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All Aboard Harvest

Make a Bang with these Spectacular Desserts

As you're planning your Fourth of July celebration, don't forget to include some show-stopping desserts. Use colorful ingredients like blueberries, cherries and strawberries to give your desserts a real patriotic flair. The magic ingredient of sweetened condensed milk makes them foolproof and delicious, so they'll likely become an annual Independence Day tradition. Plus, these recipes are so simple to prepare that you will be able to get outside and enjoy the festivities yourself. Try them all and you may hear more "oohs and ahhs" coming from guests at the dessert table than you do at the fireworks!

Visit www.eaglebrand.com for more delicious recipes.


Cherry Angel Cream Cake

1 (10 or 12 ounce) prepared round angel food cake, frozen (for easy slicing)
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
2 (21 ounce) cans cherry or peach pie filling

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13- by 9-inch baking dish. In large bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator. Makes one (13- by 9-inch) cake


Easy Homemade Strawberry Ice Cream

3 cups (1 1/2 pints) half-and-half
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
1 cup pureed or mashed strawberries
Red food coloring (optional)

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. In large bowl, combine sweetened condensed milk and vanilla; stir in pureed strawberries and food coloring (optional). Fold in 2 cups (1 pint) whipping cream, whipped. Pour into 9- by 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Store leftovers covered in freezer. Makes about 1 1/2 quarts.


Fresh Fruit Cream Cheese Pie

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9-inch) baked pie crust
Fresh fruit (blueberries, peaches, strawberries, bananas, etc.)
White corn syrup (optional)

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pre-pared pie crust. Chill 3 hours or until set. Arrange fruit on top of pie. Just before serving, brush with corn syrup (optional). Store leftovers covered in refrigerator. Makes one (9-inch) pie


Berry Patriotic Trifle

1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 (4 serving size) package instant lemon flavor pudding mix
1 1/2 cups milk
1/2 cup sour cream
1 (10 3/4 ounce) loaf frozen pound cake, thawed and cut into 1-inch cubes
1 1/2 cups fresh raspberries
1 3/4 cups fresh blueberries
Star Garnish (optional, recipe follows)

With mixer, beat sweetened condensed milk, pudding mix and milk in large bowl. Fold in sour cream. Chill 5 minutes. Set aside 1/4 cup of the pudding mixture. In 2 to 2 1/2 quart clear glass bowl, layer half of the pound cake pieces, half of the remaining pudding and half of the raspberries and blueberries. Repeat layers. Spoon reserved pudding mixture on top. Cover and chill at least 2 hours. Store leftovers covered in refrigerator. Star Garnish: Place 1 (1 ounce) white baking bar in small heavy saucepan. Heat over low heat until melted, stirring constantly. Tint with red paste food coloring. Pipe mixture into star shapes on wax-paper-lined baking sheet. Let stand until dry. Carefully peel from wax paper. Makes 6 to 8 servings.

Date: 6/20/06


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