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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumpkin-Pecan Braid Recipe

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This recipe for Pumpkin-Pecan Braid is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Coffee Cake:
3/4 c. canned pumpkin
1/3 c. firmly packed brown sugar
1 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg, separated
1/2 c. chopped pecans
1 (8 oz.) can crescent dinner rolls

Glaze:
1/2 c. powdered sugar
2 to 3 tsp. milk
1 T. chopped pecans
Directions:
Directions:
Heat oven to 350º. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolks. Blend well. Stir in 1/2 cup pecans.
Unroll dough onto sprayed cookie sheet. Firmly press edges and perforations to seal. Press to form 13" x 7" rectangle.
Spread filling in 3 1/2"-wide strip length-wise down center of dough rectangle to within 1" of ends.

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

Bake at 350º for 20-30 minutes or until deep golden brown.
Immediately remove from cookie sheet and 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 T. pecans.

 

 

 

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