Orange Bread
- 3/4 c. sugar
- 1/2 c. chopped pecans
- 1 Tbsp. grated orange rind
- 2 (11 oz.) cans refrigerated buttermilk biscuits (I prefer 1869 Brand)
- 3 oz. cream cheese, cut into 20 small squares
- 1/2 c. butter or margarine, melted
- 1 c. sifted powdered sugar
- 2 Tbsp. orange juice
- Mix first 3 ingredients in a small bowl and set aside. Separate biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves, pinching sides to seal. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350u0b0 for 45 minutes or until golden brown. Immediately invert onto a serving plate.
sugar, pecans, orange rind, buttermilk, cream cheese, butter, powdered sugar, orange juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=87898 (may not work)