1 whole orange (just the juice)
1 (2 lb.) pkg. raisins
1 jigger whiskey (or brandy extract)
1 pkg. nuts, coarsely chopped

1. Soak filling overnight.

DRY INGREDIENTS:

Sift together:

13 c. flour
10 tsp. baking powder
2 tsp. salt
2 c. shortening (part butter)

2. Sift dry ingredients together and then add shortening and blend like for pie dough.

LIQUIDS:

12 eggs
2 c. milk
Syrup: 2 c. sugar and 2 tsp. cinnamon

3. Beat together liquids and add to dry ingredients. Knead dough until smooth and not sticky to hands. Cover the dough with a damp towel in bowl, to prevent dry crust.

4. Cut into small pieces at a time, enough for 9 or 8 inch pans. The dough should be large enough to hang over the pan edge to be used later. do not cut the extra dough. Roll the second dough out for the filling (rather thin). Spread the filling all over the dough. Then roll the dough like for cinnamon roll, and cut them the same way.

Place the rolls in the pan with the rolled out dough, place them loosely - not too tight. Then pour the syrup over them and sprinkle some more nuts on top, if desired. Then fold the dough over the top of the pita. Or you can cut strips of dough and place it on top like you do for pie and fold the dough over and pinch it like for pie. (So the syrup will stay in the pita.) Bake at 350 degrees for 20 to 30 minutes. After cooking for 20 minutes start checking doneness and brownness.