Shelly's Recipe

RASPBERRY BREAKFAST BRAID

Category: Coffee Cake

Coffee Cake
2 cups packaged baking mix
1 (3 oz.) package cream cheese
1/4 cup butter
1/3 cup milk
1/2 cup red raspberry preserves

Glaze
1 cup powdered sugar
1/4 tsp almond extract
1/4 tsp vanilla
1 – 2 tbsp milk

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 12x8-inch rectangle. Turn onto greased baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425 for 12 to 15 minutes or until lightly browned. Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.