By Alvina V. Brown

We all know it is fall when pumpkin everything fills the air. Treat yourself to a beloved Pumpkin Spice Latte from Starbucks, teach your nieces and nephews how to make homemade pumpkin butter, and keep the "cool" aunt status by taking them out for pumpkin flavored frozen yogurt and ice cream.

During the fall months, you don’t have to worry about a shortage of pumpkin flavored anything. And the holidays are coming up...so what about cranberries and apples? Here are a few great ways to use these holiday flavors to pass on down to your favorite little ones.

Pumpkin Butter

1 stick of butter

2-3 tablespoon of pumpkin puree

2 teaspoons of pumpkin pie seasoning

1 teaspoon of granulated sugar (optional)

All you need is one stick of softened butter, pumpkin puree and pumpkin pie spice seasoning. Begin putting softened butter in a bowl and stir in pumpkin puree. I use 2-3 tablespoons of puree because I love the taste of pumpkin. Then, add about 2 teaspoons of pumpkin pie seasoning. For a little more sweetness, I add 1 teaspoon of sugar. Finally, let it firm up in the refrigerator for about an hour, then spread it on anything you like.

Apple orchards are also in full swing and the sweet savory taste of apples are dripping from our mouths. Like pumpkin, what do you do with apples? Apple cider? Take a field trip to an apple orchard one weekend and bring back baskets full with your nieces and nephews, and try this recipe.

Warm Apple Cider Punch

4 cups of apple cider

A few thinly sliced apples (You can use oranges, too.)

Cinnamon sticks (I used two. If you want a stronger cinnamon flavor you can use more.)

In a large pot, mix the apple cider, apples (and orange slices) and cinnamon sticks on high until it boils. Reduce the heat, then continue to cook it for 5 minutes. Let it sit on a low heat for 2 hours so the flavors blend. This can also be made in a crockpot if a stove is not accessible.

Who doesn’t love a good blueberry scone? But have you thought about a cranberry scone? Cranberries are at the peak of their season and ready to be used for holiday meals. Try these healthy scones for your next holiday or show this recipe to your nieces and nephews for homemade cranberry sauce to impress the entire family.

Non-so-Guilty Cranberry Scones

4 cups Flour

5 tsp. baking powder

1/2 tsp. salt

1/2 cup granulated sugar

1/2 cup margarine (1 stick)

1 1/2 cups milk

3 eggs mixed with milk (save 1/4 cup for brushing on top of scones before baking)

1 cup fresh or frozen cranberries (I used fresh since they are in season)

Mix the margarine into flour, baking powder, sugar and salt mixture until large crumbs form. Add cranberries. Add milk and eggs, then mix until moist. Drop by large tablespoons onto greased (I used a mini ice cream scoop to make sure they all came out the same size) cookie sheet. Brush tops with remaining milk and eggs. Bake at 375 degrees for 15 minutes until golden brown. This recipe makes a serving of 24 scones (depending on the size).

I brush the scones with butter and sprinkle sugar on top after they come out of the oven, to make them a little sweeter. Serve with butter, honey or cranberry jam.

What are your favorite fall meals? Do you have any homemade pumpkin recipes? What special activities do you do with your nieces and nephews when the weather cools down?

Published: October 8, 2014
Photo: Shutterstock