Eagle Brand Recipes

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Tropical Candy Clusters

Post  justmecookin on Fri Apr 24, 2009 9:52 am

Tropical Candy Clusters

2 cups (12 ounces) milk chocolate chips
1 cup (6 ounces) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/4 teaspoon salt
1 1/2 cups chopped toasted almonds or macadamia nuts
1 cup chopped candied pineapple
1/2 to 3/4 cups flaked coconut

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat; stir in remaining ingredients. Drop by heaping teaspoonfuls onto wax paper lined baking sheet; chill 2 hours or until firm. Store leftovers covered in refrigerator. Makes about 5 dozen

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Triple Layer Cookie Bars

Post  justmecookin on Fri Apr 24, 2009 9:53 am

Triple Layer Cookie Bars

1 1/2 cups graham crackers crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (7-ounce) package flaked coconut (2 2/3 cups)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 cups (12 ounces) semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350° (325° for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Top evenly with coconut, then pour Eagle Brand evenly over coconut layer. Bake 25 minutes or until lightly browned.

In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars. Store leftovers loosely covered at room temperature. Makes 2 to 3 dozen

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Sweetheart Sandwich Cookies

Post  justmecookin on Fri Apr 24, 2009 9:55 am

Sweetheart Sandwich Cookies

3 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3/4 cup butter or margarine, softened
2 eggs
2 teaspoons vanilla extract
1 teaspoon red food coloring
Cherry flavored ready-to-spread frosting
Confectioners' sugar

Preheat oven to 350º. Combine flour, baking powder and salt; set aside. In large mixer bowl, beat Eagle Brand, butter, eggs, vanilla and food coloring until well blended. Stir in dry ingredients.

On well-floured surface, lightly knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8-inch thickness. Cut with floured 2 1/2-inch cookie cutter.

Place 1 inch apart on greased baking sheets. Bake 7 to 8 minutes or until firm when lightly touched (cookies do not brown). Cool thoroughly. Sandwich 2 cookies together with frosting. Sprinkle tops lightly with confectioners' sugar. Store leftovers loosely covered at room temperature. Makes about 3 dozen 2 1/2-inch cookies

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Sweet Potato Pecan Pie

Post  justmecookin on Fri Apr 24, 2009 9:57 am

Sweet Potato Pecan Pie

1 pound yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 teaspoon, each ground cinnamon, grated orange rind and vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 (6-ounce) prepared graham cracker pie crust
Pecan Topping

Preheat oven to 425°. With mixer, beat hot yams and butter until smooth. Add Eagle Brand, cinnamon, orange rind, vanilla, nutmeg, salt and egg; mix well. Pour into crust. Bake 20 minutes.

Prepare Pecan Topping. Remove pie from oven; reduce oven to 350°. Spoon Pecan Topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Store leftovers covered in refrigerator. Makes one pie

Pecan Topping: Beat together 1 egg, 2 tablespoons each dark corn syrup and firmly packed brown sugar, 1 tablespoon melted butter and 1/2 teaspoon maple flavoring. Stir in 1 cup chopped pecans.

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Tex-Mex Sheet Cake

Post  justmecookin on Fri Apr 24, 2009 9:58 am

Tex-Mex Sheet Cake

1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa, divided
2 tablespoons instant coffee, divided
1 cup water
2 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk , divided
2 eggs
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup toasted slivered almonds or pecans

Preheat oven to 350º. In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat. In large bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; mix well.

Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased 15x10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee.

Add remaining Eagle Brand; stir in confectioners' sugar and nuts. Spread on warm cake. Store leftovers covered at room temperature. Makes one (15x10) inch cake

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Surprise Sandies

Post  justmecookin on Fri Apr 24, 2009 9:58 am

Surprise Sandies

1 cup (2 sticks) butter or margarine, softened
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 cup finely chopped pecans
1 1/3 cups (one-half 27-ounce jar) None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1/2 cup confectioners' sugar

Preheat oven to 325º. With mixer, beat butter and sugar until combined. Add water and vanilla; beat well. Stir in flour and nuts. Shape dough into 2 1/2-inch circles, using about 1 tablespoon dough for each. Top each with slightly rounded teaspoon of None Such. Shape dough around None Such.

Place cookies, seam sides down, on ungreased baking sheets. Bake 20 minutes or until bottoms are lightly browned. Cool on wire racks. Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated. Store leftovers covered in refrigerator. Makes about 3 dozen cookies

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Almond Pumpkin Pie

Post  justmecookin on Fri Apr 24, 2009 10:00 am

Almond Pumpkin Pie

1 (9-inch) unbaked pie crust
1 (16-ounce) can pumpkin (2 cups)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 teaspoon ground cinnamon
1 (6-ounce) package almond brickle chips, or 1 cup almonds, toasted and finely chopped

Preheat oven to 425°. In large bowl, combine all ingredients except pie crust and brickle chips; mix well. Stir in 1/2 cup brickle chips. Pour into crust. Top with remaining brickle chips.

