Dissolve cinnamon candy in boiling water.
Add Jell-O and stir until dissolved. Add applesauce.
Put half in a salad mold and chill until firm, then spread cream cheese and Miracle Whip, mixed together, over the top.
Pour the other half of the Jell-O on the top.
Chill until firm.
Very good.
Place candy and 1 cup water in saucepan and bring to a boil. Stir until candy is dissolved.
Add 2 cups water and dash of salt. Pour over gelatin in a bowl and stir until gelatin is thoroughly dissolved.
Chill until partially thickened.
Fold in remaining ingredients.
Turn into mold.
Can be prepared ahead of time.
Peel and slice cucumbers and cut out seed.
Mix lime in 8 1/2 quarts water.
Pour over cucumbers and let set for 24 hours.
Wash off lime water.
In pan, combine 1 cup cider vinegar, food coloring, alum and enough water to cover cucumbers.
Simmer for 2 hours on stove.
Drain and make syrup with vinegar, 2 cups water, sugar, stick cinnamon and cinnamon candy.
Bring to boil and let set for 24 hours.
Put drained cucumbers in jars.
Cover with hot syrup, putting 1 cinnamon stick in each pint jar.
Seal.
Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy.
Bring to boil; continue boiling, stirring constantly, until candy is dissolved completely.
Boil without stirring for 3 minutes.
Remove from heat; stir in soda. Gradually pour over popped corn, mixing well.
Allow to cool completely.
Break apart and store in tightly covered container. Makes about 4 quarts.
(Spray popped corn container with Pam.)
reparing the glaze.
Place red hot candies in a 2
Place lettuce leaf on plate. Put 1/2 pear in center (body of bunny).
Add 2 raisins (for eyes), red cinnamon candy (for nose); 2 almonds (for ears); and a cottage cheese ball at large end (for tail).
Serve.
For each serving, place crisp lettuce leaf on plate.
On top of it, place upside down one pear half.
Make bunny with narrow end for face, 2 raisins for eyes, 1 red cinnamon candy for nose, 2 blanched almonds for ears and cottage cheese ball for tail.
Dissolve candies in 1/2 cup of boiling water.
Dissolve gelatin in other half of the water.
Combine gelatin and candy mixtures and chill until slightly thickened.
Fold applesauce into mixture.
Chill until set.
Put water & cinnamon candies in a small saucepan
Place 1 pie crust in pie pan.
Add apple pie mix in crust, sprinkle with flour, then cinnamon candy over the apples.
Place other crust over apple.
Crimp edges.
Bake at 375\u00b0 for approximately 1 hour.
Peel, de-seed and slice cucumbers.
Soak 24 hours in lime and enough water to cover.
Rinse well.
Mix together 1 cup vinegar, alum and red food coloring.
Cover with water and simmer 2 hours. Drain.
Mix together 2 cups vinegar, 4 cups water, sugar, cinnamon candy and cinnamon sticks.
Bring this mixture to a boil every day for 3 days.
On the third day, pack in jars.
Makes about 7 quarts.
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.
Peel and core the whole apple, then slice across the apple, so as to have rings.
Combine the sugar, water and candy; boil for 3 minutes.
Add the apples; cook until they become transparent. Pack the apples in hot jars; cover with syrup and seal.
Process in boiling water for 25 minutes.
Soak pickles in mixture overnight.
Boil pickle mixture 40 minutes.
Put in jars and seal.
This recipe is really good for overgrown cucumbers.
Combine juice and pectin in large pan.
Bring to a full rolling boil.
Add sugar and candy.
Bring to a boil again.
Stir constantly.
Cook 2 minutes.
Remove from heat.
Skim and pour in jars and seal.
Makes 6 1/2 (1/2 pints).
Measure juice and cinnamon candies into saucepan.
Mix
Dissolve cinnamon candy in the boiling water.
Add Jell-O and stir until all is dissolved.
Add applesauce and crushed pineapple.
Put in mold and refrigerate until firmly set.
This is delicious with all meat dishes.
Dissolve gelatin and candy in boiling water.
Stir in applesauce, lemon juice and salt.
Chill to partially set.
Form cheese into tiny balls (a few minutes in the freezer makes this easier to do).
Fold cheese balls and nuts into mixture.
Spoon into muffin tins with paper bake cup liners.
Chill until set. Yields 15 (1/3-cup) molds.
Measure apple juice and cinnamon candies into an 8 quart saucepan.
Heat and stir to melt candies.
Measure sugar into a separate bowl.
Stir in fruit pectin into fruit juice in saucepan.
Add butter.
Bring to a boil (rolling) stirring constantly.
Quickly stir in all sugar.
Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.
Remove from heat.
Skim off foam and ladle into pint jars leaving 0.125 inch head space.
Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Preheat oven to 325 degrees.
Place ham in roasting dish and score with knife and stud with cloves.
Roast ham at 20 minutes per pound.
Meanwhile, in small saucepan combine jelly, candy and lemon juice. Cook over medium heat until candies are melted, stirring constantly.
During last 30 minutes of cooking time, baste frequently with jelly mixture.
Let ham stand 15 minutes before serving.