Wednesday, December 18, 2013
This recipe is near and dear to me and I probably should of waited until Christmas to post. My family always has this for Christmas morning breakfast.
4oz Pkg Cream cheese4 Tbsp butter
2 C Bisquick
1/3 C milk
1/2 C raspberry preserves or other favorite jelly
Frosting:
1C powdered sugar
1-2 Tbsp milk
1/2 tsp vanilla
DIRECTIONS:
Cut cream cheese and butter into bisquick til crumbly. Blend in the 1/3 C milk. Knead into a ball and put in fridge for a little while. When firm enough to handle and not crumbly, Roll out dough on wax paper into a 12X8 inch rectangle. Turn onto greased baking sheet,
*Note; I roll out onto a floured surface and then fold dough in half and transfer to parchment paper that is fitted for the cookie sheet. UN-fold and center it.
Spread preserves down center lengthwise of dough, ONLY IN THE CENTER most part. Now make 2 1/2 inch cuts at 1 inch intervals on sides so as to fold strips over filling overlapping to make a braid look.
Bake 375 degrees 12-15 min. (mine take about 20-25)
Make frosting by simply adding all ingredients togther in small bowl and mixing. May need more sugar or milk depending on consistency.
Drizzle frosting over coffee cake while warm but not hot or frosting will run off. Let sit a minute then cut and share!
ENJOY!
This recipe is from my kitchen to yours.
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