GardenCuizine Recipe: Antioxidant-rich Blueberry Cobbler

All American Blueberry Cobbler

• Antioxidant-rich
• Berry Delicious
• Kids love it!

Berry Nutritious

A 1 cup serving of fresh blueberries is an excellent source of Manganese, vitamin C, vitamin K and a good source of dietary fiber.

Ingredients

Batter
1 cup (125g) unbleached all purpose white flour
1 teaspoon (tsp) (4.6g) baking powder
1/4 tsp (1.5g) salt
zest of 1/2 lemon

2 eggs (100g)
1/4 cup (50g) plus 2 T (25g) granulated sugar
2 Tablespoons (T) (28g) unsalted butter (or soy margarine), melted
2 T (30ml) reduced fat milk (or soymilk)

Fruit filling
6 1/2 cups (962g) blueberries
1/3 cup (73g) brown sugar, packed
1-2 Tablespoons (T) (12.5-25g) granulated sugar (optional)*
1 T (15ml) lemon juice
zest of 1/2 lemon
1/3 cup (79ml) orange juice
1/2 tsp (1.3g) ground cinnamon
1/2 tsp (2.5ml) vanilla extract

Decoration
American Flag toothpick

Putting it all together 
Preheat oven to 350° F (177° C) 

Prepare a 7x11 (2L) baking dish with a light non-stick spray or thin coating of butter, set aside.

• Mix the dry ingredients in a bowl, set aside  

• Rinse the fruit, drain in colander and pick off any stems
• In a large bowl toss fruit with the brown sugar (reserve the 1-2 Tablespoons granulated sugar), juice, zest, cinnamon and vanilla. Pour into prepared baking dish and bake for 15 minutes. While the fruit is cooking, make the cobbler batter.

• In a mixing bowl, whisk eggs and sugar, add the butter and milk - mix well to combine; then add the flour mixture, mixing just to combine.

* After taking the baking dish with blueberries out of the oven and before topping it with the cobbler batter, I like to sprinkle an additional Tablespoon or two of granulated sugar over the berries and gently stir it in

• Using a small cookie scoop or spoon, place scoops of batter over the hot fruit leaving spaces for some fruit to show  
• Bake 20-25 minutes or until the topping is golden brown. Cool on a cake rack
• Add a flag to decorate for Memorial Day or Fourth of July  
• Delicious served with a scoop of frozen vanilla yogurt or low-fat ice cream

Eat a Rainbow of Fruits and Vegetables every day!

GardenCuizine Nutrition Analysis: Calculated from USDA Nutrient values
1 cup raw blueberries: Total Fat: 0.49g (0.7%DV), Sodium 1mg (0%DV), total dietary Fiber: 4g (14%DV), total Sugars 15g, Vitamin C: 14mg (24%DV), Vitamin K: 29mcg (36%DV), Manganese 0.50mg (25%DV)
Percent Daily Value (%DV) is based on a 2000 calorie diet
Related Links: 
Fruits and Veggies, More Matters
History of Memorial Day
Jersey Blues by Diana Wind
Copyright © 2010 Wind. All rights reserved. 

Let’s Move to fight Childhood Obesity

First Lady’s Fancy Footwork 

Mrs. Obama's contagious enthusiasm inspires Americans of all ages to get up and move. In fact, while you view the video, why not stand up and move around?   

The First Lady kicked off the White House South Lawn Series on May 25, 2010, attracting nearly 100 local children and coaches to have fun and participate in sports and activities. Obama's clear message in the first of this series, was for children to get at least 60 minutes of activity a day and to spread the word to their families and friends to do the same.  

I’ve never seen an American First Lady wearing sneakers and running and exercising. Her fancy footwork reminded me of PE class moves I did in grade-school, back in the days when there was always time made for kids' gym and fitness classes. 

Exercise and Eating Right

Last year the White House debuted the WH Kitchen Garden, bringing national attention to local fresh fruits, vegetables and gardening, and as Michelle Obama said, "...It helped us start a conversation about eating right..."  

Eating right is one of the many things Registered Dietitians are able to help you do. The American Dietetic Association, with over 70,000 members, stands strongly behind First Lady Michelle Obama’s nationwide Let’s Move campaign to fight the childhood obesity epidemic.

