1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: CRANBERRY PUDDING: Cut cranberries in half
1: Sift flour and baking powder together
2: Stir in cranberries
3: Beat egg, salt, molasses, and hot water together and add the flour and cranberry mixture
4: Pour into an ungreased mold, cover with foil loosely, and steam for 1 1/2 hours until pudding is springy to touch and a toothpick comes out clean
5: BUTTER SAUCE: In a saucepan melt butter, and add sugar, cream and vanilla
6: Cream together over low heat until smooth and somewhat thick
7: Do not boil
8: From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini