b'Scratch Danish Dough (recipe found on page284 )Butterscotch Roll Icing (recipe found on page279 )PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGE284 ) FOLLOW THE STEPS BELOW TO PREPARE THE REST 1/4 CupSmall PecanOF THE COFFEE CAKE.PiecesPREHEAT OVEN TO 350 DEGREES.1.ROLL OUT THE DOUGH ONTO A WELL FLOURED ALLIGATORSURFACE INTO A 12 x30 INCHRECTANGLE 3/4 INCH FILLINGTHICK.1/2 CupWhite Cake2.SPREAD THE ALLIGATOR FILLING ACROSS THECrumbs ( recipe found on page 273 - cut thatENTIRE DOUGH PIECE EXCEPT FOR THE LAST 1/2 INCH.recipe in half )1/4 CupCrisco3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHINGShorteningEXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUT 3/4 CupPowderedTHE ROLL INTO 10 INCHLOGS.Sugar3 TablespoonsSmall Pecan Pieces2 1/4 TablespoonsMilkPowder1/4 TeaspoonSalt1 Tablespoon Cinnamon1 Egg White14'