With Eagle Brand Sweetened Condensed Milk

Home , Condensed milk, Evaporated milk

with EAGLE BRAND 1 Sweetened Condensed Milk FUDGE TRUFFLE CHEESECAKE CREAMY BAKED CHEESECAKE Makes one 9-inch cheesecake Makes one 9-inch cheesecake Chocolate Crumb Crust 1 % cups graham cracker crumbs 3 (8-ounce) packages cream cheese, YA cup sugar softened V3 cup margarine or butter, melted 1 (14-ounce) can Eagle" Brand 2 (8-ounce) packages cream cheese, Sweetened Condensed Milk softened (NOT evaporated milk) 1 (14-ounce) can Eagle® Brand 1 (12-ounce) package semi-sweet Sweetened Condensed Milk chocolate chips, melted (NOT evaporated milk) 4 eggs 3 eggs % cup coffee-flavored liqueur, optional % cup ReaLemon® Lemon Juice 2 teaspoons vanilla extract from Concentrate Preheat oven to 300°. Prepare Chocolate 1 (8-ounce) container Borden® Sour Crumb Crust; set aside. In large mixer bowl, Cream, at room temperature beat cheese until fluffy. Gradually beat in Fresh strawberries, sliced sweetened condensed milk until smooth. Preheat oven to 300°. Combine crumbs, Add remaining ingredients; mix well. Pour sugar and margarine; press firmly on bottom into prepared pan. Bake 1 hour and 5 min- of 9-inch springform pan. In large mixer utes or until center is set. Cool. Chill. Garnish bowl, beat cheese until fluffy. Gradually beat as desired. Refrigerate leftovers. in sweetened condensed milk until smooth. Chocolate Crumb Crust: In medium bowl, Add eggs and ReaLemon® brand; mix well. combine V/2 cups vanilla wafer crumbs Pour into prepared pan. Bake 50 to 55 min- (about 45 wafers), 34 cup confectioners' sugar, 1 utes or until center is set; top with sour cream. /3 cup unsweetened cocoa and V3 cup Bake 5 minutes longer. Cool. Chill. Serve margarine or butter, melted. Press firmly on with strawberries. Refrigerate leftovers. bottom of 9-inch springform pan. Creamy Chocolate Pie

Fudge Brownie Pie FUDGE BROWNIE PIE CREAMY CHOCOLATE PIE Makes one 9-inch pie Makes one 9-inch pie 1 (9-inch) unbaked pastry shell 1 (9-inch) baked pastry shell 1 (6-ounce) package semi-sweet 3 (1-ounce) squares unsweetened or chocolate chips (1 cup) semi-sweet chocolate YA cup margarine or butter 1 (14-ounce) can Eagle® Brand 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk Sweetened Condensed Milk (NOT evaporated milk) (NOT evaporated milk) % teaspoon salt V2 cup biscuit baking mix % cup water 2 eggs 2 egg yolks 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 cup chopped nuts 1 cup (1A pint) BordenR Whipping Cream Preheat oven to 375°. Bake pastry shell 10 Additional whipped cream minutes; remove from oven. Reduce oven In saucepan, over medium heat, melt choc- temperature to 325°. In saucepan, over low olate with sweetened condensed milk and heat, melt chips with margarine. In large salt. Cook and stir until very thick and bubbly, mixer bowl, beat chocolate mixture with 5 to 8 minutes. Add water and egg yolks; remaining ingredients except nuts until cook and stir rapidly until mixture thickens smooth. Add nuts. Pour into prepared pastry and bubbles again. Remove from heat; stir shell. Bake 35 to 45 minutes or until center in vanilla. Cool 15 minutes. Chill thoroughly, is set. Cool slightly. Serve warm or at room about 30 minutes; stir. In mixer bowl, beat temperature with ice cream if desired. 1 cup whipping cream until stiff; fold into cooled chocolate mixture. Pour into pastry shell. Chill 3 hours or until set. Spread top with additional whipped cream; garnish as desired. Refrigerate leftovers. Fudge Ribbon Cake

