Wednesday, October 26, 2011
Bisquick Raspberry Braid
3 oz. cream cheese, room temperature
1/4 cup butter or margarine, room temperature
2 cups Bisquick mix (regular or reduced fat)
1/3 cup milk
1/2 cup raspberry jam (or any favorite jam or preserve but not jelly)
egg wash - 1 egg whisked with a dash of water
Icing - recipe follows
Preheat oven to 425 degrees F. Or 200 degrees C.
In a mixing bowl, combine cream cheese and butter. Cut in Bisquick until crumbly. Stir in milk until combined. Turn out onto a floured board and knead 8 to 10 times. Roll dough to a 12"X8" rectangle. Turn onto a parchment paper lined baking sheet. Spread the preserves down the center of the rectangle of dough. Make 2 1/2" cuts at 1" intervals on both long sides of the dough. Do not touch the preserves. Fold strips over the filling which will look like a braid. Brush with egg wash. Bake in the center of the oven for 12-14 minutes or until lightly browned and done in the center. Cool slightly then drizzle with icing. Store covered in the refrigerator.
Icing: 1 cup powdered sugar, 1/2 tsp. vanilla extract, 1 Tbsp. soft butter, 1-2Tbsp. milk or enough to thinly drizzle over the top. Blend all ingredients together in a small bowl.