My honest opinion- skip the Randia. Unless you want to grow it as a pretty bush (which it is). But as a fruit, I don't think it isn't worth the space. All seeds, not much pulp, and what pulp you can suck off the seeds doesn't have much flavor at all. I am contemplating cutting mine down. I can send you seeds if you want to try from seed.

* Exported from MasterCook * Ladyfinger Gènoise Recipe By :Flo Baker Categories : Basic Cake Dessert 3 tablespoons unsalted butter, melted 1 1/4 cups sifted cake flour 2/3 cup sugar 1/8 teaspoon salt 2 large eggs, at room temperature 4 large egg yolks, at room temperature 1 teaspoon pure vanilla extract Pour the melted butter into a 1-quart bowl; reserve. Put the sifted flour, 1 tablespoon of the sugar, and the salt into a sifter or sieve; sift onto a piece of waxed paper and set aside. Put the eggs, yolks, and 1 table spoon of the sugar into the bowl ov a heavy duty mixer (or work with a hand-held mixer). Holding the whisk attachment from the mixer in your hand, beat the mixture just to combine. Add the remaining sugar and whisk by hand to mix. With the bowl and whisk attachment in place, whip the mixture on medium speed until it is airy, pale, and tripled in volume, like softly whip- ped cream, 4 to 5 minutes. You'll know that the eggs are properly whipped when you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. If the ribbon immediately sinks into the mixture, continue for a few more minutes. Pour the vanilla extract during the last moments of whipping. Detach the bowl from the mixer. Sprinkle about one third of the flour mixture over the batter. Fold in the flour with a rubber spatula, stopping as soon as the flour is in- corporated. Fold in the rest of the flour in 2 more additions. Gently spoon about 1 cup of the batter into the bowl with the melted butter and fold the butter in with the rubber spatula. Fold this mixture into the batter in the mixer bowl. (This is the point at which the batter is at its most fragile, so fold gently.) The batter is now ready to be used and, in fact, must be baked immediately. Description: "Can be Basis for Other Desserts" Source: "Baking with Julia - page 41" Yield: "6 dozen" NOTES : Makes enough batter for 6 dozen ladyfingers, 24 large madeleines, or 1 recipe petits fours. The gènoise is an inherent sturdy cake, but this gènoise is even sturdier than the classic - it has a little more flour, giving it the body it needs to be piped into ladyfingers that will retain their shape, and additional egg yolks for moisture and even more structure. No matter that the propor- tions are different, the technique for making the batter is the same as that for Perfect Gènoise.

Loves2: Here is one using Yeast Recipe Rate & Review Related Recipes Cranberry-Pecan Bread Recipe by Maggie Glezer Cranberry-Pecan Bread Recipe by Maggie Glezer Delicious, Quick Side Dishes Buzz up! Cranberry-Pecan Bread ACTIVE: 1 HR TOTAL TIME: 6 HRS plus overnight rising SERVINGS: makes two 2-pound loaves HEALTHYMAKE-AHEADVEGETARIANIngredients 3 1/3 cups all-purpose flour, plus more for kneading 3 1/3 cups white whole wheat flour, preferably King Arthur brand 1 tablespoon instant dry yeast 4 teaspoons fine table salt 1 1/2 cups dried cranberries (7 ounces) 2 cups pecan halves (7 ounces) Vegetable oil Directions 1.In a bowl, combine both flours with the yeast. Add 3 1/4 cups of warm water and stir until a soft dough forms. If the dough is too stiff, add 2 more tablespoons of warm water. Let the dough rest for 15 minutes. 2.Scrape the dough onto a lightly floured surface. Knead and work the dough until smooth but still very sticky, about 5 minutes. Flatten the dough and sprinkle it with the salt; knead until the salt is evenly incorporated, about 5 minutes. The dough will tighten slightly. Flatten the dough and scatter the cranberries and pecans on top. Fold the dough over the fruit and nuts and knead them in. Lightly oil the bowl, add the dough and turn to coat. Cover and let stand until doubled in volume, about 2 hours. 3.Line 2 large baking sheets with parchment paper; brush with oil. Punch down the dough, then cut into 2 pieces. Flatten each piece of dough into a 10-inch oval. Fold in the short ends as you would a billfold and pinch the ends. Pat the dough into a 9-inch oval loaf; transfer to one of the baking sheets, seam side down. Repeat to form the second loaf. Lightly brush 2 pieces of plastic wrap with oil and loosely cover the loaves. Refrigerate overnight. 4.Uncover the loaves; let stand at room temperature for 2 hours, until slightly risen. Using a knife, make a 1/2-inch-deep slash down the length of each loaf. 5.Preheat the oven to 400°. Bake the loaves for about 40 minutes, shifting the baking sheets halfway through. The loaves are done when they're browned and an instant-read thermometer inserted in the center registers 170°. Transfer the loaves to a rack and let cool before slicing. ************************* Here is one from Emeril that sounds good !!! Ingredients 1/2 cup orange flavored liqueur 1/2 cup sugar 1/4 cup water 1/2 teaspoon whole cloves 1 cinnamon stick, halved 1 1/2 cups fresh cranberries (or defrosted if frozen) 3/4 cup dark brown sugar 1 stick unsalted butter, at room temperature 2 large eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup buttermilk 1/4 cup fresh orange juice 1 cup chopped, toasted pecans 1 teaspoon orange zest 1 teaspoon vanilla Directions In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard. Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan. In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes. Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.) LOU

this is one you'll either love or spit out -- it's strong Julia's Cranberry Chutney Source: Julia Child from Julia and Jacques Cooking at Home Tart and sweet with a touch of heat. Very good on leftover turkey sandwiches Yield 2 1/2 cups 1 large Granny Smith apple 1 lemon 1 cup orange juice 3 cups cranberries (12 oz) 3 tbsps white wine vinegar 1/2 cup sugar 1/4 teaspoon salt 1/4 teaspoon cayenne pepper (more to taste) Halve and core the apple and cut in small dice. Pare 10 or so thin strips with a zester, then trim the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin triangles. Pour the oj and cranberries into a sturdy 2 or 3 quart saucepan and set over medium heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar and seasonings. Stir together and cook covered about 5 minutes until all the cranberries have burst. Uncover, reduce heat and simmer for another 4 or 5 minutes, until thick. Taste and stir in small amounts more vinegar, sugar, salt or cayenne as you like. Cool to room temperature before serving. Keeps several weeks in refrigerator. Can be frozen.