Red Hot Candy Fluff Recipes

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RED-HOT GELATIN SALAD



Red-Hot Gelatin Salad image

"This is my grandma's recipe," writes Paula Ptomey of Porterville, California. "My mother makes this salad just about every year during the holidays. It has a spicy cinnamon taste that is really good. Even my daughter, who is a picky eater, likes it."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (3 ounces) cherry gelatin
1-1/2 cups boiling water, divided
1/4 cup red-hot candies
1/4 cup plus 1-1/2 teaspoons cold water
1 cup chopped tart apples
1 cup chopped celery
1/2 cup chopped walnuts

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.

Nutrition Facts :

RED HOT CINNAMON SPRITZ COOKIES



Red Hot Cinnamon Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield About 72 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 tablespoon cinnamon extract
2 teaspoons red gel food coloring
Silver dragées, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 300 degrees F.
  • Whisk the flour, baking powder, cayenne and salt in a medium bowl.
  • Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, cinnamon extract and food coloring until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined.
  • Fill a cookie press with the dough according to the manufacturers' instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Lightly press silver dragées into each.
  • Bake, switching the pans halfway through, until the cookies are firm to the touch, 25 to 30 minutes. Loosen the cookies immediately with a thin spatula and transfer to a rack to cool completely. Repeat with the remaining dough.

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