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
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
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
Make and share this Buttermilk Rusks recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Breads
Time 1h15m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 240°C.
- Sift the dry ingredients and stir til well mixed.
- Cut in butter - the mixture should resemble corn meal when done.
- Beat buttermilk and egg together and add to dry ingredients.
- Mix to a firm dough.
- Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
- Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
- Brush with diluted milk.
- Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
- Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
- When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
Nutrition Facts : Calories 142.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 19, Sodium 246.1, Carbohydrate 19.8, Fiber 0.7, Sugar 0.6, Protein 3.1
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
NORWEGIAN MEATBALLS WITH GJETOST SAUCE
Make and share this Norwegian Meatballs With Gjetost Sauce recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
- Shape into 3/4 inch meatballs with moistened hands.
- Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
- For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
- Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
- Re-add meatballs and simmer until heated through.
- Serve with cooked rice or potatoes.
Nutrition Facts : Calories 430.8, Fat 31, SaturatedFat 14.8, Cholesterol 161.6, Sodium 497.2, Carbohydrate 10.6, Fiber 0.3, Sugar 0.9, Protein 26.1
NORWEGIAN BLUEBERRY OMELET
Make and share this Norwegian Blueberry Omelet recipe from Food.com.
Provided by BeccaB3c
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- For omelet, beat egg whites until stiff, but not dry; set aside.
- In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
- Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
- Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
- Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
- Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
- Serve immediately. Pass remaining sauce.
- For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.
Nutrition Facts : Calories 515.1, Fat 20.7, SaturatedFat 10.8, Cholesterol 324.5, Sodium 447.2, Carbohydrate 76.2, Fiber 1.9, Sugar 69.1, Protein 9.5
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
GERMAN ZWIEBACK: RUSKS
Rusks made without salt, as in this recipe, and stored in an airtight container will keep for months. Salt should not be added to the dough because it absorbs moisture from the atmosphere, making the rusks soften more quickly.
Provided by Olha7397
Categories Breads
Time 1h50m
Yield 72 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 1.1, Cholesterol 12.7, Sodium 14.8, Carbohydrate 12.6, Fiber 0.4, Sugar 1.4, Protein 2
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