1/2 c. warm water (110 to 115 degrees)
1 pkg. dry active yeast
2 1/2 c. pkgd. 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 (I prefer raspberry)

In a mixing bowl, dissolve yeast in water. Stir in biscuit mix, egg and 1 tablespoon sugar, mix well. Turn onto surface dusted with additional biscuit mix. Knead gently for 20 strokes. Place dough on center of greased 15 1/2 x 12 inch baking sheet. Roll dough to 14 x 9 inches. In a mixing bowl, combine cream cheese, 1/2 cup sugar and lemon juice. Spread 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 filling, cover. (May be chilled overnight.) Bake in a 350 degree oven for 20 minutes. Spoon jam down center of loaf. Bake 5 minutes more. Cool 10 minutes. Cut and serve. Great Christmas morning breakfast.