Red Hot Cinnamon Sauce Recipes

Steps:

• 1. Peel and hollow out the apples saving the peels in a saucepan with about 2 cups of water
• 2. Mix cinnamon and sugar. This is for filling apples and sauce
• 3. Roll out enough dough to cover 1 apple. Set apple in the center of the dough.
• 4. Place a pat of butter in the apple cavity, top with cinnamon sugar, brown sugar and another pat of butter
• 5. Pull opposite sides of dough up around apple twice to cover apple. Place in pan. Repeat steps 3,4,5 for all apples
• 6. Bake 350 degrees for about an hour until crust is light brown and flaky.
• 7. While apples are baking prepare the sauce: Boil peels until they are mushy, then discard peels
• 8. To the boiling water add 1 cup cinnamon sugar, nutmeg, 2 Tbsp butter, 1/2 bag of red hots. Simmer until candies are melted
• 9. In a small container combine 1/4 cup water and 1 Tbsp cornstarch. Stir completely.
• 10. Add cornstarch mixture SLOWLY to syrup mixture to thicken. You may not need it all.
• 11. When apples are brown and flaky, ladle sauce over apples. Any leftover sauce is great on ice cream, waffles etc.
• 12. Bake another 10 minutes. Serve with ice cream

Steps:

• Whisk 1 cup cream and egg yolks together in a bowl until smooth.
• Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
• Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
• Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
• Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Steps:

• 1. Mix all ingredients together in a sauce pan over medium heat. Bring to a boil, stirring frequently, till all melted. serve over warm apple dumplings.

Steps:

• Combine apples and water in a large pot over medium heat; bring to a simmer and cook for 5 minutes. Stir cinnamon candies and sugar into the apples and water; return mixture to a simmer and cook until the candies melt, about 15 minutes. Remove pot from heat and set aside until the mixture cools, about 15 minutes.
• Mash apples with a potato masher until no large chunks remain. Alternately, you can blend the mixture with an immersion blender to get a smoother applesauce.

Steps:

• In a med saucepan, combine sugar, water & candies. Bring mixture to a boil, stirring constantly. Reduce heat to med & boil mixture for 10 min, stirring occ.
• Remove from heat & cool at least 20 min b4 using (or cool, cover & refrigerate to store).
• To Assemble Sundaes: Scoop ice cream into 6 dessert dishes & spoon sliced pears over ea sundae. Spoon cinnamon sauce over ice cream & sprinkle w/more cinnamon candies. Serve immediately & store any leftover sauce in refrigerator.
• NOTE: W/the combined sweetness of the canned pears, cinnamon candies & ice cream used for the sundaes -- I would be inclined to reduce the sugar amt in the sauce to 1/2 cup.

Steps:

• Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender. , Mash until sauce is desired consistency. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved; stirring frequently. Remove from the heat; cool. Refrigerate until serving.