Ever-So-Easy Fruitcake FUDGE RIBBON CAKE EVER-SO-EASY FRUITCAKE Makes one 10-inch cake Makes two 9x5-inch loaves 1 (18^-or 18/2-ounce) package 2/2 cups unsifted flour chocolate cake mix 1 teaspoon baking soda 1 (8-ounce) package cream cheese, 2 eggs, slightly beaten softened 1 jar None Such® Ready-to-Use 2 tablespoons margarine or butter, Mincemeat (Regular or Brandy softened & Rum) 1 tablespoon cornstarch 1 (14-ounce) can Eagle® Brand 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT Sweetened Condensed Milk evaporated milk) (NOT evaporated milk) 2 cups (1 pound) mixed candied fruit 1 egg 1 cup coarsely chopped nuts 1 teaspoon vanilla extract Preheat oven to 300°. Grease two 9x5-inch Preheat oven to 350°. Prepare cake mix as loaf pans. Combine flour and baking soda. package directs. Pour batter into well- In large bowl, combine remaining ingre- greased and floured 10-inch fluted tube pan. dients; blend in flour mixture. Pour half the In small mixer bowl, beat cheese, margarine batter into each prepared pan. Bake 1 hour and cornstarch until fluffy. Gradually beat and 20 to 25 minutes or until wooden pick in sweetened condensed milk then egg and inserted near center comes out clean. Cool vanilla until smooth. Pour evenly over cake 15 minutes. Turn out of pans. Cool. Garnish batter. Bake 50 to 55 minutes or until wooden as desired. pick inserted near center comes out clean. Tip: To substitute with condensed mincemeat, Cool 10 minutes. Remove from pan. Cool crumble 2 (9-ounce) packages None Such® thoroughly. Glaze or garnish as desired. Condensed Mincemeat into saucepan; add V/2 cups water. Boil briskly 1 minute. Cool. Proceed as above. Banana Cream Pie

Key Lime Pie BANANA CREAM PIE KEY LIME PIE Makes one 9-inch pie Makes one 8- or 9-inch pie 1 (9-inch) baked pastry shell 1 (8- or 9-inch) baked pastry shell 3 tablespoons cornstarch 3 egg yolks* 1% cups water 1 (14-ounce) can EagleA Brand 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk Sweetened Condensed Milk (NOT evaporated milk) (NOT evaporated milk) V2 cup ReaLime® Lime Juice 3 egg yolks, beaten from Concentrate 2 tablespoons margarine or butter Yellow or green food coloring, optional 1 teaspoon vanilla extract Whipped topping or whipped cream 3 medium bananas, sliced and dipped in Preheat oven to 350°. In medium bowl, beat ReaLemon" Lemon Juice from egg yolks; stir in sweetened condensed milk, Concentrate and drained ReaLime® brand and food coloring if desired. Whipped cream Pour into prepared pastry shell; bake 8 minutes. Cool. Chill. Spread with whipped In heavy saucepan, dissolve cornstarch in topping. Garnish as desired. Refrigerate water; stir in sweetened condensed milk and leftovers. egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine Tip: For 9- or 10-inch pie, double all filling and vanilla. Cool slightly. Arrange 2 bananas ingredients. Bake 12 minutes. on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers. Foolproof DarÄ| Chocolate Fudge

Double Chocolate Cookie Bars FOOLPROOF DARK DOUBLE CHOCOLATE CHOCOLATE FUDGE COOKIE BARS Makes about 2 pounds Makes 24 to 36 bars 3 (6-ounce) packages semi-sweet 2 cups finely crushed creme-filled chocolate chips (3 cups) chocolate sandwich cookies 1 (14-ounce) can Eagle" Brand (24 cookies) Sweetened Condensed Milk % cup margarine or butter, melted (NOT evaporated milk) 1 (12-ounce) package semi-sweet Dash salt chocolate chips Vz to 1 cup chopped nuts 1 (14-ounce) can Eagle" Brand V/2 teaspoons vanilla extract Sweetened Condensed Milk In heavy saucepan, over low heat, melt chips (NOT evaporated milk) with sweetened condensed milk and salt. 1 teaspoon vanilla extract Remove from heat; stir in nuts and vanilla. 1 cup chopped nuts Spread evenly into wax paper-lined 8- or Preheat oven to 350°. Combine crumbs 9-inch square pan. Chill 2 hours or until firm. and margarine; press firmly on bottom of Turn fudge onto cutting board; peel off paper 13x9-inch baking pan. In medium saucepan, and cut into squares. Store loosely covered over medium heat, melt 1 cup chips with at room temperature. sweetened condensed milk and vanilla. Pour MICROWAVE**: In 1-quart glass measure, evenly over prepared crust; top with nuts combine chips with sweetened condensed and remaining chips. Bake 20 minutes or milk and salt. Cook on 100% power (high) until set. Cool. Chill if desired. Cut into bars. 3 minutes or until chips melt, stirring after Store tightly covered at room temperature. each V/2 minutes. Stir in remaining ingredients. Proceed as above. Apple Custard Tart

