1/2 c. warm water
1 pkg. active dry yeast
2 1/2 c. packaged biscuit mix
1 beaten egg
1 Tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 Tbsp. lemon juice
1/4 c. desired jam or preserves
In a mixing bowl dissolve yeast in water. Stir in biscuit mix, egg
and the 1 tablespoon sugar; mix well. Turn onto surface dusted with
additional biscuit mix. Knead gently for 20 strokes. Place dough on
center of a greased 15 1/2 x 12-inch baking sheet. Roll to 14 x
9-inches. In a mixing bowl, combine cream cheese, the 1/2 cup sugar
and juice; spread mixture lengthwise down center third of rectangle.
Make 3-inch long cuts at 1-inch intervals on both long sides. Fold
strips at an angle over filling. Cover; chill overnight. Bake in a
350 degrees oven for 20 minutes. Spoon jam down center of loaf. Bake 5
minutes more. Cool 10 minutes. Makes 1.
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