Found in a Magazine/Newspaper

In the Recipe Scavenger Hunt 2, I received the following recipes for the Found in a Magazine/Newspaper category:

Cinnamon Bun Coffee Cake

1 jar (5 oz) walnuts in syrup
4 Tbs butter, at room temperature
1/2 cup chopped pecans
2 Tbs granulated sugar
1 tsp ground cinnamon
1 tube (11 oz) crusty French loaf dough, such as Pillsbury's
1/2 cup dried fruit bits
1/3 cup confectioners' sugar
Candied violets, optional

* Preheat oven to 350 F. Coat 8" round cake pan with cooking spray. Drain walnuts, reserving syrup. Chop walnuts; reserve. Combine syrup and 2 Tbs butter; spoon into pan. Sprinkle with reserved walnuts and pecans.
* Combine sugar and cinnamon. Unroll dough; spread with remaining 2 Tbs butter. Sprinkle with cinnamon sugar, then fruit bits. Starting from one long side, roll up jellyroll style. Cut crosswise into 8 pieces. Arrange pieces, cut side down, in pan, pressing down lightly.
* Bake until golden, 25 minutes. Let stand 10 minutes. Invert onto serving plate. Mix confectioners' sugar and 1 tsp water; drizzle over buns. If desired, garnish with violets.

Syd Zoss' Orange Juice Crust Pecan Pies

3 cups all purpose flour, more for rolling
1/4 tsp salt
3/4 cup shortening, preferably Crisco
1/3 cup orange juice
6 eggs
2 cups granulated sugar
2 cups Karo light or dark corn syrup
4 Tbsp unsalted butter, melted
2 tsp pure vanilla extract
5 cups pecans

Preheat oven to 350 degrees. Pulse flour and salt in the bowl of food processor fitted with blade attachment. Add shortening and pulse until mixture resembles coarse meal. Add the orange juice and pulse until dough combines and starts to pull away from sides of bowl. Divide dough in 1/2 and pat each half into a disc. Wrap in plastic wrap and refrigerate to rest and chill, about 15 minutes. Once the dough is chilled, working with one disc at a time, place dough between 2 sheets of waxed paper; roll out until about 1/8 inch thick. Transfer dough to pie pan and repeat with remaining disc. Set aside.
Beat eggs slightly with fork in medium bowl. Add sugar, syrup, butter, and vanilla; stir until blended. Stir in pecans. Pour pecan filling into prepared pie crusts. Bake until set, 55-60 minutes. Remove to rack to cool.