Serves 6

Ingredients

• 2 tb Margarine
• 1 c Sugar
• 1 Egg
• 2 c White flour
• 2 1/2 pt Baking powder
• 1 c Skim milk mixed with 1 ts
• 6 Granny Smith apples

Topping

• 1/3 c Brown sugar
• 1/2 ts Cinnamon
• 1/4 ts Freshly ground nutmeg
• 3 tb Margarine, no salt

Glaze

• 1/2 c Apricot jam
• 1 ts Lemon juice
• 1 About 1 tsp water

Preparation time
45 minutes

Preparation
Preheat oven to 350 F (175 C). Spray a 9″ x 12″ baking dish with a nonstick spray Cream margarine with sugar. Beat in egg. Sift together dry ingredients. into egg mixture alternating with milk and vanilla. In food processor, pro egg with sugar until well mixed. Add margarine and process and then milk. dry ingredients into processor and pulse 3 or 4 times, just until mixed. ( wash processor reserve for next step.) Spread batter evenly into prepare dish.

Top with fruit. Mix topping ingredients together in food processor or mixe Dot over top of cake. Bake 30 to 40 minutes or until skewer comes out clean Cool completely.

For glaze, heat together apricot jam, lemon juice and water. Strain into s saucepan or glass measuring jug. Heat on top of stove or in microwave unti boiling and slightly reduced. If reduced too much, add a bit more water. onto completely cooled cake with pastry brush.

Serves: 6

Ingredients

• 4 ea Eggs, seperated
• 1 qt Milk
• 1/8 ts Salt
• 3/4 c Sugar
• 1 ea Nutmeg

Preparation time
15 minutes

Preparation
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving.