b'APPLE STRUDEL Scratch Danish Dough( recipe found on page284 - cut this recipeCOFFEE CAKE in half )Pie Dough( recipefound on page 274 - cut4. CUTTHE 5.TURN FILLING 6.PULL ONE HALF 7.PULL EACH END PREPARE THE STRUDEL DOUGH. STRUDEL DOUGH IS A this recipe in half )COMBINATION OF BOTHDANISH DOUGH AND PIE DOUGH.ENTIRE LOG IN SIDE UP. OF THE LOG DOWNAROUND THE OTHER MAKE BOTH DOUGHS SEPARATELY, THEN MIX TOGETHER Butterscotch Roll IcingHALF. ANDTHEOTHER E N D O F T H E IN A BOWL USING A DOUGH HOOK.FOLLOW THE STEPS ( recipe found 0n pageHALF UP. OPPOSITE PIECE TO BELOW TO PREPARE THE REST OF THE COFFEE CAKES. 279 )FORMACIRCLE.8.SPREAD STICKY FINGER SMEAR ON TOP OF THE COFFEE CAKE AND PLACE ON AN PREHEAT OVEN TO 375 DEGREES. Apple Pie Filling UNGREASED COOKIE SHEET. COVER WITH A TOWEL AND LET RISE IN A WARM PLACE ( recipe found on pageUNTIL IT HAS DOUBLED, ABOUT 1 HOUR. PLACE INTO THE OVEN AND BAKE FOR 15 1.GREASE A LARGE COOKIE SHEET. ON A LIGHTLY 156 )MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON THE PAN. ONCE IT HAS COOLED FLOURED SURFACE WITH A FLOURED ROLLING PIN, ROLLTHEN COVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL ICING. DOUGH INTO A 15 BY 12 INCH RECTANGLE. PLACE IT ON( RECIPE FOUND ON PAGE 279 ) THE COOKIE SHEET.MAKES 3 TO 4 COFFEE CAKES.STICKY FINGER SMEARCOMBINE WATER, HONEY, CORN SYRUP, SHORTENING, BROWN SUGAR, AND SMALLPIECE PECANS INTO A LARGE MIXING BOWL AND MIX UNTIL ALL INGREDIENTS AREWELL BLENDED. WHIP THE ENTIRE MIXTURE UNTIL FLUFFY.2. SPREAD THE APPLE PIE FILLING ( RECIPE FOUND ONPECAN BROWN SUGAR FILLING PAGE 156 ) IN A 4 INCH WIDE STRIP LENGTHWISE DOWNCOMBINE BROWN SUGAR AND SMALL PIECE PECAN TO A MIXING BOWL AND MIX UNTIL THE CENTER OF THE DOUGH RECTANGLE.WELL INCORPORATED.49 50'