Raspberry Breakfast Braid


 

Oven Temp. ~ 425º Baking Time ~ 12 to 14 minutes Pan size ~ baking sheet Servings ~ 8 to 10     GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ This Coffee Cake is always a great hit with friends and family. ~~~~~~~~~~~ You can substitute the preserves and fresh fruit with your favorite flavor, and use low or no fat cream cheese.

Raspberry Breakfast Braid Coffee Cake 2 cups basic biscuit baking mix 1 { 3 ounce } package cream cheese 1/4 cup butter or margarine 1/3 cup milk 1/2 cup red raspberry preserves 1 cup fresh raspberries { optional } Glaze 1 cup powdered sugar 1/4 teaspoon almond extract 1/4 teaspoon vanilla 1 – 2 tablespoons milk Directions:    In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12 x 8 inch rectangle. Turn onto greased baking sheet. Spread preserves and sprinkle fresh raspberries lengthwise down the center of 1/3 of the dough. Make about 2 1/2 inch cuts at 1 inch intervals on long sides of dough strips. Fold strips over filling.    Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.