Recipe - Raspberry-Cream Cheese Coffee Cake (1970)

1 pack (3ounce) cream cheese
2 cup Packaged biscuit mix
1/3 cup Milk
1/3 cup Raspberry preserves
Three fourths cup Sifted powdered sugar
One half teaspoon Vanilla
1 teaspoon Milk (up to 3)
1 tablespoon Sliced almonds; toasted
(optional)

I recently got a new cookbook (actually I got 4 new cookbooks!) and thought
that I would share a recipe from it with you. This is from the Better Home
and Gardens 75 years of AllTime Favorites.

In a medium mixing bowl cut cream cheese into biscuit mix until crumbly.
Stir in the 1/3 cup milk. Turn out onto a lightly floured surface; knead
gently 8 to 10 strokes. On waxed paper roll dough to a 12X8inch rectangle.
Turn onto a greased baking sheet; remove paper. Spread preserves down
center of dough. Make 2 & 1/2inchlong cuts, at 1inch intervals, from
edges of long sides toward the center. Starting at an end, alternately fold
opposite strips of dough, at an angle, across the filling. Slightly press
ends together in the center to seal. Bake in a 425 degree oven for 15 to 17
minutes or until golden brown. In a small mixing bowl combine powdered
sugar, vanilla, and enough of the 1 to 3 teaspoons milk to make it of
drizzling consistency. Drizzle over warm coffee cake. If desired, sprinkle
with almonds.

Makes 12 servings.

Nutrition facts per serving: 158 calories, 5 g total fat (2 g saturated
fat), 8 mg cholesterol, 259 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g
protein.
Posted to BakeryShoppe Digest V1 #184 by Sandra Swinford
sswinfor@cecasun.utc.edu on Aug 8, 1997