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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |