Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan.
Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish.
In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.
Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.
alf, 1 cup cream, and red hot candies in a large saucepan
2 cups water, sugar, cinnamon sticks and Red Hot candy.
Boil until
ogether in a bowl; add cinnamon red hot candies. Set aside to soak
Cut peeled & cored apples into wedges.
Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies.
Over medium-high heat, bring to a boil, stirring constantly.
Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples.
Serve warm or at room temperature.
Preheat oven to 350 degrees F (175 degrees C).
In a pot, boil the sugar, water, and cinnamon red hot candies 5 minutes or until sugar is dissolved and candies are melted. Place apples in the syrup, and continue cooking 5 minutes.
Place the sausage links in a skillet over medium heat, and cook until evenly brown.
Arrange apples on a baking sheet. Place three sausages in the center of each apple. Drizzle apples with remaining syrup.
Bake 25 minutes in the preheated oven, or until apples are tender.
eat, heat lemon juice and cinnamon candies until candies melt. Remove
inegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan
ogether the butter, brown sugar, red hot candies, and water. Pour over
Pour red hot candies into a resealable plastic bag. Crush candies with a mallet or rolling pin. Transfer crushed candies to a food processor and pulse until candies form a fine powder.
Stir candy powder and vodka together in a bowl. Cover bowl tightly with plastic wrap and let rest until powder is dissolved, at least 2 hours.
Pour vodka mixture through a fine-mesh sieve into a bowl and discard any candy pieces that did not dissolve. Pour vodka into a bottle and seal.
Preheat an oven to 375 degrees F (190 degrees C).
Whisk together flour, baking soda, and baking powder in a small bowl. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients.
Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies.
Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before removing to cooling racks.
In a 2-quart saucepan, cook the water, sugar and red drops until all the sugar and red drops are dissolved into syrup.
Peel and core apples.
Place 5 or 6 apples into the syrup and cook. Turn over one at a time when the top side becomes red. Cook until you can stick a fork into them.
When the apple is red and tender, lift out individually and put on a dish.
Continue with the remaining apples. Cook the syrup until near jelled. Fill each center. Freezes well.
ark vinegar ,1 small bottle red food color, 1 tbls alum
Cut cores out of apples, leaving bottoms of apples intact. Cut off and save tops of cores. Use a spoon or sharp knife to clean flesh from the cored area of the apple, leaving hollows.
Place 1 teaspoon cinnamon candies, 1 teaspoon butter, and 1 tablespoon brown sugar into the hollow of each apple. Place retained top of core into hollow of each apple. Wrap apples in aluminum foil.
Place wrapped apples into the coals of a campfire and cook until apples are soft and filling has melted, about 15 minutes.
Peel, core, and quarter apples.
Combine with the remaining ingredients in a saucepan, and bring to a boil.
Reduce heat and simmer for 15-20 minutes, until the liquid is thickened and the apples are tender.
Cool the apples in the syrup for at least 30 minutes.
Serve at room temperature or chilled.
Place each apple in the center of a piece of heavy-duty foil (12 inches square).
Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple.
Fold foil around apple and seal tightly.
Grill, covered, over medium-hot heat for 30 minutes or until apples are tender.
Carefully transfer apples and syrup to bowls.
Serve warm with ice cream if desired.
lum, 1 cup vinegar and red food coloring; add with enough
NOTE: You can find Red Hot's cinnamon candies usually in the candy isle of any grocery store, most come in a bag, they are located most of the time where the hard candies hang.
Best made in a large coffee pot (the big metal ones)
But you can use microwave or stove.
Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking.
Best when served hot.
Drain the liquid from the cans of pears into a saucepan. Add red hot candies to the juice. Cook over medium heat, stirring constantly, until the candy has dissolved. Stir in the food coloring, remove from heat, and allow to cool.
Place the pear halves in a deep bowl. Pour the liquid over the pears, cover, and refrigerate overnight. You may want to stir a couple of times to evenly distribute the color. Serve pear halves cold on top of a leaf of lettuce.
In 1-quart saucepan, combine juice or cider and candies. Bring to a boil.
Reduce heat and simmer 4 minutes or until candies dissolve.
Serve hot or cold.
If desired, garnish with apple wedge or cinnamon stick stirrer.