lum, 1 cup vinegar and red food coloring; add with enough
In bottom of percolator, pour apple cider and ginger ale.
In basket of percolator, put red hot cinnamon candies, cinnamon sticks and whole cloves.
Perk.
Makes 30 cups.
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.
ogether in a bowl; add cinnamon red hot candies. Set aside to soak
up cider vinegar, alum and red coloring.
Add enough water
dd 1 cup vinegar, alum, red food coloring and enough water
Bring 2 cups water and red hots to a boil; cook
In a large pan (Dutch oven) bring the cider to a boil.
Remove from heat and add red hot cinnamon candies.
Stir until the candies have dissolved.
Serve hot.
Serves 10 - 12.
Boil 2 cups water. Remove from heat and dissolve red hot cinnamon bits and gelatin in water. Add 6 cups water, apple juice, cloves and nutmeg. Simmer about 1 hour before serving. Remove spices.
Dissolve jello in 6 cups boiling water.
Dissolve candy in 2 cups boiling water.
Combine jello and red hot solution.
Add applesauce and mix well. Pour into a 15 x 18 x 2-inch pan.
Let stand overnight. Cut into 7 x 5-inch pieces.
Serves 35.
Peel, core and quarter apples.
Bring other ingredients to boil.
Add apples; cook gently until apples are tender.
Hot fruit cans very well.
Pack into hot jars and process in boiling water bath as you do applesauce, 15 to 20 minutes.
(Oil of cinnamon can be purchased at the drugstore.)
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.
ears over ea sundae. Spoon cinnamon sauce over ice cream & sprinkle
Peel about 3/4 inches off of the top of each apple and place in slow cooker.
Pour juice over apples.
Fill the center of each apple with 2 tablespoons of sugar, 3 red hots, 1 tablespoon butter and two caramel candies.
Sprinkle apples with cinnamon.
Cover and cook on low for 4-6 hours or until the apples are tender.
Serve immediately.
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.
Melt the red hot candies and the sugar in the water.
Bring to boil and add the apples.
Add drops of red food coloring to make bright red.
Reduce heat and simmer for about 10 to 15 minutes or until apples are tender.
Refrigerate and serve cold.
Melt red hot candy and water over medium heat, stirring constantly, until all is melted. Add apples and stir until evenly coated. Simmer about 30 minutes, or until apples are soft. Serve hot.
Cook all but apples for 10 minutes.
Remove white part of candy centers.
Add apples and cook 10 minutes more.
Remove apples and cook syrup 5 minutes more.
Pour over apples and store in fridge.
Core apples with corer.
Be sure to leave apple whole and unsliced.
Gently peel.
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.