| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Snacks |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
Recipe By : Jo Anne Merrill
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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