Recipe: Streusel - ready and waiting ...

I've been trying to get my recipes (and many other things in better order) and came across this recipe that I have made for well over 10 years. It is WONDERFUL to have on hand in the freezer (supposedly it keeps for many months - I know I often double the recipe and have kept it for over 6 months with no ill-effects). Sometimes I make it without the nuts - and add them when I'm ready to use it -- that way I can add pistachios, walnuts, pecans, or whatever I wish. But that is up to you.

Whenever you want to make a pie with streusel topping; or maybe individual apple/fruit cobblers or the sour cream coffee cake -- or many other things you'd use streusel for -- you can just reach into th freezer and take out the amount you need! A wonderful time-saver!

STREUSEL FOR THE FREEZER Makes about 6 to 7 cups

2 cups chopped walnuts
3 cups brown sugar, packed
1/2 cup all purpose flour
2 to 3 tablespoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon vanilla
1 cup very cold unsalted butter, cut into 15 to 18 chunks

Place all ingredients EXCEPT butter into food processor. Pulse 2 to 3 times to combine. Add cold butter chunks and process until a coarse, crumbly mixture forms. Freeze or use at once. (I usually freeze in 1 cup amounts in plastic sandwich baggies - and then place all the baggies into a large heavy ziploc bag. )