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    Raspberry Breakfast Braid


    Source of Recipe


    Source: Smucker's®

    List of Ingredients




    For the Coffee Cake:

    2 cups packaged baking mix

    1 (3 oz.) package cream cheese

    1/4 cup butter or margarine

    1/3 cup milk

    1/2 cup Smucker’s Red Raspberry Preserves


    For the Glaze:

    1 cup powdered sugar

    1/4 teaspoon almond extract

    1/4 teaspoon vanilla

    1 to 2 tablespoons milk

    Recipe



    Preheat oven to 425 degrees F.


    FOR THE COFFEE CAKE:
    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 for 12 to 15 minutes or until lightly browned.


    FOR THE GLAZE:
    Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake

 

 

 


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