2020-04-01_Bake_from_Scratch

may | june 2020 94

PECAN STREUSEL
Makes about 2½ cups

⅔ cup (84 grams) all-purpose fl our
6 tablespoons (72 grams) granulated
sugar
4 tablespoons (55 grams) fi rmly packed
light brown sugar
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) ground cinnamon
6 tablespoons (84 grams) cold unsalted
butter , cubed
1 cup (113 grams) chopped pecans*

1. In a medium bowl, stir together fl our,
   sugars, salt, and cinnamon. Using fi ngers,
   cut in cold butter until mixture is crumbly
   and desired consistency is reached. Stir in
   pecans. Refrigerate until ready to use.

*We used Sunnyland Farms Raw Georgia
Pecan Halves.

GLAZE
Makes about ½ cup

1½ cups (180 grams) confectioners’ sugar
2½ tablespoons (37.5 grams) whole milk
⅛ teaspoon vanilla extract

1. In a medium bowl, whisk
   together all ingredients
   until smooth.

Bananas are excellent produce to stock in the freezer. Keep the

bananas in their peel (this protects them from freezer burn and

odors), and store in a resealable plastic freezer bag. Once you’re

ready to bake, allow the bananas to defrost before peeling. The

bananas should come out as purée—freezing breaks down the cell

walls and naturally produces a mash.

F reeze Now, Bake ater