Eagle Brand Recipes

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Tropical Magic Cookie Bars

Post  justmecookin on Wed Apr 22, 2009 6:51 pm

Tropical Magic Cookie Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 cup banana chips
1 cup (6 ounces) semi-sweet chocolate chips
1 (3 1/2-ounce) can flaked coconut (1 1/3 cups)
1 (3 1/2-ounce) jar macadamia nuts, coarsely chopped

Preheat oven to 350°. Combine graham cracker crumbs and butter; press firmly on bottom of 13x9-inch baking pan. Pour Eagle Brand evenly over crust. Top with remaining ingredients in order listed; press down firmly.

Bake 25 to 30 minutes or until golden brown. Cool. Chill if desired. Cut into bars. Store leftover loosely covered at room temperature. Makes 24 to 36 bars

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Chocolate Fantasy Bars

Post  justmecookin on Wed Apr 22, 2009 6:53 pm

Chocolate Fantasy Bars

1 (18.25 or 18.5-ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 cup semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla extract
Dash salt
Purchased tube of decorating icing (optional)

Preheat oven to 350º. Grease 13X9-inch baking pan. In large bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserve 1 1/2 cup of crumb mixture. Firmly press remaining crumb mixture on bottom of prepared pan.

In small saucepan, over medium heat, combine remaining ingredients. Cook and stir until chips melt. Pour evenly over prepared crust.

Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until edges are firm. Cool. Cut into bars. Drizzle with icing (optional). Store loosely covered at room temperature. Makes 2 to 3 dozen bars

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Tortoni

Post  justmecookin on Wed Apr 22, 2009 7:02 pm

Tortoni

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 egg yolks, beaten
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup (about 5 macaroons) coconut macaroon crumbs
1/2 to 3/4 cup slivered almonds, toasted
1/3 to 1/2 cup chopped maraschino cherries
2 cups (1 pint) whipping cream, whipped

In large bowl, combine all ingredients except whipped cream; mix well. Fold in whipped cream. Fill 2 1/2-inch foil cups; cover. Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer. Makes 1 1/2 to 2 dozen

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Walnut Mince Pie

Post  justmecookin on Wed Apr 22, 2009 7:04 pm

Walnut Mince Pie

1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1 cup chopped walnuts
1 (27-ounce) jar None Such ready-to-use Mincemeat (Regular or Brandy & Rum)
1 (9-inch) unbaked pie crust

Preheat oven to 400°. In large bowl combine sugar, flour and salt. Add eggs; mix well. Add butter, walnuts and None Such; mix well. Turn into pie crust. Bake 15 minutes.

Reduce oven temperature to 325°; bake 50 minutes longer or until filling is slightly puffed and firm. Cool slightly. Serve warm or cool, garnish with whipped cream. Store leftovers covered in refrigerator. Makes one (9-inch) pie

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White Chocolate Bread Pudding

Post  justmecookin on Wed Apr 22, 2009 7:05 pm

White Chocolate Bread Pudding

8 cups dry French bread cubes
1/2 cup dried tart cherries, dried cranberries, dried blueberries, raisins or dried currants
4 (1-ounce) squares white chocolate or 4 ounces white baking bar
2 1/2 cups water
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 eggs, beaten
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice from concentrate

Preheat oven to 350º. In 13x9-inch baking dish, stir together bread cubes and dried fruit; spread evenly in dish. In heavy small saucepan, melt white chocolate over very low heat, stirring constantly.

In large bowl, combine water, Eagle Brand, eggs, melted butter, lemon juice and melted white chocolate; pour evenly over bread cubes. With spoon, press bread down to moisten completely. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Serve warm or let cool. Store leftovers covered in refrigerator. Makes 10 servings

Note: To make dry bread cubes, preheat oven to 300º. Cut bread into 1/2-inch thick slices; cut slices into 1/2-inch square pieces. Spread in single layer in 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice. Cool. Bread will continue to dry and crisp as it cools. (Or, loosely cover bread cubes. Let stand at room temperature 8 to 12 hours; turn once.)

