Berry Cream Coffeecake
from: Cathy Sanders

2 cups Bisquit Mix (Bisquick or Jiffy)
4 ounces cream cheese (softened)
2 T. marg.
1/3 cup milk
Strawberry preserves or whatever kind of preserves your family likes

With a pastry cutter cut in the cream cheese and marg. into the biscuit mix. Add milk, you may need a little more, your dough should be soft but not sticky. Roll out on wax paper in an oblong shape to fit on a cookie sheet. After you've rolled out the dough and BEFORE you put the preserves on it, take the wax paper and flip it over onto your baking pan then peel off the paper. It should be about 1/2 inch thick. Spread your preserves down center, not to the edge, you want to leave about 1 1/2 -2 inch on both sides so you can cut the dough in strips to the edge of the preserves then fold them into the center. Bake at 325 until it just starts to brown. Take out of oven and ice with confectioner sugar icing.

1 cup confectioners sugar