Difference between revisions of "Swedish Rusks"
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* 1 cup chopped [[nuts]] | * 1 cup chopped [[nuts]] | ||
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* [[cream]] [[Granulated sugar|Sugar]] and [[shortening]], add [[egg]] and [[sour milk]] and stir. | * [[cream]] [[Granulated sugar|Sugar]] and [[shortening]], add [[egg]] and [[sour milk]] and stir. | ||
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[[Category:Buttermilk Recipes]] | [[Category:Buttermilk Recipes]] | ||
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[[Category:Sour milk Recipes]] | [[Category:Sour milk Recipes]] | ||
| − | [[Category:Swedish | + | [[Category:Swedish cuisine]] |
| − | [[Category:Swedish | + | [[Category:Swedish cuisine]] |
| + | [[Category:Snack Recipes]] | ||
Latest revision as of 08:23, 14 July 2012
Description
File:414329824.jpg
Swedish Rusks
Ingredients
- 1 1/4 cups Sugar
- 1/2 cup shortening
- 1 egg, beaten
- 1 cup sour milk or buttermilk
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chopped nuts
Procedures
- 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.
- Bake one hour at 350 degrees.
- Cut into 1 1/2 x 3-inch strips and dry in slow oven.
