1 (9-ounce) package condensed mincemeat
Cooking spray
1 Tbls. sugar
24 slices very thin white bread, divided
1 cup chopped peeled apple
1/4 cup butter, melted
1/4 cup cognac
Whipped cream

Preheat oven to 350°. Reconstitute mincemeat according to package directions to yield 2 cups. Lightly coat 8 (6-oz.) ramekins with cooking spray, evenly dust each ramekin with sugar. Place 16 bread slices on a cutting board. Cut 16 bread circles with a (2-inch) round cutter; discard bread trimmings. Place 1 circle in the bottom of each ramekin; reserve remaining circles.

Trim crusts from remaining bread slices. Cut each slice into 6 (1 1/2 x 1-inch) rectangles. Line sides of each ramekin with 6 rectangles, arranged vertically, side by side. Press rectangles gently to fit.

Combine mincemeat, apple, butter and cognac. Place about 1/3 cup mincemeat mixture in each ramekin; top each with 1 remaining bread circle, pressing circles gently onto mincemeat filling. Place ramekins on a baking sheet. Bake at 350° for 30 minutes or until golden. Remove from oven; cool on baking sheet 5 minutes. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Serve warm with a dollop of fresh whipped cream. Makes 8 servings.

Beef Tenderloin with Herbed Salt Crust
An herbed salt crust keeps this beef tenderloin moist during roasting. A cut above in tenderness and presentation, this recipe may be served for any special occasion!

1 (1 1/2-lb) beef tenderloin roast (3 1/2 inches in diameter)
1/2 Tbls. olive oil
2 cups kosher salt
2 Tbls. fresh rosemary, (use 1 Tbls. dried and crumbled, if unavailable)
2 tsp. black pepper
1/2 cup water

Preheat oven to 425° F. Pat beef dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown beef (excluding ends), turning occasionally, about 6 minutes total. Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.

Stir together salt, rosemary, pepper and water until mixture resembles wet sand. Pat salt mixture onto top and sides of meat to coat evenly and roast in middle of oven until an instant-read thermometer inserted diagonally into center of meat registers 130° F. for medium-rare, 25 to 30 minutes. Let meat stand in roasting pan for 10 minutes. Remove salt crust, being careful to not drop in pan juices and transfer meat to cutting board. Cut into 1/2-inch-thick slices and spoon meat juices from skillet over slices.

2 lb. carrots, cut into 3 1/2-by 1/2-inch sticks
2 Tbls. olive oil
1/4 tsp. salt
2 Tbls. balsamic vinegar glaze

Preheat oven to 425° F. Toss carrots with oil and salt in a shallow roasting pan (1-inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar glaze over carrots and shake pan a few times. Roast carrots another minute until glaze appears set. Serves 4.