b'HONEY DEWDOUGH1 1/4 CupWater4.USING SCISSORS, CUT 9 LEAVES IN THE LOG ALTERNATING THE CUT PIECES TO 2 Whole EggsTHE LEFT AND RIGHT. 3 CupsBread Flour3 CupsAll-Purpose Flour2 3/4 TablespoonsMilkPowder2 1/2 Teaspoons SaltPREHEAT OVEN TO 375 DEGREES. 1/2 CupCrisco ShorteningHONEY DEW DOUGH 1/2 CupSugar5.PLACE ONTO A PARCHMENT PAPER LINED COOKIE SHEET. COVER WITH A DAMP COMBINE WATER, EGGS, BREAD FLOUR, ALL-PURPOSE 2 TablespoonsYeastFLOUR,MILKPOWDER,SALT,SHORTENING,YEAST,TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. PLACE GROUND ORANGES AND LEMONS AND SUGAR IN A LARGE 3 Teaspoons GroundINTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN.ALLOW TO COOL MIXING BOWL. MIX WITH A DOUGH HOOK FOR 15 MINUTESOrangesand LemonsON PAN. COVER THE TOP OF THE COFFEE CAKE WITH VERRI PEACH FILLING ( RECIPE ON MEDIUM SPEED. ( recipe on page 282)FOUND ON PAGE 162 ). ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITH GREASE AN8 INCH CAKE PAN. PREPARE HONEY DEWWARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 ) TOP THE ICING WITH TOPPING. PLACE 1/4 INCH OF HONEY DEW TOPPING INTOSMALL PECAN PIECES. THE GREASED CAKE PAN. HONEY DEWMAKES3 TO 4 COFFEE CAKES. FILLINGDUMP FRESHLY MIXED DOUGH ONTO A WELL FLOUREDSURFACE. MOLD AND ROUND THE DOUGH PIECE AND 3 1/4 CupsPowderedFLATTENITINTOTHESIZEOFTHECAKEPAN.SugarPLACE THE DOUGH PIECE OVER THE HONEY DEW TOPPING 1 1/4 CupCriscoIN THE CAKE PAN. ShorteningCOVER THE PAN AND DOUGH WITH A TOWEL AND LET 2 Egg WhitesIT RISE IN A WARM PLACE UNTIL IT HAS DOUBLED.( ABOUT ONE HOUR. ) 1 1/2 TablespoonsPLACEINOVENANDBAKEFOR15MINUTES.WaterAFTER BAKING INVERT PAN ONTO A COOKIE SHEET. THIS 1 1/2 CupCool WhipMUST OCCUR WHILE THE COFFEE CAKE IS STILL HOT. HONEY DEWALLOW THE COFFEE CAKE TO COOL. TOPPING1 CupLand -O- LakesButter2 1/2 Tablespoons Light CornSyrup3/4 CupSmall Piece Pecans1 1/2 CupsPowdered27 28Sugar'