Cut the apple into bite sized pieces. Mix together everything except the apples. Put a thin layer (1/8-1/4") of mixture on the bottom of a non-stick or greased round pan. Put apples on top of this. Then spread, plop, drop or get the rest of the mix on top of the apples someway. Then bake at 350F. I baked it for 25 minutes but it made the apples really mushy so next time. Bake it for 15-17 minutes.
Preheat oven to 400 degrees F. Mix egg, sugar and milk in medium-sized mixing bowl. Mix flour, baking soda, salt and spices. Gradually stir into egg mixture to form a soft dough that can be handled. Pat dough into a 9" or 10" nonstick cake pan, covering bottom and sides. Peel and slice apples. Arrange them in overlapping slices. Mix brown sugar, milk and cinnamon and drizzle over the apples. Bake 20 minutes. Serve warm.
For variety, substitute any quick-cooking fresh fruit.
Take four flat tortillas. Lay them out flat. Spread each one with sour cream. Sprinkle with sugar (it crunches a little when you eat it) or with confectioner's sugar (if you don't like the crunch). Thin-slice the strawberries and lay them on the sour cream.
Leave about 1/2 an inch of the tortilla dry at either side, and about 1 1/2 inches at the long ends. Gently roll the tortilla up so that you have a 8-inch long tubes. Cut the tubes into four 2-inch rolls.
Rinse and dry the strawberries. Do not cap the berries, but serve them intact. Put the fat-free sour cream and brown sugar in small bowls for dipping. You can give a sour cream/brown sugar set to each person, or, if you're being informal, let people share. Dip berries first into sour cream, then into brown sugar, then into mouth.
Yields: Depends upon how many strawberries you use