Hot Apple Turnovers Makes 12 turnovers, to serve 6 If we were all as sensible and as doubtless as we should be, we would either skip dessert entirely, or we would munch on a good apple. This is something of a compromise between the two poles, and a delicious one at that. 5 tart, firm apples (Granny Smiths work well) 3 Tablespoons unsalted butter 5 Tablespoons brown sugar 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon clove 3 tubes refrigerated crescent rolls (8 rolls per tube) -- Preheat oven to temperature indicated in crescent roll package. Set oven rack at upper middle level. Peel and core the apples and cut them into fine dice, making chunks about 1/8" to 1/4" in size. -- In a large pan over low heat, sauté apple pieces with butter, stirring as you go. Remove apples from heat after about 10 minutes, or when pieces are translucent and still ever-so-slightly crunchy to the tooth. -- Stir the sugar, cinnamon, nutmeg, and clove into the apple mixture. Untube (detube?) the crescent rolls. Separate the dough into 12 sections of 2 rolls each. Pinch together any perforations so that the filling doesn't leak in the oven. -- Place the 12 pieces of dough onto 2 cookie sheets (check to see whether or not these should be lightly greased). Spoon apple mixture into center of each dough section, dividing evenly among the 12 sections. Fold over to cover apple mixture and crimp with a fork to prevent leakage. -- Pop these into the oven, following the crescent roll package directions as to length of baking time. Remove from heat and allow to cool for a couple of minutes before serving. Storage These don't keep at all. Eat them right away. OTHER FRUIT, NUT AND SPICE DESSERTS Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!