b'Scratch Danish Dough( recipe found on page284 )Butterscotch Roll Icing( recipe found on page279 )4. CUTTHE 5.TURN FILLING 6.PULL ONE HALF 7.PULL EACH END PREPARE THE DANISH DOUGH ( RECIPE FOUND ON PAGE 2 CupsStrawberry JamENTIRE LOG IN SIDE UP. OF THE LOG DOWNAROUND THE OTHER 284 ). FOLLOW THE STEPS BELOW TO PREPARE THE RESTHALF. ANDTHEOTHER E N D O F T H E OF THE COFFEE CAKE.HALF UP. OPPOSITEPIECE. PREHEAT OVEN TO 350 DEGREES.BUTTER8.SPRINKLE BUTTER STREUSEL ON TOP OF THE COFFEE CAKE AND PLACE ON AN STREUSELUNGREASED COOKIE SHEET. COVER WITH A DAMP TOWEL AND LET RISE IN A WARM 1.ROLL OUT THE DOUGH ONTO A WELL FLOUREDPLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS DOUBLED WHEN ONE SURFACE INTO A 12 x30 INCHRECTANGLE, 3/4 INCH 3/4 CupGranulatedFINGER PRESSEDINTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVEN AND BAKE THICK.SugarFOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON THE PAN. ONCE IT HASCOOLED, COVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL ICING. 4 1/4 Tablespoons ( RECIPE FOUND ON PAGE 279 ) 2.SPREAD STRAWBERRY JAM ACROSS THE ENTIRELand - O- LakesDOUGHPIECEEXCEPTFORTHELAST1/2INCH. MargarineMAKES 3 TO 4 COFFEE CAKES.1/4 TeaspoonVanillaBUTTER STREUSEL 3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHING 1/4 TeaspoonSaltEXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUTCOMBINE MARGARINE, SUGAR, HONEY, VANILLA, AND SALT IN A LARGE BOWL AND THE ROLL INTO 10 INCH LOGS. 1 CupAll - PurposeMIX WELL. FlourADD FLOUR AND MIX TO A DAMP CRUMBLE. 3 1/2 TeaspoonsHoney67 68'