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Strawberry Cream Cheese Shortcake

Post  justmecookin on Wed Apr 22, 2009 7:17 pm

Strawberry Cream Cheese Shortcake

2 cups biscuit baking mix
2 tablespoons sugar
1/2 cup butter or margarine, softened
1/3 cup warm water
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 quart (about 1 1/2 pounds) fresh strawberries, cleaned, hulled and sliced
1 (13.5- or 16-ounce) package prepared strawberry glaze, chilled
Whipped topping or whipped cream

Preheat oven to 400º. Lightly grease 9-inch square baking pan. In small bowl, combine biscuit mix and sugar. Add butter and water; beat until well blended. Turn into prepared pan; with floured hands or spoon, press evenly over bottom. Bake 10 to 12 minutes or until lightly browned. Cool.

In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla extract. Spread evenly over shortcake layer. Chill at least 3 hours or until set. Cut into squares.

In bowl, combine strawberries and glaze. Spoon over shortcake just before serving. Garnish with whipped topping. Store leftovers covered in refrigerator. Makes 6 to 9 servings

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Strawberry Coconut Bars

Post  justmecookin on Wed Apr 22, 2009 7:18 pm

Strawberry Coconut Bars

1 2/3 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
2 2/3 cups flaked coconut
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups strawberry preserves
1/2 cup chopped toasted pecans
3/4 cup semi-sweet chocolate chips, melted
2 (1-ounce) squares white chocolate baking bar, melted

Preheat oven to 350°. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-in baking pan. Sprinkle coconut over crust. Pour Eagle Brand evenly over coconut. Bake 20 minutes. Cool 1 hour.

Spread preserves evenly over top of cooled bars; sprinkle pecans over top. Drizzle melted chocolate over bars; repeat with white chocolate. Chill. Cut into bars. Store leftovers covered in refrigerator. Makes 2 to 3 dozen bars

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Spicy Sugar Nuts

Post  justmecookin on Wed Apr 22, 2009 7:19 pm

Spicy Sugar Nuts

2 (sticks) butter (1 cups)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla
1 pound cashews
1 pound pecans
1/2 cup granulated sugar
2 tablespoons Kosher salt
2 tablespoons chili powder (blend of chili peppers, spices and salt)

Preheat oven to 375°. In large saucepan over medium heat, melt butter. Gradually add Eagle Brand. Cook for 5 minutes stirring continuously while mixture is at a slow boil. Remove from heat. Stir in the vanilla. Immediately add all the nuts and stir until the nuts are coated.

Place entire nut mixture onto a cookie sheet (with sides) and bake for 15 minutes. Stir nuts intermittently while baking. Cool completely on cookie sheet stirring nuts so they stay in pieces and dry.

Cool for 30 minutes then place half of the batch of nuts each in gallon sized zip bags. In one bag add granulated sugar and in the other add the kosher salt and chili powder. Shake each bag until all nuts are coated. Store covered at room temperature. Makes 2 Pounds

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Rum Espresso

Post  justmecookin on Wed Apr 22, 2009 7:20 pm

Rum Espresso

2/3 cup Eagle Brand Sweetened Condensed Milk
1/3 cup semi-sweet chocolate chips
2 teaspoons instant espresso
1 teaspoon rum extract
1 1/2 tablespoons heavy cream

In large saucepan, over low heat, combine Eagle Brand, chocolate chips, espresso, rum extract and heavy cream; whisking until smooth. Remove from heat. Cover and chill to hold. Warm before serving. Serve over vanilla or other flavored ice creams. Makes 6 servings

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S’more Cookie Pizza

Post  justmecookin on Wed Apr 22, 2009 7:21 pm

S’more Cookie Pizza

1 18-ounce roll refrigerated sugar-cookie dough
2 cups semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 cups candy-coated milk chocolate candies
2 cups miniature marshmallows
1/2 cup peanuts

Preheat oven to 375º. Press cookie dough into 2 ungreased 12-inch pizza pans. Bake 10 minutes or until golden. Remove from oven. In medium-sized saucepan, melt chips with Eagle Brand.

Spread over crust. Sprinkle with milk chocolate candies, marshmallows and peanuts. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges. Makes 2 pizzas (24 servings)

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Rocky Road Candy

Post  justmecookin on Wed Apr 22, 2009 7:22 pm

Rocky Road Candy

2 cups (12 ounces) semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 cups dry roasted peanuts
1 (10 1/2-ounce) package miniature marshmallows

In heavy saucepan, over low heat, melt chocolate chips and butter with Eagle Brand; remove from heat. In large bowl, combine peanuts and marshmallows; stir in chocolate mixture.