Related Links:
Find a Registered Dietitian
ADA Supports Michelle Obama's Childhood Obesity Initiative
Let’s Move
Let's Move Blog  Mrs. Obama Kicks Off the South Lawn Series by Melissa Blaustein 
White House Garden 2009 Video

Copyright © 2010 Wind. All rights reserved.

GardenCuizine Recipe: Mother's Day Mango Mama

Mother's Day

 Agave Sweetened

Champagne "Mango Mama"
~ Low Fat, Low Sodium ~

God bless our Mama, who is now in her late 70's. She worked all day today in our backyard garden. Back when Dad was alive, they both shared a memorable vacation in the Bahamas. To this day, Mom still remembers a drink they shared, called a Bahama Mama. 

Since it is time for Mother's Day and Mom needed more energy to garden, and I was in need of revitalization from recently completing my Nutrition finals at Rutgers University, we concocted this special beverage that your Mom may enjoy too. This special nutritious, fresh fruit smoothie tastes:

• Delicious
• and is Energizing!

Enjoy this quick and easy Mother's Day "Mango Mama" recipe. Actually, you don't even need to follow a recipe, since you can't go wrong in making fresh fruit smoothies. Simply blend together fresh fruit with some yogurt and enjoy!   

We used Organic Valley brand pourable yogurt with live probiotics, inulin and agave nectar. If you can't find that brand, use your favorite vanilla yogurt (dairy or non-dairy). Also, if you can't find Champagne Mangos, you can use any variety of Mango.

Putting it all together

Serves: 4
Yields: ~ 5 cups (1,037g)

Ingredients

2 Champagne (Ataulfo) Mangos (or one regular Mango, 207g)
1 small (101g) banana
~25 ounces (720mL) low-fat, pourable Organic Valley vanilla yogurt 
1 Tablespoon (9g) brown sugar 

• Peel and slice the mango and discard the pit. Peel one banana. Add the fresh fruit and the rest of the ingredients into to a blender and mix until smooth and creamy. Serve in your favorite fancy glasses (special for Mom) with sprigs of garden-fresh mint.

Happy Mother's Day!

GardenCuizine Nutrition Analysis: Calculated from USDA Nutrient values
Excellent source: Vitamin C, Calcium and Riboflavin  
Good source: Dietary Fiber, Protein, Potassium, Vitamins A, B6, and B12  

Serving size 1/4 recipe (259g), Calories 185 (9%DV), Dietary Fiber 3.1g (12%DV), total Fat 2.1g ( 3%DV), total Omega-3 fatty acids ~ 26 mg, Protein 5.8g (12%DV), Vitamin A 712 IU (14%DV), Vitamin C 16.5 mg (28%DV), Vitamin D ~12 IU (~3%DV), Riboflavin .4mg (22%DV), Vitamin B6 .2mg (11%DV), Vitamin B12 .7mcg (11%DV), Calcium 233mg (23%DV), Potassium 463mg (13%DV), Sodium 66mg (3%DV)

Percent Daily Values (%DV) are reference values for adults and children age 4 or older, and are based on a 2,000 calorie diet. Your personal daily values may be higher or lower based on your individual needs.  

Related Links:  ADA Mango Nutrition Fact Sheet

Photos and Blog post Copyright © 2010 Wind. All rights reserved.
Nutritional data image courtesy of www.NutritionData.com.

Sweet Bay, Laurus nobilis

Sweet Bay

Laurus nobilis

Aromatic, dried or fresh, bay leaves add unique and pleasing herbal essence to sweet and savory foods, including: sauces, custards, soups, stews, rice, wholegrains, vinegars and many Mediterranean dishes. Sweet Bay leaves are the signature ingredient used in bouquet garni and Old Bay Seasoning^®. 

Historic Bay Laurel

Did you know Bay leaves are symbolic and were prominently used throughout history? References to bay leaves can be seen in artist renderings and stories of how bay was used to adorn wreaths. Head crowns made of bay leaves were worn by heroes and noble Greek scholars even before crowns were worn by Olympic Games champions in 776 BC.  

Bay laurel artwork is often seen on money and is on the U.S. dollar bill, as well as in Japanese currency. Bay references can also be found in Greek mythology, Chinese folklore and the Bible.

The bay tree has also influenced the English language. From bay laurel, we get the expressions, "winning your laurels," and "resting on your laurels." Language derivatives include the words baccalaureate and poet laureate. 

