b'Danish Dough ( recipe3.CUT THE FOLDED DOUGHPIECE INTO 1 INCH WIDE STRIPS. found on page 284 )Cinnamon Butter Filling( recipe found on page 60 )PREHEAT OVEN TO 375 DEGREES. Butterscotch Roll Icing( recipe found on pagePREPAREDANISHDOUGH,RECIPEFOUNDONPAGE279 )284.PREPARE CINNAMON BUTTER FILLING FOUND ONPAGE 60. ONCE PREPARED THEN FOLLOW STEPS BELOW: Decorator Icing( recipefound on page 278 -1.PLACE THE PREPARED DANISH DOUGH ONTO ACut this recipe by 1/2 )WELL FLOURED SURFACE. ROLL THE DOUGH INTO ARECTANGLETHATIS1/2INCHTHICK.MAKETHE4. TWISTEACHSTRIPTOACHIEVEACANDYCANESTRIPEAPPEARANCE. RECTANGLETWICEASLONGASITISWIDE.2.COVER 1/2 OF THE DOUGH WITH CINNAMON BUTTERFILLING. LEAVE 1/2 INCH ALONG THE EDGE NOT COVEREDAND BRUSH THIS AREA WITH WATER. FOLD THE DOUGHPIECE IN HALF, COVERING THE FILLING ( THE WATERED5.PLACE DOUGH STRIPS INTO A SHAMROCK SHAPED PAN, USING A HORIZONTAL EDGEWILLHOLDTHESEAMTOGETHER).PATTERN. COVER WITH A DAMP TOWEL AND LET SET FOR 50 MINUTES IN A WARM WATERPLACE. BAKE AT 375 DEGREES FOR 15 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FILLINGTHE 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.233 234'