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Categories: Breads, Breakfasts

Freezer streusel

Thinking back, I can clearly remember what got me into homemade mixes. It was an industrial-sized box of Aunt Jemima's "Complete" Buttermilk Pancake Mix purchased at a local warehouse store. My youngest son was still a toddler then and was ... Read more

Total time: 15 minutes | Makes 3 to 3 1/2 cups streusel
Note: I make this once or twice a year (doubling or quadrupling the recipe). That way I always have ready-to-use topping for muffins, sour cream coffee cakes or quick breads. This freezes almost indefinitely.
  • 1 cup chopped walnuts
  • 1 1/2 cups brown sugar, firmly packed
  • 1/4 cup unbleached flour
  • 1 to 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (optional)
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (1 stick) very cold butter, cut into 8 chunks

Step 1Place walnuts, brown sugar, flour, cinnamon, nutmeg, salt and vanilla in work bowl of food processor. Pulse briefly to combine. (Prepare in 2 batches, if necessary.)

Step 2Add butter chunks and process to make a coarse, crumbly mixture. Store in resealable plastic bags or airtight container in freezer.

Each tablespoon:
61 calories; 28 mg sodium; 5 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 0 protein; 0.12 gram fiber.
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