recipes

Dessert 07 June 2016

Refreshing Summer Desserts

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

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Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

  • 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2       cup cold water
  • 1          (4-serving size) package instant vanilla flavor pudding mix
  • 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
  • 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)
  1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
  2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

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Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

  • 1 (10-ounce) package frozen red raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice from concentrate
  • Yellow food coloring if desired
  • 2 cups (1 pint) whipping cream, stiffly whipped
  • 1 (9-inch) pastry shell, baked
  • Fresh raspberries for garnish, optional
  1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
  2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
  3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

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Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
  • 1          (8-ounce) carton plain yogurt
  • 1          small banana, cut up
  • 1          cup frozen or fresh whole strawberries
  • 1          (8-ounce) can crushed pineapple packed with juice, chilled
  • 2          tablespoons lemon juice from concentrate
  • 1          cup ice cubes
  • Halved fresh strawberries, optional
  1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
    With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

 

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1          cup milk
  • 1/2       cup frozen pineapple juice concentrate, thawed
  • 2          tablespoons lime juice from concentrate
  • 3/4       cup toasted flaked coconut
  • Edible flowers, optional
  1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
    Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

 

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

  • 3          tablespoons cornstarch
  • 1 1/3    cups water
  • 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3          egg yolks, beaten
  • 2          tablespoons butter or margarine
  • 1          teaspoon vanilla extract
  • 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
  • 1          (9-inch) baked pastry shell or 1 (9-inch)
  • graham cracker crust
  • Whipping cream, whipped
  1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
    Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
  2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

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Dessert 07 August 2015

White Chocolate Cherry Cheesecake

Ingredients
  • 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
  • 1/2 cup pecan halves, toasted, finely chopped
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 package (6 ounces) white baking chocolate, divided
  • 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla, divided
  • 4 eggs
  • 1 can (21 ounces) cherry pie filling
Preparation
  1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
  2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
  4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.
Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

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