b'Scratch Danish Dough (recipe found on page4.PLACE COFFEE CAKE ONTO A PARCHMENT PAPER LINED COOKIE SHEET. COVER 284 )WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT Butterscotch Roll Icing1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSED INTO THE DOUGH LEAVES(recipe found on pageA DENT )PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. 279 )LET IT COOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKEWITH STRINGS OF BUTTERSCOTCHROLL ICING. ( RECIPE FOUND ON PAGE 279 )DANISH RUFFLEFILLINGTRIPLE TREAT FILLING 1/2 CupWhite CakeCOMBINE MARASCHINO CHERRIES, COCONUT FLAKE, AND PINEAPPLE JAM IN A LARGE PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGECrumbs ( recipe foundMIXING BOWL AND MIX FOR 2 MINUTES IN LOW SPEED. 284 ) FOLLOW THE STEPS BELOW TO PREPARE THE RESTon page 273 - cut thatOF THE COFFEE CAKE.recipe in half )MAKES 3 TO 4 COFFEE CAKES. PREHEAT OVEN TO 350 DEGREES. 1 Egg White1 1/4 Tablespoons1.ROLL OUT THE DOUGH ONTO A WELL FLOURED MilkPowderSURFACE INTO A 12 x30 INCHRECTANGLE AND A 4 TablespoonsTHICKNESS OF 3/4 INCH. Land -O- LakesMargarine2.SPREAD THE DANISH RUFFLE FILLING ACROSS THE 1/4 CupSmall PecanENTIRE DOUGH PIECE EXCEPT FOR THE LAST 1/2 INCH. Pieces7 TablespoonsBrown3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHING SugarEXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUT 1/4TeaspoonVanillaTHE ROLL INTO 10 INCH LOGS.1 TeaspoonGround Oranges and Lemons(recipe found on page281 )DANISH RUFFLETOPPING1 1/2 TeaspoonHoney3 TablespoonsLand -O- Lakes Margarine1/2 CupSmall Piece Pecans1/2 CupBrown Sugar1/2 CupGranulated35 36Sugar'