MARTHA WASHINGTON'S FAN

6 to 7 cups unsifted flour              2/3 cup softened Fleishmann's
1/2 cup sugar                           Margarine
1 1/4 teaspoons salt                    1 1/4 cups very hot tap water
2 tablespoons instant nonfat            3 eggs (at room temperature)
dry milk solids                         Melted Fleischmann's 
2 packages Fleischmann's Active         Margarine
Dry Yeast                               Confectioners' sugar frosting

    In a large bowl thoroughly mix 2 cups flour, sugar, salt, dry 
milk solids, and undissolved Fleischmann's Active Dry Yeast.  
Add softened Fleischmann's Margarine.
    Gradually add very hot tap water to dry ingredients and beat 
2 minutes at medium speed of electric mixer, scraping bowl 
occasionally.  Add eggs and 1/2 cup flour, or enough flour to 
make a thick batter.  Beat at high speed 2 minutes, scraping 
bowl occasionally.  Stir in enough additional flour to make a 
soft dough.  Turn out onto lightly floured board; knead until 
smooth and elastic, about 8 to 10 minutes.  Place in greased 
bowl, turning to grease top.  Cover; let rise in warm place, 
free from draft, until doubled in bulk, about 1 hour.  
    Meanwhile, prepare Coconut-Butterscotch Filling (below).
    Punch dough down; turn out onto lightly floured board.  
Divide dough into 3 equal pieces; let rest 5 minutes.  Roll 1 
piece of dough into a 6 x 20 inch rectangle.  Brush 2/3 of the 
length of the dough with melted Fleischmann's Margarine; 
springle the margarine-covered dough with 1/3 of the prepared 
filling.  Fold unspread dough over 1/2 of the spread dough.  
Then fold again, making 3 layers of dough and 2 layers of 
filling.  Seal edges and end.  Place on greased baking sheet.  
Using scissors, start 1-inch from sealed end and cut 8 strips, 
leaving the opposite side uncut to about 1-inch from the edge.  
Separate the strips slightly and twist so that the filling 
shows; then pinch ends into points.  Repeat with remaining 
pieces of dough and filling.  Cover:  let rise in warm place, 
free from draft, until doubled in bulk, about 45 minutes.
    Bake in moderate over (350) about 20 to 25 minutes, or until 
done.  Remove from baking sheets and cool on wire racks.  Frost 
while warm with confectioners' sugar frosting.

COCONUT-BUTTERSCOTCH FILLING

Combine 1 can (4-ounce) shredded coconut, 1 cup chopped Planters 
Pecans and 1/2 cup firmly packed light brown sugar.  Blend in 3 
tablespoons Fleischmann's Margarine, melted.