b'3.CUT THE FOLDED DOUGHPIECE INTO 1 INCH WIDE STRIPS.4. TWISTEACHSTRIPTOACHIEVEACANDYCANESTRIPEAPPEARANCE.5.PLACE DOUGH STRIPS INTO A SHAMROCK SHAPED PAN, USING A HORIZONTALPATTERN. COVER WITH A DAMP TOWEL AND LET SET FOR 50 MINUTES IN A WARMPLACE. BAKE AT 375 DEGREES FOR 15 MINUTES OR UNTIL GOLDEN BROWN. REMOVETHE COFFEE CAKE FROM THE PAN WHILE IT IS STILL WARM, TURN RIGHT SIDE UP ANDICE WITH BUTTERSCOTCH ROLL ICING, RECIPE FOUND ON PAGE 279. USE DECORATINGICING ( RECIPE FOUND ON PAGE 278) AND AN ICING BAG TO ADD GREEN BORDERAROUND THE EDGES.233'