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: Pre-heat oven to 350
1: In a 9" (23cm) round cake pan or springform pan, melt the 2 oz
2: of butter with the brown sugar over low heat, stirring constantly until the sugar is completely dissolved
3: Pour the cranberries onto the brown sugar and butter mixture
4: Set aside
5: In a bowl or mixer, cream the 4 oz
6: of butter with the granulated sugar until smooth
7: Stir in the yolks and vanilla
8: In a large bowl combine the flour, baking powder and salt
9: Alternately mix the milk and the dry ingredients
10: Stir only until mixed
11: Beat the egg whites to stiff peaks, then fold into the cake mixture
12: Pour cake mixture over cranberries
13: Bake at 350 for 50 or 60 minutes or until the cake is done
14: From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini