Combine apple juice, red hots and lemon juice in saucepan. Heat on low temperature.
Stir with wooden spoon until red hots are all melted.
Let cool a little and serve warm in cup.
Or chill and pour over ice in glass.
Boil red hots, water and sugar until red hots are dissolved. Add apples to juice and cook until tender. Add lemon juice and flour, which has been mixed with the melted butter. Bake with a double crust about 40 minutes at 350*F.
Mix a small amount of apple cider with red hots. Melt well and add remaining apple cider. Place in coffee maker and keep warm. Serve warm.
Peel and core apples.
Place in microwave baking dish (with holes up).
Add water.
Fill holes with sugar (sugar will dissolve into water), then fill holes with red hots.
Save unused red hots to add later.
Bake 5 minutes on High setting.
Turn apples over and baste thoroughly.
Add red hots to holes.
Bake 5 minutes; turn and baste.
Continue this cycle until apples are bright through and through.
Bring 1 cup water with red hots to a boil in the microwave, stirring every 30 seconds, approximately, until the red hots have melted.
While very hot, add the jello and stir until all is dissolved.
Add approximately 1/2 cup ice to the mixture.
Stir to cool the mixture and dissolve the ice.
When the jello is slightly thick, add the chopped apples and celery to the mixture. Refrigerate.
(Sugar-free jello doesn't set as easily as the other, so I use less water than the directions call for.)
Combine boiling water with red hots in saucepan.
Cook and stir over low heat to dissolve.
Remove from heat; stir in Jell-O. Blend in applesauce.
Pour half of the mixture into 2-quart mold or 8-inch square dish.
Chill until firm.
Blend softened cream cheese with mayonnaise; add nuts.
Spread cheese mixture over chilled mixture.
Pour (gently) remaining Jell-O mixture over cheese and chill until firm.
Put in skillet and cook.
Add red cake coloring.
Heat 1 cup of juice with red hots.
Stir until dissolved. Combine rest of juice and sugar.
Add cooled red hot mixture and chill.
Add ginger ale just before serving.
Cut pineapple into bite size pieces. Mix pineapple & juice with red hots and marshmallows. Chill overnight. Just before serving, stir in Cool Whip
Line a pan with the apple slices.
Mix together sugar, flour and water; pour this sauce over apples.
Sprinkle red hots all over in bottom.
Bake at 415\u00b0 for 45 minutes.
Take from oven; add marshmallows and bake until they melt a little.
You can also cut recipe in half for smaller amount.
Dissolve 5 ounces cinnamon red hots in 1 cup very hot water. Add 1 cup raisins and let stand while preparing rest of pie. Peel, core and slice apples. Mix sugar, nutmeg and allspice. Pour over sliced apples and mix well. Add cinnamon red hots/raisins mixture. Stir well and pour into 2 prepared pie crusts. Sprinkle 2 tablespoons flour over each pie filling. Cut 1 tablespoon margarine over each pie filling. Add top crust to each pie. Bake in preheated 400\u00b0 oven 40 to 50 minutes or until done. Makes 8 servings.
Peel and cut apples in half, then put them in a greased baking dish.
Put 1 teaspoon butter on each apple half.
Mix together the flour, sugar and cinnamon. Add enough water to make the mix \"gooey.\"
Pour over the apples and bake at 350\u00b0 until soft. Remove and place a
marshmallow on top of each (red hots are optional).
Place back in oven until melted.
Preheat oven to 400\u00b0F. Sprinkle apple rings with lemon juice then place on an oiled baking sheet. Top each with 1 slice of cheese then sprinkle with thyme and drizzle with maple syrup. Bake for 12 mins.
Meanwhile, heat oil in a small frying pan and saute onions for 2 mins. Sprinkle with sugar and lightly caramelize. Deglaze with balsamic vinegar then let boil for 1 min. Top each apple with an onion wedge and serve.
Line a 9-inch deep dish pie pan with crust.
Peel and slice apples; fill crust with apples and red hots (fill to heaping). Sprinkle with lemon juice.
Mix oleo, sugar and flour until crumbly.
Mix in crushed nuts.
Spread on top of apples and red hots.
Bake at 350\u00b0 for about 1 hour until browned and bubbly.
Make syrup by boiling sugar and water.
Place diced apple pieces in baking dish and pour syrup over them.
Toss in red hots and bake until tender.
Leave the apples in the syrup until cold. Mix cheese, nuts and marshmallows and combine with the apples and a bit of syrup.
Serves 6 to 8.
Wash apples; quarter, removing core.
Cook with peeling and 4 to 6 cups water.
Stir and cook down until tender.
Press through a colander or sieve.
Return to pot and sweeten to taste.
Add the red hots and cloves.
Cook on low heat until thick.
Seal in jars. Makes about 15 quarts.
I usually only make 1/2 of the recipe.
Pour apple cider into crock-pot.
Add red hots; stir.
Cover; turn crock-pot on high.
Heat until cider is hot and red hots have melted.
Serve hot!
overed with water and boiled 10 minutes to sterilize.
Combine apple
cornstarch, spices and salt; mix with apples.
Roll out less
Pare apples and slice thin in large bowl.
Combine the sugar, cornstarch, spices and salt; mix with apples.
Scatter the red hots over the mixture; dot with butter.
Put on top pastry; prick holes in top of the crust.
Bake at 400\u00b0 for 35 minutes.
Reduce heat to 300\u00b0 and bake 15 minutes more.
Serve with ice cream or a wedge of Cheddar cheese.