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Raspberry Cream Cheese Coffee Cake Recipe

Ingredients
  • 1 package cream cheese (3 ounce pkg)
  • 4 tablespoons butter or margarine
  • 2 cups Bisquick
  • 1/3 cup milk
  • 1/2 cup raspberry preserves
  • 1 cup confectionary sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
Directions
Cut cream cheese and butter or margarine into Bisquick till crumbly. Blend in 1/3 C. milk. Turn onto floured surface; knead 8-10 strokes on waxed paper. Roll dough to 12" x 8" rectangle. Turn onto greased baking sheet; remove waxed paper. Spread preserves down center of dough. Make 2 1/2" cuts at 1" intervals on long sides. Fold strips over filling. Bake in 425° oven for 10-14 minutes. Combine sugar, remaining milk & vanilla. Drizzle over top.
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