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Sweet Temptations

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Chocolate Truffles
Mocha Coffee
Raspberry Ice Cream
Cherry Fudge Tarts
Raspberry Cheesecake Tart

(Family Features) - This Valentine's Day, say "Be Mine" with deliciously simple homemade treats that will please any palate. Celebrate Cupid's favorite colors - pale pinks to deep reds - by using rosy fruits like cherries or raspberries in tarts, cheesecakes or ice cream to tickle the taste buds and tug at the heartstrings.

Or, if your loved ones, co-workers or friends really like chocolate, offer easy-to-make, toothsome truffles in a variety of yummy flavors, perhaps in frilly paper wrappers in a pretty Victorian-style box. Even an after-dinner coffee transformed with an artful touch can get your message across.

The key to the heart of these delights? Sweetened condensed milk, which adds a rich and creamy texture as well as sweet flavor to special treats any time of year. Since 1856, this time-saving ingredient has been romancing desserts, making them taste special on any occasion.

Check out www.eaglebrand.com for more information and even more deliciously simple recipes.

Chocolate Truffles

Ingredients
  • 3 cups (18 ounces) semi-sweet chocolate chips
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 tablespoon vanilla extract
  • Coatings (optional): Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

Preparation
    1. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla.
    2. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
    3. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Store tightly covered in refrigerator.

Preparation Time
20 minutes

Chill Time
2 to 3 hours

Serves
Makes 6 dozen (1-inch round) candy truffles

Notes, Tips & Suggestions
Amaretto: Omit vanilla. Add 3 tablespoons amaretto or other almond-flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.

Orange: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in finely chopped toasted almonds mixed with finely grated orange rind.

Rum: Omit vanilla. Add 1/4 cup dark rum. Roll in flaked coconut. Bourbon: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped toasted nuts.

Tip: Place individual Chocolate Truffles into gold/silver foil candy wrappers and arrange on a tray for decadent dessert presentation. Or serve with a cup of coffee after dinner as a "mini" chocolate treat.

Other ideas: Truffles make a great homemade gift at the holidays. Say thank you to a friend or co-worker with a nice box of truffles. Arrange several truffles in a pretty box or tin basket lined with colorful wax or gift paper. Wrap with bow. Reusable tins are a nice keepsake, too.

Mocha Coffee

Ingredients
  • 4 cups strong brewed coffee
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 (1-ounce) squares unsweetened chocolate
  • 1/2 teaspoon ground cinnamon
  • Whipped cream or vanilla ice cream (optional)

Preparation
    1. In large saucepan, combine coffee, sweetened condensed milk, chocolate and cinnamon. Heat through, stirring constantly. Serve in mugs. Top with whipped cream or small spoonful of ice cream (optional).

Preparation Time
5 minutes

Cook Time
5 minutes

Serves
Makes 4 servings

Raspberry Ice Cream

Ingredients
  • 1 (10-ounce) package frozen raspberries in syrup, thawed
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 cups (1 pint) whipping cream, whipped

Preparation
    1. In blender container, blend raspberries until smooth.
    2. In large bowl, stir together raspberries and sweetened condensed milk. Fold in whipped cream. Pour mixture into aluminum foil-lined 9 x 5-inch loaf pan. Cover and freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice to serve. Freeze leftovers.

Preparation Time
10 minutes

Chill Time
Freeze Time: 6 hours

Serves
Makes about 1 1/2 quarts

Cherry Fudge Tarts

Ingredients
  • 3 (1-ounce) squares unsweetened or semi-sweet chocolate
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 egg yolks
  • 1 teaspoon almond extract
  • 1 cup (1/2 pint) whipping cream, whipped
  • 14 (3-inch) prepared tart-size graham cracker crumb or pie shells
  • 1 (21-ounce) can cherry pie filling, chilled

Preparation
    1. In heavy saucepan, over medium heat, melt chocolate, sweetened condensed milk and salt. Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes.
    2. Add water and egg yolk; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in almond extract. Cool 15 minutes.
    3. Chill thoroughly, about 30 minutes; stir. Fold in whipped cream. Spoon into crusts. Chill 1 hour or until set. Top with cherry pie filling. Store leftovers covered in refrigerator.

Preparation Time
15 minutes

Cook Time
5 to 8 minutes

Chill Time
1 hour 30 minutes

Serves
Makes 14 tarts

Raspberry Cheesecake Tart

Ingredients
  • 1 refrigerated unbaked pie crust (one half of 15-ounce package)
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon rind
  • 1 cup frozen raspberries, thawed and drained

Preparation
    1. Let pie crust stand at room temperature according to package directions. Preheat oven to 375°F. On a floured surface, roll pie crust from center to edge, forming a circle about 13 inches in diameter. Ease pastry into 11-inch tart pan with removable bottom. Trim pastry even with rim of pan. Place pan on baking sheet. Bake crust 10 minutes or until lightly golden.
    2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk; mix until smooth.
    3. Add egg, vanilla and lemon rind; mix well. DO NOT OVERMIX. Arrange raspberries on bottom of baked shell and gently pat down into crust with back of spoon. Slowly pour filling over fruit. Bake 25 minutes or until center is almost set. Cool. Chill 1 hour. Store leftovers covered in refrigerator.

Preparation Time
15 minutes

Cook Time
25 minutes

Chill Time
1 hour

Serves
Makes one (11-inch) tart

SOURCE: EagleĀ® Brand Sweetened Condensed Milk



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