IT’S SUNDAY AT THE BEACH and somethings never change!
Sunday morning breakfasts were always a big deal when our children were growing up. After church there was usually a trip to the bakery and there they would buy Italian bread for dinner and crusty rolls and some sweet buns for dessert. Once home Charlie would make bacon or sausage and eggs. In bad weather we would skip the trip to the bakery and have French toast or pancakes. However, My sister-in-law May shared a great recipe for NY Crumb Buns which I would make on special occasions and always on holidays. It’s now been handed down.
One year I made it a Sunday morning surprise while we were the beach so now we still enjoy it and I make it just a day or two before we leave and everyone still has a great Sunday.
NEW YORK CRUMB BUNS
| 3 Eggs – large 3 Cups Flour – all purpose 1 Cup Milk 1 Cup Sugar | ¼ Lb. Crisco 4 tsp Baking Powder 2 tsp Vanilla Crumb Topping |
Cream Crisco and sugar, add eggs one at a time and beat until creamy. Add dry ingredients with milk and vanilla, starting with dry and ending with milk. Pour batter into a 10” X 15” baking pan, lined with parchment paper and slightly greased. Sprinkle with Crumb Topping.
Crumb Topping
| 1/2 Lb. Butter – melted and slightly cooled 2 ½ -3 Cups Flour – all purpose 1/3 Cup Light Brown Sugar 1/3 Cup Dark Brown Sugar | 1 Cup White Sugar 1 ½ Tbs Cinnamon Powdered Sugar for Dusting |
Mix dry ingredients and blend with cooled butter using a fork. Grasp by handfuls and crumble on top of batter. Bake at 350° for 30 – 40 minutes. Cool and sprinkle with powdered sugar. Cut into large squares.
Note: This was a Sunday morning treat, if I was given money to go to Hanscom Bakery on 2nd Avenue somewhere between 41st and 42nd on the east side of the avenue. I would buy a half dozen crumb buns after 9 o’clock Mass (try sitting through Mass with an empty stomach thinking of Crumb Buns). Remember, my Mother didn’t bake, so this was a real treat and didn’t happen very often.
BUON MANGIATA
Ancora 
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