ALMOND RUSKS
I grew up in Scandinavian community and enjoyed many Swedish treats as a child. This rusk recipe is one I've kept through the years, and it's become a favorite snack for my nieces and nephews. It is crunchy yet not too sweet; rusks are a delicious treat to take along on any outing! -Lucille Dunn, Alma Center, Wisconsin
Provided by Taste of Home
Time 45m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the eggs, sugar and oil. Combine flour, almonds, baking powder and salt; gradually add to sugar mixture until well combined. Chill until firm. , Divide dough into three pieces. Roll each piece into an 8-in. x 2-in. rectangle; place on a greased baking sheet. , Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°., Carefully cut each rectangle into 1/2-in. slices. Place slices cut side down on baking sheets. Bake for 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 219 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
VERSATILE RUSKS
I have been playing around with my rusk recipe (wholewheat buttermilk rusks) and I have tweaked it a little for completely different version. Hubby says these are better! A lower GI version, if you like.
Provided by Nikki
Categories Grains
Time 3h15m
Yield 72 rusks
Number Of Ingredients 8
Steps:
- Melt margarine and beat with buttermilk until creamy.
- Mix dry ingredients well.
- Mix buttermilk mixture with dry ingredients.
- Adjust consistency of mixture with flour until it isn't sticky, but not dry.
- Divide mixture between two 30cm x 20cm baking trays.
- Bake at 180°C for 45 minutes.
- Cut into fingers (we like them about 2,5cm x 10cm).
- Place them on trays with space between them.
- Bake at 100°C for 2-3 hours to dry them out.
- Serve dipped in tea or coffee.
- Yummy!
Nutrition Facts : Calories 106, Fat 5.8, SaturatedFat 1, Cholesterol 0.3, Sodium 90.2, Carbohydrate 12.5, Fiber 0.4, Sugar 5, Protein 1.4
WHOLE WHEAT BUTTERMILK RUSKS
The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money!
Provided by Nikki
Categories Dessert
Time 3h10m
Yield 48 medium rusks
Number Of Ingredients 5
Steps:
- Mix flour, baking powder and sugar.
- Melt margarine and beat in buttermilk until creamy.
- Add to dry ingredients and mix well.
- Press into greased baking sheet, pressing until it reaches all the edges and corners.
- Bake at 180°C for 45 minutes.
- Cut into fingers and spread out onto 2 baking trays.
- Dry in a 100°C oven for 1 1/2-2 hours.
- YUM!
Nutrition Facts : Calories 111.5, Fat 8.5, SaturatedFat 1.8, Cholesterol 0.4, Sodium 132.2, Carbohydrate 9, Sugar 8.8, Protein 0.5
BUTTERMILK RUSKS
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
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
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
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
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.
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
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- Preheat the oven to 180°C and grease two loaf tins, or vessels of your choice for the rusks. See notes.
- Weigh out the flour, then add in the salt and baking soda. Whisk these ingredients to remove any lumps from the flour and to distribute the salt, baking soda and inherent leaveners throughout the flour.
- Melt the butter in the microwave or on the stove-top. Add in the sugar and whisk until the sugar is completely dissolved and the butter has thickened and is smooth and shiny. You may need to heat the butter in the microwave with the sugar for 20 seconds or keep it on the stove for 20 seconds to gain the correct consistency. Allow the butter to cool.
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