Sunday, December 18, 2005

Pumpkin-Pecan Braid

This is easy to make with crescent roll dough for a lazy-morning treat. Have the filling and glaze mixed the night before to throw it together in the morning. Add then sing "Rise and Shine and bring out the Glory, Glory..... Children of the LORD." Just kidding. Its aroma will coax your family to rise and greet the day.

Coffee Cake
3/4 cup canned pumpkin (or better yet pumpkin you have prepared)
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg, separated
1/2 cup chopped pecan (other nuts would work just as well)
Crescent Dinner Rolls

1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tablespoons chopped pecans

Heat oven to 350 degrees F.. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk.; blend well. Stir in 1/2 cup pecans.

Unroll dough onto sprayed cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. Spread filling in 3 1/2 inch wide strip lengthwise down center of dough to within 1 inch of ends.

With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from sided to side. Beat egg white in small bowl until foamy; brush over dough.

Bake at 350 degree F for 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.

In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoons pecans.

6 servings

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