Raspberry Breakfast Braid

Ingredients:

COFFEE CAKE
•	2 cups packaged baking mix
•	1 (3 oz.) package cream cheese
•	1/4 cup butter
•	1/3 cup milk
•	Crisco® Original No-Stick Cooking Spray
•	1/2 cup Smucker's® Red Raspberry Preserves
•
GLAZE
•	1 cup powdered sugar
•	1/4 teaspoon almond extract
•	1/4 teaspoon vanilla extract
•	1 to 2 tablespoons milk

Directions:

1	HEAT oven to 350°F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10 to 12 times.
2	SPRAY a baking sheet with no-stick cooking spray. Roll dough into 12 x 8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.
3	BAKE 12 to 15 minutes or until lightly browned.
4	COMBINE glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.