Raspberry Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Biscuit mix||2 Cup (32 tbs) (Packaged)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Confectioners icing||1⁄2 Cup (8 tbs)|
In mixing bowl cut cream cheese and butter or margarine into biscuit mix till mixture is crumbly; blend in milk.
Turn biscuit dough out onto lightly floured surface and knead 8 to 10 strokes.
On waxed paper roll dough to form a 12x8-inch rectangle.
Carefully turn onto greased baking sheet; remove waxed paper.
Spread raspberry preserves evenly down center of dough.
Make 21/2-inch long slits at 1-inch intervals on long sides of rectangle.
Fold each strip over raspberry filling.
Bake coffee cake at 425° for 12 to 15 minutes.
Drizzle warm coffee cake with Confectioners' Icing.