter into paper lined pan and using a spatula smooth top.
• Bake until top is browned 20-25 minutes.
• Remove from oven, and reduce temperature to 250F.
• Using a knife or metal spatula, loosen edges of cake from pan.
• Invert cake onto wire rack.
• Peel off paper, and set cake right side up on cutting board.
• Cut into four equal sections.
• Then cut each section in half and each half into four equal slices.
• Arrange slices on a cookie sheet and bake until golden and crisp (1 - 1 1/2 hours).

Steps:

• Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
• Leave it in a warm place until foaming, about 15 minutes.
• Then add it to 2 cups of the flour.
• Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
• Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
• Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
• Blend the mixture into a dough.
• Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
• Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
• Shape the dough into three 12-inch cylindrical loaves.
• Sprinkle the tops with a few drops of tepid water.
• Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
• oven for 50 minutes, or until light brown.
• The next day, cut the loaves into thin slices with a very sharp knife.
• Place the slices on buttered baking sheets and bake them in a preheated 325 F.
• oven for 30 minutes, turning them after 15 minutes.
• When finished, they should be dry and evenly browned.
• Elek Magyar.
• Kochbuch Fur Feinschmecker.

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.

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

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.

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.

Steps:

• Preheat the oven to 400°F degrees.
• 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 inches thick. Bread 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. 60 rusks. Do not freeze.
• Breads Of The World.