Cream Cheese Coffee Cake

You are probably going to laugh when you hear where this recipe came from, but don't discount it because it has stuck around for 17 years now. Which means that it really is delicious! I got this recipe from my 7th grade home ec/foods class. Yeah, you heard me right. Remember those TLC (Technology, Life and Career) classes? They were my favorite!

Cream Cheese Coffee Cake

1 cup Bisquick mix
1 1/2 ounces cream cheese, softened
2 Tablespoons butter, softened
3 Tablespoons milk
raspberry jam (any flavor jam will work)

Cut Bisquick, cream cheese and butter together in a bowl until crumbly. Add milk and mix. Knead on floured surface until smooth. Grease a cookie sheet. Roll dough into rectangle shape, on cookie sheet, about 1/4" thick. Spread jam on the middle 1/3 down the long length of the dough. Cut diagonal slits along both sides that are about 1" thick.  Braid to center. Bake at 425 degrees for 10-15 minutes. Drizzle with icing while warm.

Icing:

2 Tablespoons milk
1 Tablespoon butter
dash of salt
1/4 teaspoon vanilla
powdered sugar

Heat milk and butter in a small sauce pan. Add remaining ingredients and but until smooth and creamy.