Contributed by: Chris, WebAdmin. of RecipesNow.com
Heat oven to 400 F (200 C). Grease large cookie sheet. Mix 8-ounce package cream cheese, the sugar and almond extract until smooth; reserve.
Cut 3-ounce (85 g) package cream cheese and the margarine into baking mix in large bowl with pastry blender until particles are size of small peas. Stir in milk. Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Knead lightly 10 times. Roll into rectangle, 15x9 inches (38x23 cm). Carefully place on cookie sheet.
Spread reserved cream cheese mixture in 4-inch strip (10 cm) lengthwise down center of rectangle. Make cuts 2 1/2 inches (6.4 cm) long at 1 inch (2.5 cm) intervals on each 15-inch (38 cm) side of rectangle. Fold strips over filling, overlapping and crossing in center.
Bake about 20 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Drizzle Glaze over warm coffee cake. Serve warm or let stand until cool. Refrigerate any remaining coffee cake.
Mix all ingredients until smooth.
Serving Size: Makes 12 servings
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