Spread in waxed paper-lined 13x9-inch baking pan. Chill 2 hours or until firm. Remove from pan; peel off paper and cut into squares. Store leftovers loosely covered at room temperature. Makes 3 1/2 dozen pieces

Notes: Microwave Method: In 1-quart glass measure, combine chocolate chips, butter and Eagle Brand. Cook on high (100% power) 3 minutes, stirring after 1½ minutes. Stir to melt chips. Let stand 5 minutes. Proceed as above.

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Red White & Blue Delight

Post  justmecookin on Wed Apr 22, 2009 7:22 pm

Red White & Blue Delight

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
2 (8-ounce) containers plain yogurt
2 cups mini marshmallows
1/2 cup chopped pecans
1 pint fresh strawberries, clean, hulled and sliced
1 cup fresh blueberries

Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 12x7-inch or 13X9-inch baking dish. In large bowl, combine Eagle Brand, lemon juice, yogurt, marshmallows and nuts. Spread half the mixture over crust.

Top with half the berries, remaining yogurt mixture then remaining berries. Cover; freeze 6 hours or until firm. Let stand 10 minutes; cut into squares. Store leftovers covered in freezer. Makes 8 to 10 servings

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White Christmas Jewel Fudge

Post  justmecookin on Wed Apr 22, 2009 7:23 pm

White Christmas Jewel Fudge

3 (6-ounce) packages premium white chocolate chips (18-ounces)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries

Over low heat, melt chocolate with Eagle Brand, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Makes 2 1/4 pounds

Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoons of white vinegar, 1 teaspoon rum flavoring and 3/4 cup raisins. Proceed as above.

Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

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Tropical Lime Pie

Post  justmecookin on Wed Apr 22, 2009 7:25 pm

Tropical Lime Pie

2 1/2 cups flaked coconut, toasted
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup lime juice
Few drops green food coloring (optional)
1 (4-ounce) container frozen non-dairy whipped topping, thawed

Combine coconut and butter; press firmly on bottom and up side to rim of 9-inch pie plate. Chill. In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand, then lime juice and food coloring (optional), until smooth.

Fold in whipped topping. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.

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Fudgy Chocolate Cookies

Post  justmecookin on Wed Apr 22, 2009 7:27 pm

Fudgy Chocolate Cookies

2 1/2 cups semi-sweet chocolate chips
3 tablespoons butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1/2 cup coarsely chopped nuts

Preheat oven to 350º. In heavy saucepan, over low heat, melt chocolate chips and butter with Eagle Brand. Remove from heat; add remaining ingredients. Mix well. Divide dough into thirds; shape each into 8-inch roll.

Wrap in wax paper. Chill until firm (about 2 hours). Cut into 1/4 inch slices; place on ungreased baking sheets. Bake 7 to 9 minutes or until tops are slightly crusted. Cool 2 to 3 minutes before removing from baking sheets. Store tightly covered at room temperature. Makes about 5 dozen

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Strawberry Swirl Cheesecake Bars

Post  justmecookin on Wed Apr 22, 2009 7:28 pm

Strawberry Swirl Cheesecake Bars

1 (10-ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 3/4 cups finely crushed cinnamon graham cracker crumbs
1/4 cup (4 tablespoons) butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 eggs
1/3 cup lemon juice
1 teaspoon vanilla extract

Preheat oven to 350°. In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool. In small bowl, combine graham cracker crumbs and butter; press firmly on bottom of greased 13x9-inch baking pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.

Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula. Bake 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator. Makes 2 to 3 dozen bars

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Strawberry Swirl Cheesecake

Post  justmecookin on Wed Apr 22, 2009 7:31 pm

Strawberry Swirl Cheesecake

Sauce:
1 cup frozen strawberries or raspberries in syrup, thawed
1 1/2 teaspoon cornstarch

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted

Filling:
3 (8-ounce)packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 eggs
1/4 cup lemon juice

In food processor, blend fruit and cornstarch until smooth. Over medium heat, cook and stir 3 to 10 minutes until slightly thickened. Cool. Chill. Preheat oven to 325°. Combine graham cracker crumbs, sugar and butter. Press 2 cups mixture firmly on bottom of 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. On low speed, slowly add Eagle Brand; mix until smooth. Add eggs and lemon juice; mix well. Pour filling into pan. Spoon 1 cup sauce over filling; swirl to marble.