Turkish Bay Leaves

Since Turkey is such a large exporter of bay leaves, you'll often see Turkish bay leaves sold by spice companies throughout the U.S. Bay leaves also arrive from other countries, including: Spain, Morocco, Israel and France.

Sweet Bay in Cooking

Bay leaves make a useful kitchen herb and enhance the flavors in so many recipes. Besides soups, Pomodoro sauce and stocks, one of my favorite uses for bay leaves is to steep and infuse bay flavor into dairy products, especially in creamy, scalloped potatoes. Watch for the recipe, I'll post it soon!

Growing a Bay Tree

Slow growing bay trees can easily be grown in pots and make a great garden addition, deserving a spot in all kitchen gardens. Bay trees can not tolerate freezing temperatures - we over winter ours indoors.  Hardy to USDA zones 8a-11, sweet bay trees can grow 15 to 30 feet tall, which I was surprised to learn. 

Our little bay tree was a slender 2-foot stick for several years, until it finally began to branch out in its third year. I have yet to prune our bay laurel, which would enhance its growth and branching out; I just can't bring myself to prune such a small stick! Even so, our sweet bay is growing, little-by-little, and is now a few inches taller than 3-foot, making it an ideal plant to be featured in the garden. 

Bay Laurel Topiary

Topiary's are not my style, but if you want to be fancy, and if you have the time (it may take longer than 10 years), your bay laurel tree can be pruned into a formal topiary.

Related Links:  
Dave's Gardens - Laurus nobilis
Bay Laurel, the 2009 Herb of the Year by Carrie Lamont 
Herb Society of America: Laurus nobilis Fact Sheet 
The Herb Companion: Bay (Laurus Nobilis) Article, Recipes and Tips by Susan Belsinger
All About Bay Leaves and Basic Chicken Stock Recipe by Sandra Bowens 
Photograph: Courtesy of Wikimedia Commons: Laurus nobilis ;Family:Lauraceae Original book source: Prof. Dr. Otto Wilhelm Thomé ''Flora von Deutschland, Österreich und der Schweiz'' 1885, Gera,
Copyright © 2010 Wind. All rights reserved.

Plant a Row for the Hungry in your Garden

Share your harvest

Plant-a-Row

for the Hungry

• Plant-a-Row for the Hungry is an ongoing, annual campaign sponsored by the Garden Writers Association (GWA)
• GardenCuizine blog is by Diana Wind, member of the GWA
• Plant vegetables, fruits, and herbs
  
• Bring your extra produce to a GardenCuizine drop off point, or a soup kitchen or food pantry nearest you 
• Diana can mail you receipt(s) to have verified at the drop off site 

If you would like you, your family, your group or company to be recognized in social or print media, email GardenCuizine a copy of the verified receipt, along with any photos you wish to have included. Diana will gladly write a press release about your efforts for your local paper, GWA and GardenCuizine's blog. 

 You can make a difference!

2010 Plant-a-Row Supporters include:

• Whole Foods Market, Marlton, NJ - at their new community organic garden, Marlton Garden at Springside, breaking ground Friday, April 16th! For those in need of a garden plot contact: Marlton.Garden@WholeFoods.com or http://twitter.com/MarltonGarden

• Would you like to Plant-a-Row?

• www.foodbanksj.org The Food Bank of South Jersey - a nonprofit organization whose mission is to help eliminate hunger and malnutrition in the four counties it serves in southern New Jersey - Burlington, Camden, Gloucester and Salem.

• www.cathedralkitchen.org Camden Cathedral Soup Kitchen

Search for a Food Pantry: www.AmpleHarvest.org  

For more information contact:

Diana Wind - GardenCuizine @gmail.com

 Plant-A-Row for the Hungry is sponsored by The Garden Writers Association -  
www.gardenwriters.org or Call Toll Free (877) 492-2727

Related Links:    
USDA Food Security  
Fruits and Veggies, More Matters 

Italian Easter Bread

Italian Easter Bread

Italian Easter bread makes a spectacular and festive addition to an Easter table setting. My tradition has been to make the bread dough Easter morning before church, cover it and let the dough rise. Then Easter day, after church, I assemble and braid the dough into a ring with eggs and let it rise again. The Easter bread is baked off around 4 pm or so, just in time for dinner. Of course, if you plan to have Easter dinner earlier in the day, you could move up your baking schedule to either earlier in the morning, or the day before.

To color or not to color the eggs?

