1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 1/4 cup sugar 1/4 cup shortening 1 egg 1 teaspoon salt 3-1/4 to 3-3/4 cups all-purpose flour 1 cup red candied cherries, quartered 1 cup confectioners' sugar 1 to 2 tablespoons milkDirections

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the warm milk, sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat until smooth. Add cherries. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough; let rest for 10 minutes. Turn dough onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 7-in. rectangle. Cut each into twelve 1-in.-wide strips. Twist each strip and place 2 in. apart on greased baking sheets, curving one end like a cane. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over rolls.Yield: 2 dozen.Nutritional Facts

1 roll equals 138 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 111 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.