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: 1
1: Preheat the oven to 350F
2: Spray a 9 x 5-inch loaf pan with nonstick cooking spray
3: 2
4: In a large bowl, sift the dry ingredients
5: Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened
6: Add the cranberries and walnuts
7: Spoon the batter into a prepared pan
8: Bake 45 minutes, or until toothpick inserted in the center comes out clean
9: Cool in the pan on a wire rack 10 minutes
10: Remove from the pan and cool completely before slicing
11: Makes 18 slices
12: Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium Diabetic Exchanges: 1 starch/bread, 1/2 fruit Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze
13: Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag
14: To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for 10 minutes
15: Posted to Digest eat-lf
16: v097
17: n297 by Reggie Dwork <reggie@reggie
18: com> on Nov 23, 1997