Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
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.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Ingredients

• 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

Preparation

1. 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.
2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
3. 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.
4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.

Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients

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

Preparation

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

Serves

Makes 3 cups

Quick Berry Sauce

Ingredients

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

Preparation

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

Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients

• 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

Preparation

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

Mixed Fruit Salsa

Ingredients

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

Preparation

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

Serves

Makes 2 1/2 cups

Magic Lemon Pie

Description

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.

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.

Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Description

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.

Ingredients

• 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

Preparation

1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2. 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.
3. 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.

Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

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

Source

Eagle® Brand Sweetened Condensed Milk

The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.

Mango Salsa

• 2 large ripe mangos, peeled, pitted and chopped
• 1/4 cup minced red bell pepper
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 2 green onions, sliced (green tops only)
• 1 small jalapeño pepper (stem, seeds and membranes removed)

Tacos

• 1 pound cod fillets, rinsed and patted dry
• 1 teaspoon chili powder
• 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
• 8 corn tortillas, warmed
• 2 cups shredded green or red cabbage
• 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)

1. Preheat oven to 425° F.
2. Stir together all salsa ingredients in medium bowl; set aside.
3. Place cod on 2 large sheets of parchment paper.
4. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
5. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.

Preparation Time

20 minutes

Cook Time

15 to 20 minutes

Serves

Makes 4 to 6 servings

Notes, Tips & Suggestions

Pair with Mirassou Monterey County Riesling

Source

Mirassou Winery
National Mango Board

Ingredients

• 1 1/2 pounds lean ground beef
• 1 (1.25-ounce) package taco seasoning mix
• 1 (19-ounce) can ready-to-serve tomato soup
• 1 (16.3-ounce) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
• 8 ounces (2 cups) shredded Cheddar cheese
• 2 cups shredded lettuce
• 2 tomatoes, chopped
• 1 cup thick and chunky salsa
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (8-ounce) container sour cream
• 3 green onions, sliced, if desired

Preparation

1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
4. Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.

Source: Pillsbury Grands! Biscuits