"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raspberry Coffee Cake, by Sandy Burson, is from Spring of Life Christian Church ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cut cream cheese and butter into the 2 cups of Bisquick. Blend in the milk. Turn out onto lightly floured surface and knead 8 to 10 strokes. On waxed paper, roll dough to 12 x 8 inch rectangle. Turn onto greased baking sheet, remove waxed paper. Spread with 1/2 cup of raspberry preserves down the center. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling, every other side.(Like a braid) Bake at 425º for 12 to 15 minutes. Drizzle with confectioners icing.(made with confec. sugar and milk.)
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.