1 lg. can pineapple chunks drained, (use juice only if needed in mixing)
1 lg. can fruit cocktail, drained
2 sm. cans mandarin oranges, drained
1 pkg. strawberry instant pudding (mix dry from pkg.)

1 (8 oz) package of cream cheese room temperature
1 (9 oz.) Cool Whip
1/2 c. pecans
1/2 c. flaked coconut

Mix first 5 ingredients together well. Add Cool Whip. Pour into deep dish. Sprinkle with coconut and nuts. Makes 8-10 servings.

I will be trying this recipe this coming week. This just may be the perfect cranberry bread recipe. Although I have to admit, I don’t care for nuts in bread and will be leaving those out. I will also be trying this bread with Splenda instead of sugar.

2 Cups All-Purpose Flour

3/4 Cup Granulated Sugar

1/2 Tsp. Salt

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1 Cup Fresh Cranberries, chopped (sometimes I add 1 ½ Cups)

1/2 Cup Pecans or Walnuts, chopped 1 Egg

2 Tab. Canola or vegetable oil

3/4 Cup Freshly squeezed Orange Juice

Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

I just developed a taste for Cranberries and have been looking high and low for a Cranberry Bread. I am not sure this is the perfect recipe, but decided to share it for those who love to cook with Bisquick.

1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour.

Especially good spread with cream cheese.

I get lots of compliments when I made this pudding. I hope you will enjoy it this Thanksgiving.

3/4 cup granulated sugar

1/3 cup all?purpose flour

Dash of salt

4 eggs, separated

2 cups milk

1/2 teaspoon vanilla

5 to 6 bananas, sliced

35 to 45 Vanilla Wavers

(Reserve 1 banana and 10 to 12 wafers for garnish)

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well. Cook, uncovered over boiling water, stirring constantly until thickened. Reduce heat, cook, and stir occasionally for 5 minutes. Remove from heat. Add Vanilla. Spread small amount on bottom of 1 1/2 quart casserole dish. Cover with sliced bananas and wafers. Repeat ending with custard.

Beat egg whites until stiff gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding. Cover surface sealing edges. Bake at 435 degrees for 5 minutes or lightly brown. Chill. Before serving, garnish with banana slices and wafers upright around edge of dish. Yield: 8 servings