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Candied Apples Pumpkin Seeds Pumpkin Soup Mulled Cider for kids Mulled Cider with brandy Candied Apples Begin at least 2 hours ahead 8 wooden ice-cream sticks 8 small Red Delicious apples-washed & dried 1 cup water 3 cups sugar 1/2 cup light corn syrup 1/4 cup red-hot candies 1/2 teas. red food coloring Insert a wooden stick part way through stem end of each apple. Grease large cookie sheet and set aside. In a 2 quart saucepan, combine remaining ingredients. Over medium heat, bring mixture to boiling, without stirring. Boil without stirring* until candy thremometer reads 290 degrees, or when a little of the mixture dropped into cold water seoarates into thin hard threads, about 20 minutes. *With a brush dipped in hot water, occasionally brush sugar from side of pan as mixture cooks. When cooked, remove syrup from heat. Tip saucepan; swirl each apple in mixture to coat. Lift apple out of syrup and swirl it over the pan for a few seconds to let any drips fall back into the saucepan. Place apples on cookie sheet to cool. Work quickly before syrup hardens. If necessary, warm over very low heat to soften. Cool at least an hour before serving.   Mulled Cider for kids 16 1/2 cup servings 2 quarts apple cider 1 orange, sliced 1 lemon, sliced 4 sticks cinnamon 6 whole cloves 1/4 tsp. nutmeg 1/4 tsp. powdered ginger In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to low and simmer for 30-40 minutes. Strain cider and serve hot.   Mulled Cider with brandy 16 1 cup servings 1 gallon apple cider 2 cinnamon sticks 12 whole cloves 4 cardomom pods 1 1/2 cups apple brandy or applejack thin slices of lemon and orange to garnish Place cider in a large kettle. Tie cinnamon sticks, cloves and cardomom pods in cheesecloth and add to ciider. Simmer cider for at least 30 minutes, up to 3 hours (longer is better). Skim cider if necessary. At serving time, return cider to a simmer and stir in apple brandy or applejack. Bring to a simmer and serve in warm mugs garnished with lemon and orange slices.   Roasted Pumpkin Seeds Preheat oven to 250 degrees Wash the seeds from a pumpkin in a colander - a tedious job. Drain them and pat dry with a paper towel. In a large skillet sauté 2 cups pumpkin seeds 2 tbsp. butter or 1 ½ tbsp. salad oil 1 tsp. salt Stir 3 minutes, until all seeds are coated with butter or oil. Spread on a cookie sheet. Bake 30 minutes. If not roasted enough, bake 15 more minutes longer or until brown. Cool on a paper towel. Eat, shells and all.       Pumpkin Soup serves 8 2 pumpkins, 1 large, 1 medium 2 medium onions, chopped 2 tbsp. butter 1 tbsp. flour 3 cups chicken broth 1/2 tsp. nutmeg 1/2 tsp. ginger1 cup heavy cream freshly ground pepper Set large pumpkin aside until later. Cut medium pumpkin in half. Scoop out seeds and strings. (save seeds to roast) Cut it into large pieces & steam until tender. Cool and scrape pumpkin away from shell. You should have about 3 cups mashed pumpkin. Set aside. In a large saucepan, saute onions slowly in the butter until tender. Sprinkle in flour, stir and cook for 2-3 minutes. Gradually whisk in the chicken broth. Add the mashed pumpkin and cook gently for 15 minutes. Add spices and cool slightly. In batches, puree soup in blender or food processor until smooth. Pour back into saucepan, add cream and heat, but don't boil. Refrigerate until ready to serve. When ready, cut top off of large pumpkin, scrape out the inside. Reheat soup and pour into the pumpkin shell, sprinkle with pepper and a little more nutmeg, Serve.       top
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