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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 cup + 2 Tbl light brown sugar
½  cup + 1Tbl granulated sugar
1 ½ teaspoons ground ginger
1 ½ sticks butter, unsalted,cold, cubed
1 teaspoon salt
½ teaspoon vanilla extract
1 ¾ cups sifted bread flour


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor.

Add the flour and pulse to combine.  The mixture should be crumbly and should not come together like a dough.  You may need to add extra flour.

Store streusel covered in the refrigerator to keep it from drying out.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

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Blackberry Farm Raspberry Almond Crumb Cake

 Makes one 11x 7x 2-inch rectangular cake Preheat oven to 350 degrees Cream ¼ cup butter and sugar briefly.  Add almond…

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