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: Grease a round pan, 9 x 1 1/2"
1: Mix cream cheese, 1/3 cup sugar and the almond extract; reserve
2: Mix the baking mix, 1/4 cup sugar and the butter or margarine until dough forms
3: pat in the bottom and 1" up the sides of the pan
4: Spread cream cheese mixture over the dough
5: Carefully, spread preserves over the cream cheese mixture; sprinkle with almonds
6: Bake in a preheated 350 degree oven until golden brown and the cream cheese is set, 40 to 45 minutes
7: Cool 20 minutes; carefully, remove from the pan
8: Refrigerate any remaining coffee cake
9: From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini