Orange Spice Pumpkin Muffins with Pecan Streusel

such a great combo! I like it :-)

Cinnamon!

Apple, Cranberry and Pecan Pie

Ingredients 2 ¼ cups all-purpose flour ¾ teaspoon salt 2/3 cup shortening 7-8 tablespoons cold water ½ cup dried cranberries ½ cup chopped pecans 6 cups baking apples, peeled, cored and thinly sliced (Rome, Jonathan, Golden Delicious, or Granny Smith) ¾ cup sugar 3 tablespoons all-purpose flour 1 teaspoon apple pie spice ¼ teaspoon salt 1/3 cup half-and-half or light cream 1 tablespoon half-and-half or light cream 1 tablespoon sugar

Directions Preheat oven to 375 degrees F. Stir together the 2 ¼ cups all-purpose flour and ¾ teaspoon salt. Using a pastry blender, cut shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all of the dough is moistened. Divide in half. Form each half into a ball. On lightly floured surface flatten 1 dough ball. Roll from center to edges into 12 inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.

For filling, mix cranberries and apples; place in the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.

In a small bowl combine the ¾ cup sugar, the 3 tablespoons flour, apple pie spice, and ¼ teaspoon salt. Stir in 1/3 cup half-and-half or cream. Pour over fruit. Roll the remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim ½ inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with additional half-and-half or light cream. Sprinkle with some sugar. To prevent over-browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on a wire rack.

I love using cardamon. I like to add it to my homemade chai tea mix and Swedish style cinnamon rolls such as this recipe from Ann Sather's restaurant (Chicago): Cinnamon Rolls 1 1/4 oz. envelope active dry yeast 1 tsp. sugar 1/4 c. warm water (110* F) 1 c. milk, scalded, cooled 1/4 c. butter, melted 1/3 c. sugar 1-1/2 tsp. salt 2-1/2 to 3 c. all-purpose flour 1/4 c. butter, room temperature 1/2 c. brown sugar 1 T. cinnamon, ground Powdered-Sugar Glaze, if desired (see recipe below)

In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let it stand for 5 minutes to soften. Stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup of flour. Beat all of this with a spoon or an electric mixer until smooth. Gradually stir in 1-1/2 cups of flour, keeping the dough smooth. If the dough is still moist, stir in 1 tablespoon of flour at a time to make a soft dough. Cover with a dry cloth and let it rise in a warm place until it is doubled in bulk, about 1 hour. Divide the raised dough in half. On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12" by 8" rectangle. Spread 2 tablespoons of the soft butter over the top of the dough. Sprinkle with brown sugar and cinnamon. Beginning on the long side roll up tightly, jelly-roll fashion. Repeat with the remaining dough. Cut the dough into 2-inch slices. Place on floured and greased baking sheets. Let the dough rise until doubled in bulk, about 45 minutes. Bake in a preheated 350* F oven for 12 to 15 minutes or until golden brown. Take the cinnamon rolls on the baking sheets out of the oven and place them to cool on a wire rack. Top the rolls with Powdered Sugar Glaze immediately, if desired, and cool or serve warm, as you like.

Makes 18 rolls. (It's really much easier to buy these at any Ann Sather's restaurant)

Powdered Sugar Glaze

1/2 c. powdered sugar 1/4 c. margarine, melted 1 tsp. Vanilla

Place all the ingredients into a small bowl and beat until creamy smooth. Glaze the cinnamon rolls immediately after taking them out of the oven. Allow the cinnamon rolls to cool on a wire rack. Serve the cinnamon rolls while still warm or cooled, as you like.

Makes enough to glaze 18 cinnamon rolls.

So delicious looking! YUM!