1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. ground cinnamon
1 c. water
8 c. sliced peaches
3 tbsp. butter, melted
1/4 c. firmly packed brown sugar
1 c. chopped pecans
2 c. self-rising flour
2 tsp. sugar
1/2 c. shortening
3/4 c. buttermilk

Combine first 4 ingredients in a Dutch oven; add peaches. Bring to a boil and cook 1 minute, stirring often. Remove from heat. Pour into a lightly greased 13x9x2 baking dish. Set aside.

Combine butter, brown sugar and pecans; set aside. Combine flour and 2 teaspoons sugar; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a floured surface and knead 3-4 times. Roll dough to a 12x8 rectangle spread with pecan mixture, leaving a 1/2 inch border. Starting with long side, roll up jellyroll fashion. Cut roll into 1/2-inch slices; arrange slices over peach mixture. Bake at 400 degrees for 25-30 minutes or until lightly browned. Yield: 12 servings.