b'AFTERTHECOFFEECAKEHASCOOLEDTHENCUTTHECAKEINHALF.Danish Dandie Dough( recipe found on page12 )3 Cups Cinnamon SugarPLACE HONEY DEW FILLING ON TOP OF THE BOTTOM LAYER AND THENPLACE THE PREPARE DANISH DANDIE DOUGH ( RECIPE FOUND ON PECAN SWIRLTOP LAYER ON TOP OF IT. PAGE 12 ) ROLL OUT THE DOUGH ONTO A WELL FLOURED SMEARSURFACE INTO A 12 x30 INCH RECTANGLEAND ATHICKNESS OF 3/4 INCH. PUT A FINE MIST OF WATEROVER DOUGH AND COVER WITH CINNAMON SUGAR. ROLL 1/2 Cup MeltedTHE DOUGH PIECE INTO A LOG, BRUSHING THE FLOURLand -O- LakesButterOFF THE DOUGH WHILE ROLLING.CUT THE LOG INTO 2INCH ROLLS. 4 TablespoonsHoneyPREHEAT OVEN TO 375 DEGREES. 3 TablespoonsLight Corn SyrupGREASE AN8 INCH CAKE PAN AND FILL THE BOTTOM OFITWITH1/2INCHOFPECANSWIRLSMEAR. 1 CupSmall Pecan PiecesPLACE THE ROLLS INTO THE CAKE PAN , SIX AROUNDTHE PERIMETER AND ONE IN THE CENTER. COVER THE 2 CupsBrown SugarMAKES 3 TO 4 COFFEE CAKES. PAN WITH A DAMP TOWEL AND LETIT SIT IN A WARMPLACEUNTILDOUBLED(ABOUT45MINUTES)HONEY DEW FILLING PLACE THE PAN INTO THE OVEN AND LET IT BAKE FOR15 TO 20 MINUTES. COOL IN PAN FOR 5 MINUTES ANDCOMBINE POWDERED SUGAR, SHORTENING, EGG WHITES, AND WATER IN A LARGE THENINVERTTHEPANONTOACOOKIESHEET.MIXINGBOWLANDWHIPUNTILFLUFFY.ADDCOOLWHIPANDBEATLIGHT. MAKES 3 TO 4 COFFEE CAKES.HONEY DEW TOPPINGCOMBINE BUTTER, CORN SYRUP, SMALL PIECE PECANS, AND POWDERED SUGAR IN A PECAN SWIRL SMEARSAUCE PAN AND STIR TOGETHER WITH HEAT HIGH ENOUGH TO MELT THE BUTTER.USE THE TOPPING WHILE IT IS STILL WARM. COMBINE BUTTER, HONEY, CORN SYRUP, SMALL PECANPIECES, AND BROWN SUGAR TO A BOWL AND WHIP UNTILFLUFFY.29 30'