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Fruited monkey bread

2 tbsp cinnamon
2/3 cup sugar
1/2 cup dark brown sugar
2 pkg biscuits, canned
1 tbsp raisins, chopped
3/4 cup pecans, chopped fine
1 tbsp apricots, dried, minced
1/2 tsp orange peel, grated
1/2 cup margarine, melted

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. 
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