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: In lg
1: bowl, beat cream cheese, sugar and butter on med
2: speed until fluffy
3: Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla and salt; beat about 2 minutes or till well-blended
4: Beat in remaining flour on low speed till well mixed
5: Spread evenly into greased and floured 13x9x2 pan
6: Spoon preserves in 8 to 10 dollops on top of batter
7: Marble with knife
8: Bake at 350 for 30 - 35 minutes till toothpick tests clean
9: Cool slightly on wire rack
10: Sift pwd sugar on top
11: Recipe by: Don't remember where I got it Posted to MC-Recipe Digest V1 #676 by "Kathy Rogers" <kathyrogers@earthlink
12: net> on Jul 17, 1997