Condensed milk recipes?!
Does anyone have some good recipes that use condensed milk, not watered down to make "regular" milk!?Www@FoodAQ@Com
Answers:
Evaporated milk!? or Sweetened Condensed milk
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Ok, evaporated! Here are some recipes using it:
Best Ever Cornbread
1 cup yellow cornmeal
? cup A/P flour
1 tsp!. salt
1 tsp!. baking powder
? tsp!. baking soda
1 cup buttermilk
? cup evaporated milk
? stick of butter, melted
1 egg
Preheat oven to 450oF!. Grease a 9" cast iron skillet and warm it in the oven during preheat!.
Whisk all dry ingredients together in large bowl!. Whisk all wet ingredients together, then add to dry ingredients!. Pour into skillet, and bake for 15 minutes!. Yield: 4-6 servings
--"Deep in the Heart" cookbook
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No-Cook Vanilla Ice Cream
? 2 eggs
? 1? cups white sugar
? ? teaspoon salt
? 3 cups milk
? 1? cups evaporated milk
? 1 Tbsp!. vanilla extract
? ? cup water
Beat eggs until foamy!. Whisk in sugar until thickened!. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water!. Pour into freezer canister of ice cream maker!. Fill to fill line with remaining milk if necessary!. Freeze according to manufacturers' directions!. Yield: ? gallon (Divide recipe in half for use in Donvier Ice Cream Maker!.)
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Slow-Cooker Potato Soup
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp!. dry parsely flakes
4 cups water
1? tsp!. kosher salt
2 Tbsp!. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives, bacon bits, cheddar cheese, sour cream
1!. Place all ingredients except evaporated milk and chives in slow cooker!.
2!. Cook on low 10 hours, or on high for 5 hours!.
3!. Stir in evaporated milk the last hour of cooking time!.
4!. Garnish each bowl of soup as desired!.
Serves: 8
--Costco cookbook
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Traditional Pumpkin Pie
This is the traditional holiday pumpkin pie!. This classic recipe has been on LIBBY'S? Pumpkin labels since 1950!. This pie is easy to prepare and even easier to enjoy!. Just mix, pour, bake for a delicious homemade tradition!.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz!.) LIBBY'S? 100% Pure Pumpkin
1 can (12 fl!. oz!.) NESTLé? CARNATION? Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl!. Beat eggs in large bowl!. Stir in pumpkin and sugar-spice mixture!. Gradually stir in evaporated milk!.
POUR into pie shell!. BAKE in preheated 425° F oven for 15 minutes!. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean!. Cool on wire rack for 2 hours!. Serve immediately or refrigerate!. Top with whipped cream before serving!.Www@FoodAQ@Com
______________________
Ok, evaporated! Here are some recipes using it:
Best Ever Cornbread
1 cup yellow cornmeal
? cup A/P flour
1 tsp!. salt
1 tsp!. baking powder
? tsp!. baking soda
1 cup buttermilk
? cup evaporated milk
? stick of butter, melted
1 egg
Preheat oven to 450oF!. Grease a 9" cast iron skillet and warm it in the oven during preheat!.
Whisk all dry ingredients together in large bowl!. Whisk all wet ingredients together, then add to dry ingredients!. Pour into skillet, and bake for 15 minutes!. Yield: 4-6 servings
--"Deep in the Heart" cookbook
----------------------
No-Cook Vanilla Ice Cream
? 2 eggs
? 1? cups white sugar
? ? teaspoon salt
? 3 cups milk
? 1? cups evaporated milk
? 1 Tbsp!. vanilla extract
? ? cup water
Beat eggs until foamy!. Whisk in sugar until thickened!. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water!. Pour into freezer canister of ice cream maker!. Fill to fill line with remaining milk if necessary!. Freeze according to manufacturers' directions!. Yield: ? gallon (Divide recipe in half for use in Donvier Ice Cream Maker!.)
------------------------------
Slow-Cooker Potato Soup
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp!. dry parsely flakes
4 cups water
1? tsp!. kosher salt
2 Tbsp!. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives, bacon bits, cheddar cheese, sour cream
1!. Place all ingredients except evaporated milk and chives in slow cooker!.
2!. Cook on low 10 hours, or on high for 5 hours!.
3!. Stir in evaporated milk the last hour of cooking time!.
4!. Garnish each bowl of soup as desired!.
Serves: 8
--Costco cookbook
------------------------------
Traditional Pumpkin Pie
This is the traditional holiday pumpkin pie!. This classic recipe has been on LIBBY'S? Pumpkin labels since 1950!. This pie is easy to prepare and even easier to enjoy!. Just mix, pour, bake for a delicious homemade tradition!.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz!.) LIBBY'S? 100% Pure Pumpkin
1 can (12 fl!. oz!.) NESTLé? CARNATION? Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl!. Beat eggs in large bowl!. Stir in pumpkin and sugar-spice mixture!. Gradually stir in evaporated milk!.
