Blackberry Cream Cheese Coffee Cake (1970) Recipe

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   I recently got a new cookbook (actually I got 4 new cookbooks!)

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   and thought

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   In a medium mixing bowl cut cream cheese into biscuit mix till crumbly.

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   Stir in the 1/3 c. lowfat milk.

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   Turn out onto a lightly floured surface; knead gently 8 to 10 strokes.

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   On waxed paper roll dough to a 12X8-inch rectangle.

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   Turn onto a greased baking sheet; remove paper.

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   Spread preserves down center of dough.

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   Make 2 & 1/2-inch-long cuts, at 1-inch intervals, from edges of long sides toward the center.

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    Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling.

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    Slightly press ends together in the center to seal.

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    Bake in a 425 degree oven for 15 to 17 min or possibly till golden.

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    In a small mixing bowl combine powdered sugar, vanilla, and sufficient of the 1 to 3 tsp.

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    lowfat milk to make it of drizzling consistency.

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    Drizzle over hot coffee cake.

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    If you like, sprinkle with almonds.

* Per serving · 4 servings · Values may vary.

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