| 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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