Raspberry Coffee Cake

Makes 12 servings

3-oz. pkg. cream cheese

1/4 c. butter

2 c. biscuit mix

1/3 c. plus 1 to 2 T. milk, divided

1/2 c. raspberry preserves

1 c. powdered sugar

1/2 t. vanilla extract

Cut cream cheese and butter into biscuit mix until crumbly; blend in 1/3 cup milk. Turn onto a floured surface; knead 8 to 10 times. On wax paper, roll dough out to a 12"x8" rectangle. Turn onto a greased baking sheet; remove wax paper. Spread preserves down center of dough. Make 2-1/2 inch long cuts at one-inch intervals on long sides. Fold strips over preserves. Bake at 425 degrees for 12 to 15 minutes. Stir together powdered sugar, remaining milk and vanilla; drizzle over top. Cut into slices; serve warm.

Serve a variety of different cheeses at your brunch…perfect for guests to nibble on! Line a white-washed basket with red and white homespun, tie a red ticking bow on the handle and fill it with an assortment of cheeses and crackers.