Cinnamon Gelatin Salad Recipes

Steps:

• Bring water to a boil in saucepan.
• Add red hots to water and stir until candies are dissolved.
• Remove water from heat.
• Add both packages of jello and stir until completely dissolved.
• Add strained applesauce and mix well.
• transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
• Refrigerate until jello is well set (4 hours).

Steps:

• In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit.
• In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
• Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath.
• Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.

Steps:

• In a large bowl, dissolve candies in the boiling water. Add gelatin and stir until dissolved. Stir in applesauce and transfer to a 8" square glass dish and chill until set (at least 4-5 hours). Slice and serve chilled add a dollop of sweetened whip cream if desired. For use in a mold you may wish to add some unflavored gelatin to ensure it takes shape.

Steps:

• In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.

Steps:

• Dissolve candy in water over medium high heat, stirring often.
• Remove from heat; add jello and stir until dissolved.
• Stir in pecans and apples when cooled.
• Pour into serving dish.
• Refrigerate until jello is firm and you are ready to serve the salad.

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

Steps:

• Dissolve the cinnamon red-hots in 1/2 cup of the boiling water. Dissolve the cherry jello in remaining 1 cup boiling water. Add the dissolved cinnamon water and refrigerate until the consistency of unbeaten egg whites.
• Fold in the chopped apples which you have tossed with a little lemon juice, celery and pecans. Pour into mold and refrigerate until set.
• NOTE: Sometimes I use only 1 cup total boiling water for dissolving the red-hots and jello. I then leave out the remaining ingredients and add a 16-ounce can of applesauce. Pour into a mold and refrigerate until set.

Steps:

• Dissolve 1/2 cup red cinnamon candies in 1 cup boiling water until all the red is off, leaving little white candies.
• Dissolve Jello with 2 cups boiling water. Mix together red liquid ONLY with Jello. Stir in applesauce.
• Chill until partially set. Add walnuts. Mix softened cream cheese, milk, mayonnaise and spoon onto top.
• Swirl through salad to marble.
• Chill to firm. Use a 9x13 inch pan.

Steps:

• Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.

Steps:

• Dissolve gelatin in 1 cup hot water.
• Add cinnamon candies to 1/2 cup boiling water; stir to dissolve. Add enough water to make 1 cup liquid.
• When partially set, add the remaining ingredients.
• Refrigerate until firm. Cooking time is refrigeration time.

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

Steps:

• In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8-in. square pan that has been lightly coated with cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature. , Meanwhile, combine the cream cheese, Miracle Whip, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.