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Raspberry Bread

3 ounces cream cheese
1/4 cup butter
2 cups Bisquick
1/3 cup milk
1/2 cup raspberry preserves

Glaze:
1 cup confectioners sugar
1/2 teaspoon vanilla
milk

With fork mix cream cheese and butter into Bisquick mix until crumbly. Blend in the 1/3 cup milk. Turn onto floured surface; knead 8 to 10 strokes. On waxed paper roll dough to 12 x 18-inch rectangle. Turn onto greased baking sheet;
remove paper. Spread preserves down center of dough.

Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling. Bake at 425 degrees for 12 to 15 minutes. Drizzle glaze on top.

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