Streusel Topping


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Makes about 8 cups


Streusel is not necessarily a precise recipe.  Like many country recipes it grew and developed out of what was to hand.  It was a way to use up stale cake or bread crumbs.  Country wives kept a box with all the scrap ends of baked goods.  From this she made bread puddings, fillings for pastries and she made streusel.  The proportions in the following recipe do not have to be exact and may be altered to utilize whatever ingredients you may happen to have to hand.  Once the streusel is made, it may be kept in the freezer, ready to use when you have a spur of the moment urge for a coffee cake or streusel topped muffins.


4 cups all-purpose flour, stale cake crumbs, white or sweet bread crumbs, oatmeal, granola or any combination there of

3 tablespoons powdered cinnamon

1 tablespoon ground nutmeg

1 tablespoon powdered ginger

1 teaspoon powdered clove

4 cups sugar

1 pound of softened butter or margarine


Mix all dry ingredients together well.  Cut the butter into chunks and using your hands, work it into the dry ingredients until thoroughly mixed and it has a crumbly texture.  This may now be kept in a plastic container in the freezer ready to use on your baked goods whenever the urge strikes.  In the freezer it will last for months.



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        Copyright © 2008 - Geraldine Duncann