Yield: 1 Servings
|3 ounces||Cream cheese|
|½ cup||Raspberry preserves|
|1 cup||Powdered sugar|
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 12x8" rectangle. Carefully turn onto a greased baking sheet, and remove waxed paper. Spread raspberry preserves evenly down center of dough. Make 2-½" 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).
Posted to EAT-L Digest by LDGOSS <LDGOSS@...> on Jan 21, 1998