I'm dreaming of a white kitchen

I am a baker. Really. I owned a bakery, and baked every day. I enjoy baking. I think it is fun, fun, fun! Especially when there is no pressure to create maximum product in minimum time.

But, I currently have no kitchen. I may have mentioned that a time or two hundred. I am a baker without a kitchen.

I can dream though. And, this is what I would bake if I were able.

Pumpkin Praline Biscuits.

I would welcome the cool, prematurely dark days with pumpkin.

I love these delicious sweet biscuits. I found them in Better Homes and Gardens years ago, when I still liked Better Homes and Gardens. Make them please, and tell me how delicious they are so I can enjoy them vicariously.

Pumpkin Praline Biscuits:

2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup butter or margarine, cold and cut into 1 inch pieces
1/2 cup pecans, toasted and chopped
3/4 cup canned pumpkin
2/3 cup milk
1/3 cup packed brown sugar

1 tbsp. butter or margarine
1/3 cup packed brown sugar
1/3 cup half-and-half or light cream
1/4 tsp. pumpkin pie spice
2/3 cup sifted powdered sugar

1/4 cup pecans, toasted and finely chopped

1. Toast pecans, separate and chop. The pecans for the top should be more finely chopped than those in the biscuits.
2. Combine flour, baking powder, 1 teaspoon pumpkin pie spice, baking soda, and 1/8 teaspoon salt. Using a pastry blender or two knives, cut in the 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in the 1/2 cup pecans. Make a well in the center of the dry mixture.
2. In another bowl combine canned pumpkin, milk, and 1/2 cup brown sugar; whisk together and add all at once to dry mixture. Using a fork, stir just until moistened. Drop dough onto greased baking sheet, forming 16 mounds. Bake in a 400 F oven for 12 to 15 minutes or till golden.
3. Melt 1 tablespoon butter or margarine over medium heat. Stir in 1/3 cup brown sugar, half-and-half, and 1/4 teaspoon pumpkin pie spice. Bring mixture just to boiling; reduce heat and boil gently for 2 minutes. Remove from heat; stir in powdered sugar. Beat until smooth. If it seems a little runny, let it sit a few minutes. If it seems thick, you can thin it with a little more half and half while still bubbling, but keep in mind it should set up like a praline.
4. Spoon the topping over the biscuits and quickly sprinkle with the finely chopped pecans before the topping sets.

Yum! Please love this!

Location:Hull, Ma

Brunchtime!

Sometimes, I post recipes simply because someone asks for a recipe they enjoyed, and this is the most convenient format for sharing.

This is one of those times.

Sorry if you have no interest in Overnight Blueberries and Cream French toast.

Feel free to ignore this delicious recipe if you are so inclined.

Ingredients:

1 loaf eggy bread such as challah or brioche. 16 to 20 ounces, preferably not pre-sliced. Cut into one inch cubes
**You can substitute another type of bread, such as French or Italian, but brioche is what I used.

12 ounces cream cheese, cut into 1 inch cubes

3 cups fresh blueberries, divided

12 eggs, beaten

2 cups milk

1 teaspoon vanilla

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

1. Place half of cubed bread in the bottom of a 9 x 13 pan. Sprinkle with 1 1/2 cups blueberries and all of cream cheese.

2. Top with remaining bread cubes.

3. Whisk eggs with milk, vanilla and maple syrup.

4. Pour egg mixture over bread in pan and press to be sure all bread is submerged.

5. Cover tightly with foil and refrigerate overnight.

6. Remove from refrigerator 30 minutes before baking.

7. Bake at 350 F for 30 minutes covered.

8. Remove foil and continue baking 25 to 30 minutes, until golden brown.

9. While French toast is baking, whisk sugar, cornstarch and water together in a medium saucepan.

10. Bring to a boil, and cook, stirring constantly, 3 to 4 minutes.

11. Add remaining 1 1/2 cups blueberries, reduce temperature, and simmer for 10 minutes. Berries will burst.

12. Stir in the butter and pour over the French toast.

Serves 12.

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