POUR into pie shell!. BAKE in preheated 425° F oven for 15 minutes!. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean!. Cool on wire rack for 2 hours!. Serve immediately or refrigerate!. Top with whipped cream before serving!.Www@FoodAQ@Com
Peanut Butter Chocolate Chip Cookie Cups Recipe
Prep Time: 30 minutes
Cook Time: 18 minutes
Ingredients:
* 3/4 cup (1-1/2 sticks) butter or margarine, softened
* 1/3 cup granulated sugar
* 1-1/2 cups all-purpose flour
* 3/4 cup semi-sweet chocolate chips
* 3/4 cup peanut butter chips
* 2 large eggs
* 1 can (14 ounces) sweetened condensed milk (NOT evaporated)
* 1 teaspoon vanilla extract
Preparation:
Preheat oven to 350 degrees F!. Grease mini-muffin tins!.
In a small bowl, whip butter and sugar until combined and creamy!. Beat in flour until mixture becomes crumbly, but evenly moist!. Scoop rounded teaspoonful and form into a ball!. Press into the bottom of each muffin cup and halfway up the side!.
Combine chocolate chips and peanut butter chips in a bowl and stir until combined!. Place 5 of the mixed chips in each dough cup!.
In a medium bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined!. Fill each mini-muffin cup almost to the top with the egg mixture!.
Bake until centers are puffed up and edges begin to brown, about 15 to 18 minutes!. Remove to wire racks!. (Centers will sink as they cool!.) While the cups are still warm, sprinkle tops with remaining mixed chocolate and peanut butter chips!. The chips will retain their shape as they soften!. Let cookie cups cool completely before storing!.
Makes 36 cookie cups Www@FoodAQ@Com
Milnot? Fudge
1 cup Milnot? ( evaporated milk )
3 cups granulated sugar
1/3 cup butter or margarine
1 (7 ounce) jar Marshmallow Crème
1 (12 ounce) package chocolate chips(2 cups)
1 cup chopped nuts (optional)
1 teaspoon vanilla extract (optional)
Combine sugar, Milnot?, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan!. Heat lowly to boiling, stirring frequently!. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly!. Remove from heat!. Stir in chocolate chips until melted!. Add nuts and vanilla extract!. Pour into buttered 9-inch square pan!. Cool at room temperature!.
Yields almost 3 pounds!.
Variations
Substitute butterscotch or peanut butter chips for chocolate chips!.
Www@FoodAQ@Com
1 cup Milnot? ( evaporated milk )
3 cups granulated sugar
1/3 cup butter or margarine
1 (7 ounce) jar Marshmallow Crème
1 (12 ounce) package chocolate chips(2 cups)
1 cup chopped nuts (optional)
1 teaspoon vanilla extract (optional)
Combine sugar, Milnot?, Marshmallow Crème and butter in a heavy 3 1/2-quart saucepan!. Heat lowly to boiling, stirring frequently!. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly!. Remove from heat!. Stir in chocolate chips until melted!. Add nuts and vanilla extract!. Pour into buttered 9-inch square pan!. Cool at room temperature!.
Yields almost 3 pounds!.
Variations
Substitute butterscotch or peanut butter chips for chocolate chips!.
Www@FoodAQ@Com
http://www!.eaglebrand!.com/detail!.asp!?rid!.!.!.
theres tons on this site, but i love the pecan pie bars
sugar pie is right!.!.!.i was wondering what u meant by water it down!.
you cant water it down to make regular milk!.!.!.that one is called Evaporated Milk not Condensed milk!.!.!.!.dont confuse them or your recipe will go wrong! lolWww@FoodAQ@Com
theres tons on this site, but i love the pecan pie bars
sugar pie is right!.!.!.i was wondering what u meant by water it down!.
you cant water it down to make regular milk!.!.!.that one is called Evaporated Milk not Condensed milk!.!.!.!.dont confuse them or your recipe will go wrong! lolWww@FoodAQ@Com
You can use evaporated milk as a substitute for heavy cream in most recipes that do not require the cream to be whipped!.
BertWww@FoodAQ@Com
BertWww@FoodAQ@Com
condensed milk!.!.!.
fudge
1 can of condensed milk
3 cups of cho!. chips
melt on medium, when melted remove from heat and add 1 teaspoon of vanillaWww@FoodAQ@Com
fudge
1 can of condensed milk
3 cups of cho!. chips
melt on medium, when melted remove from heat and add 1 teaspoon of vanillaWww@FoodAQ@Com
Go straight to the source > They will even mail you recipes if you call thttp://www!.eaglebrand!.com/
They have everything!.
Www@FoodAQ@Com
They have everything!.
Www@FoodAQ@Com