Orange Twists

Class of 1968

• 2 cups biscuit mix
• 1 egg
• 1/2 cup fresh orange juice
• 4 Tbsp melted butter
• 8 Tbsp sugar
• 6 tsp grated orange peel

Combine the biscuit mix, egg, and orange juice; stir with fork to form a soft dough. Turn out onto a lightly floured board and knead lightly for 30 seconds. Divide dough in half; roll one half into a 9×12-inch rectangle. Brush with 1-1/2 Tbsp of the butter. Mix 6 Tbsp of the sugar with orange peel; sprinkle half of mixture over buttered dough. Fold 1/3 of the dough over center, cover with 1/2 Tbsp butter and 1 Tbsp sugar, then fold final 1/3 of dough over center. Press gently, then cut into 18 strips, each 1/2-inch wide. Twist each and arrange on a greased cooky sheet. Repeat using remaining dough, butter and sugar. Bake in 375 degree oven for about 12 minutes, then spread with Glaze.

GLAZE: Mix 1 cup powdered sugar with about 5 tsp orange juice.

Yield: 36 twists