This mixture is so versatile that no kitchen should be without
a supply kept ready to use. It is easy to make, and keeps for a long time.
The signature ingredient is Cinnamon, so it is important to use the real thing.
By that I mean Saigon Cinnamon, which costs more, but makes a large difference
in flavor. Won't any Cinnamon do? The answer is no. Most Cinnamon sold today is
from Mexico, a different spice than the one from Asia, and not nearly so
aromatic. Yes, I know someone will tell you the generic stuff is "perfectly
good", but have you noticed that phrase is never applied to anything which is
first-rate? Saigon Cinnamon does not have the slightly bitter tinge of the
Mexican variety, and can take more cooking before acquiring the metallic taste
for which commercial bakers compensate by using additional sugar.
Another caution about Cinnamon or any other spice. If you've had it opened for
six months, throw it away. Spices should be bought in small quantities, because
freshness does matter. Whatever you do, don't keep them over the stove or in one
of those horrible display racks, which are diabolically designed for spoilage.
Store spices out of the light, and far away from any source of heat. I keep mine
in a cool kitchen drawer, with little peel and paste labels on the lids, so
they'll be easy to identify.
1 cup Brown Sugar
1 cup Flour
1 cup Powdered Sugar
1 cup Walnuts or Pecans, toasted and finely chopped
1 cup softened Butter or Margarine
1 tablespoon ground Cinnamon
Place all the ingredients in a large mixing bowl. Using an electric beater or a
large spoon, work them together until the mixture clings in clumps. Place the
mixture in an airtight container, and refrigerate for up to one month, or freeze
for up to six months.
Some Things to do with Streusel
Crumble over the top of any muffin batter before baking. If you fill the muffin
cups only half full, and are generous with the Streusel, you will have miniature
Pour the batter for anything such as Banana Bread into a square pan, rather than
a loaf-shaped one. Crumble the Streusel on top, and bake as directed.
Thaw a large sheet of frozen Puff Pastry, and cut in 8 pieces. On each piece,
place half of a peeled, cored Apple, some raisins, and 2 tablespoons of
Streusel. Press the pastry to seal into packets, and bake at 375 degrees until
dark golden brown for Apple Dumplings.
Grease a square ovenproof-glass baking dish, and fill halfway with fresh-cut
fruit. Crumble Streusel over the top, and bake at 350 degrees for about 30
minutes, or until bubbly.
Roll a batch of biscuit dough into a rectangle. Spread with any flavor of
preserves, sprinkle with Streusel, roll into a coil, and slice. Place the slices
next to each other in a greased pan, and bake at 350 for 30 minutes.
Slice one Banana for each person you want to serve. Put them in a greased dish,
and sprinkle with Streusel. Bake for 15 minutes at 375 degrees.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.