Bake 50 to 55 minutes or until center is set. Cool 10 minutes; with thin knife, carefully loosen cheesecake from side of pan. Cool. Chill. Store leftovers covered in refrigerator. Makes 1 (9-inch) cheesecake

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Sweet Potato Pie

Post  justmecookin on Wed Apr 22, 2009 9:08 pm

Sweet Potato Pie

1 pound sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 (9-inch) unbaked pie crust

Preheat oven to 350°. In large bowl, beat sweet potatoes and butter until smooth. Add Eagle Brand, orange rind, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake 40 minutes or until golden brown. Cool. Garnish as desired. Store leftovers covered in refrigerator. Makes one (9-inch) pie

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Almond Fudge Topped Shortbread

Post  justmecookin on Wed Apr 22, 2009 9:14 pm

Almond Fudge Topped Shortbread

1 cup (2 sticks) butter or margarine, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 cups (12 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 teaspoon almond extract
Sliced almonds, toasted

Preheat oven to 350°. In large bowl, beat butter, confectioners' sugar, and salt until fluffy. Add flour; mix well. With floured hands, press evenly into greased 13x9-inch baking pan. Bake 20 to 25 minutes or until lightly browned.

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand, stirring constantly. Remove from heat; stir in extract. Spread evenly over shortbread. Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature. Makes 2 to 3 dozen bars

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Apple Cobblestone Cookies

Post  justmecookin on Wed Apr 22, 2009 9:24 pm

Apple Cobblestone Cookies

2 cups quick rolled oats
1/2 cup raisins
1/2 cup Pillsbury Best All Purpose Flour
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups chopped apples
1 tbsp. molasses
Crisco Original No-Stick Cooking Spray

Combine oats, raisins, flour, cinnamon, nutmeg, cloves and salt. Stir in sweetened condensed milk, apples and molasses. Let set about 30 minutes to allow oats to absorb liquid.

Heat oven to 350°. Coat cookie sheets lightly with no-stick cooking spray. Drop dough by rounded tablespoons on prepared sheets. Flatten slightly. Bake 10 to 12 minutes or until lightly browned. Remove from baking sheet to cool completely. Makes about 2 1/2 dozen cookies

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Strawberry Tres Leches Cake

Post  justmecookin on Wed Apr 22, 2009 9:28 pm

Strawberry Tres Leches Cake

Crisco Flour No-Stick Spray
5 large eggs, at room temperature, separated
1 cup sugar, divided
1/4 cup milk
1 tsp. vanilla extract
1 1/2 cups Pillsbury Best All Purpose Flour
1 1/2 tsps. baking powder
1 (14 oz.) can Magnolia Sweetened Condensed Milk
1 (5 oz.) can Magnolia Evaporated Milk
1 (12 oz.) jar Smucker's Strawberry Preserves
1/2 pt. whipping cream (1 cup), chilled
2 tbsps. powdered sugar
Fresh sliced strawberries and mint for garnish

Heat oven to 350°. Spray a 9-inch springform pan with the no-stick cooking spray with flour. Beat egg yolks and 3/4 cup sugar in a large mixer bowl with an electric mixer on medium-high speed until almost stiff. Blend in milk, vanilla, flour and baking powder. Wash beaters.

Whip egg whites in a small mixer bowl on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until firm but not dry. Gently fold egg whites into yolk mixture. Pour batter into prepared pan. Bake 34 to 36 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes.

Loosen edge of cake with a knife before removing cake from pan. Invert cake onto deep serving plate. Using a two-pronged meat fork or skewer, pierce surface of cake several dozen times. In a small bowl, blend sweetened condensed and evaporated milks. Slowly pour over cake allowing it to be absorbed before adding more. Repeat until all the milk is used. Cover cake and refrigerate overnight.

