3 oz Cream cheese
1/2 c Raspberry preserves
1/4 c Butter
1 c Powdered sugar
2 c Bisquick
1/2 ts Vanilla
1/3 c Milk
1 tb Milk
This does’nt HAVE to be Raspberry…use ANY favorite preserves. In a mixing
bowl, cut cream cheese and butter into biscuit mix untill mixture is
crumbly. Blend in milk. Turn dough out onto a lightly floured surface, and
knead 8 to 10 strokes. On waxed paper, roll dough to form a 12×8″
rectangle. Carefully turn onto a greased baking sheet, and remove waxed
paper. Spread raspberry preserves evenly down center of dough. Make 2-1/2″
slits at 1″ intervals on long sides of rectangle. Fold each strip toward
the center, over the raspberry filling. Bake at 425` for 12 to 15 minutes,
or until the pastry is golden brown. While warm, drizzle the coffee cake
with the glaze made from the powdered sugar, vanilla and milk (stirred
until smooth, and of drizzling consistency).
Yields
1 Servings