1 pkg. active dry yeast
2/3 c. warm water (105-115 deg.)
2 tbsp. sugar
2 tbsp. shortening
2 1/2 c. Bisquick baking mix
Date Filling (below)
Streusel Topping (below)
Confectioners' Glaze (below)

1. Dissolve yeast in warm water. Stir in sugar, shortening and baking mix; beat vigorously.

2. Turn dough onto floured board. Knead until smooth, about 20 times.

3. Divide dough in half. Cover and let rise 10 minutes.

4. Roll each half into rectangle, 12 x 6 inches. Spread 1/2 of the Date Filling over each rectangle to within 1/2 inch of edges. Roll up, beginning at long side. Pinch edge of dough into each roll to seal. Stretch rolls to make even.

5. Shape one roll seam side down into horseshoe on lightly greased baking sheet. With scissors, make a lengthwise cut through top layers of dough. Open dough and separate layers to expose date mixture. Repeat with other roll of dough. Cover and let rise in warm place until double, 1-1 1/2 hours.

6. Heat oven to 375 degrees. Sprinkle each roll with Streusel Topping. Bake 15-20 minutes or until golden brown. Drizzle with Confectioners' Glaze. 2 coffee cakes.

DATE FILLING:

Mix 1 package (8 ounces) dates, cut up, 3/4 cup water, 2 tablespoons sugar nd 2 teaspoons grated orange peel in saucepan. Cook over low heat, stirring occasionally, until thickened. Cool.

STREUSEL TOPPING:

Mix 1/4 cup firm butter, 1/4 cup brown sugar (packed), 1/2 cup Golden Medal flour and 1/2 teaspoon vanilla until crumbly. Refrigerate.

CONFECTIONERS' GLAZE:

Mix 2 cups confectioners' sugar, 1 teaspoon vanilla and about 2 tablespoons milk until smooth.