My mama recalls the Easter bread Granddad would bring home came from an Italian Bakery in New York City. She remembers it  having white eggs, not dyed - similar to how Ferrara's Bakery makes their Easter bread today. 

Traditional Greek Easter bread, tsoureki, incorporates red dyed eggs to symbolize the blood of Christ. I like baking the bread with pastel colored eggs - the choice is yours. The eggs are placed uncooked in the bread dough and will become hard cooked when the dough is baked in the oven. I find it works best to color the eggs the night before Easter, so the color can thoroughly dry.  

Growing Anise

Anise seeds add a hint of traditional Italian licorice flavor to the Easter bread dough. Anise (Pimpinella anisum) plants are lovely and easy to grow in the yard or garden. 

The plants grow similar to fennel with flowers that bloom in umbels. After flowering the blooms will go to seed. The seeds can be collected by cutting off the umbels and drying them on sheet pans. Anise seeds enhance breads and baked goods, such as Anise Biscotti and Pizzelles.

Check out my recipe!

Related Links

Diana's Anise Biscotti 
Copyright © 2010 Wind. All rights reserved.

Gardens Teach Children Nutrition

Gardens Teach Children Nutrition 

March brings us National Nutrition Month, an annual program sponsored by the American Dietetic Association. This year's theme, 'Nutrition from the Ground Up', brings to mind my favorite subjects: gardening, food, health and nutrition. We all know that in order to live, we need nutrition and energy from food. And, where does all food originate? Wholesome, nutritious food, both for us and for farm animals, grows from seeds planted in the garden! Gardens and farms offer learning opportunities that can provide meaningful experiences and influence healthy-lifestyle changes for all of us - especially children.  

Grains, grasses, fruits, vegetables, nuts, seeds and edible flowers, all come from a farm or garden somewhere. Children find farms and gardens absolutely fascinating and welcome the opportunity to participate. Children actually enjoy, and even ask for more, fruits and vegetables after having a helping-hand in planting and harvesting them. Children who experience gardening have multiple opportunities to learn about working cooperatively, science, math, art, reading, writing, weather, wildlife, insects, and all about plant life, food, health and nutrition.

Gardens do not have to be located just in your own backyard either; school, camp, and public children's gardens are gaining popularity throughout the nation. During recent years, I have had the pleasure and opportunity to visit and research several children's gardens. Look for my top 10 Plant Picks for a Children's Garden in articles published on www.davesgarden.com. 

'Celebrate National Nutrition Month by Gardening with Children' 
Part 1- Best Plants for Gardening with Kids

Related Links: 
Camden Children's Garden
HealthBarn USA
Fruits and Veggies, More Matters 
Benefits of Gardening for Children 
"Mommy, look what I picked!" Improving Children's Nutrition and Health through Gardening by Diana Wind

• A Garden Pilot project enhances Fruit and Vegetable Consumption among Children 
• Impact of Garden-Based Youth Nutrition Intervention Programs: A Review
• Understanding gardening and dietary habits among youth garden program participants using the Theory of Planned Behavior

Credits: Eat Right logo is a registered trademark of the American Dietetic Association. Children in Garden Photograph taken at HealthBarnUSA with permission.   

Copyright © 2010 Wind. All rights reserved.

Celebrity Chef calls for support of Michelle Obama's Let's Move initiative

Chef Jamie Oliver’s Power of Food

2010 TED Award Speech

Fight Obesity 

A quick observation will confirm that obesity in America is much more prevalent than ever before. The Centers for Disease, Control and Prevention (CDC) confirm that after smoking, obesity has become the primary lifestyle-related cause of disease and death in the United States. Obesity tops the list of growing global health concerns and is one of America's primary health and economic concerns. British celebrity Chef Jamie Oliver, well known on The Food Network, took his passion for fighting obesity in the UK to the obesity battleground right here in America. Jamie Oliver was the recipient of this year's prestigious 2010 TEDPrize award.

What is TED?
In 1984 a small, nonprofit group dedicated to Ideas Worth Spreading began to bring together inspiring people from Technology, Entertainment and Design (TED). Over three decades since then, TED has grown and has an annual conference in Long Beach, California and in Oxford UK (TEDGlobal). TED also boasts a community program, TEDx, a video site, TEDTalks, and TEDIndia.

Take a look at the video of Chef Jamie Oliver's recent TED prize award speech, shown below. This speech, along with Jamie's ongoing efforts, will aide in generating increased funding and public awareness about the seriousness of obesity on public health. 

