Instructions: Heat oven to 425 degrees. Mix peaches with syrup and the cornstarch in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Keep hot, stirring occasionally. Mix baking mix, 2 tablespoons melted margarine and the milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on well floured cloth covered board. Knead 8-10 times. Roll dough into 9 inch square; spread with 2 tablespoons softened margarine. Mix 1/4 cup sugar with cinnamon. Roll up; seal well by pinching edge of dough into roll. Pour peach mixture into square pan, 8 x 8 x 2 inches. Cut roll into nine 1 inch slices. Place slices, cut sides up, on hot peach mixture. Bake until brown, 20-25 minutes. Serve warm and if desired, with cream.

Pear Cinnamon Whirligigs: Substitute 1 29 ounce can pears for the peaches; cut pears into quarters. High Altitude Directions of 3,500-6,500 feet: Heat oven to 450 degrees. Add 2 tablespoons Gold Medal all purpose flour to baking mix. Bake about 20 minutes.

Makes 9 Servings

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