I believe I’ve found a superior streusel recipe, via Sarah Jampel’s recipe on Food52. It has a much better texture than my older version. The trick, I believe, is to omit nuts, use a blend of moist and dry sugars, and a food processor.
Tag Archives: baking
Gluten-free flour mixes
Monday, 8 June 2015
Need a substitute for wheat or gluten-based flours? Look no further! Shauna the Gluten-Free Girl provides an excellent tutorial: Just weight out the ingredients, then toss to mix. These are just a collection of gluten-free flour mixes that I’ve liked using in baking and thickening sauces. Recipes can be completely gluten-free, including brownies, financiers, and […]
Streusel (crumble) topping
Monday, 25 December 2006
This streusel (a.k.a., crumble) topping is great on pies. Especially apple pies! (A nice substitute for a top crust.) This recipe makes enough for two pies. Leftover streusel also freezes easily.
Graham Cracker Crust
Sunday, 15 October 2006
Here’s my version of the graham cracker crust. It doesn’t need pre-baking, and it’s great for creamy custardy tarts like cheesecake, chocolate chestnut torte or key lime pie. This recipe makes for a thick crust in a 9 or 10 inch pan. I avoid the graham cracker brands with the sugary cinnamon topping; but if […]