Bake 15 minutes. Reduce oven temperature to 350°; bake an additional 30 minutes or until knife inserted near center comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. Makes one (9-inch) pie

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Black Forest Chocolate Cheesecake

Post  justmecookin on Fri Apr 24, 2009 10:06 am

Black Forest Chocolate Cheesecake

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
2 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 (8-ounce) packages cream cheese, softened
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling, chilled

Preheat oven to 300°. In small bowl, combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan. In small saucepan, over low heat, melt chocolate with Eagle Brand, stirring constantly. Remove from heat.

In large bowl, beat cream cheese until fluffy. Gradually add Eagle Brand and chocolate mixture until smooth. Add eggs, cornstarch and almond extract. Pour into prepared pan.

Bake 50 to 55 minutes or until center is set. Cool and chill overnight. Top with cherry filling before serving. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake

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Triple Layer Chocolate Mint Bars

Post  justmecookin on Fri Apr 24, 2009 10:06 am

Triple Layer Chocolate Mint Bars

4 (1-ounce) squares unsweetened chocolate, divided
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk, divided
1/4 cup margarine or butter, softened
1 3/4 cups graham cracker crumbs
1/2 cup chopped nuts
1 1/2 teaspoons vanilla extract
1 (3-ounce) package cream cheese, softened
1 3/4 cups confectioners' sugar
1 teaspoon peppermint extract
Few drops of green or red food coloring

In large saucepan, over low heat, melt 2 squares chocolate, 2/3 cup Eagle Brand and butter; remove from heat. Stir in crumbs, nuts and 1 teaspoon vanilla. Press firmly on bottom of 12x7-inch baking dish; chill 15 minutes.

In small bowl, beat cream cheese until fluffy. Beat in sugar until smooth. Stir in peppermint extract and food coloring. Spread over chocolate layer; chill 45 minutes longer or until mint layer is set.

In small saucepan, over low heat, melt remaining 2 squares chocolate with remaining Eagle Brand. Remove from heat; stir in remaining 1/2 teaspoon vanilla. Spread over mint layer. Chill 2 hours or until firm. Cut into bars. Store leftovers covered in refrigerator. Makes 2 dozen bars


Last edited by justmecookin on Fri Apr 24, 2009 10:15 am; edited 1 time in total

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Almond Tarts

Post  justmecookin on Fri Apr 24, 2009 10:11 am

Almond Tarts

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2/3 cup milk
Few drops almond extract
1 (4-serving size) package instant vanilla pudding mix
4 ounces (one-half 8-ounce container) frozen non-dairy whipped topping, thawed
2 (4-ounce) packages single-serve graham cracker pie crust

In large bowl, combine Eagle Brand, milk and almond extract. With mixer, beat in pudding mix. Fold in thawed whipped topping. Spoon into crusts. Cover and chill at least 1 hour. Store leftovers covered in refrigerator. Makes approximately 12 tarts

Note: To remove crusts from foil pans, brush crusts with slightly beaten egg white (before filling); bake in 375° oven 5 minutes. Cool; remove from foil pans. Fill; chill.

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Triple Chocolate Strawberry Cookie Bars

Post  justmecookin on Fri Apr 24, 2009 10:12 am

Triple Chocolate Strawberry Cookie Bars

1 (12-ounce) box finely crushed vanilla wafer cookies (about 88 cookies or 2 3/4 cups)
3/4 cup finely chopped slivered almonds
1 cup (2 sticks) butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk, divided
1 cup (6 ounces) milk chocolate chips
1 tablespoon butter or margarine
1 (12-ounce) jar strawberry jam
6 (1-ounce) squares premium white chocolate
5 (1-ounce) squares semi-sweet chocolate
3/4 cup whipping cream

Preheat oven to 350°. Spray 13x9-inch glass baking dish with non-stick cooking spray. In large bowl, combine wafer cookies, almonds and butter; mix well. Press firmly on bottom of prepared dish. Bake 15 minutes. Cool.

In 2-quart glass measure, combine 2/3 cup Eagle Brand, chocolate chips and 1 tablespoon butter. Microwave on medium (50% power) for 1 minute or until chips melt. Stir until smooth. Spread evenly over baked crust layer. Chill 15 minutes. Spread strawberry jam evenly over chocolate layer; chill 15 minutes.

