Mary Posted December 26, 2008 Report Share Posted December 26, 2008 Hello!Does anyone have that recipe for Clover Buttermilk Rusks that always used to be printed on the back of the Clover Buttermilk carton? It's an excellent recipe and I didn't bring it over to Aus with me, and now I'm battling to find it. Thanks! Quote Link to comment Share on other sites More sharing options...
polly Posted December 26, 2008 Report Share Posted December 26, 2008 try the website: http://www.clover.co.za Quote Link to comment Share on other sites More sharing options...
Sharon Lloyd Posted December 28, 2008 Report Share Posted December 28, 2008 Hello!Does anyone have that recipe for Clover Buttermilk Rusks that always used to be printed on the back of the Clover Buttermilk carton? It's an excellent recipe and I didn't bring it over to Aus with me, and now I'm battling to find it. Thanks! 28 December 2008Hi MaryI have the recipe and will pass it on with the greatest of love to you:375 g Margarine (1 1/2 Cups) 300 g Sugar (1 1/2 Cups) 750 ml Buttermilk (3 Cups) 1 1/2 kilogram Self Raising Flour 10 ml Salt (2 teaspoon)10 ml Baking Powder (2 teaspoon)1 egg1. Preheat oven to 180 o C2. Mix flour, sugar, salt, baking powder together. 3. Rub in the margarine.4. Beat the egg and buttermilk together.5. Add to the dry ingredients, mixing well.6. Make small balls of dough, about 4 cm in size.7. Place close together on a greased baking tray.8. Bake approximately 40 minutes, until they rusks sound "hollow" (the bread sound)9. Place in the warming drawer to dry out for about 1 1/2 hours.EnjoyWarm RegardsSharon LloydNelspruit, South Africasharon@lloydadjust.co.za Quote Link to comment Share on other sites More sharing options...
Mary Posted December 28, 2008 Author Report Share Posted December 28, 2008 Hi Sharon You are a STAR that's the one I was looking for! Thanks so much...p.s. my sister farms near Nelspruit (Hazyview) - do you know the McQueens by any chance? Quote Link to comment Share on other sites More sharing options...
Goldie Posted March 13, 2009 Report Share Posted March 13, 2009 I just attempted to make rusks from a recipe in my old faithful Snowflake Recipe book. Usually they are flop proof. WELL!!! My rusks look like balls still. They didn't spread out. I never used self raising flour, but did add a bit extra baking powder. Do you think that's the problem. So disappointed. Any advice will be appreciated. Candice Quote Link to comment Share on other sites More sharing options...
Mary Posted March 13, 2009 Author Report Share Posted March 13, 2009 (edited) Hi CandiceI'm really battling with my baking too! Everything I've baked so far has been a flop. I suppose it's also because I'm not used to the oven and the ingredients are a bit different, etc. I tried to make my faithful Caramel Peppermint Crisp pudding - and firstly I couldn't find Tennis biscuits, so used something that tasted like Nutti Krust, then couldn't find Orly Whip, so used normal whipping cream, then the peppermint crisp you get here is blue on the inside - not green! Anyway, it tasted OK, but not the same as it used to! I'm sure it will come right some day after a bit of practice ...! Edited March 13, 2009 by Mary Quote Link to comment Share on other sites More sharing options...
Joefromsa Posted March 13, 2009 Report Share Posted March 13, 2009 Hello!Does anyone have that recipe for Clover Buttermilk Rusks that always used to be printed on the back of the Clover Buttermilk carton? It's an excellent recipe and I didn't bring it over to Aus with me, and now I'm battling to find it. Thanks!Yes... Sharon has... see above posts... Quote Link to comment Share on other sites More sharing options...
Mara Posted March 13, 2009 Report Share Posted March 13, 2009 MaryNext time use Marie biscuits and add two tablespoons of desicated coconut, works like a dream. What I did instead of the pepermint crisp is use chocolate flake and crumbled that over the top, also tasted divine! With regard to the Orley Whip, I placed the cooked condensmilk in a bowl and kept on adding fresh cream until it was the right consistency, about 300ml for two tins of condensmilk toffee! Quote Link to comment Share on other sites More sharing options...
Mary Posted March 13, 2009 Author Report Share Posted March 13, 2009 Excellent Thanks Mara... Quote Link to comment Share on other sites More sharing options...
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