Culinary.net : Online Features - A Sweet Celebration!

A Sweet Celebration!
150 Years of Dessert "Magic"

Celebration Lime Cheesecake Bars
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

Celebration Lime Cheesecake Bars
Throughout its long history, Eagle Brand has served as the secret ingredient in many decadent desserts. This recipe commemorates Eagle Brand's 150th anniversary by taking the old and making it new. It combines two of the oldest and most popular recipes — Key Lime Pie and Cheesecake — to bring you something modern and versatile — perfect for any occasion.
Prep Time: 20 minutes
Makes 18 to 20 bars

1 1/4 cups all-purpose flour
1/3 cup sugar
7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
1 egg yolk, beaten
1/3 cup flaked coconut, packed
2 (8-ounce) packages plain cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1/2 cup lime juice

Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.

Optional Toppings

Quick Raspberry Sauce
Makes 3 cups

2 (12-ounce) packages frozen raspberries, thawed
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons water

Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.

Quick Berry Sauce
Makes 2 1/2 cups

1 cup raspberries
2 tablespoons lemon juice
2 tablespoons sugar or to taste
1 cup blueberries
1 cup diced strawberries

In large bowl, combine raspberries, lemon juice and sugar. Using large fork or potato masher, smash berries to make puree. Fold in blueberries and strawberries. Store covered in refrigerator.

White Chocolate Glaze With Toasted Coconut and Pecans

4 tablespoons butter or margarine, divided
1/2 cup flaked coconut
1/3 cup chopped pecans
1 1/4 cups white chocolate chips or white vanilla chips
1/4 cup lime juice

In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa
Makes 2 1/2 cups

1 mango, peeled, pitted and diced
1 cup chopped pineapple
1 cup diced strawberries
2 tablespoons lemon juice
1/4 cup sugar

Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.

Magic Lemon Pie
Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.
Prep Time: 10 minutes
Makes one (8- or 9-inch) pie

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1 (8- or 9-inch) graham cracker or baked pie crust
1/4 teaspoon cream of tartar
4 tablespoons sugar

Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.

Coconut Macaroons
A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes — no flour, baking powder, rolling or cutting needed.
Prep Time: 10 minutes
Makes about 4 dozen

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut

Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

For 150 years of delicious recipes, visit www.eaglebrand.com.

SOURCE: Eagle Brand® Sweetened Condensed Milk