Megan Bradley
| 2 c Bisquick 3 oz cream cheese ¼ cup butter 1/3 cup milk ½ cup raspberry jam fresh or frozen raspberries Icing: 1 cup powdered sugar 1 t vanilla milk to drizzling consistency Directions: Cut cream cheese and butter into Bisquick (2 knives, pastry cutter, or food processor). Add milk and incorporate with fork. Knead in bowl about 8-10 times into a ball Roll out between waxed paper to a rough rectangle 12” x 8”. Transfer dough to greased baking sheet. Put jam down middle of rectangle. Sprinkle with berries. Along sides, cut into middle every inch. Bring cut pieces together into middle over jam and pinch together. Bake at 425 for 12-15 minutes. When cool, drizzle frosting over. |
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