Home Cooking Recipes
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Story of a Steak


When the "magic" ingredient meets a favorite summertime treat, you've got a "white-and-red print" for warm-weather desserts everyone will love. Sweetened condensed milk provides the pale, cool creaminess perfect for frozen cream pies, ice cream, dessert pizza fillings and "magic" cookie bars. Sweet red cherries--conveniently available frozen or as beautiful bottled maraschinos--add the vibrant, fresh-picked flavor and vivid color. With ingredients you already have on hand, these sweet treats will be ready for nibbling at a cookout, at the table with family and friends or in the shade of your own backyard. Now that's summer.

For more easy desserts and free recipe club, visit www.eaglebrand.com.

 



Banana Split Dessert Pizza

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
3/4 cup chopped nuts
3 medium bananas, sliced and divided
1 (8-ounce) can sliced pineapple, drained and cut in half
10 to 12 maraschino cherries, drained and patted dry
Additional chopped nuts for garnish
1 (1-ounce) square semi-sweet chocolate

Preheat oven to 375 F. In medium bowl, combine sweetened con-densed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled. Makes one (12-inch) pizza.


Cherry Cordial Ice Cream

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream, unwhipped
1 (10-ounce) jar maraschino cherries (without stems), well drained and chopped (about 1 cup)
3/4 cup semi-sweet mini chocolate chips
1 tablespoon vanilla extract
1/2 teaspoon almond extract

In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.

Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9- by 5-inch loaf pan or other 2-quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers. Makes about 1 1/2 quarts.


Cherry 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 (NOT evaporated milk)
1 cup (6 ounces) semi-sweet chocolate chips
1 (10-ounce) jar maraschino cherries (without stems), drained, patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut

Preheat oven to 350 F (325 F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13- by 9-inch baking pan. Pour sweetened condensed milk 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 covered at room temperature. Makes 2 to 3 dozen bars.


Frozen Cherry Cream Pie

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (12-ounce) package frozen sweet cherries, chopped (about 2 cups)
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 (8-inch) prepared graham cracker or chocolate pie crusts

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Mix in cherries, lemon juice and almond extract. Fold in whipped topping. Pour mixture into crusts and freeze overnight. Let stand 5 minutes before serving. Garnish as desired. Store leftovers covered in freezer. Makes two (8-inch) pies.


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