Recipe: Raspberry Braided Coffee Cake

Raspberry Braided Coffee Cake
Ingredients
One 3 ounce package cream cheese
4 tablespoons butter
2 cups bisquick
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 inch 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.