Great recipe ideas using Ferrara Pan candy!

PERKED APPLE CIDER

Ingredients:
3 quarts apple cider
12 whole cloves
1-1/2 cinnamon sticks, broken in pieces
1/2 cup red hot candies

Directions:
Place apple cider in percolator coffee pot.
Place cloves, cinnamon sticks and red hots in basket.
Makes 12 servings.
Refrigerate any leftovers.

SPICY RED APPLESAUCE
The more cinnamon hearts you add, the spicier it will be! Make this ahead of time, and put in the fridge until dinner.

Shortcut: If you're in a hurry (or don't like to cook) buy a jar of applesauce. Put a 1/2 cup of the applesauce in a saucepan over low heat, add the hearts, stir to dissolve. When the hearts have dissolved, remove it from the heat, let it cool. Now stir it in with the rest of the applesauce and refrigerate until dinner is ready.

Ingredients:
4 tart apples, peeled and cored
1/4 cup water
One container or 3 ounces of Cinnamon Hearts (or Red Hots)

Equipment:
Saucepan Knife Fork Mixing spoon

Directions:
Cut up apples and put in a saucepan with water.
Cover pan, cook slowly until tender (test with a fork, it will vary depending on the type of apple).
Remove from heat.
Add the Red Hots, beat with a spoon to dissolve.
Chill.
Serve with a few hearts sprinkled on top.

RED HOT BAKED APPLES

Ingredients:
6 apples
1/2 cup packed brown sugar
1/3 cup cinnamon red hot candies
1/2 teaspoon ground cinnamon

Directions:
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.