Bobbing Apple Punch Bowl Recipes

Steps:

• 1. Heat cider, 2 tsp.cloves, the allspice, cinnamon and sugar to boiling; cover and simmer 20 minutes. Stud oranges with cloves. Strain punch and pour into punch bowl. Float oranges sand apples in punch bowl. Makes 32 half cup servings.
• 2. Note: if using a glass punch bowl, first pour in warm water to heat bowl.

Steps:

• Make the syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil. Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes. Remove pan from heat and let syrup cool; discard cinnamon sticks. (Leftover syrup may be kept refrigerated for a week.)
• Combine syrup, bourbon, apple cider, lemon juice and orange juice in a pitcher. Refrigerate for at least an hour.
• Strain chilled punch into a punch bowl. Add 4 cups of ice and club soda. Garnish with orange wheels. Generously grate nutmeg on top. Serve over ice.

Steps:

• Pour apple cider into all 5 (1/2-cup) containers, stopping about 1/2-inch from the top. Add 2 drops of red and 1 drop of green food coloring to each container and stir until the colors have blended.
• Hang 2 or 3 gummy worms around the edge of each dish and place the dishes in the freezer. If you use more than 3 worms, the rotten apples won't float as well. Freeze until the rotten apples are solid.
• Just before serving, slip the frozen wormy apples out of the dishes by setting them briefly in a few inches of warm water in your sink.
• Float the rotten apples in a large punch bowl filled with apple cider. For added creepiness, drape the gummy worms over the edges of your serving bowl as shown.

Steps:

• Combine apple juice, rum, and Schnapps in a punch bowl or pitcher. Serve punch over ice and garnish with red apple slices.

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
• Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
• Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
• Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.