Pumpkin Apple Streusel Muffins

2-1/2 Cups all-purpose flour
2 Cups white sugar
1 T pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
1 Cup canned pumpkin puree
½ Cup vegetable oil
2 Cups peeled, cored and chopped apple

Preheat oven to 350 degrees F. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2-1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 T. flour, ¼ Cup sugar and ½ tsp. cinnamon. Cut in butter until mixture resembles course crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated over for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. Serving: 18

Overnight Oven French Toast

1 (8 ounces) loaf French bread cut 1 inch slices or hamburger buns/rolls can be used
6 large eggs
1 1/2 cups of half and half
1 teaspoon vanilla
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup light brown sugar
1/2 cup maple syrup
1 cup chopped pecans

1. Butter a casserole dish (large rectangular one). 2. Fill dish with bread slices so dish is covered with bread. 3. Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon. 4. Pour mixture over bread slices. 5. Refrigerate overnight (must hold overnight). 6. Make topping: Mix butter, brown sugar & corn syrup. 7. Stir in pecans. 8. Spread evenly over bread slices. 9. Bake uncovered until puffed and golden about 40 minutes at 350. 10. Let stand 5 minutes before serving.