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
2: Mix flour, brown sugar and spices in large bowl
0: Preheat oven to 350 degrees F
1: Spray two loaf pans with vegetable spray
3: In another, mix together all but nuts until well blended
4: Stir into flour mixture until moistened
5: Pour into pans and sprinkle with nuts, if desired
6: Bake 55-60 minutes or until toothpick comes out clean
7: Cool 10 minutes, then remove from pan
8: Per slice: Cal 97, Fat 1
9: 3g, CFF 11
10: 9%, Chol 0mg, Carbo 19
11: 2mg, Fiber
12: 3g, Pro 2
13: 4g, Sodium 126mg
14: Posted to Digest eat-lf
15: v096
16: n213 Date: Sat, 9 Nov 1996 09:33:52 -0600 (CST) From: "Natalie Frankel" <Natalie
17: Frankel@mixcom
18: com>