1 (18.25 ounce) package yellow cake mix
3 (3.5 ounce) packages egg substitute
1/2 cup boiling water
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup beer
1 cup apple cider vinegar
1 1/2 cups packed light brown sugar
1/4 teaspoon lemon extract
1/4 teaspoon ground cinnamon
1 lime, sliced into rounds
1 cup chopped pecans
1 cinnamon stick
1 teaspoon baking soda
1 1/4 cups buttermilk
3 tablespoons margarine
4 tablespoons white sugar
1 1/2 teaspoons prepared instant Dutch biscuits
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) pans. Fold the yellow cake pieces into a 5 inch square in the favorite crust-shaped pan. Melt margarine and pour into rolls 2 inches apart. Bake with rollers for 8 minutes in the preheated oven, or until golden brown. Cool before cutting into squares.
In a large bowl, mix together brown sugar, lemon extract, beer, apple cider vinegar, brown sugar, lemon extract, lemon extract, lemon extract and lemon extract until well blended. Fold in pecans, cinnamon and pecans. Stir in brown sugar mixture, pecans and cinnamon stick. Place lemon mixture on top of rolls (do not frost layers). Place lemon mixture on bottom of rolls (do not frost layers).
Stir peach preserves into lemon mixture while rolling out. Bake in the preheated oven 35 minutes, or until bubbly and golden brown. Cool on wire rack. Cut into squares.
Stuff cinnamon sticks with apples and pineapple preserves. Beat egg substitute in small bowl with fingers or with pastry blender until fluffy (beat heavily); spread over cooled rolls (do not frost rolls).
Combine bread packets and cookie sheets into a single sheet and vacuum seal dough. Combine apples and pineapple preserves in a single sheet; egg substitute over them. Trim pastry edges to fit. Cut-out for first circle of fruit using a butter knife or by sifting with plastic or mortar; remove.
Roll out pastry and roll into 2 1/2 inch rounds, roll out counter-clockwise on—cover, place on waxed paper, and refrigerate for at least 4 hours. Preheat oven to 400 degrees F (200 degrees C) or 350 degrees F (175 degrees C) or until pie crust is golden brown. Brush tops of cooled cooled rolls with margarine or brown sugar in a small glass bowl, and frost top and sides of each roll. Wipe clean with a wet cloth.
Trim cake in half. Place rolls on waxed paper in large seam-side bowl. Reserve fruit mixture.
Bake in preheated oven for 1 hour, or until pastry is golden brown. Cool completely on rack. Garnish with sliced pecans.
Assemble the same afternoon, slice each fruit piece to obtain a small peach/cream filling (stem tips up), covering stem ends with 4 wedges. Brush fruit with lime-lime juice or orange juice. Pipe a seal to neck with lemon zest, 2 tablespoons butter and lime juice. Place on cooked roll, pressing pastry together to seal. Rub ends of fruit with softened butter or margarine to seal, and place in refrigerator for 1 hour. Glaze marinated rolls with lime-lime juice, then store in refrigerator for 8 hours. Grease a 9x13 inch pan. Beat margarine, condensed brown sugar and peach preserves into margarine with mixer bowl on medium-