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#133117 11/21/00 11:42 PM


1/2 cp flour
1/2 cp packed lt brown sugar
1/2 cp quick oats
1 tsp cinnamon
1/3 cp butter, soft to room temp
2 - 16oz canned yams, drained
2 cups cranberries
1 1/2 cps mini marshmallows

preheat oven to 350. mix, flour, sugar, brn sugar, oats and cinnamon. cut in butter until crumbly. toss 1 cup flour mixture with yams and cranberries. (sprinkle more mix on top if desired).

bake at 350 for 35 minutes. sprinkle with marshmallows and bake or broil until light brown.

YUMMY!!!!!!!! kids love it, i do too!

#133118 11/21/00 11:58 PM
this one is from a williams-sonoma catalog and is the best i ever made/had. to die for. i used biscotti ground in a food processor for the crust, butground grahams or almond cookies should work too. very creamy & smooth (like me).


1 cp dried cranberries
2 cps biscotti pie crust mix
1/2 cp unsalted butter, melted & cooled
1 cp sugar
2 lbs cream cheese, at room temp
1/2 cp orange juice
1 Tbs grated orange zest
2 Tbs orange-flavor liqueur, such as grand marnier
5 eggs

in small saucepan, cover cranberries with water and simmer until soft and plump, about 4 minutes, drain & then let cool. in a bowl, mix together biscotti mix and melted butter. press mixture over bottom and up 2" of side of 10" sprinform pan. bake in 350 oven until golden, about 12 minutes. put on wire rack to cool. leave oven at 350.
in a mixing bowl, beat cream cheese and sugar on medium speed until smooth. beat in orange juice, orange zest and liqueur. add eggs, one at a time, beating after each addition. with rubber spatula, fold in cranberries. spoon mixture into cooled crust.
bake until cheesecake is set when pan is gently shaken, about 1 hour. cool completely on wire rack. refridgerate overnite.
to serve, remove sides of pan, transfer to plate and slice into wedges.

about 10,000 calories a slice and well worth it.

enjoy everybody. love, jane

#133119 11/22/00 08:44 AM
Joined: Nov 2000
Posts: 15
Jane, thanks so much for sharing. Looks yummy! Everyone, have a great day putting on those pounds tomorrow! Carole

#133120 11/22/00 09:38 AM
Joined: Apr 2000
Posts: 162
Jane - You Rule!
That Cheesecake recipe makes you a Kitchen Goddess...
I think I'll try that one for Christmas. Thanks for taking the time to post those for us.

#133121 11/22/00 12:18 PM
Joined: May 2000
Posts: 2,090
Thanks Jane. Emailed them out to my special someones this morning. The Cheesecake sounds almost better than sex....... will let you know when I make it. [Linked Image] LOL
Have a VERY happy turkey day!!!!

#133122 11/22/00 01:16 PM
Joined: Jul 2001
Posts: 0
Thanks Jane, they sound absolutely lip smacking yummy! I'll let you know the verdict of the jury later. Have a fantastic Thanksgiving.

#133123 11/22/00 02:49 PM
Joined: Apr 2000
Posts: 7,059
Jane you are one smart cookie, hiding cranberries in a cheesecake. That way everyone will actual eat cranberries, even the kids.

Dare To Deviate
#133124 11/22/00 04:12 PM
i wasnt going to make either one of those this year, but after reading and typing them, went to market and making them both!! please, if you do make them, let me know how they turn out. chloe, the kids WILL eat that marshmallow thing. it is very easy and it is sooooo sweet. just like a blueberry crisp. (only without blueberries, duh).

#133125 11/22/00 10:16 PM
overcooked the cheesecake this time, and used a processor instead of beaters (wasnt as fluffy), fresh crans instead of dried. it cracked a little. well, i'll let ya know tomorrow how it tasted. smells gooooood!

#133126 11/23/00 09:59 PM
Joined: Apr 2000
Posts: 162
Jane, thank you so much for the recipes. The Yams were so good my sister even liked them...and she doesn't like yams OR cranberries!
I'll be trying the cheesecake at Christmas. Now here's a super easy recipe for holidays. It's really good for parties since it feeds alot of people and it travels well:

Pumpkin Pie Cake
1 large can evaporated milk (I used 12 oz can)
3 eggs
� cup brown sugar
� cup granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon
� teaspoon salt
� teaspoon ground cloves
1/8 teaspoon ginger
1 can pumpkin (26-29 oz)
1 box spice cake mix
2 sticks butter or margarine, melted
chopped nuts
whipped topping
Mix first ten ingredients. Pour into ungreased 9 x 13 baking pan. Sprinkle cake mix evenly over top. Sprinkle nuts over cake mix. Drizzle melted butter over the nuts and cake mix. Bake at 350 degrees for about 1 hour. Cool in fridge; cut and top with whipped topping.

I don't have to fuss with making pie crusts anymore. This is so much better than pie.

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