Red Hot Cinnamon Sauce Food

HOMEMADE RED HOT SAUCE

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.

CINNAMON RED HOT BUTTERCREAM STUFFED OATMEAL SANDWICH COOKIES

Steps:

• Make the cookies
• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla extract and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
• Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
• Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
• Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
• Make the cinnamon red hot buttercream frosting
• In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
• Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
• In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
• Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
• Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
• Assemble the cookies
• Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
• Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
• Cookies will keep in an airtight container at room temperature for 2 - 3 days.

IMPERIAL CINNAMON RED HOT® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
• Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

RED HOT SHOT

Steps:

• Place 8 cinnamon candies in a food processor and pulse until finely ground. Place the cinnamon dust on a small plate and stir in the salt. Run the lemon wedge around the edge of 8 shot glasses and dip them into the cinnamon-salt mixture.
• In a cocktail shaker filled 1/2 way with ice, add the cinnamon schnapps and tequila. Shake well and pour into the prepared shot glasses. Top off with a dash of hot sauce and enjoy! Use the remaining cinnamon candies as a chaser.

"RED HOT" APPLESAUCE

Steps:

• Core the apples, but it isn't necessary to peel them.
• I like the texture of having the peels in the sauce.
• Dice them very fine.
• Tumble everything into a large pot and bring to a boil.
• Reduce to the slowest simmer you can arrange on your stove so the sauce won't burn on the bottom of the pot.
• Cover, stirring occasionally, until you reach the consistency you want.
• The longer, the finer texture.
• I usually cook it about 3 hours.

CINNAMON RED HOT 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.

CINNAMON JELLO (RED HOTS SALAD)

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.

"RED HOT" CINNAMON SAUCE

Steps:

• 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.

"HITYL?" CINNAMON CANDY SAUCE

Steps:

• Put water & cinnamon candies in a small saucepan over med heat.
• When the candies begin to melt, reduce heat & simmer till candies are fully melted & a has sauce formed.
• Stir constantly & add water (or more candies) as desired, but don't get the sauce too thin.
• Done!
• NOTE: You can add 2 tbsp of real honey or a good maple syrup for a more syrup sauce -- or you can make a buttery version & melt the candies in butter over very low heat.
• SERVING OPTIONS: Add sweet cinnamon flavor to your hot tea, coffee, apple juice, oatmeal, rice pudding, yoghurt or favorite smoothie & butter cream icing -- Use pastry brush to add sauce to breads, cinnamon toast or French toast -- Drizzle over vanilla ice cream! -- Make a kid pleaser cheese ball or spread for graham crackers using cream cheese & crushed Nestles Crunch candy bars -- Mix w/cream cheese & drained crushed pineapple to put on a biscuit, bagel, English muffin or breakfast/dessert tortilla wrap & pinwheels -- Use as glaze for cakes -- Mix w/melted butter & add to your favorite apple crisp, pie or 1 of those prepare the nite before & bake French toast dishes -- Give as a food gift -- Take along on your next camping trip -- See what I mean? The options are endless! Somebody stop me! I'm outta control here!