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All Aboard Harvest

Creamy, dreamy sweet and savory recipes

The secret is out--and it's both sweet and savory!

Sweetened condensed milk helps make desserts--and so much more--extraordinary. Whether its traditional recipes with a twist, a new take on a classic dish or a fresh new idea, Eagle Brand Sweetened Condensed Milk is the secret ingredient to make desserts--and even savory dishes--delicious. These recipes, all finalists in the Eagle Brand Sweet Secret Recipe and Essay Contest, are infused with creativity and sweetened condensed milk. From the savory winning entry--a smooth, creamy soup with a touch of curry--to a sweet dreamy malt shop inspired pie and a taste-of-the-tropics cheesecake, these recipes are mouthwatering to look at, easy to prepare and perfect for sharing.

For more easy inspiration to satisfy your creamy cravings, visit www.eaglebrand.com.


Autumn Acorn Squash Soup

Rebekah R., Appleton, Wis.

1 small onion
1/4 cup chopped celery
2 tablespoons sweet cream butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon
1/2 teaspoon dill weed
1/4 teaspoon curry powder
Dash cayenne pepper
2 cups chicken bone stock
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 cups cooked acorn squash, mashed
Salt and pepper to taste
6 bacon strips, cooked and crumbled

Saute the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk. Boil for 2 minutes. Add the squash, salt and pepper. Place in blender; blend in batches until smooth. Pour into bowls; garnish with bacon. Servings: 6.


Malt Shoppe Chocolate Mousse Pie

Gloria B., Naperville, Ill.

1 (9-inch) refrigerated pie crust
1/3 cup packed light brown sugar
1/3 cup malted milk powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 cup semi-sweet chocolate morsels
1 teaspoon vanilla extract
1 (8-ounce) container frozen non-dairy whipped topping, thawed, divided
3/4 cup crushed chocolate-covered malted milk balls, divided
Chocolate flavored syrup, maraschino cherry, garnishes

Heat oven to 450 F. Thoroughly prick bottom and sides of crust with fork to prevent shrinking. Bake pie crust as directed in baked shell using 9-inch glass pie plate. Cool completely. Combine brown sugar, malted milk powder, cornstarch and salt in medium saucepan. Whisk sweetened condensed milk, stirring constantly, over medium Heat until mixture comes to a Boil and thickens. Remove from Heat, stir in chocolate morsels and vanilla until smooth. Refrigerate filling until cooled. Fold in 1 1/4 cups of whipped topping into filling. Fold in 1/2 cup crushed malted balls. Spoon filling into cooled, baked crust. Top pie with remaining whipped topping; sprinkle with remaining crushed malted balls. Drizzle with chocolate syrup; top pie with cherry. Refrigerate. Servings: 8.


Tropical Breeze Mango-Coconut Cheesecake

Amy S., Clifton, N.J.

Crust:

2 cups sweetened flake coconut
1 tablespoon granulated sugar
Grated zest of half a lime
2 tablespoons unsalted butter, softened

Filling:

3 (8-ounce) packages reduced fat cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
3 large eggs
3 tablespoons lime juice
1 1/2 teaspoons vanilla extract
2 tablespoons cornstarch
1 cup Smucker's Mango Jam

Garnish (optional):

1 ripe mango, peeled, seeded and thinly sliced
1 lime, thinly sliced
1 can sweetened whipped cream

For pie crust: Heat oven to 350 F. Toss together coconut, sugar and lime zest in a medium mixing bowl. Add butter and stir until crumbly. Press mixture into bottom and up sides of a 9-inch non-stick spring form pan. Bake for 10 to 12 minutes, until light brown. Allow to cool completely.

For filling: Reduce oven temperature to 300 F. Beat cream cheese until smooth with an electric mixer on medium speed in a large mixing bowl. Gradually beat in sweetened condensed milk, beating until smooth. Add eggs, lime juice, vanilla extract and cornstarch, mixing until well Combined. Pour cream cheese mixture into prepared crust. Stir in jam until smooth, drop dollops of jam on top of filling. Gently swirl jam with a knife until top of filling appears marbleized. Bake for 55 to 60 minutes, or until center is set when jiggled. Place pan on wire rack to cool completely. Cover and refrigerate 8 hours or overnight. Servings: 12.


Making Homemade Caramel

If you want to make your own creamy caramel topping or dip, heat sweetened condensed milk, following these directions. For safety reasons, do not heat in the can.

--Oven: Pour one 14-ounce can into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan in oven. Fill larger pan with about 1/2 inch of hot water to surround plate. Bake at 425 F for 1 1/2 to 2 hours or until thick and caramel colored.

--Stovetop: Pour one 14-ounce can into top of double boiler; place over boiling water. Over medium-low heat, simmer 1 1/2 to 2 hours stirring occasionally until thick and caramel colored. Whisk until smooth.

--Microwave: Pour one 14-ounce can into 2-quart glass measuring cup. Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power (medium-low) 20 to 26 minutes or until very thick and caramel colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes for the last 4 to 10 minutes. Use potholders when removing the glass measuring cup from the microwave, as it will be hot.

 


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