Freezer streusel topping

Yield: 1 Servings

Measure Ingredient
2 cups Chopped walnuts
3 cups Packed brown sugar
½ cup Unbleached all purpose flour
2 tablespoons Cinnamon
½ teaspoon Nutmeg (optional)
¼ teaspoon Salt
1 tablespoon Vanilla
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

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