Freezer streusel topping
1 Servings
Ingredients
| Quantity | 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 |
Directions
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