Place ¾ tablespoon butter in each of four, 4-inch ovenproof ramekins; place in a 425 degree oven for 2-3 minutes or until melted. In a blender, process eggs, milk, flour, sugar and nutmeg until smooth (scrape down sides). Pour equal amounts in each ramekin. Bake for 15 minutes, shield loosely with aluminum foil, continue baking 5 minutes longer or until puffy. Meanwhile warm pie filling in microwave proof dish until bubbling. Remove pancakes from ramekins. Spoon warm filling into center of each pancake. Garnish with whipped cream. Sprinkle with nutmeg. Serve with small pitchers of warm maple syrup. Yield 4 servings

NOTE:

This recipe can be made in a 10-inch ovenproof skillet. Cut into wedges and spoon pie filling on each wedge . Yield 6 servings

In large bowl mix first four ingredients. Ladle into ramekins. Top each with a maraschino cherry. Place on cookie sheet and freeze completely. Cover with plastic wrap. Store in freezer. Thaw for about one hour or until cups are only slightly icy. Garnish with fresh mint sprigs. Very refreshing with breakfast.

3 tablespoons plain flour
3 tablespoons butter
1 ½ cup milk
Salt to taste

Melt butter in saucepan over medium heat. Whisk in flour and salt. Add milk. Continue cooking and stirring with whisk until thick . Ladle white sauce over each slice of quiche. Sprinkle with paprika.

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Cream together butter and sugar. Add eggs. Sift together flour; baking powder and salt. Stir into creamed mixture alternately with milk; add walnuts and lemon rind. Bake in greased and sugared loaf pan at 350 degrees for one hour. Remove from oven. Pierce top of bread with a fork. Pour topping over bread. Let cool. Remove from pan

TOPPING
¼ Cup sugar
Juice of one lemon( I use the one I grated the rind from)

Mix together and microwave until hot. Spoon over top of bread.

NOTE: I double this recipe and freeze one loaf for last minute guests