Traditional Pumpkin Pie TRADITIONAL PUMPKIN PIE APPLE CUSTARD TART Makes one 9-inch pie Makes one 9- or 10-inch pie 1 (9-inch) unbaked pastry shell 1 (9- or 10-inch) unbaked pastry shell 1 (16-ounce) can pumpkin (about 2 cups) 1/2 cups Borden® Sour Cream 1 (14-ounce) can Eagle® Brand 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk Sweetened Condensed Milk (NOT evaporated milk) (NOT evaporated milk) 2 eggs YA cup frozen apple juice concentrate, 1 teaspoon ground cinnamon thawed 34 teaspoon ground ginger 1 egg 1 V2 teaspoon ground nutmeg 1 /2 teaspoons vanilla extract Yz teaspoon salt YA teaspoon ground cinnamon Preheat oven to 425°. In large mixer bowl, 2 medium all-purpose apples, cored, combine all ingredients except pastry shell; pared and thinly sliced mix well. Pour into pastry shell. Bake 15 min- 1 tablespoon margarine or butter utes. Reduce oven temperature to 350°; bake Cinnamon Glaze 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Bake shell at 375° for 15 minutes. In mixer Garnish as desired. Refrigerate leftovers. bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon; pour into shell. Bake 30 minutes or until set. Cool. In skillet, cook apples in margarine until tender. Arrange on pie; top with glaze. Refrigerate leftovers. Cinnamon Glaze: In saucepan, mix % cup thawed frozen apple juice concentrate, 1 teaspoon cornstarch and YA teaspoon cinnamon; cook and stir until thickened. Magic Cookie Bars

Choco-Dîpped Peanut Butter Cookies EASY PEANUT BUTTER COOKIES MAGIC COOKIE BARS Makes about 5 dozen Makes 24 to 36 bars 1 (14-ounce) can Eagle® Brand V2 cup margarine or butter Sweetened Condensed Milk V/2 cups graham cracker crumbs (NOT evaporated milk) 1 (14-ounce) can Eagle® Brand % to 1 cup peanut butter Sweetened Condensed Milk 1 egg (NOT evaporated milk) 1 teaspoon vanilla extract 1 (6-ounce) package semi-sweet 2 cups biscuit baking mix chocolate chips (1 cup) Granulated sugar 1 (3/2-ounce) can flaked coconut Preheat oven to 350°. In large mixer bowl, 1 cup chopped nuts beat sweetened condensed milk, peanut Preheat oven to 350° (325° for glass dish). butter, egg and vanilla until smooth. Add In 13x9-inch baking pan, melt margarine in biscuit mix; mix well. Chill at least 1 hour. oven. Sprinkle crumbs over margarine; pour Shape into 1-inch balls. Roll in sugar. Place sweetened condensed milk evenly over 2 inches apart on ungreased baking sheets. crumbs. Top with remaining ingredients; Flatten with fork. Bake 6 to 8 minutes or until press down firmly. Bake 25 to 30 minutes lightly browned (do not overbake). Cool. or until lightly browned. Cool. Chill if desired. Store tightly covered at room temperature. Cut into bars. Store loosely covered at room Choco-Dipped Peanut Butter Cookies: temperature. Shape as above; omit granulated sugar. Do not flatten. Bake as above. Cool. Meltl pound Eagle™ Brand Chocolate-Flavored Candy Coating*** Partially dip each cookie into candy coating. Place on wax paper-lined baking sheets. Let stand or chill until firm. Fresh Fruit Ice Cream

