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melt the butter over medium heat. Add the onion and sauté until slightly caramelized (light brown in color). Add the mushrooms and sauté for a few minutes longer until soft. In a mixing bowl combine the ham and the three cheeses. Add the mushroom mixture and stir to combine. Spoon into the piecrust and spread out evenly. In a small bowl whisk the eggs, half-and-half, white pepper, and nutmeg together. Pour on top of the ham mixture. Place in the oven and bake for 1 hour or until set.
    MAKES 4 TO 8 SERVINGS

FRESH FRUIT BOWL
    T his is an especially refreshing item to have on a hot day.
    Fresh fruit
    Fresh strawberry sauce:
    2 cups fresh strawberries
    3 tablespoons plain yogurt
    3 tablespoons heavy cream
    2 tablespoons sugar
    2 drops almond extract
    Use an assortment of your favorite fruits. We like to use bananas, strawberries, grapes, kiwi, honeydew melon, and cantaloupe—whatever is in season and tasty. Cut into bite-size pieces and arrange on a plate. In the center of the plate, place a small bowl with the Fresh Strawberry Sauce.
    To make the strawberry sauce, combine the strawberries, yogurt, cream, sugar, and almond extract in a blender and blend until smooth.
    MAKES 2½ CUPS STRAWBERRY SAUCE

Cherry-Almond Muffins
    Blueberry Muffins
    Apple Oatmeal Muffins
    Cranberry-Nut Muffins
    Health Muffins
    King Kong Muffins
    Raspberry Millet Muffins
    Buttermilk Coffee Cake

CHERRY-ALMOND MUFFINS
    O ne day we were thinking up ideas for muffins that would be unusual and tasty. Cherry almond muffins, moist and visually appealing, perfectly filled the bill.
    Muffins:
    6 tablespoons orange juice
    cup dried cherries
    1 (7-ounce) package almond paste, crumbled
    6 tablespoons unsalted butter, melted and hot
    3 large eggs
    1½ teaspoons grated orange peel
    1 cup and 1 tablespoon flour
    Â½ cup sugar
    1½ teaspoons baking powder
    Â¼ teaspoon salt
    1 cup sliced almonds
    Glaze:
    Â½ cup confectioners’ sugar plus some for dusting
    1 tablespoon milk
    To make the muffins, preheat the oven to 375 o F. Butter a 12-cup muffin tin or two 6-cup tins. In a small pot heat the orange juice to a simmer. Remove from the stove, add the cherries, and let sit for 10 minutes to soften. In a mixing bowl beat together the almond paste and butter until well blended. Add the eggs one at a time. Beat well after each addition. Add the cherries with their juice and the orange peel. In a separate bowl mix together the flour, sugar, baking powder, and salt. Add to the cherry mixture, stirring just to blend. Fill the muffin cups to the top, and sprinkle the sliced almonds over the top. Bake for 20 to 25 minutes.
    When the muffins have slightly cooled, prepare the glaze. In a small bowl combine ½ cup of the confectioners’ sugar with the milk, adding only a drop or two of the milk at a time. Once the consistency is like heavy cream, drizzle it over the muffins. Once the glaze has set, heavily dust the muffins with more confectioners’ sugar.
    MAKES 12 MUFFINS

BLUEBERRY MUFFINS
    A s I see it, blueberry muffins are synonymous with breakfast. Ours are a bit different than most, because sour cream gives them extra flavor and moistness.
    1¼ cups sugar
    1 stick butter or margarine, softened
    3 eggs
    1 cup sour cream
    3½ cups all-purpose flour
    1 tablespoon baking powder
    2 cups blueberries
    Preheat the oven to 350 o F. Grease and line one 12-cup or two 6-cup muffin tins. In a large bowl beat the sugar and butter until light and fluffy. Add the eggs one at a time mixing after each addition. Mix in the sour cream until blended. In a small bowl mix together the flour and baking powder. Stir the flour mixture into the sour cream mixture until just blended. Add the blueberries and stir gently. Pour the batter into the muffin cups to the top. Bake for 25 minutes.
    MAKES 12 MUFFINS
    Variation: For red, white, and blue muffins decrease blueberries to 1 cup and add 1 cup raspberries.

APPLE OATMEAL MUFFINS
    T here are lots of good flavors in