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: Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams
2: 2
3: Mix cream cheese, sugar, egg yolk, and vanilla until smooth
4: 3
5: Spread cream cheese filling on top of crescent roll
6: 4
7: Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation
8: 5
9: Beat egg white with fork and brush on top
10: 6
11: Bake at 350 degrees for 30 minutes or longer until medium brown on top
12: 7
13: Let cool for 15-20 minutes
14: 8
15: Mix powdered sugar and milk and drizzle on top
16: This can be refrigerated overnight
17: Best if served at room temperature
18: Variation: Use 2 tubes of refrigerated chocolate chip cookie dough instead of crescent rolls and omit topping
19: Very gooey!! Recipe by: Robin Posted to MC-Recipe Digest V1 #987 by "berick@mail
20: wsu
21: edu" <berick@mail
22: wsu
23: edu> on Jan 6, 1998