Blackberry Cream Cheese Coffee Cake (1970) Recipe

• 1 pkt (3-oz) cream cheese
• 2 c. Packaged biscuit mix
• 1/3 c. Lowfat milk
• 1/3 c. Blackberry preserves
• 3/4 c. Sifted powdered sugar
• 1/2 tsp Vanilla
• 1 tsp Lowfat milk (up to 3)
• 1 Tbsp. Sliced almonds, toasted (optional)

1. I recently got a new cookbook (actually I got 4 new cookbooks!)
2. and thought
3. In a medium mixing bowl cut cream cheese into biscuit mix till crumbly.
4. Stir in the 1/3 c. lowfat milk.
5. Turn out onto a lightly floured surface; knead gently 8 to 10 strokes.
6. On waxed paper roll dough to a 12X8-inch rectangle.
7. Turn onto a greased baking sheet; remove paper.
8. Spread preserves down center of dough.
9. Make 2 & 1/2-inch-long cuts, at 1-inch intervals, from edges of long sides toward the center.
10. Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling.
11. Slightly press ends together in the center to seal.
12. Bake in a 425 degree oven for 15 to 17 min or possibly till golden.
13. In a small mixing bowl combine powdered sugar, vanilla, and sufficient of the 1 to 3 tsp.
14. lowfat milk to make it of drizzling consistency.
15. Drizzle over hot coffee cake.
16. If you like, sprinkle with almonds.
17. Makes 12 servings.

cream cheese, biscuit mix, milk, blackberry preserves, powdered sugar, vanilla, milk, almonds

Taken from cookeatshare.com/recipes/blackberry-cream-cheese-coffee-cake-1970-86376 (may not work)