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The Sweet Secret to New Holiday Favorites

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Chocolate Chip Cannoli Pie
Banana-Mango Bread Pudding with Coconut Caramel Sauce
Ice Cream Cone Sundae Fudge
Cinnamon Spiced Café Latte

(Family Features) The holiday season is a perfect time to share delicious and decadent family recipes with friends and relatives. This year, introduce them to new sweet homemade treats that are sure to quickly become holiday favorites.

Eagle Brand Sweetened Condensed Milk is the go-to sweet secret ingredient for preparing countless holiday recipes. It is a special blend of milk and sugar that can be used to create a foolproof "base" for a variety of desserts. When combined with acidic fruit juice, such as lemon juice, the sweetened condensed milk thickens - without heating - to form velvety pie fillings, puddings and other desserts. It also caramelizes evenly and easily - just empty in saucepan, heat and stir per directions on can.

Visit www.eaglebrand.com (and in Spanish at www.marcaeagle.com) for more dessert recipes and helpful baking tips.

Chocolate Chip Cannoli Pie

Ingredients
  • 1 9-inch unbaked pie shell, thawed according to package directions
  • Water
  • Cinnamon sugar
  • 1 15-ounce container ricotta cheese
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1/3 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups milk chocolate chips or miniature semi-sweet chocolate chips
  • Whipped topping

Preparation
    1. Heat oven to 350°F. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
    2. Stir ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in medium bowl until blended. Stir in chocolate chips. Pour into pie crust.
    3. Bake 45 to 50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 2 hours before serving. Garnish with whipped topping, if desired.

Preparation Time
25 minutes

Cook Time
45 minutes

Serves
Yield 8 servings

Banana-Mango Bread Pudding with Coconut Caramel Sauce

Ingredients
Bread Pudding
  • Crisco® Original No-Stick Cooking Spray
  • 8 cups lightly packed 3/4-inch challah bread cubes
  • 2 1/2 cups diced fresh mango (2 to 3 mangos)
  • 2 medium bananas, halved lengthwise and sliced
  • 4 large eggs, at room temperature
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 9.6-ounce can mango nectar (about 1 1/4 cups)
  • 1/2 cup milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
Spiced Sour Cream
  • 1 cup sour cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
Coconut Caramel Sauce
  • 2 tablespoons unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 1 cup unsweetened coconut milk
  • 1/2 cup sweetened coconut flakes, toasted

Preparation
    1. Heat oven to 325°F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
    2. To make Bread Pudding: Combine bread cubes, mango and bananas in large bowl. Whisk together eggs, sweetened condensed milk, mango nectar, milk, butter, vanilla, cinnamon, salt and nutmeg in medium bowl. Pour over bread mixture, stirring until thoroughly moistened. Let stand 30 minutes. Pour into prepared baking dish. Bake 55 to 60 minutes or until set in center. Cool slightly in pan on wire rack.
    3. To make Spiced Sour Cream: Stir sour cream, sugar, vanilla, cinnamon and ginger until blended.
    4. To make Coconut Caramel Sauce: Cook butter and sugar in small saucepan over medium-low heat 5 minutes, stirring frequently. Whisk in coconut milk. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 15 to 20 minutes or until slightly thickened. Remove from heat. Cover and keep warm.
    5. To Toast Coconut: Spread coconut on a microwave-safe plate. Microwave on high 2 to 4 minutes or until lightly toasted, tossing the coconut with a fork after each minute. To avoid overbrowning, remove from plate immediately.
    6. To serve: Spoon Bread Pudding into shallow serving bowls. Drizzle with Coconut Caramel Sauce. Top with a dollop of Spiced Sour Cream. Sprinkle with coconut. Serve immediately.

Preparation Time
30 minutes

Cook Time
60 minutes

Serves
Yield 10 servings

Ice Cream Cone Sundae Fudge

Ingredients
  • Crisco Original No-Stick Cooking Spray
  • 1 cup semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 3 tablespoons unsalted butter
  • Dash of kosher salt
  • 1 cup unsalted roasted peanuts, chopped
  • 3/4 cup coarsely chopped sugar ice cream cones
  • 3/4 cup white baking chips
  • 1/2 cup well-drained chopped maraschino cherries

Preparation
    1. Line an 8-inch square baking pan with foil, extending the foil over the edges of the pan. Coat foil with no-stick cooking spray.
    2. Combine semi-sweet chocolate chips, bittersweet chocolate chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth when stirred. Remove from heat; cool 5 minutes.
    3. Stir in peanuts, chopped sugar cones, white chocolate chips and cherries until thoroughly blended. Spread in prepared pan. Cover and chill 3 hours or until firm.
    4. Remove fudge from pan by lifting edges of foil. Peel off foil. Cut into 1-inch pieces.

Preparation Time
25 minutes

Cook Time
3 hours 30 minutes

Serves
Yield 64 pieces

Cinnamon Spiced Café Latte

Ingredients
  • 3/4 cup ground Folgers® Classic Roast® Coffee
  • 1 teaspoon ground cinnamon
  • 3 cups cold water
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • Whipped cream, as desired
  • Additional ground cinnamon

Preparation
    1. Stir together ground coffee and cinnamon. Brew coffee in coffee maker using 3 cups cold water.
    2. Pour sweetened condensed milk into large coffee pot or 1 1/2-quart pitcher. Add hot brewed coffee, stirring until thoroughly blended.
    3. Pour coffee mixture into café mugs. Top with whipped cream and sprinkle with additional cinnamon, if desired. Serve immediately.

Preparation Time
10 minutes

Cook Time
5 minutes

Serves
Yield 4 servings

SOURCE: The J.M. Smucker Company



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