Preparing the pumpkin seeds for toasting was the slimiest activity we tried.
Some kids loved it; others were totally grossed out.
 All, however, enjoyed munching on the freshly toasted seeds.

1 small pumpkin
2 tbsp. vegetable oil
Salt

Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a
 large bowl. Now for the tough part: Separate the seeds from the pumpkin fiber
 (this is a messy job that you should do outside). To make the process a little
easier, fill the bowl with water and let the pumpkin seeds soak.
Have a bowl of clean water nearby and a colander, too.

Preheat the oven to 300 degrees. Toss the rinsed pumpkin seeds into a smaller bowl,
 drizzle with the oil, and sprinkle with salt. Spread the seeds on a
 cookie sheet and bake for 30 to 40 minutes, or until slightly brown.

Use leaf cookie cutters with white bread to make leaf shapes. Put on cookie
sheet and toast in oven for short time. Give the children strawberry and
apricot jam to spread on their leaves so they turn into fall colors.

RECIPE INGREDIENTS:
sugar cookie cookie dough
1 1/4 cups of confectioners' sugar
1 teaspoon of vanilla extract
2 to 4 tablespoons of maple syrup
food coloring

1. Use a leaf-shaped cookie cutter to create a batch of leaf cookies from your
favorite sugar cookie recipe or store-bought cookie dough.

2. Bake the cookies according to the recipe directions and allow them to cool.

3. To make the frosting, combine 1 1/4 cups of confectioners' sugar with 1 teaspoon of vanilla
 extract in a medium-size bowl. Whisk in 2 to 4 tablespoons of maple syrup, a little at a time,
until the mixture reaches a spreadable consistency.

4. Divide the frosting among 3 small bowls or coffee mugs. Stir in food coloring
(1 or 2 drops at a time) to tint one batch red, another one yellow, and the last one orange.

5. Spread the colored frosting on the cookies, then let the frosting set before
 enjoying them. This recipe makes 1 1/2 cups of maple-flavored frosting.

Bake up a giant version of a classic sweet treat. Shaped like a country-fair caramel
apple, this fun dessert recipe is sure to inspire oohing and ahhing at any fall gathering.

RECIPE INGREDIENTS:
3 1/2 cups all-purpose flour
2 tsps cinnamon
1 tsp ground cloves
1/2 tsp allspice
2 tsps baking soda
1 tsp salt
2 eggs
1 1/2 cups brown sugar
2 cups unsweetened applesauce
1 cup vegetable oil
2 tsps vanilla extract
60 caramel candies
3/4 cup walnuts, toasted and finely chopped
wax paper
1 large craft stick

1. Heat the oven to 350 degrees.

2. Grease and flour two 1 1/2-quart oven-safe bowls.

3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves,
 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.

4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened
 applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract.
Add this mixture to the dry ingredients and beat until well mixed.

5. Pour the batter into the prepared bowls and bake for 60 to 70
 minutes or until a knife inserted in the center comes out clean.

6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the
 bowls and set them inverted on wire racks to cool completely. Once the cakes
 have cooled, turn them over and use a long knife to even out their flat tops.

7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl
and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more unti
l the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.

8. Layer the cakes (flat sides together) using a few spoonfuls
 of the caramel to help hold them in place.

9. Pour the remaining sauce over the cake. The caramel will run
 down the sides of the cake to cover it completely, or you can
spread it with a knife while it's still warm.

10. Let the caramel set for about 20 minutes before pressing
the walnuts onto the bottom half of the cake.

11. Cover one half of the craft stick with waxed paper
and insert the covered end into the top of the cake.