Peach Tote Dandy

• 1/4 c. butter or oleo
• 1/2 c. brown sugar, packed
• 1 (29 oz.) can cling peach halves
• 2 c. biscuit mix
• 1 c. sour cream
• 1/4 c. granulated sugar
• 1/2 tsp. allspice
• 1 egg
• 2 tsp. grated orange peel
• 1/3 c. chopped nuts

1. Grease 8-inch square baking pan with 2 tablespoons butter or oleo.
2. Sprinkle with brown sugar.
3. Drain peaches and arrange on top of brown sugar.
4. Stir biscuit mix, sour cream, 2 tablespoons melted butter or oleo, sugar, allspice, unbeaten egg, orange peel and nuts just until blended.
5. Then beat well, about 30 seconds. Spread mixture evenly over peaches and bake in hot oven (400u0b0) for 25 minutes or until tests done.
6. Cool 5 minutes; turn out onto rack.
7. Store in metal cake tin.
8. Serves 6 to 8.

butter, brown sugar, peach halves, biscuit mix, sour cream, granulated sugar, allspice, egg, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530794 (may not work)