1/8 yard each of 7 different fabrics (colors of choice)
Raffia or 3/8-inch ribbon
3 cups lemon juice or white vinegar
12 teaspoons salt
Wire cookie cooling rack
12 tablespoons applesauce
15 tablespoons ground cinnamon
Small cookie cutters of choice (gingerbread men, diamonds,
leaves, stars, hearts, etc. - use cutters to match a holiday)
To dry apples: Pour lemon juice
(or mixture of vinegar/water) and salt into bowl, stir.
Cut apples into 1/4-inch rings; remove seeds. Place in bowl
to soak 15 minutes, turning often.
Remove from bowl
and pat dry with paper towels, absorbing as much moisture
as possible. Using a double layer of cheesecloth on wire
rack, arrange apple slices in single layer. Lay an additional
double layer of cheesecloth over top of apples. Place in
cold oven; set temperature to 150 degrees F. Bake for 4
to 5 hours or until apples are soft and a pliable (no water
visible when squeezed).
Make cinnamon cutouts: Blend
12 tablespoons of applesauce with 15 tablespoons cinnamon;
mix. Dough will be stiff. Sprinkle work area with cinnamon.
Roll dough to 1/4-inch thickness. Cut out desired designs.
Place on cookie sheet. Make a hole in "cookie"
with a drinking straw. Bake at 150 degrees F for 3 to 4
hours, until dry.
Tear each fabric piece into 1 x
8-inch strips. Tape a 42-inch piece of jute twine to table;
tape opposite end of twine. Beginning 4 inches from one
end of twine, tie on one strip of each fabric. Tie one strand
of raffia or ribbon onto the twine. Thread apple slice,
cinnamon cutout, and another apple slice onto twine. Add
raffia or ribbon and follow the "pattern" until
all fabric is used.