Board Thread:New on Recipes Wiki/@comment-70.77.145.91-20130919195152

When I was a child, my maternal Grandmother lived right across the street and I spend a whole lot of time with her. She was a remarkable woman. In the 1920's she worked as a cook in the Palace in Stockholm for the Royal Family. In the mornings (on her wood stove because she refused electric), she would make me what she called "rusks". They were a bread, sort of like french bread that she would toast and feed me with bacon and eggs. They were rich, light and sweet. Any idea how they are made. They had no seeds or nuts, but a beautiful milk flavour. 