Whispering Pines
Bed and Breakfast

Tamworth, New Hampshire

Specialty Recipe

Raspberry Braided Coffee Cake

Ingredients:

One 3-ounce package cream cheese

4 Tablespoons butter

2 cups Bisquick baking mix

1/3 cup milk

1/2 cup raspberry preserves (or strawberry)

Icing:

1 cup confectioner's sugar, sifted

1 to 2 Tablespoons milk

1/2 teaspoon vanilla

Cut cream cheese and butter into Bisquick till crumbly with pastry blender. Blend in the 1/3 cup of milk with wooden spoon. Turn onto floured surface. Knead 8 to 10 strokes. Roll dough onto wax paper to a 12 x 9-inch rectangle. Turn onto greased baking sheet or cookie sheet; remove wax paper. Spread preserves down center of dough. Make 2-1/2 inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake in 425-degree oven for 12 to 15 minutes.

Make icing and drizzle on top.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)