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RASPBERRY CREAM CHEESE COFFEE CAKE Recipe

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This recipe for RASPBERRY CREAM CHEESE COFFEE CAKE is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-3 oz. Pkg cream cheese, softened
¼ cup butter, softened
2 cups biscuit mix(Bisquick)
¼ cup milk
½ cup raspberry preserves
Directions:
Directions:
In medium bowl cut cream cheese & butter into biscuit mix til crumbly. Stir in milk. Turn onto a lightly floured surface and knead 8 to 10 strokes. On waxed paper, roll dough to a 12x8 inch rectangle. Insert onto a gread baking sheet, remove paper, spread preserves on center of dought. Make a 2½ inch long cuts at 1 inch intervals on long sides. Fold strips over the filling. Bake in 375º oven for 20 minutes or til golden brown. Cool 5 minutes before frosting.

FROSTING:
1 to 2 T. Milk
½ tsp. Vanilla
1 cup powdered sugar
In small bowl stir together sugar, milk and vanilla. Drizzle over slightly cooled cofee cake. Serve warm.
Six to eight servings.
Personal Notes:
Personal Notes:
“Whatever is in your heart determines what you say.”
Luke 6:45b

 

 

 

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