Cinnamon Stewed Apples

6 cups chopped peeled Granny Smith Apples (about 2 lbs)

1/4 cup apple juice

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.

Beer Bread

3 cups flour

3 tbsp sugar

4 tbsp active dry yeast

2 12oz beers

oil or nonstick cooking spray

loaf pan

Combine flour, sugar, and yeast. drink half of one beer, pour the remaining beer and a half into the flour mixture and mix well. coat loaf pan with oil or nonstick spray, dump dough into pan. place pan onto stove top or in a warm location. set oven to 350 degrees.  after twenty minutes place loaf pan into oven and bake bread for 40-45 minutes. when finished baking, cool loaf in pan.

Bruschetta

2 large tomatoes (6 roma tomatoes)

6-8 fresh basil leaves

2 cloves garlic

1 tbsp olive oil

2 tsp balsamic vinegar

salt and pepper to taste

Seed and finely chop tomatoes.  Finely chop basil and garlic, combine with tomatoes.  Add oil and vinegar, salt and pepper to taste. Mix well.  Serve on or with toasted bread.  

Tapenade

2 cups Kalamata Olives

2 tbsp capers

2 chopped cloves garlic

Pit olives, or buy pitted (but double check them, I have found pits the hard way)

Dump into food processor.  

Add capers and garlic, process until a consistency you like.