Date: Mon, 13 Jul 1998 18:29:51 -0700
From: "M. Schalock" (schalockm@macnet.com)
I first heard of rusks in the Sundays at Moosewood cookbook. Here is
my own recipe for Spicy Rusks that I made up based on the Moosewood
recipe. They turned out very well for me.
Spicy Rusks
2 C. whole wheat pastry flour
2 C. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp each: ginger, cinnamon, allspice
anise, mace, cloves, cardamom
1/2 C. applesauce
1Tbsp Ener-g egg replacer mixed
with 1/4 cup water
1/2 C. water
1/3 C. honey
1/2 tsp lemon extract
Preheat oven to 400 degrees. Mix dry ingredients in one bowl, wet
ingredients in another. Mix the two together. Knead lightly to mix. Pat
or roll into 1/2 inch thick rectangle. Cut into rectangles about 2x4
inches. Place on cookie sheet. Bake 25 minutes at 400, then for 4 to 8
hours at 200 degrees or until very hard and dry. Rusks will keep for
weeks.
kwhoney honey