INGREDIENTS:

• 1 pkg. active dry yeast
• 1/2 c. warm water
• 2 1/2 c. packaged biscuit mix
• 1 egg, beaten
• 1 tbsp. sugar
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1 tbsp. lemon juice
• 1/4 c. jam or preserves

DIRECTIONS:

• In mixing bowl, dissolve yeast in water. Stir in biscuit mix,
• egg, and the 1 tablespoon sugar; mix well. Turn onto surface dusted
• with additional biscuit mix. Knead gently for 20 strokes. Place
• dough on center of a greased 15 1/2 x 12 inch baking sheet. Roll to
• a 14 x 9 inch rectangle. In a mixing bowl, combine cream cheese,
• the 1/2 cup sugar, and lemon juice. Spread the mixture lengthwise
• down center 1/3 of rectangle. Make 3 inch long cuts at 1 inch
• intervals on both long sides. Fold strips at an angle over the
• filling. Cover and chill overnight. Bake in a 350 degree oven for
• 20 minutes. Spoon jam down center of loaf. Bake 5 minutes more.
• Cool 10 minutes.