Kavring Small Sugar Rusks Food

KAVRING (SMALL SUGAR RUSKS)

Steps:

• Cream butter and sugar.
• Add slightly beaten egg, then the milk and lastly, the dry ingredients which have been sifted together- Stir as little as possible.
• turn dough out onto floured board, shape into small buns and bake about 10 minutes in a hot oven.
• When done, cut each roll in half and return to oven.
• Bake in a slow oven until brown.

FYRSTEKAKE (PRINCE CAKE)

Steps:

• Using a very fine blade of food chopped, grind almonds 3 times. Blend with powdered sugar, unbeaten egg whites, 1 egg, 1/4 cup butter and almond extract. Refrigerate this mixture.
• In small bowl, with electric mixer on medium, mix 1/2 cup butter with granulated sugar and 1 egg. Fold in flour, refrigerate this dough 15 minutes.
• On lightly floured wax paper, roll 2/3 of dough into 11 inch circle, 1/8 inch thick. Place dough side in 9 inch layer cake pan. Carefully pull off paper. Fit in pan; patch if needed to make the top even.
• Spread jam, then almond paste over dough on pan bottom. Roll reserved third of dough into rectangle 1/8 inch thick.
• With pastry wheel, cut 6- 8x3/4 inch strips. Lay 3 strips, 1 1/4 inch apart, over almond paste; lay rest at right angles.
• Re-roll pastry trimmings; cut 5- 5x3/4 inch strips. Place, end to end, against inside edge of pan; with pastry wheel, trim even with top of cake.
• Bake at 350 degrees for 45 minutes, cool in pan.
• With spatula, carefully lift out cake. Cut into wedges and serve.

NORWEGIAN BLUEBERRY OMELET

Steps:

• For omelet, beat egg whites until stiff, but not dry; set aside.
• In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
• Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
• Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
• Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
• Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
• Serve immediately. Pass remaining sauce.
• For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.

SOUTH AFRICAN TRADITIONAL RUSKS

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.

KAVRING (RUSKS)

Steps:

• Heat oven to 350° F. Cream shortening and 2 cups sugar add eggs and beat well. Add milk, cardamom, flour, and baking powder mix well. Fill 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans 1/2 full. Sprinkle with sugar and cinnamon. Bake 40 to 50 minutes. Cool and slice 1/2 -inch thick. Place slices on ungreased cookie sheet in 350° F oven to crisp for 20 to 25 minutes. Watch closely.Note: The rusk bread is also good served as a coffee cake without crisping.

NORWEGIAN MEATBALLS WITH GJETOST SAUCE

Steps:

• Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
• Shape into 3/4 inch meatballs with moistened hands.
• Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
• For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
• Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
• Re-add meatballs and simmer until heated through.
• Serve with cooked rice or potatoes.

SOUTH AFRICAN RUSKS

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.

KAVRING (RUSKS)

Steps:

• Heat oven to 350° F. Cream shortening and 2 cups sugar add eggs and beat well. Add milk, cardamom, flour, and baking powder mix well. Fill 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans 1/2 full. Sprinkle with sugar and cinnamon. Bake 40 to 50 minutes. Cool and slice 1/2 -inch thick. Place slices on ungreased cookie sheet in 350° F oven to crisp for 20 to 25 minutes. Watch closely.Note: The rusk bread is also good served as a coffee cake without crisping.