Yield: 1 Servings
|2 cups||Chopped walnuts|
|3 cups||Packed brown sugar|
|½ cup||Unbleached all purpose flour|
|½ teaspoon||Nutmeg (optional)|
|1 cup||Very cold, unsalted butter, cut into 16 chunks|
Make this once or twice a year (doubling or quadrupling the recipe) so you always have ready-to-use streusel topping for these muffins, or sour cream coffee cakes, yeasted bubkas or quick breads Place walnuts, brown sugar, flour, cinnamon, nutmeg, salt and vanilla in work bowl of a food processor (if processor is too small, do half a batch at a time). Pulse briefly to combine. Add in butter chunks and process to make a coarse, crumbly mixture. Place in the freezer. Freezes almost indefinitely.
Posted to EAT-L Digest 28 Aug 96 From: Pat Belanger <cookie@...> Date: Thu, 29 Aug 1996 10:23:31 -0700