Red Vines are Crazy Delicious

Red Vines® Syrup Ingredients:

¼ cup of water

10 Red Vines® twists

1 tbsp. sugar

Directions: Bring to a boil all ingredients until dissolve and well incorporated, make sure to keep whisking sauce constantly. Let cool and set aside

Red Vines® Berry Sauce Ingredients:

Make one day in advance

12 strawberries sliced

1 tbsp. granulated sugar

6 tbsp. Red Vines® Syrup

1 tbsp. water

Directions: Mix strawberries with sugar until sugar dissolve, add syrup and water until well incorporated. Set aside.

Shake Ingredients:

3 vanilla ice cream scoops

1/4 cup whole milk

6 tbsp. Red Vines® berry sauce

6 Red Vines® twists

1 store-bought cherry pie slice

1 can whipped cream

Directions: Cut 4 of the Red Vines® twists into small rings and leave two whole Put the ice cream, milk, 3 tablespoons of the Red Vines® rings and 4 tablespoons or the Red Vines® berry sauce in to the mix blender and blend until smooth. Add the whole cherry pie slice and the rest of the Red Vines® rings into the blender and pulse 3 to 4 times until pie breaks, leaving some chunky pieces on it. Meanwhile spoon 1 tablespoon of the sauce on the inside wall of a clear tall glass making a cascade pattern on it. Pour the shake into the glass. Topped with a dollop of whipped cream and the rest of the sauce. Insert the two Red Vines® twists inside the whipped cream as a garnish

Reciepe by: Twohey's Restaurant in Alhambra, CA  

Red Vines® Syrup Ingredients:

1/4 cup of water

10 Red Vines® twists

1 tbsp. sugar

Directions: Bring to a boil all ingredients until dissolve and well incorporated, make sure to keep whisking sauce constantly. Let cool and set aside

Red Vines® Berry Sauce Ingredients:

Make one day in advance

12 strawberries sliced

1 tbsp. granulated sugar

6 tbsp. Red Vines® Syrup

1 tbsp. water 

Directions: Mix strawberries with sugar until sugar dissolve, add syrup and water until well incorporated. Set aside. 

StrawVines-Berry Short Cake:

Store-bought sponge cake sheet

1 can of whipped cream

4tbsp. Red Vines® berry sauce

3 Red Vines® twists

Strawberry slices

1 mint spring

Directions: Cut 2 of the Red Vines® twists into small rings and 1 cut in half. Cut the sponge cake into two 4x4 inches. Wash the strawberry and sliced into 6 deep cuts to make a fan. Lay the first sponge cake on a bottom of the plate and topped with 2 tablespoons of the Red Vines® Berry Sauce, the Red Vines® twist rings and a dollop of whipped cream on the center. Set the other sponge cake on top of the previous cake, press lightly and topped with 2 tablespoons of the sauce and 3 big dollops of whipped cream. Pour 1 tablespoon of the juice from the sauce around the cake, place the sliced strawberry on the side and garnished with the fresh mint. Place the two Red Vines® twists on top of the whipped cream

Reciepe by: Twohey's Restaurant in Alhambra, CA  

Red Vines® Twistettes™ Cookies

Sugar Cookie Dough Ingredients:

·      ¾ cup (1 ½ sticks) unsalted butter

·      1 cup granulated sugar

·      1 large egg

·      1 large egg yolk

·      2 teaspoons vanilla extract

·      2 ½ cups all-purpose flour

·      1 teaspoon baking soda

·      ½ teaspoon salt

Red Vines® Twistettes™ Drizzle Ingredients:

·      Red Vines® Twistettes™ 5oz. bag

·      1 cup water

·      ¾ cup sugar

·      2 tablespoon cornstarch  

·      1/8 teaspoon salt

·      2 large egg yolks

 Directions:

Sugar Cookie Dough:

Preheat oven to 350 degrees and spray cookie sheet with cooking spray. Mix butter and sugar until fluffy. Mix egg in, then stir in egg yolk and vanilla extract until fully combined. Add in flour, baking soda and salt, stir until completely mixed. Roll out cookie dough, then scoop out balls of cookie dough and place on cookie sheet. Cook for 8 to 12 minutes.