Chill beaters and small mixing bowl in refrigerator for 10 minutes. Cut cake in half horiztonally. Remove top, spread bottom layer with strawberry preserves. Replace top of cake. Beat whipping cream and powdered sugar in small bowl at medium-high speed until stiff peaks form. Frost cooled cake. Decorate with sliced strawberries and mint, if desired. Store loosely covered cake in refrigerator. Makes 12 Servings

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Tropical Cheesecake

Post  justmecookin on Thu Apr 23, 2009 9:32 am

Tropical Cheesecake

1 1/4 cups graham cracker crumbs
1/2 cup flaked coconut, toasted
1/2 cup nuts, toasted and finely chopped
2 tablespoons light brown sugar
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 eggs
1/4 cup frozen orange juice concentrate, thawed
1 (20-ounce) can juice-packed crushed pineapple, well drained, reserving 1/2 cup juice
1 (8-ounce) container sour cream
2 tablespoons sugar
1 teaspoon cornstarch

Preheat oven to 300º. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter. Press firmly on bottom and halfway up side of 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and juice concentrate; mix well. Stir in 3/4 cup pineapple. Pour into prepared pan. Bake 65 minutes or until center is set; spread top with sour cream. Bake 5 minutes longer. Cool.

In small saucepan, combine sugar and cornstarch; mix well. Gradually add reserved pineapple juice, then remaining pineapple. Over low heat, cook and stir until thickened. Cool. Spread over cheesecake. Chill. Just before serving, remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake

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Almond Praline Cheesecake

Post  justmecookin on Fri Apr 24, 2009 9:47 am

Almond Praline Cheesecake

3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 eggs
1 teaspoon almond extract
Almond Praline Topping

Preheat oven to 300°. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan. In large bowl, beat cream cheese until fluffy.

Gradually beat in Eagle Brand until smooth (Do not overbeat). Add eggs and almond extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers covered in refrigerator. One (9-inch) cheesecake

Almond Praline Topping: In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened.

Remove from heat; stir in 1/2 cup chopped,toasted slivered almonds. Spoon evenly over cheesecake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).

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Traditional Mince Pie

Post  justmecookin on Fri Apr 24, 2009 9:47 am

Traditional Mince Pie

Pastry for 2-crust pie
1 (27-ounce) jar None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 egg yolk, plus 2 tablespoons water (optional)

Place rack in lowest position in oven; preheat oven to 425°. Prepare pastry. Turn None Such into pastry-lined 9-inch pie plate. Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust (optional). Bake 30 minutes or until golden. Cool slightly. Garnish as desired. Makes one (9-inch) pie

To use None Such Condensed Mincemeat: Prepare pastry for 2 crust (9- or 10-inch) pie. In saucepan, combine 2 (9-oz.) packages None Such Condensed Mincemeat, crumbled, and 1 1/2 cups water; bring to a boil. Cook and stir 1 minute. Cool. Turn into pastry-lined pie plate. Proceed as above

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Almond Key Lime Bars

Post  justmecookin on Fri Apr 24, 2009 9:48 am

Almond Key Lime Bars

1/2 cup plus 3 tablespoons sliced almonds, toasted
3/4 cup all-purpose flour
1/2 cup confectioners’ sugar
1 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons butter or margarine
1 (14-ounce) cans Eagle Brand Sweetened Condensed Milk
1/2 cup key lime juice or regular lime juice
3 large egg yolks, beaten
1 teaspoon lime zest
3 drops green food coloring, optional
Whipped Topping, optional

Preheat oven to 350°. Chop 1/2 cup almonds. In medium bowl, combine chopped almonds, flour, confectioners’ sugar, almond extract and salt. Cut in butter until mixture resembles the size of peas. Press on bottom of foil lined 13x9-inch baking pan. Press remaining 3 tablespoons sliced almonds into crust mixture.

Bake 20 minutes or until edges are light brown. Cool. Reduce oven temperature to 325°. In large bowl, combine Eagle Brand, lime juice, egg yolks, lime zest and food coloring (optional). Beat until smooth. Pour over crust; bake 20 minutes or until center is set. Cool for 2 hours. Cut into bars. Top with Whipped Topping (optional). Store leftover covered in refrigerator. Makes 2 to 3 dozen bars

Whipped Topping:
1 cup whipping cream
4 ounces mascarpone cheese or cream cheese, softened
1/4 cup confectioners’ sugar

In small bowl, beat whipping cream, mascarpone cheese and sugar until smooth and stiff peaks form. Using a pastry bag or spoon top each bar with cream mixture.

justmecookin

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Re: Eagle Brand Recipes

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