b'Scratch Danish Dough( recipe found on page284 )Butterscotch Roll Icing( recipe found on page4. CUTTWO1INCH 5.6.SPREAD OPEN THE PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGE 279 )CUT THE REMAINDER 284 ) FOLLOW THE STEPS BELOW TO PREPARE THE RESTSECTIONSOFFOFTHE OF THE LOG DOWN THE CUT PORTIONAND PLACE OF THE COFFEE CAKE.LOG. MIDDLE, 2 INCHES FROM THETWO1INCH STICKY FINGEREACHEND.AFTER SECTIONS IN THE MIDDLE PREHEAT OVEN TO 350 DEGREES. SMEARCUTTING,TURNTHE AS SHOWN.FILLING UP. 1.ROLL OUT THE DOUGH ONTO A WELL FLOURED 2 Tablespoons WaterSURFACE INTO A 12 x30 INCHRECTANGLE, 3/4 INCHTHICK. 3 TablespoonsHoney2.SPREAD PECAN BROWN SUGAR FILLING ACROSS 3 TablespoonsLightCorn Syrup7.SPRINKLE BUTTER STREUSEL ON TOP OF THE COFFEE CAKE AND PLACE ON A THE ENTIRE DOUGH PIECE EXCEPT FOR THE LAST 1/2 1 CupCrisco ShorteningUNGREASED COOKIE SHEET COVERED WITH PARCHMENT PAPER. COVER WITH A DAMP INCH.TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. 1 CupBrown Sugar( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A DENT. ) 3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHING 1 CupSmall PecanPLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET ITCOOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITH EXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUTPiecesWARMBUTTERSCOTCHROLLICING.(RECIPEFOUNDONPAGE279) THE ROLL INTO 10 INCH LOGS.MAKES 3 TO 4 COFFEE CAKES. PECAN BROWNSUGAR FILLINGBUTTER STREUSEL1/4 CupSmall PieceCOMBINE MARGARINE, SUGAR, HONEY, VANILLA, AND SALT TO A LARGE BOWL ANDPecanMIX UNTIL WELL INCORPORATED. 1 1/4 Brown SugarADD FLOUR AND MIX TO A DAMP CRUMBLE.47 48'