Apples: 8 large, firm cooking apples 2 cups lemon juice 2 Tbsp. coarse salt 32 whole cloves
Directions: Preheat oven to 250° and line baking sheet with parchment paper. Mix lemon juice and salt in a bowl large enough to roll the apples. Peel apples, cut in half and remove seeds and core. Using a paring knife, carve faces on the rounded side of each apple half, place them in juice mixture and transfer to power towels to drain. Place apples face-side up on prepared baking sheet, place in oven and let bake until apples are dry and begin to brown the edges – about 90 minutes. Remove from oven and press cloves into “eyesockets”
Cider: 2 gallons non-alcoholic apple cider 2 (12-ounce) cans frozen lemonade concentrate, thawed 2 cups spiced rum or apple brandy
Directions: Combine cider, lemonade and rum (or brandy) in a large punch bowl or other container and float shrunken heads on top.