Friday, June 15, 2018

Knott's Berry Farm Boysenberry Bread with Streussel (1976)

  • 1 cup butter
  • 1-1/2 cup sugar
  • 1 tspn vanilla
  • 4 eggs
  • 1 cup Knott's Boysenberry Preserves
  • 1/2 cup sour cream
  • 3 cups flour
  • 1 tspn salt
  • 1 tspn cream of tartar
  • 1 tspn baking soda
  • 1-1/2 cups walnuts, chiopped
  • Streussel topping (see below)
Cream butter in a large mixing bowl. Add sugar and vanilla, and mix until light and fluffy. Add eggs, one at a time, blending thoroughly after each addition. (There;s no problem if the mixture separates a little at this point.)

Add preserves and sour cream alternately with flour, salt, cream of tartar, and soda, which have been measured into a sifter. Fold in walnuts.

Pour batter into 4 loaf pans which have been greased and lightly floured. Top with streussel topping, optional. Bake in a preheated 350 degrees oven for 45 to 50 minutes, or until toothpick comes out clean. Cool on rack, loosen with spatula. When cool, wrap extra loaves in foil and freeze.

Streussel Topping
  • 1/4 cup brown sugar
  • 2 tbspns flour
  • 2 tbspns butter
  • 1/4 tspn innamon
  • 1/4 cup walnuts, chopped
More "Lost" Berry Recipes
Strawberries Romanoff (1963)
Blackberry Buttermilk Cake (1980)
White House Sweet Strawberry Cake (1887)

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.

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