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: Cream butter, then gradually add sugar and blend until fluffy
1: Add eggs, one at a time, beating after each addition
2: Sift together dry ingredients and add to batter alternately with yogurt
3: Add vanilla
4: Grease a tube pan and spread a thin layer of batter over the bottom
5: Stir the cranberry sauce until well mixed; then spread a thin layer of it over the batter
6: Add another layer of better, and a layer of cranberry sauce, a layer of batter, and end with cranberry sauce
7: Sprinkle nuts over top
8: Bake in preheated 375 F oven for 55 minutes, or until a toothpick inserted well into the center comes out clean
9: Cool in pan on rack for 5 minutes
10: Remove from pan and drizzle Almond or White Icing over the top
11: Serves 8 to 10
12: ~Begin Recipe Export- QuikBook version 0
13: 96 Beta A From Gemini's MASSIVE MealMaster collection at www
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