Bobbing Apple Punch

 1 ½ cups orange juice

4 cups apple cider

1 cup pineapple juice

2 tablespoons sugar

4 cups ginger ale, chilled

6 to 8 small red apples

1 orange, sliced

In punch bowl mix orange juice, apple cider, pineapple juice and sugar. Chill of a couple hours. Before serving add ginger ale, apples, orange slices and ice cubes.

Roasted Pumpkin Seeds

Pumpkin seeds

Water

Salt

Melted butter

Vegetable oil

Preheat oven to 350 degrees. Clean off and rinse seeds well. For every 2 cups of seeds use 4 cups of water and 2 tbsp salt, place into a saucepan. Add the seeds and simmer over low heat for 10 minutes. Drain well in a strainer. Place on paper towels to dry..

Toss the seeds with melted butter in a large bowl until evenly coated. Coat a cookie sheet with vegetable oil. Spread seeds over the tray and bake for 30 minutes, turning them occasionally. When seeds are golden brown they are ready. Store in airtight container in cool place.

Candied Apples

 12  apples, washed and dried

12 wooden skewers

4 ½ cups sugar

3/4 cup light corn syrup

1 tsp red food coloring

1 ½ cups water
2 cups of finely chopped peanuts

 Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils.

Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place chopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.