"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rusks Recipe

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This recipe for Rusks, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin (Cummings) Johnson
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cakes or dry packets yeast
1 c. sugar
4 eggs
3 c. warm water
1 c. melted oleo
1 1/2 tsp. salt
6 empty open topped juice cans required as baking pans for this recipe.

Directions:
Directions:
Put salt and sugar in warm water and sprinkle yeast over, let stand a few minutes. Add 4 cups flour and beat well. Add eggs and beat well. Add 2 more cups flour and beat. Pour melted oleo into this mixture and beat. Add enough flour so dough is easy to handle. Let rise one hour. Knead down and let rise again. Grease juice cans well and fill to half point with dough. Let rise almost to the top. Bake in 350 degree oven for about 45 minutes. Let stand overnight then slice and dry to light brown in 350 degree oven. Use cookie sheets for browning and turn them over as they are drying to make sure each side is browning evenly. It is important that rusks are completely dry.

Number Of Servings:
Number Of Servings:
Makes a lot!
Preparation Time:
Preparation Time:
Whole Day
Personal Notes:
Personal Notes:
This is a recipe from one of our old neighbors in Corsica, Lorraine Scrivers. I asked her for this recipe because I remember eating rusk with cheddar cheese at her mother Suzy Plooster's house!

 

 

 

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