Chef Jamie stressed how we must make healthier choices, increase education about food, continue adding gardens, and bring back simple cooking techniques in the home. He urges all Americans to support first lady, Michelle Obama, in her Let's Move initiative calling for healthy choices, healthier schools, physical activity and affordable and accessible healthy food for America's children. 

What caught my eye most about Jamie’s award speech was his passion and obvious dedication to improve America's school lunch program for the sake of our children. Chef Jamie points out the importance of food and nutrition education, along with the need for healthier recipes using more locally grown fresh fruits and vegetables.

Children Deserve Better
Jamie Oliver's energy and fight for this cause was fueled by the lack of nutrition that also faces school lunch programs in his homeland, the UK. Jamie Oliver created the UK's Feed Me Better campaign, which generated interest from over 200,000 people, prompting the government to pledge $550 million towards improving school lunch programs in the UK.

Chef Jamie also starred in the award-winning UK series Jamie's School Dinners and Jamie's Return To School Dinners. His shows generated a public outcry for change in the school meals system and his work continues to be recognized by the British government.

Fruits and Veggies More Matters  logo is the registered trademark of the Produce for Better Health (PBH) Foundation, Wilmington, DE

Related Links:

Healthy Meals Resource System (HMRS)

The Food Network

TED

Chef Jamie Oliver
Obesity A Growing Epidemic
American Diabetes Association Applauds First Lady

Copyright © 2010 Wind. All rights reserved.
 

GardenCuizine Recipe: Eggplant Parmesan

Melenzana alla Parmigiana 
Eggplant Parmesan  

Serves 4

Preheat oven to 350ºF

The amount of sauce, cheese, egg and breadcrumbs will vary depending on the size of the eggplant(s) and baking dish used, therefore I have provide a range for some ingredients.
 
Ingredients
1 1/4lb (548g - 822g) one large eggplant, or two medium eggplants
15 1/2 oz (439g-921g) Pomodoro sauce (classic tomato sauce)  
1 1/2 -2 cups (142g-196g) part skim, shredded mozzarella cheese 
1/4 cup (26g)  grated Parmesan cheese (or Pecorino Romano)

1/2 cup (~15g) fresh Parsley (or Chervil), chopped 
1 teaspoon Oregano (dry or fresh)
 ---
3/4 cup Egg Beaters
1/4 cup 2% Milk (or soymilk)
1/4 tsp ground black pepper
 ---
1 1/4 cup (~154g) to 1 3/4 cups (216g) bread crumbs (we prefer homemade, or no salt whole wheat)

Suggested seasonings for unseasoned breadcrumbs: assorted dried or minced fresh herbs, garlic powder, onion powder

 ---
cooking oil (we use Canola),  enough for about 1/4" in bottom of your skillet (using less oil does not conduct the heat as well and your eggplant will most likely absorb more oil)

Putting it all together
Wash, dry and peel the eggplant(s). Slice eggplant into 1/2" slices. Peeling and/or soaking are personal preferences. We always peel store bought eggplants and lately have found no need to soak the eggplant slices. 

If you want to soak the slices to remove bitterness, soak the slices (about 1/2 hour) in a pot of water with an added 1/2 teaspoon of salt. After soaking, rinse and drain the eggplant well and blot each slice dry using paper towels.

Prepare three bowls (or pie plates), one for each: flour, bread crumbs and eggs. Mix the dried or fresh herbs, onion and garlic powder into the bread crumb mixture. Set aside. In another bowl or pie plate whisk the eggs with the milk and black pepper. Set aside.

• In a large skillet heat up the cooking oil on med/high heat

• While the oil is heating, bread the eggplant slices by dredging them first in the flour to coat, then in the egg, then in the bread crumbs, coating each slice

1) flour
2) egg
3) bread crumb mixture

• Pan-fry the coated eggplant slices. When nicely golden brown remove them to a paper towel lined plate to remove any excess oil
• Prepare a casserole dish with a thin layer of tomato sauce on the bottom
• Spread one layer of cooked eggplant over the sauce, and top with mozzarella cheese, Parmesan cheese and a sprinkle of parsley and a little more sauce. Repeat layering, this time with an eggplant-sauce-double cheese-parsley layer
• Cover your casserole dish and bake for 40 minutes
• Remove cover and finish for 10 more minutes or until the cheesy top is golden brown
• Serve with a side garden salad

~ Buon Appetito!

