Try this Swedish Rusks recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a bowl; make a well in center of mixture. Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened. Pour batter into an 8-1/2- x 4-1/2- x 3-inch loafpan coated with cooking spray. Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool 20 minutes on a wire rack. Slice the loaf into 16 (1/2-inch-thick) pieces. Cut each slice diagonally in half, and place on a baking sheet. Bake at 275 deg for 1-1/2 hours. Turn oven off, and let the rusks cool in closed oven for at least 12 hours. Yield: 32 servings (serving size: 1 rusk). Per serving: 75 Calories; 3g Fat (32% calories from fat); 2g Protein; 11g Carbohydrate; 12mg Cholesterol; 76mg Sodium NOTES : Try this for an easy gift: Package a batch of these treats in a decorative container or a bright-colored basket along with some gourmet coffee. Swedish Rusks are great for dunking. Store rusks in an airtight container. Recipe by: Cooking Light, Nov/Dec 1993, page 142 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 115 | ||
Calories from Fat: 25 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 152.2mg | 5 % | |
Potassium 32.1mg | 1 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 19.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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