 Red Vines® Twistettes™ Drizzle Directions: 

Ingredients:

For Root Beer Float:

2 scoops of vanilla cream

1 bottle of root beer

1/2 Red Vines® Twistettes™, chopped

1-2 Red Vines® Twist for straw

Frosted mug

Whip cream & Red Vines® Twistettes™ to top off

Directions:

Chop Twistettes™ and fold into your vanilla ice cream. Place ice cream back in freezer for 10 minutes for it to harder back up.

Take your Red Vines® ice cream and put the scoops into your frosted mug. Pour your favorite root beer over top.

Finish your root beer float off with whip cream, Twistettes™ crumbles and a Red Vines® Twist for your straw.

Ingredients: 

For Milkshake:

5 scoops vanilla ice cream

1 cup milk

1 tsp vanilla extract

1 cup Red Vines® Twistettes™, chopped

For glass: 

1/2 cup white melting chocolate

Sprinkles

Directions:

Melt white chocolate. Drip brim of glass in to white chocolate, making sure the brim is evenly coated

Immediately coat in sprinkles, using a small dish. Place glasses in to freezer to set, about 10 min.

Ingredients

·        4 Red Vines Twists, 3 chopped in to 1/2” pieces, 1 for garnish

·        1 tbsp granulated sugar

·        2 cups milk

·        1/2 cup cream

·        6 oz white chocolate, finely chopped

·        1 tsp vanilla extract

·        Pinch salt

Instructions

1.   Combine the Red Vines, milk and cream in a medium saucepan and bring to a simmer—you want bubbles to appear along the sides of the pan’s edges, but don’t bring it to a full boil. Simmer until the Red Vines are completely dissolved. Remove the pan from the heat and add the chopped white chocolate. Whisk until the chocolate is melted, then add the vanilla extract, sugar and salt.

Red Vines Cider

Apple cider

1 orange, zested and sliced

2 apple slices

2 cinnamon sticks

4 cloves

2 star anise

Red Vines

Red Vines Festive Trail Mix

1 cup of dry roasted peanuts

1 cups roasted pecans

1 cup mixed dried berries

1 cup chopped white chocolate

1 bag Twistttes 

Red Vines Cherry Pie

Cherry Filling:

4 cups frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon vanilla extract

RV Filling:

5 Red Vines 1 cup water 3/4 cup sugar 2 Tbsp cornstarch 1/8 tsp salt 2 egg yolks

Crust

Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle Instructions:

Preheat the oven to 375 degrees F. RV filling:

1.      To make the licorice filling, tear the Red Vines into 1 inch pieces, place them in a small saucepan with the water and bring the mixture to a boil over medium heat. Remove the pan from the heat and let cool.

2.      Once cooled, whisk in the sugar, cornstarch, salt and egg yolks. Cook the mixture over medium heat, whisking constantly, until thick and bubbly. Continue cooking the filling for one more minute, then remove from the heat and cool to room temperature.

Cherry filling

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

 Combine Cherry and RV fillings

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Red VinesⓇ CRAZY DELICIOUS Cupcake!

CAKE MIX:

Red Velvet Cake mix 1 can of Mr. Pibb Soda

RED VINES FILLING

10 Red Vines 1 cup water 3/4 cup sugar 2 Tbsp cornstarch 1/8 tsp salt 2 egg yolks  Butter cream frosting OR Cream Cheese frosting 

Mix cake mix and Mr. Pibb, bake at 350 for 15-18 minutes. While cupcake cools, get started on Red Vines filling. Cut the Red Vines Twists into 1 inch pieces, place them in a small saucepan with the water and bring the mixture to a boil over medium heat. Remove the pan from the heat and let cool. Once cooled, whisk in the sugar, cornstarch, salt and egg yolks. Cook the mixture over medium heat, whisking constantly, until thick and bubbly. Continue cooking the filling for one more minute then remove from the heat and cool to room temperature.     Cut small holes in the cupcake, fill with Red Vines filling, and ice with some delicious icing!