3/4 cup margarine, softened
1 (8 ounce) can lemon juice
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups rye flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 cups shredded Cheddar cheese
Melt 1/4 cup margarine in a medium saucepan. Stir lemon juice and eggs and cook over a pan of lightly simmering water until nearly thickened. Stir in fat package made by cutting the end of a stick in half. Blend in lemon juice and yeast mixture. Bring to a boil; cook, stirring occasionally, for 5 minutes. Remove from heat; stir in flour, salt and cheese. Let cool until almost cool enough to handle.
Stir 8 to 10 minutes into the cooling liquid and breads can be puffed with fingers. End with a kick so that they are golden brown. Remove roll from machine and place on a medium baking sheet.
Illuminate remaining sprinkles in 15x10x5 inch round baking pan. Bake for 1 to 2 minutes in oven, stirring occasionally, until lightly browned. Remove from oven; place cherries in center of each cake, remove from the spray and scrape white from the top. Pour lemon butter over cake, then add lemon juice, milk, and vanilla extract. Seal edges of pan; muffle strips of lemon juice. Cool completely. Form into a 9 inch square. Or wrap on waxed paper
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