Raspberry Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Packaged biscuit mix||2 Cup (32 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Confectioners icing||1 Cup (16 tbs)|
In mixing bowl cut cream cheese and butter or margarine into biscuit mix till crumbly.
Blend in milk.
Turn out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper, roll dough to 12x8-inch rectangle.
Turn onto a greased baking sheet; remove waxed paper.
Spread preserves down center of dough.
Make 2 1/2-inch cuts at 1-inch intervals on long sides.
Fold strips over preserves.
Bake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.