• 1 apple
• 2 Tbsp sugar

• 1 tsp cinnamon
• 1/2 tsp nutmeg

1. Preheat oven to 200
2. Mix together sugar, cinnamon and nutmeg. Set aside.
3. Core and slice the apple. (I use a mandolin to slice the apples. If you don't have one just slice them as thin as you can)
4. Place apples on cookie sheet. Sprinkle with half of the sugar mixture.
5. Bake for 1 hour and flip apples. Sprinkle other side with the rest of sugar mixture.
6. Bake for about 45 more minutes.

• olive tapenade
• feta cheese

• puff pastry

1. Preheat oven to 350
2. Roll out dough on a flat floured surface and spread tapenade evenly over it.
3. Sprinkle with feta cheese.
4. Roll dough in a tight circle.
5. cut into pieces.
6. place on a lightly greased cookie sheet. Make sure there is room between them for the dough to rise.
7. Bake for 15 minutes or until golden brown.

• 16 oz. fresh button mushrooms
• 1 can lump crab meat
• 1 cup shredded asiago cheese

• 1/2 cup mayo
• 2 Tbsp prepared horseradish
• 2 green onions, sliced
• salt and pepper to taste

1. Preheat oven to 350.
2. Wash and stem mushrooms, place upside down in greased baking dish.
3. In bowl combine remaining ingredients.
4. Fill mushrooms with mixture.
5. Bake for 10 minutes or until filling is slightly browned on top.

Dough:

• 4 1/2 cups all-purpose flour
• 3 tsp salt
• 2 sticks cold unsalted butter, cut into small cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

Filling:

• 2 Tbsp olive oil
• 3 cloves of garlic, finely minced
• 1 large summer squash, cubed
• 1 small zucchini, cubed
• 2 large scallions, sliced
• 3 radishes, minced
• 1 tsp cumin
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1 egg

For Dough:

1. Add flour and salt in large bowl. Slowly add butter cubes and use your fingertips to blend together until batter looks like dried oatmeal. Don\'t worry about a few small lumps.
2. Beat together the last of the ingredients in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
3. Turn out mixture onto a lightly floured surface and then knead gently just enough to combine dough.
4. Form dough into two flat rectangles and chill, wrapped in plastic wrap for at least 1 hour.

For Filling:

1. Heat oil in large skillet over medium heat. Add garlic and saute for 2 minutes.
2. Add squash and zucchini and heat for about 5 minutes or until they begin to feel tender.
3. Add radishes and spices and cook for 1 more minute.
4. Remove from heat.

To Assemble Empanadas:

1. Preheat oven to 425.
2. Combine egg with 1 tsp water.
3. When dough is ready, remove from fridge and roll out. Use a circular cutter, such as a bowl, to cut out the dough.
4. Spoon a small amount of mixture into each circle. (Do not overfill)
5. To help seal the empanadas you can use a fork to close the dough and/or use a small amount of water at the seal to help hold the two pieces together.
6. Aerate the top with a fork and brush with egg wash.
7. Bake for 8 minutes on each side or until golden brown.