GardenCuizine Nutrition Analysis ...coming soon

Photo Credits: Eggplant basket courtesy USDA Wikimedia Commons. Photo Collage
©Copyright 2010 Wind. All rights reserved.

Related Links:

A Chocolate Garden by Diana Wind

GardenCuizine Recipe: Nutty Ginger Streusel

Nutty Ginger Streusel

Topping for Baked Goods, Squash 

and Sweet Potato Casserole

Streusel topping adds crunch, sweetness, nutrients, and eye appeal, not to mention delicious, sweet cinnamon flavor to baked goods, squash and sweet potato casseroles. This recipe contains nuts* and aromatic spices of cinnamon, nutmeg, cloves and ginger. These spices, along with walnuts or pecans, add to outstanding flavors in addition to contributing a variety of antioxidants and phytonutrients to your healthy streusel recipes. 

Streusel is also made with butter and sugar, so use it sparingly and make a little go a long way. Doing this will enable you and your family to reap the benefits of increased consumption of fruits and vegetables that streusel so magically enhances. 

Popular ways to use streusel topping is to sprinkle it on top of: homemade fruit crisps, fruit pies, muffins, coffee cake, sweet breads (such as banana, pumpkin or zucchini bread), sweet potato casserole, or atop baked squash. You'll find a GardenCuizine link posted below for Baked Nutty, one of our family's favorite winter vegetable side dishes using streusel to stuff acorn squash. 

Streusel is quick and easy to make, and stores great in the freezer. It may be best and most practical to make a batch of streusel at a time when you are home that is most convenient to you. Streusel can be used immediately after it is made or as needed from your freezer stash.

*Nut Allergies

If you or those you are cooking or baking for have allergies to nuts, streusel topping can be successfully made omitting the nuts. 

Health Note: If you are a pastry chef or have made streusel before, I should point out that for this recipe I have reduced the amount of butter as low as possible, so it will take a little bit longer to come together and form the streusel. Be patient, it will come together. It just takes longer to coat the flour granules using less butter than traditional streusel recipes call for. 

 

Putting it all together

Yields: 1 lb, 7 oz. (699g)
Ingredients: 
1 cup Pecans or Walnuts, toasted
1/2 cup (62.5g) Flour, all purpose, unbleached
1/2 cup (60g) White whole grain wheat flour
1/2 cup (40g) Rolled oats (instant quick cooking type)
1/2 cup (110g) Brown Sugar (packed)
1/2 cup (100g) Granulated Sugar
1 Tablespoon (7.8g) Cinnamon, ground
1 teaspoon (tsp) (2.2g) Nutmeg, fresh grated or ground
1 tsp Ginger, fresh grated or ground (optional) 
1/8 tsp (0.3g) Cloves, ground

1/2 cup (1 stick) plus 3 Tablespoons Butter (155.6g), no salt (or soy margarine) 

• First roast the nuts in a 350° F oven. Make an even layer of the nuts on a baking sheet or cast iron pan and bake until lightly toasted. Remove from oven and set aside to cool.
• In a large mixing bowl, combine the flour and all the spices, mix to combine. I use a KitchenAide mixer with a paddle attachment.  
• Cut the butter into small cubes and sprinkle onto the flour mixture. Mix on low speed until you notice the butter lumps mixing completely with the flour and as it does you will notice the flour granules becoming a darker color. 

Mixing is the only tricky part to making streusel. Once streusel gets over mixed, it becomes a smooth, dough-like mass; you can still use it, but it will not be the proper, crumbly texture of a well-made streusel. The best way to avoid over mixing streusel is, when you think it is almost ready, stop the mixer and pulse it "on" and "off" with frequent checking until you are pleased with the consistency. A good streusel will be well combined with 1/4-1/2-inch clumps throughout. 

• When your streusel is ready, add the nuts and pulse again just until the nuts are incorporated -- then stop! That's it. 

Streusel can be used immediately, stored in the refrigerator for up to one week, or stored for a longer period of time in an air tight container in your freezer. 

Related GardenCuizine Recipe: Baked Nutty ~ Streusel topped Squash
Related Links: 
McCormick Spices for Health  
Eat a Variety of Fruits and Vegetables Every Day

GardenCuizine Nutrition Analysis
...coming soon...
Copyright © 2010 Wind. All rights reserved.