1 cup cranberry preserves
1 oz peeled and sliced apple
1/4 cup granulated sugar
1 cream cheese
1 large orange, pitted and sliced
4 sliced peaches
In a large bowl, combine cranberry preserves, apple pieces, sugar, cream cheese and orange slices. Chill, slice and shape within 1 hour and place on cookie sheets.
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes over medium heat a full hour. Grease a 6x9 inch baking dish.
Bake potatoes about 1 1/4 hour, until set and potato has some plumpness. Adjust oven temperature. Serve on toast with jam and butter or graham crackers, icenette sheets or waxed paper. Drop egg yolks in apple sauce if desired. Skim off remains of broth after adding cinnamon stick. Top each slice of pie with a wedge of lemon peel. Place another wedge of lemon peel on top of lemon wedge. Mix cranberry preserves and lemon peel
Sprinkle soy sauce in pie crust. Remove from refrigerator.
Bake uncovered for 500 minutes to 1 hour. Cool completely. Using wire rack, transfer peach slices to pie crust. Slide peach tip into center of pie. Place sliced peaches over cherry tips. Cream filling: Fill pie shell with 1/2 cup cranberry filling, drizzle cranberry jelly over top.
Fruit filling: Drop grenadine syrup over a smaller piece of pie. Spoon filling over crust. Arrange peach slices on bottom and top. Repeat with pineapple slices. Drizzle apricot jell over pie.