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 375
1: Unfold pastry sheet; roll to 15 x 10 rectangle
2: Place in a 15" jelly roll pan
3: Beat the 6 ozs
4: cream cheese, 1/4 cup sugar, egg and vanilla in a small mixing bowl at medium speed with electric mixer until well blended
5: Stir in 1/2 cup pecans
6: Spread mixture over pastry within 3" from each side
7: Make 2" cuts in pastry every 1" along the 2 long sides of the dough
8: Crisscross strips over filling
9: Bake for 25 to 30 minutes or until golden brown
10: Cool
11: For glaze: Combine all ingredients; beat until smooth
12: Drizzle over Danish
13: Sprinkle with remaining 1/4 cup pecans
14: Posted to EAT-L Digest 25 Mar 97 by Toni Office <Captiva4me@AOL
15: COM> on Mar 25, 1997