I'm into making rusks and I wanted to post a recipe for sweet rusks. Since I love maple syrup, I made this maple syrup flavored rusk.I used salted butter for this recipe. For 1 baking tray's worth. Recipe by Yumi`s cafe

I had leftover dried wheat gluten that I had originally bought as baby food.I had to use it up some how!The butter will evenly distribute if you add both the butter and dried wheat gluten to the frying pan before turning on the heat, rather than melting the butter, and then adding the dried wheat gluten.They will be piping hot when just done, so be careful not to burn yourself, especially when sneaking a taste! Recipe by aonksa

Whenever I have dry, stale bread, I make it into rusks.Pokka's lemon powder doesn't require water so it was great for making crispy rusk.This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished!If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance）You need to cook for 30 minutes at 100 C (212 F) but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking. Recipe by putimiko

I'm breastfeeding but I really wanted to eat something sweet, so I came up with this recipe.If you'd prefer a sweeter flavour, increase the amount of brown sugar syrup. It's nice with kinako too. Recipe by sernard

This is a sister recipe to "Bran de Maple Butter Milk Rusk Style.This is a variation of "Otsumami-chan's" recipe.Be careful not to burn yourself while frying. Recipe by Tooruyomecchi

A while ago I received some delicious maple syrup and made cookies with it. This is another version of that recipe.If you spend too long squeezing the dough out, the butter might separate from it, so work quickly.The recipe uses maple syrup, so I don't use too much sugar. Recipe by jh2trz

I spread chocolate on rusks, but it takes time and effort to melt chocolate so I came up with an idea to melt it with residual heat in the oven.After putting it back in the oven, the chocolate seems to keep its shape and is not melted,but it's actually melted. Just take it out from the oven once after 5 minutes to see how much it melted. Recipe by yaburie

I love rusk using leftover crust, so I devised this recipe.Please check the bread crusts once after baking for 20 minutes as it is burns easily. Enjoy the crispiness after if cools down. Recipe by Monstera USA

Kids love these, they are big, light, fluffy, very easy to digest, and feel and taste like humongous cookies. The biscuits are dipped dry in hot drinks or buttered and served with chocolate and other sprinkles for childrens’ birthdays, and to celebrate the birth of babies, pets and animals.Fun to make, they are baked twice. Small 4 1/2” metal spring cake forms are perfect for their shape. The biscuits stay fresh for months when kept dry, so I bake two batches at once. Eight metal forms make16 biscuits, two batches make 32 biscuits.

Introducing cuisines for breakfast.Toyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

I love 5 slice (2.4-cm thick) sandwich bread, but it's hard to divide among three people! When I baked these up, they were a big hit! Since we are big eaters, this recipe was created out of desperation!I'm envious of families where everyone eats only 1 slice of bread each. Just today, my son ate 3 slices plus these bread crusts.Every toaster oven is different, so adjust this to suit your oven; bake these to the point where you think they might have baked for a bit too long. Keep an eye on them or they'll burn! Recipe by Team yokin

Took care of my craving for sweets and bacon in one shot.