Materials:
Apple corer
Large Rome Beauty apples or small, round gourds
Candles
Waxed paper
Aluminum foil
Autumn leaves, pine cones, twigs

Using an apple corer, make a straight hole about halfway through the middle of the apple or gourd. Remove the core piece. The candle should fit snuggly inside. If it doesn’t, wrap the bottom of the candle with waxed paper. Repeat for as many apples and gourds as you would like. Place several candle holders on a plate or serving tray covered with aluminum foil. Decorate with leaves, pine cones etc.

You will need:
Paper
Autumn leaves, preferably just picked from the tree
Colored pencils or crayons

Start by taking a sheet of paper and folding it in half width-wise. Place a leaf, vein side up, inside the folded sheet. Use the colored pencils or crayons to gently rub over the leaf so that the leaf becomes visible on the top of the paper. Use a variety of colors to create a multicolored effect. Remove the leaf and repeat with other leaves and colors. Mail to a friend or relative. Smaller versions can be used as place cards.

Ingredients:
1 pint cranberry juice cocktail
1 quart apple juice
1 cup water
6 whole cloves
2 cinnamon sticks
1 lemon, thinly sliced

Mix all the ingredients together in a large saucepan. Let simmer over low heat for 10 minutes. Strain and serve.

I got this idea  from FamilyFun magazine and we made it as a project in my daughter’s third grade class. Hers did not turn out as uniformly as the ones in the magazine, but she had a lot of fun and took pride in her results. Click on leaf-imprinted coasters to learn how to make your own.

Ingredients:
1/2 non-iodized salt
3 lbs. sliced Kirby (pickling) cucumbers
1 lb. sliced white onions
3 cups apples cider vinegar
4 cups granulated sugar
2 tsp. mustard seeds
1 tsp. turmeric
2 quarts ice water
2 cups water

Make a brine by adding the salt to the ice water. Chill the cucumbers in the brine for one hour. In a large pan, combine the vinegar, sugar, mustard seeds, turmeric and 2 cups water and bring to a boil. Add the cucumbers and onions and cook for about 5 minutes or until the pickles start to lose their color. Remove from heat and let cool in the liquid. Refrigerate in a non-metallic container.

Ingredients:
1 cup plain canned pumpkin
1/4 cup sugar
1/4 tsp. cinnamon
1/4 tsp. ginger
1 quart vanilla ice cream
1 store bought graham cracker pie crust

In a medium sized bowl, mix the pumpkin, sugar and spices together. In a large bowl, soften the ice-cream. Add the pumpkin mixture and stir until well blended. Use a mixer if necessary. Spoon the mixture into the pie crust, smoothing the top. Place in a freezer for several hours, until firm.

This Native American craft is a sure hit with children and will keep them occupied before or after dinner.
Materials:
Corn husks, available at craft stores or use the corn you eat for dinner
Large bowl of warm water
Twine or rubber bands
Scissors
Construction paper
Markers
Glue

Soak the corn husks in warm water for about an hour or until they become soft. To form the head, gather several damp husks together, fold in half  crosswise, and tie them about 1/2 inch from the top of the folded end. To make the arms, tightly roll up a single husk and secure at either end. Place under the head and tie underneath the arms at the waist. To fashion a skirt, arrange husks evenly under waist. For pants, divide in half from the bottom and tie at the bottom of each leg. Now you can make outfits for your dolls with the construction paper. Draw faces with the markers and glue on braided twine hairdos.