Creamy BarfffíÉ Pudding FRESH FRUIT ICE CREAM CREAMY BANANA PUDDING

Makes about V/2 quarts Makes 8 to 10 servings 3 cups (134 pints) Borden® Half-and-Half 1 (14-ounce) can Eagle® Brand 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk Sweetened Condensed Milk (NOT evaporated milk) (NOT evaporated milk) V/2 cups cold water 1 cup pureed or mashed fresh fruit 1 (4-serving size) package instant vanilla (peaches, strawberries, bananas, flavor pudding mix raspberries, etc.) 2 cups (1 pint) BordenR Whipping 1 tablespoon vanilla extract Cream, whipped Food coloring, optional 36 vanilla wafers In ice cream freezer container, combine all 3 medium bananas, sliced and dipped R ingredients; mix well. Freeze according to inReal_emon Lemon Juice from manufacturer's instructions. Freeze leftovers. Concentrate and drained Ice Cream-Maker Vanilla Ice Cream: Omit In large bowl, combine sweetened con- fruit and food coloring. Increase half-and- densed milk and water. Add pudding mix; half to 4 cups. Proceed as above. beat well. Chill 5 minutes. Fold in whipped Refrigerator Freezer Method: Omit half- cream. Spoon 1 cup pudding mixture into and-half. In large bowl, combine sweetened 23^-quart glass serving bowl. Top with one- condensed milk and vanilla; stir in 1 cup third each of the wafers, bananas and pureed or mashed fruit and food coloring if pudding. Repeat layering twice, ending with desired. Fold in 2 cups (1 pint) Borden® pudding. Chill. Garnish as desired. Refrig- Whipping Cream, whipped (do not use non- erate leftovers. dairy whipped topping). Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers. Fresh Fruit Ambrosia

Banana Bread Pudding Butter Rum Sauce: In saucepan, melt % cup BANANA BREAD PUDDING butter; add % cup firmly packed brown sugar Makes 6 to 8 servings and y2 cup Borden® Whipping Cream. Boil 4 cups whole wheat bread cubes rapidly 8 to 10 minutes; add 2 tablespoons rum or 1 teaspoon rum flavoring. V2 cup flaked coconut 3 eggs 1 teaspoon ground cinnamon FRESH FRUIT AMBROSIA 2/2 cups water 1 (14-ounce) can Eagle® Brand Makes 10 to 12 servings Sweetened Condensed Milk 1 (14-ounce) can Eagle® Brand (NOT evaporated milk) Sweetened Condensed Milk 3 ripe medium bananas, mashed (NOT evaporated milk) R 2 tablespoons margarine or 1 (8-ounce) container Borden Lite-line® butter, melted Orange Yogurt 2 teaspoons vanilla extract y2 cup ReaLime® Lime Juice from Concentrate V2 teaspoon salt 3 oranges, peeled and sectioned y2 cup chopped pecans 2 cups fresh pineapple chunks Place bread and coconut in buttered 9-inch square baking pan. In large bowl, beat eggs V/2 cups grape halves (about y2 pound) and cinnamon; add remaining ingredients 1 (3/2-ounce) can flaked coconut except nuts. Pour over bread, moistening 1 cup Campfire^ Miniature completely. Top with nuts. Bake at 350° for Marshmallows 50 minutes or until knife comes out clean. 1 cup chopped pecans Cool. Serve with Butter Rum Sauce. In bowl, combine all ingredients; mix well. Chill at least 3 hours. Refrigerate leftovers. Creamy Lemon Pie

