Combine sugar, water and red cinnamon drops in 1 1/2-quart casserole.
Cook about 3 minutes in Radarange oven.
Core and pare apples.
Stick 3 or 4 cloves into each apple.
Place apples in the red cinnamon syrup.
Cook about 7 to 8 minutes or until apples are tender but firm.
Turn apples every 2 1/2 minutes.
Cool apples in syrup before serving.
Put sugar, ,water and cinnamon in a very large pan.
Let cinnamon and sugar dissolve; bring mixture to a boil. Drop peeled and cored apples into mixture.
Cook until tender.
May be stored in refrigerator several days before serving.
A very pretty dish for Christmas.
Leaving peel on, cut core out of each apple, then slice into 1/2-inch rings horizontally.
Combine sugar, water, and candies in medium saucepan. Heat to boil, melting candies, then reduce to simmer. Add enough food coloring to make the liquid a nice red color.
Add apples to syrup, and cook until tender but not mushy. You should be able to pick them out with a fork when they're done.
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.
Use hard, tart apples, not Delicious.
Peel and
In a saucepan, make a syrup of sugar, water, cinnamon candies and food coloring.
Cook apples in the syrup until tender. Chill apples and serve as a salad or a meat garnish.
Reserve syrup and serve on pancakes, waffles and French toast.
Preheat oven to 350 degrees.
Core apples, peel halfway down.
Place apples in pyrex baking dish.
Mix sugar, cinnamon candies, food coloring, and water in saucepan.
Heat until sugar and cadies are dissolved.
Pour sugar mixture over apples.
Bake approximately 1 hour basting every 10-15 minutes.
Mix sugar, cinnamon and red hots in a large pot. Add the cup water and bring to a boil.
Peel and core apples, cut in half or thirds and cook in the boiling syrup.
Arrange apples on a serving platter.
Cook syrup a little longer to reduce the volume. Pour over apples and serve.
Dissolve candy in boiling water in saucepan.
Then add the apples which have been pared and cored.
Cook slowly until tender when pierced with a fork, turning frequently.
Remove apples to a shallow dish, then add the sugar to the cinnamon syrup and boil 3 minutes.
Pour over apples, turning them carefully to glaze each. Cool and serve as a garnish for meat.
Core and pare apples.
Cook
until
tender
in
a syrup made with the sugar, water, candies and
a
drop or two of red food coloring.
Chill and serve around meat or as a salad.
Make syrup of water, sugar, cinnamon candies and food coloring.
Pare and core apples; slice into 1/2-inch rings.
Cook apple rings in syrup until tender.
Use as garnish for pork and poultry.
Combine candies and water in a saucepan, stirring over heat until dissolved.
Place apples in 1 1/2-quart casserole dish. Pour melted candy over apples.
Cover and cook on top of stove until apples are tender.
Make syrup, with the water, sugar, cinnamon candies and red food coloring.
Pare and core apples (Rome works for me, but can use whatever you prefer).
Slice into 1/2 inch rings.
Cook apple rings covered in syrup until tender.
Boil sugar, cinnamon hearts and water until hearts dissolve. Stir occasionally.
Put cloves in some slices of apples and add to syrup.
Cook slowly until apples are tender, about 5 minutes.
b>cinnamon candies. Bring to a boil, for 5 minutes.
Prepare apples
Remove core from apples, cutting through but not to bottom.
Peel to about 1 inch from stem so apples will stand upright.
Arrange in shallow glass baking dish.
Place 1 tablespoon cinnamon candies in cavity of each apple.
Microwave covered, on High for 6 minutes or until apples are tender.
Combine candies and water in 2-cup glass measure.
Microwave at High for 3 to 4 minutes, stirring at 1 minute intervals until candy dissolves.
Place apples in 1 1/2-quart casserole.
Pour melted candy mixture over the apples; cover and microwave at High for 7 to 9 minutes, stirring after 4 minutes.
Yield: 6 servings.
After cooking apples in syrup, strain syrup to take pieces of apple, etc. from it.
Take 2 cups of the syrup and add tapioca. Stir until thickened.
Will thicken more when cold.
Spoon over apples.
Top with whipped cream and cherry and fresh mint leaves.
Peel and core apples.
Slice into bowl with sugar, flour, candies and salt; mix well.
Fill pie shell with mixture; dot with butter.
Put on top crust.
Slit for steam.
Bake at 400\u00b0 for 50 minutes.
Combine sugar, water and cinnamon hearts in a large pan. Heat over medium heat until cinnamon hearts are melted. Stirring constantly.
Add apple halves and cook until tender.
(makes a pretty Christmas dish.
Oil of Cinnamon and green food coloring may be used to get green cinnamon apples.