b'3.CUT THE FOLDED DOUGHPIECE INTO 1 INCH WIDE STRIPS. Danish Dough ( recipefound on page 284 )Butter Sweetheart Streusel Filling (recipefound on page 16 )PREPARE DANISH DOUGH RECIPE FOUND ON PAGE 284.ONCEPREPAREDTHENFOLLOWSTEPSBELOW. Butterscotch Roll Icing( recipe found on pagePREHEAT OVEN TO 375 DEGREES.279 )Decorator Icing( recipeTWISTEACHSTRIPTOACHIEVEACANDYCANESTRIPEAPPEARANCE. 1.PLACE THE PREPARED DANISH DOUGH ONTO A found on page 278 -4. WELL FLOURED SURFACE. ROLL THE DOUGH INTO ACut this recipe by 1/2 )RECTANGLETHATIS1/2INCHTHICK.MAKETHERECTANGLETWICEASLONGASITISWIDE.5. PLACEDOUGHSTRIPSINTOATREESHAPEDPAN,USINGAHORIZONTAL 2.COVER 1/2 OF THE DOUGH WITH SWEETHEARTPATTERN. COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE FOR 50 STREUSEL FILLING. LEAVE 1/2 INCH ALONG THE EDGEMINUTESAND BAKE AT 375 DEGREES FOR 15 MINUTES OR UNTIL GOLDEN BROWN. NOT COVERED AND BRUSH THIS AREA WITH WATER.PREPARE BUTTERSCOTCH ROLL ICING, CHERRY PIE FILLING AND DECORATOR ICING. FOLD THE DOUGH PIECE IN HALF, COVERING THE FILLINGREMOVE COFFEE CAKE FROM PAN WHILE IT IS STILL WARM, TURNRIGHT SIDE UP AND ( THE WATERED EDGE WILL HOLD THE SEAM TOGETHER).ICE WITH BUTTERSCOTCH ROLL ICING AND COVER ITWITH CHERRY PIE FILLING. USE WATERDECORATINGICINGANDANICINGBAGTOADDTHESTARTOTHETOP. FILLING231 232'