2 cn Canned biscuits
2 tb Ground cinnamon
2/3 c Sugar
3/4 c Pecans — chopped fine
1/2 c Margarine — melted
1/2 c Brown sugar
1 tb Dried apricots — minced
1 tb Seedless raisins — chopped
1/2 ts Orange peel — grated
* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits
or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins,
minced apricots and chopped nuts in another bowl. Place the nut mixture
into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.
2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture.
Place the coated biscuits atop the nut mixture, fitting into the pan
lightly. Keep stacking until all are used. 3. Melt the margarine; add the
brown sugar and orange zest. Pour this very carefully and evenly over the
biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes,
checking after 15 minutes. 4. Invert onto serving dish immediately. Serve
warm.
Yields
6 Servings