Monday, November 29, 2010

Weekly Binder Challenge Wrap-Up: A Brunch Option

While last week was not one for trying lots of new recipes (we all have our favorite cranberry sauce and family stuffing recipes, after all), I did take the opportunity to try out a new choice for brunch on a lazy Saturday morning with our relatives. The Pumpkin Pecan Braid from Pillsbury came together quite quickly, and looks really professional when you pull it out of the oven.

Verdict: a good stand-by for the holidays. Since I am all about throwing away or keeping recipes with this whole Binder Challenge thing, we all deemed this yummy treat good enough to savor again. It tastes like a quick and easy pumpkin pie, and who doesn't love pie for breakfast? It'd be perfect with your favorite cup of coffee or tea and some fresh fruit on the side.

Pumpkin Pecan Braid

1 can (8 oz) Pillsbury crescent dinner rolls or 1 can (8 oz) Crescent Recipe Creations refrigerated seamless dough sheet

Filling
3/4 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1 egg, separated
1/2 cup chopped pecans

Glaze
1/2 cup powdered sugar
2 to 3 tsp milk
1 tbsp chopped pecans

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in pecans.
2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle.
3. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
4. 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 side to side. Beat egg white in small bowl until foamy; brush over dough.
5. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
6. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.

Enjoy!

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