Cinnamon Apples

• 8 wooden ice-cream-bar sticks
• 8 small Red Delicious apples, washed and dreid
• 1 cup water
• 3 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup red-hot candies
• 1/2 t red food coloring

Insert a wooden stick part way through stem end of apples. Grease large cookie sheet, set aside. In 2 quart heavy saucepan, combine remaining ingredients. Over medium heat, heat mixutre to boiling without stirring. With brush dipped in hot water, occasionally brush sugar from sides of pan. Boil, without stirring, until candy thermometer reaches 290F, or when a little of mixture droped into cold water separates into thin, hard threads, about 20 minutes. Remove syrup from heat, dip pot bottom briefly in cold water to arrest cooking. Tip saucepan; swirl each apple in mixture to coat. Place apples on cookie sheet to cool, Work quickly before syrup hardens. Cool 1 hour before serving.



Unbaked Banana Pudding

• 4 small packages Jello - Assorted kinds.
• 6 envelopes KNOX Gelatin (there are 4 envelopes per box of Knox Gelatin so you'll need 2 boxes)
• 1 14 oz can Eagle Sweetened Condensed Milk (can use new low fat version)
  
  1st Layer
  mix 1 pkg jello with 1 envelope Knox gelatin. Add 1 cup of hot water and heat until the gelatin is dissolved. Pour into a 9x13 pan and chill until firmly set.
  
  2nd Layer
  While 1st layer is heating, combine sweetened condensed milk with 2 cups hot water. Add 2 envelopes knox gelatin and heat until gelatin is dissolved.
  
  Separate into 3 portions (1 cup each) and allow to cool.
  
  When 1st layer is firmly set, pour 1 cup cooled milk mixture on the top of the 1st layer. (Be sure milk mixture is cool enough so the bottom layer doesn't melt!!!) Chill until firmly set.
  
  3rd Layer
  Make another jello layer, mixing the jello and gelatin and heating. Allow to cool (to room temp) and pour on top of milk layer. Chill.
  
  Repeat 2nd and 3rd layers, ending with a jello layer on top.
  
  I find it works best to start a jello layer 'cooking' each time I pour a jello layer on top of a milk layer. This helps speed up the process, since it is very important to have each batch cool before pouring onto the chilled jello to avoid melting it.
  
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