| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Swedish | Breads | 32 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/4 | c | Slivered almonds, toasted |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | 1% low-fat buttermilk |
| 1/4 | c | Vegetable oil |
| 2 | Eggs | |
| Vegetable cooking spray |
INSTRUCTIONS
Combine 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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