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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Braid Recipe

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This recipe for Raspberry Braid is from Lynden Christian Centennial Cookbook, 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:  
3 oz. cream cheese
ICING:
1/4 c. butter
1 c. powdered sugar
2 c. Bisquick
Vanilla
1/3 c. milk
Milk
½ - 1 c. raspberry jam
Directions:
Directions:
Cut cream cheese and butter into Bisquick mix until crumbly. Blend in milk. Turn out on a floured surface; knead 8-10 times. On waxed paper, roll dough to 12x8 inch rectangle. Turn onto greased baking sheet; remove waxed paper. Spread jam down middle of dough. Make 2 1/2" long cuts at 1" intervals on long sides. Fold strips alternately over jam filling. Bake in 425º oven 10-12 minutes. Cool slightly; drizzle with icing.


ICING: Mix 1 c. powdered sugar, a little vanilla and enough milk to make drizzling consistency.
Personal Notes:
Personal Notes:
This recipe was once a winner in the Lynden Tribune's annual recipe contest. Having a raspberry farm, I find myself making this often. It is easy, and always enjoyed by our farm visitors!

I'm a '79 Graduate, and proud mom of 3 more LC Grads.

 

 

 

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