Recipe of the day…raspberry cream cheese coffee cake

Raspberry Cream Cheese Coffee Cake
1 (3 ounce) package cream cheese
1/4 cup margarine
2 cups biscuit baking mix
1/3 cup milk
1/2 cup raspberry preserves
Powdered Sugar Glaze (see below)
Cut cream cheese and margarine into baking mix until crumbly; blend in milk. Turn onto floured surface and knead 8 to 10 strokes. On waxed paper, roll dough to a 12 by 8 inch rectangle. Turn onto greased baking sheet and remove paper. Spread preserves down center of dough. Make 2 1/2 cuts at 1 inch intervals on long sides. Fold strips over filling. Bake at 375 degrees for 12 to 15 minutes. Drizzle with glaze while still warm.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
2 tablespoons butter
1 1/2 teaspoons vanilla
1 to 2 tablespoons hot water
Beat together powdered sugar, butter, vanilla and enough water for a good spreading consistency.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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