Best 5 Mrs Kostyras Streusel Topping Recipes

MRS. KOSTYRA'S STREUSEL TOPPING

Steps:

• In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
• Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

MRS. KOSTYRA'S PEAR-STUFFED FRENCH TOAST

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear slices and 1 tablespoon sugar; cook, stirring occasionally, until pears are tender and caramelized, about 10 minutes.
• Put eggs, milk, orange juice, eau de vie, if desired, lemon juice, remaining 2 tablespoons sugar, salt, and zests in a wide, deep dish. Beat well with a fork.
• Dip brioche slices into egg mixture; transfer to a rimmed baking sheet. Divide pears among half the slices. Top with remaining slices.
• Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Transfer 2 or 3 pear sandwiches to skillet with a spatula. Cook until deep golden brown on one side, about 2 minutes. Turn; cook until deep golden brown and slightly puffy all over, about 2 minutes more. Repeat with remaining sandwiches. Serve immediately with maple syrup or confectioners' sugar, if desired.

STREUSEL FOR CHERRY-STREUSEL COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.

MRS. KOSTYRA'S MEATLOAF

Steps:

• Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
• Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

MRS. KOSTYRA'S BORSCHT

Steps:

• Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
• Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
• In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
• Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.