b'3.WITH A KNIFE, CUT DOUGH ON SIDES OF FILLING CROSSWISE INTO 1 INCH WIDESTRIPS; FOLD STRIPS ALTERNATELY ACROSS MIXTURE.Scratch Danish Dough( recipe found on page284 )ButterScotch Roll IcingPREPARE SCRATCH DANISH DOUGH ( RECIPE FOUND 0N ( recipe found on page4.COVER AND LET RISE IN WARM PLACE FOR ABOUT 1 HOUR. PLACE IN OVEN FOR PAGE 284 ) FOLLOW THE STEPS BELOW TO ASSEMBLE 279 )15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. THE DANISH. Raspberry Pie FillingPREHEAT OVEN TO 350 DEGREES. ( recipe found on page1.PLACE THE PREPARED DANISH DOUGH ONTO A 161 )WELL FLOURED SURFACE. ROLL THE DOUGH INTO ARECTANGLETHATIS1/2INCHTHICK.MAKETHERECTANGLETWICEASLONGASITISWIDE.2.COVER 1/2 OF THE DOUGH WITH RASPBERRY PIE5.COOL ON SHEET ON A WIRE RACK FOR 15 MINUTES. MEANWHILE, IN A SMALL FILLING. LEAVE 1/2 INCH ALONG THE EDGE NOT COVEREDAND BRUSH THIS AREA WITH WATER. FOLD THE DOUGHBOWL, COMBINE BUTTERSCOTCH ROLL ICING INGREDIENTS AND DRIZZLE OVER THE PIECE IN HALF, COVERING THE FILLING ( THE WATEREDCOFFEE CAKE WHILE IT IS STILL WARM. EDGEWILLHOLDTHESEAMTOGETHER).WATERMAKES 3 TO 4 COFFEE CAKES. FILLING3. CUT THE DOUGH PIECE INTO 1 1/2 INCH WIDE STRIPS.51 52'