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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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You can actually use any preserves you want but I like it best with Raspberry Ingredients:
3 ounces cream cheese, softened |
1/4 cup butter |
2 cups bisquick |
1/3 cup milk |
1/2 cup raspberry preserves |
powdered sugar |
milk |
Directions:
1. Cut the cream cheese and butter into the bisquick till crumbly. Blend in the milk. Turn out onto a lightly floured board and knead 8-10 strokes.
2. Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
3. Grease a baking sheet and flip the dough onto it. Remove the wax paper.
4. Spread the preserves dow the center of the dough. Make 2 1/2 inch cuts at 1 inch intervals on the long sides. Fold the strips over the filling.
5. Bake at 425 degrees for 12-15 minutes.
6. Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.
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