In 1-quart glass measure, combine remaining Eagle Brand and white chocolate squares. Microwave on medium (50% power) 1 to 2 minutes or until chocolate melts. Stir until smooth. Spread evenly over jam. Chill 30 minutes.

In small saucepan, over low heat, melt semi-sweet chocolate squares with whipping cream. Cook and stir until thickened and smooth. Spread evenly over white chocolate. Chill 1 to 2 hours before cutting. Store leftovers covered in refrigerator. Makes 2 to 3 dozen bars

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S´Mores Bars

Post  justmecookin on Fri Apr 24, 2009 10:14 am

S´Mores Bars

2 cups graham cracker crumbs
2 tablespoons butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk, divided
2 cups (12 ounces) semi-sweet chocolate chips
1 teaspoon vanilla extract
3 cups miniature marshmallows

Preheat oven to 350°. In large bowl, combine graham cracker crumbs, butter and 1/2 cup Eagle Brand. Press firmly on bottom of greased 13x9-inch baking pan. Bake 5 to 7 minutes or until slightly puffed up. Cool.

In 2-quart glass measure, combine chocolate chips and remaining Eagle Brand. Microwave on medium (50% power) 1 minute or until chips are melted. Add vanilla. Spread over graham cracker crust.

Sprinkle on miniature marshmallows and press in. Place several inches under broiler; broil just until marshmallows are lightly brown. Cool completely or chill. Cut into bars with wet knife. Store leftovers covered at room temperature. Makes 2 to 3 dozen bars

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Seven Layer Magic Cookie Bars

Post  justmecookin on Fri Apr 24, 2009 10:16 am

Seven Layer Magic Cookie Bars

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

Preheat oven to 350° (325° for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.

Pour Eagle Brand evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature. Makes 2 to 3 dozen bars

Notes: Tip: For perfectly cut cookie bars, line entire pan (including sides) with a sheet of aluminum foil first. Coat foil lightly with no-stick cooking spray. When bars are baked, cool and lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

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Snappy Date Cookie Bars

Post  justmecookin on Fri Apr 24, 2009 10:17 am

Snappy Date Cookie Bars

1/2 cup butter or margarine
1 1/2 cups wheat bran morsel cereal
1 cup chopped dates
1 cup chopped nuts
2 tablespoons poppy seed
1 teaspoon grated orange rind
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 (3 1/2-ounce) can flaked coconut

Preheat oven to 350º (325º for glass dish). In a 13x9-inch baking pan, melt butter. Sprinkle cereal over butter. Layer dates, nuts, seeds, and rind evenly over cereal; drizzle Eagle Brand evenly over mixture.

Sprinkle coconut over top; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool before cutting. Store leftovers loosely covered at room temperature. Makes 2 dozen bars

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Buckeye Cookie Bars

Post  justmecookin on Fri Apr 24, 2009 10:20 am

Buckeye Cookie Bars

1 (18.25 or 18.5-ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped peanuts
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup peanut butter

Preheat oven to 350º (325º for a glass dish). In large bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in peanuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan.

In medium bowl, beat Eagle Brand with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture. Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature. Makes 2 to 3 dozen bars

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Blueberry Streusel Cobbler

Post  justmecookin on Fri Apr 24, 2009 10:22 am

Blueberry Streusel Cobbler

1 pint fresh or frozen blueberries
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons grated lemon zest
3/4 cup plus 2 tablespoons cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
Blueberry sauce

Preheat oven to 325º. In bowl, combine blueberries, Eagle Brand and lemon zest. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.

In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator. Makes 8 to 12 servings

Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Makes about 1 2/3 cups.

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Tiny Lemon Raisin Tarts

Post  justmecookin on Sat Apr 25, 2009 3:30 am

Tiny Lemon Raisin Tarts

1 cup margarine or butter, softened
2 (3-ounce) packages cream cheese, softened
2 cups unsifted flour
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 1/4 cup raisins
Confectioners sugar, optional

In large mixer bowl, beat margarine and cream cheese until fluffy; stir in flour. Cover; chill 1 hour. Divide dough into quarters. On floured surgace, shape 1 quarter into a smooth ball. Divide into 12 balls.

Place each ball in a 1 3/4 inch muffin cup; press on bottom and up side of each cup. Repeat with remaining dough. In medium bowl, combine Eagle Brand, egg, and lemon juice; mix well. Stir in rind. Divide raisins among prepared cups; fill with Eagle Brand mixture.

Bake in preheated 375º oven 20 minutes or until lightly browned. Cool in pans; remove. Sprinkle with confectioners sugar. Garnish as desired. Store tightly covered at room temperature. Makes about 4 dozen

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Re: Eagle Brand Recipes

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