Brunch Coffee Cake
Ingredients| 1 3oz pkg. cream cheese |
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Cut cream and butter into bisquick mix until mixture is crumbly.
Blend in 7 up. Turn bisquick dough onto lightly floured surface (with
bisquick powder) and knead 8 to 10 strokes. Roll dough on wax paper
to form 12"X 8" rectangle. Turn onto greased baking sheet and remove
wax paper. Spread jam/preserves down center of dough. Make 2 1/2"
slits at 1" apart on both long sides of rectangle. Fold each strip
over jam on angle (resembles X s). Tuck down end pieces. Bake at 425
F for 15-20 min. Drizzle warm coffee cake with icing and ENJOY!
From: Diane Bruck Date: 11 Jul 95 National Cooking
Conference Echo. Ä
Servings: 1
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