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: Recipe by: Mother Earth News, October, 1993 Preheat oven to 350 degrees F
1: Lightly grease bottom of a loaf pan or three mini-loaf pans
2: (No oil is needed for nonstick pans
3: ) Chop cranberries, using a knife or food processor
4: Beat well all ingredients up to and including wheat germ
5: Add flour, baking powder, and baking soda into wet mixture and mix briefly
6: Stir in cranberries and pour evenly into loaf pan(s)
7: Sprinkle sliced almonds (if used) on top
8: Bake for approximately 20 to 25 minutes for minipans, and 45 to 50 minutes for larger pan
9: Loaves are done when inserted toothpick comes out clean
10: Cool on racks before removing from pans for slicing
11: Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
12: msn
13: com> on Feb 20, 1998