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 Raisin Bread Serve this bread warm topped with Cranberry Butter (below) on Christmas morning
1: 4 cups flour 1
2: 3/4 cups sugar 1 Tablespoon baking powder 1
3: 1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1
4: 1/2 cups orange juice 1 Tablespoon finely grated orange peel 2 cups fresh cranberries, washed, stemmed and copped (or frozen cranberries, thawed and patted dry) 1 cup raisins Preheat the oven to 350 degrees
5: In a large bowl, combine flour, sugar, baking powder, salt and baking soda
6: With a pastry blender or fork, cut in butter until the mixture makes coarse crumbs
7: In another bowl beat eggs, orange juice, and orange peel until well blended
8: Stir in flour mixture
9: Gently fold in cranberries and raisins
10: Pour batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean
11: Cool in pans on rack for 10-15 minutes before removing from pans
12: Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen cranberries, thawed and patted dry) 1
13: 1/2 cups powdered sugar 1/2 cup unsalted butter, softened 1 Tablespoon lemon juice In a food processor puree the cranberries with the sugar
14: Add the butter and lemon juice, and blend until smooth
15: Transfer to a serving bowl and chill, covered, until firm From: California Heritage Continues California Heritage Continues received from Debbie Applebury in the December Cookbook Swap Converted from Qbook format Source: CALIFORNIA HERITAGE CONTINUES Posted on Genie C03 T25 M366 S
16: MEASE [COOKIE LADY] on 12/19/91 ~-- EZPoint V2
17: 2 * Origin: "LaRK's" Place (1:343/26
18: 3) ======================================================= =================== BBS: High Country East Date: 03-22-93 (05:56) Number: 3521 From: LAWRENCE KELLIE : Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I need recipes!! Conf: (52) CookingEch From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini