b'Scratch Danish Dough( recipe found on page284 )Butterscotch Roll Icing279 )HONEY PECANFILLING4 TablespoonsLand -O- Lakes Butter5.CUT THE LOG DOWN 6.SPREAD OPEN THE PREPARE THE DANISH DOUGH. ( RECIPE FOUND ON PAGE 1 TeaspoonSaltTHE MIDDLE, GOING ONLY CUTPORTIONSOTHAT 284 ) FOLLOW THE STEPS BELOW TO ASSEMBLE THEHALFWAYTHROUGH. THE LAYERS OF FILLING REST OF THE COFFEE CAKE :LEAVE 2 INCHES ON EACH ARE SHOWING. 4 TablespoonsENDUNCUT.AFTER PREHEAT OVEN TO 350 DEGREES. Crisco ShorteningCUTTING, PULL THE LOG PREPAREHONEYPECANFILLINGANDTOPPING. 1/2 CupBrown SugarOUTTOTHESIDES.1.ROLL THE DOUGH ONTO A WELL FLOURED SURFACE 3 TablespoonsHoney7.PLACE THE COFFEE CAKE ON APARCHMENT PAPER LINED COOKIE SHEET. COVER INTO A 10 x 10 INCH PIECE. 4 TablespoonsWITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT Soft -A- Silk Cake Flour1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES ADENT. ) PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. 2.SPREAD HONEY PECANFILLING ON 2/3 OF THE 1/2 CupSmall PecanLET IT COOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE DOUGH PIECE. CUT 1 1/2 INCH SLITS IN THE UNFILLED PiecesWITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 ) DOUGH PIECE EVERY INCH.MAKES 3 TO 4 COFFEE CAKES. HONEY PECANTOPPINGAPPLE PAN DOWDY FILLING 1/4 CupCrisco ShorteningCOMBINE APPLES, CINNAMON, FLOUR, SALT, AND SUGAR AND BLEND THOROUGHLY. 1/4 TeaspoonCinnamonADD RAISINS AND BLEND IN. 2 1/2 TeaspoonsHoney1/4 TeaspoonSalt3.FOLD THE SLIT DOUGH PIECE OVER THE FILLED SIDE. 1/4 CupGranulatedTHE SLITS WILL OPEN UP TO FORM A LATTICE WHENSugarSTRETCHEDACROSSTHEFILLEDPORTION.1 Cup Land -O- Lakes Butter1 TablespoonEvaporated Milk4 Tablespoons CoconutFlake4 1/2 Tablespoons23 24Small Pecan Pieces'