Like so many families these days our family is spread over a many states. We have family in the District of Columbia, Virginia and Alabama. Every other year we travel to visit the family during the holiday season. This is our year to be on the road.
Our first stop was in Alexandria, VA to visit daughter Kristine and, of course, her beautiful cat, Elle. Kristine is the other half of the Delicious Divas so we knew that we would be treated to wonderful and delicious dishes while here.
We arrived mid-day while Kristine was at work. After being on the road for a day and a half all we wanted to do was unpack the car and rest before she came home. Much to our delight she had prepared a wonderful ‘Welcome to VA!” tray of teas, coffees and wonderful looking Walnut Streusel Bread for us to, as she put it, “nosh” on while we waited for her to return from work.
Walnut Streusel Bread-Cooking Light August 2012
1/3 cup packed brown sugar
1/3 cup old-fashioned rolled oats
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
Dash of salt
2 tablespoons butter, melted
2 tablespoons chopped walnuts
9 ounces all-purpose flour (about 2 cups)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
5 tablespoons butter, softened
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fat-free buttermilk
Baking spray with flour (such as Baker’s Joy)
- Preheat oven to 350º.
- To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.
- To prepare bread, weigh or lightly spoon 9 ounces of flour into dry measuring cups; level with knife. Combine flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a wisk. Combine 5 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9×5-inch loaf pan coated with baking spray; sprinkle with half of streusel mixture. Spread remaining batter over streusel; swirl. Sprinkle remaining streusel on top of batter. Bake at 350º for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
I fixed both of us a warm cup of Chai tea and cut thick slices of the bread. The bread was moist, tasty, and just wonderful. We actually wound up each eating two slices and then promptly fell into an afternoon nap.
It had been quite a while since we had seen Kristine so it was great to hear her coming up the stair and hearing her calling out, “Hello, I’m so glad you came up. I am so excited that you are here”. We spent some time catching up while she prepared dinner. Kristine knows that Randy and I love Mexican food so she prepared a dinner of chicken enchiladas, black bean salad, guacamole and beer. To say that the dinner was, for Randy and I, a welcomed comfort food experience and wonderfully delicious would be a major understatement. Kristine posted the enchilada recipe in November of 2011 but has never posted the black bean salad so here it is:
Black bean salad-Cooking Light March 2009
1-15 ounce can rinsed and drained black beans
1 cup quartered cherry tomatoes
½ cup chopped red onion
¼ cup chopped celery
2 Tablespoons fresh lime juice
2 Tablespoons fresh cilantro
1 Tablespoon olive oil
Combine all ingredients in a medium bowl and toss well to coat.
We spent the entire evening trying to catch on all the news, talking about the plans for Christmas at Jennifer’s house, and playing with her beautiful cat, Elle.
Tomorrow we will be having dinner with a long time friend of the family at a favorite Thai restaurant. Stay tuned!