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: Preheat oven to 350 degrees
1: Butter 9-in
2: square baking pan
3: Using mixer beat sugar and eggs in large bowl until slightly thickened, about 2 min
4: Beat in melted butter and extract
5: Add flour and stir until well blended
6: Stir in cranberries and pecans
7: Pour batter into prepared pan
8: Bake until tester comes out clean, about 1 hr
9: Cool completely before cutting
10: If doubling recipe, use two 9-in
11: pans (not a 9x13 pan)
12: Submitted By RHOMMEL <RHOMMEL@IX
13: NETCOM
14: COM> On MON, 27 NOV 1995 063507 ~0500 From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini