For streusel, mix all ingredients with pastry blender until resembles coarse breadcrumbs; set aside.
For filling, combine sugar, cinnamon, nutmeg, salt and flour in large bowl; set aside.
Peel, core and slice apples; toss with lemon juice, then toss into sugar mixture, coating thoroughly. Stir cornstarch into apple mixture. Pile apples into pastry-lined pan. Dot with butter and sprinkle top evenly with streusel.
Bake at 425° for 10 minutes; reduce heat to 350° and bake 30 to 40 minutes or until apples are tender and crust and topping are golden. Cool 1 hour before serving. Makes 8 servings.
Fresh Apple Cake
4 cups peeled and chopped apples
2 cups sugar
1/2 cup oil
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts (optional)
1/2 cup brown sugar
1/2 cup coconut
6 tablespoons butter
1/4 cup evaporated milk
1/2 cup chopped nuts
Combine apples and sugar in a bowl and let stand 10 minutes. In small bowl, whisk oil and eggs; in third bowl combine flour, cinnamon, soda and salt. Add flour mixture to egg mixture, alternating with apples. Stir in vanilla and nuts. Place batter in greased and floured tube or Bundt pan and bake at 350° for 1 hour or until baked through. Cool in pan 10 minutes, then invert onto plate.
For topping, combine all but nuts in saucepan; heat on low until the butter melts, the sugar dissolves and the mixture is blended. Spoon over cake; sprinkle with nuts. Makes 10 to 12 servings.
Brie and Almond Bites
1 sheet frozen puff pastry, thawed (half a 17.3-ounce box)
3/4 pound brie cheese, chilled
1/2 cup chopped slivered almonds
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 mini muffin pans. Dice the cheese into 36 pieces; place one piece of cheese in shell and sprinkle each with few almonds. Bake at 400° for 15 minutes or until golden. Serve warm. Makes 36.
Nutrition information (1/36 recipe): 80 calories, 50 calories from fat, 6 grams fat, 2 grams saturated fat, 10 milligrams cholesterol, 75 milligrams sodium, 3 grams carbohydrates, zero grams fiber, 3 grams protein.
Thin fresh asparagus spears
Garlic and herb spreadable cheese (Alouette or Boursin)
Very thinly sliced prosciutto ham
Use just enough length of asparagus to include the tips and portion of the stalk to make a little of the asparagus stick out at both ends when wrapped. Discard tough ends. May steam asparagus first to soften somewhat, but if it's thin enough, this will not be necessary. Spread thin layer of cheese over prosciutto slice; wrap around 2 or 3 asparagus spears with cheese to the inside.
Place on baking sheet, seam side down. Bake at 350° just until heated through and prosciutto starts to crisp, about 15 minutes. Serve warm or room temperature. Yield depends upon asparagus amount.