Cherry Cheese Pie CHERRY CHEESE PIE CREAMY LEMON PIE Makes one 9-inch pie Makes one 8- or 9-inch pie 1 (9-inch) graham cracker crumb crust 1 (8- or 9-inch) baked pastry shell or or baked pastry shell graham cracker crumb crust 1 (8-ounce) package cream cheese, 3 egg yolks* softened 1 (14-ounce) can Eagle® Brand 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk Sweetened Condensed Milk (NOT evaporated milk) (NOT evaporated milk) y2 cup ReaLemon® Lemon Juice V3 cup ReaLemon® Lemon Juice from Concentrate from Concentrate Yellow food coloring, optional 1 teaspoon vanilla extract Whipped topping or whipped cream 1 (21-ounce) can cherry pie filling, Preheat oven to 350°. In bowl, beat egg chilled yolks; stir in sweetened condensed milk, In large mixer bowl, beat cheese until fluffy. ReaLemon® brand and food coloring if Gradually beat in sweetened condensed milk desired. Pour into prepared pastry shell; until smooth. Stir in ReaLemon® brand and bake 8 minutes. Cool. Chill 4 hours. Top with vanilla. Pour into prepared crust. Chill 3 hours whipped topping. Garnish as desired. or until set. Top with desired amount of pie Refrigerate leftovers. filling before serving. Refrigerate leftovers. Creamy Lemon Meringue Pie: Omit Strawberry Cheese Pie: Omit cherry pie whipped topping. Prepare filling as above; filling. Top with 1 quart fresh strawberries, do not bake. In mixer bowl, beat 3 egg whites with % teaspoon cream of tartar to soft peaks; cleaned and hulled, and 1 (16-ounce) pack- 1 age prepared strawberry glaze, chilled. gradually add /3 cup sugar, beating until stiff. Spread on pie, sealing carefully to edge of shell. Bake in preheated 350° oven 12 to 15 minutes or until golden. Cool. Chill. Hot Fudge Sauce

Caramel Pecan Topping CARAMEL PECAN TOPPING HOT FUDGE SAUCE Makes about 1% cups Makes about 2 cups 1 (14-ounce) can Eagle® Brand 1 (6-ounce) package semi-sweet Sweetened Condensed Milk (NOT chocolate chips (1 cup) or 4 (1-ounce) evaporated milk), caramelizedt squares semi-sweet chocolate Vz cup chopped pecans, toasted 2 tablespoons margarine or butter 1 teaspoon vanilla extract 1 (14-ounce) can Eagle® Brand Vz teaspoon ground cinnamon Sweetened Condensed Milk Water (NOT evaporated milk) Combine ingredients (add water to desired 2 tablespoons water consistency); mix well. Serve warm over 1 teaspoon vanilla extract icecream. Refrigerate leftovers. In heavy saucepan, over medium heat, melt tTo Caramelize EagleR Brand chips and margarine with sweetened con- Oven Method: Pour 1 can sweetened condensed milk, water and vanilla. Cook and stir densed milk into 9-inch pie plate. Cover with constantly until thickened, about 5 minutes. aluminum foil; place in shallow pan. Fill pan Serve warm over ice cream. Refrigerate with hot water. Bake at 425° for 1)4 hours leftovers. or until thick and caramel-colored. To Reheat: In small heavy saucepan, combine Microwave Method**: Pour 1 can sweetened desired amount of sauce with small amount condensed milk into 2-quart glass measure. of water. Over low heat, stir constantly until Cook on 50% power (medium) 4 minutes, heated through. stirring briskly every 2 minutes until smooth. MICROWAVE**: In 1-quart glass measure, Cook on 30% power (medium-low) 12 to combine ingredients. Cook on 100% power 18 minutes or until very thick and caramel- 1 (high) 3 to 3 /2 minutes, stirring after each colored, stiring briskly every 2 minutes minute. until smooth. CAUTION: NEVER HEAT UNOPENEDCAN. Easy to make. Hard to resist™ Eagle Brand "Simply Delicious Desserts" Recipe Book • More than 150 new and traditional recipes with a color photo for each recipe • Spiral Bound Hard Cover-5%"x 81A" Here's how to order your SIMPLY DELICIOUS DESSERTS Recipe Book: -Send $4.95 (check or money order) PLUS 1 Eagle® Brand label for each book ordered OR —Send $6.95 (check or money order) with NO labels for each book ordered TO: Simply Delicious Desserts P.O. Box 9612-H, Clinton, IA 52736 Void where restricted. Allow 8 weeks for delivery. Offer good only in U.S.A. while supplies last.

HINTS & TIPS *Eggs: Use only Grade A clean, uncracked eggs. **Microwave: Microwave ovens vary in wattage and power output; cooking times may need to be adjusted. ***Candy Coating: Also called confectioners' or summer coating—usually purchased in grocery store baking section or in candy specialty stores. RO. Box 8499 Clinton, IA 52736 BULK RATE U.S. POSTAGE PAID PERMIT NO. 59 CLINTON, IA

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