Vanilla Polenta Oatmeal Streusel Recipes

STREUSEL TOPPING

Steps:

• In a large bowl, combine the flour and butter with a fork or pastry mixer. Then mix in the oatmeal and brown sugar. Add nuts if desired.
• Sprinkle the crumble over muffins, cakes or quick breads before baking.

VANILLA POLENTA OATMEAL STREUSEL

Steps:

• Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius).
• Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated.
• Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product.
• In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt.
• With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined.
• Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray.
• Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly.
• Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel.
• Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.

OATMEAL STREUSEL BREAD

Steps:

• Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In small bowl, stir together all streusel ingredients; set aside.
• In medium bowl, stir flours, oats, flaxseed, baking powder, salt and baking soda with whisk until blended.
• In large bowl, beat 3/4 cup brown sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.
• Beat flour mixture into sugar mixture alternately with 1/2 cup milk on low speed, beating after each addition until smooth. Spoon one-third of batter in pan (about 1 cup); sprinkle with half of the streusel (about 1/3 cup). Top with half of remaining batter (about 1 cup), spreading gently. Sprinkle with remaining streusel mixture. Top with remaining batter. Gently run knife through batter to swirl.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes.
• Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
• In small bowl, beat all icing ingredients, adding enough of the powdered sugar for desired drizzling consistency. Drizzle icing over bread. Let stand until set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

OATMEAL APPLE STREUSEL

Steps:

• Butter a baking dish and place in it the 3 apples peeled and sliced.
• Mix with a fork or pastry blender: flour, brown sugar, oatmeal, cinnamon, margarine, and salt.
• Spread flour mixture over the apples.
• Bake at 350°F for about 25 minutes or intil the apples are tender.