Have you ever had Swedish dunking toast? If not, give this recipe a try!  (If you’re not the dunking type, it can still be enjoyed on its own.)

Swedish Dunking Toast

2 c. sugar
1 c. margarine
2 eggs
2+ tsp. almond extract
1 c. half & half + 2 T. lemon juice; or 1 c. buttermilk
1 tsp. baking soda
¼ tsp. salt
4 ½ c. flour

Cream margarine and sugar. Add eggs and mix well. Add almond. Mix together dry ingredients and add alternately with half and half. Divide into 3 greased and floured pans (8 ½ x 4 ½-inch). Bake at 350° for 45 minutes, until brown.

Let cool and slice (⅜-inch) and lay on cookie sheets and brown in slow oven (250° to 300°) for 45 minutes, until toasted.

An electric knife works well for slicing when still slightly warm.


This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.