Tag: Eagle Brand

Daily Thoughts · Desserts · Uncategorized

Homemade Ice Cream

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Wednesday evening the kids came over for dinner. They said that they wanted some home made ice cream. I have one of the Hamilton Beach 1.5 qt Electric Ice Cream Makers that we use A LOT!  So I decided to have vanilla ice cream and individual cherry fried pies( recipe is already on blog) for dessert that night. This recipe is EXTREMELY easy and tastes like the ice cream at Chick Fila.

Follow instructions as to allowing the container to sit in freezer compartment over night or at least 8 hours. (Read instructions that come with the Ice Cream Maker)!

1 can of Eagle Brand Sweetened Condensed Milk

2 teas vanilla extract

Half & Half to fill container up to fill line.

Mix the 3 ingredients together and pour into container. Turn it on and allow it to get to ice cream consistency. It really is a great recipe for quick and easy ice cream.

You can add 1/2 cup mini chocolate chips, or crushed up candy bars as ice cream hardens.

Daily Thoughts · Desserts · Holiday Fare · Pies · Uncategorized

Pumpkin-Chess Pie

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Can I share with you how excited I got to see this recipe in Fall Baking? oh my gosh, my favorite pie, chess, combined with pumpkin! I simply cannot believe this. A new way to have chess pie with beloved pumpkin, sent me over the top.  No more boring plain ole pumpkin pie. This will be the best Thanksgiving meal EVER…oh and yes, I’m excited about our kids coming also….BUT back to the pie! Oh, ok, and the grandkids, but seriously, pumpkin-chess pie, who would have thought!!!

Ingredients

2 pie crusts (and if Paula Deen is not your absolute fav  person in the whole wide world, you can use bought, but if you do use bought, please make sure it is a good one) If you want to make your own, you are well on your way to becoming the next great  American baker!

1 cup sugar

1/4 cup butter

2 tables all purpose flour

4 large eggs, divided

1/2 cup whole buttermilk

1 3/4 teas vanilla (what the heck, go wild and use 2 teas, it is the holidays after all)

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk (such as Eagle Brand)

1/2 teas ground cloves

1/2 teas ground nutmeg

1/2 teas ground ginger

1/2 teas cinnamon

*(or you could use 1 1/2 teas pumpkin pie seasoning in place of the cloves, nutmeg, ginger and cinnamon)

Preheat oven to 325. Line 2 pie plates with the pie crusts and set aside.

In a medium bowl, beat sugar, butter and flour together until fluffy. Add 2 eggs, buttermilk and 3/4 teas vanilla (I will use 1 teas instead of 3/4). Beat well to combine. Pour into prepared pie crusts, dividing between the two, evenly.

Bake for 30 minutes.

IN a medium bowl, combine pumpkin, condensed milk, remaining 2 eggs, remaining 1 teas vanilla, and seasonings.. Stir until well blended. Pour over cooked buttermilk layer.

Bake for 35 minutes or until set. Let cool and serve with whipped cream.

Desserts · Fruit

Not Your Mama’s Banana Pudding

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Randy has been asking me to make banana pudding for the last couple of weeks, but being the sensitive, giving person I am, I ended up making the desserts that are what I wanted. So..today was the day. We are going to dinner at a friends house tonight and I am taking the dessert. If I am going to have banana pudding, I want it kicked up a notch, so here dear friends is the version that I end up licking the bowl, the spoon and stay away from the scales for a week after I eat it. This is much richer than the normal one, which makes me love it. Because I don’t care much for vanilla wafers, I used Lorna crushed Lorna Doone cookies.

2 boxes (4 oz ea) white chocolate instant pudding (or 1 white chocolate and 1 banana, if you like more of a banana flavor)
1 cup ice cold water
2 cups cold milk
1 (14 oz) sweetened condensed milk (not evaporated) (or 2 cans if you want it really rich) ( I like to use 1 1/2 cans as I love the flavor of sweetened milk)
1 cup whipping cream, whipped
3 bananas
1 (10 oz) box Lorna Doone shortbread cookies (any short bread will work)

Mix pudding mixes with milk and water. When thick, add condensed milk and mix until thoroughly combined. Fold in the 2 cups whipped cream.
Spread a layer of the crushed cookies on the bottom of your serving dish. Pour 1 cup of the pudding mixture over the cookies and then layer a sliced banana over the pudding. Repeat layers until all the pudding is used. Top with whipping cream and then sprinkle a few of the cookie crumbs over the top.

Uncategorized

A Month of Chocolate

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Several days ago, I mentioned that every recipe I posted this month would have chocolate as the main ingredient. We were out of town since Friday, so today is the first chocolate recipe to post….and it is a real doozie. in the 70’s and 80’s our family would go to a restaurant named Gallaghers in Corpus that was known for its German Chocolate Pie. My sister-in-law and I were just crazy about it and when the place closed down, we went crazy thinking that we would never get this pie ever again. So we put our heads together and came up with what we feel tastes just like the one we always loved at Gallaghers. The other day, I pulled out my little spiral notebook from the 70’s and there it was. In my own handwriting that I had not seen in years, so I made it and it is still just as gooey and delicious as I remembered. I truly don’t know why it has been so long since I have made this great pie. Top it will homemade whipping cream and you have a great way to begin this Valentine month. In fact, this morning, I was thinking, I think I will put the pie crust in my little heart shaped pans and make individual pies to serve. If you do this, just fill little individual pie shells about 1/2 way full and you will fall in love with this great dessert. Very easy. A lady that had a piece the other night when I took it to an event, came up to me and told me that this was just an amazing pie and could she have the recipe. So, give it a try and see what you think….

1 bar of German Chocolate, divided into big chunks (melts easier with the butter)

1/4 cup of butter

1 can eagle brand milk (sweetened condensed milk)

1/2 cup hot water

2 eggs, beaten

1 teas vanilla

1/8 teas salt

1 1/4 cups pecans (optional) I don’t use them, but Gallaghers had them in the pie

Combine butter and chopped chocolate and melt in microwave for 1 min. Stir after the minute until chocolate is completely melted. If you need to, put it in again for 15 seconds and stir until all chocolate is melted.

Stir in Eagle Brand milk, hot water and beaten eggs. Mix well, by hand until all is combined.*If using the nuts, combine at this step before pouring into pie shell.

Pour into chocolate crumb pie shell. Bake at 350 for 40-45 minutes. When center of pie is almost firm to the touch, pie is done. Cool completely and top with whipping cream to serve. Store in fridge, if you don’t eat it all. 

Desserts

Chocolate Truffles

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Chocolate Truffles
Chocolate Truffles

This past weekend, we were in Big Bear and went to a Chocolate Tour. One of the locations had these delicious little gems that were just chocolate truffles dusted with fairy dust, I mean powdered sugar. I came home and immediately found my old recipe that I use to make and use as decorations on top of chocolate cakes. They were the same consistency and the only difference was that they had added peppermint flavoring.

2 tables butter

1 (14 oz) can of Eagle Brand Sweentened Condensed Milk (not Pet Milk)

3 tables cocoa powder

*If desired, add 1/2 teas peppermint extract

1 cup chocolate sprinkles or powdered sugar or just coarse decorating sugar

Melt the butter in a nonstick pan over medium heat. Using a long handled spoon, stir in the Eagle Brand and cocoa powder. Cook, stirring constantly until the mixture starts to bubble and you can see the bottom of the pan. Grease a bowl with butter and pour the mixture into the bowl. Let cool about 30 min to 1 hour. Pour sprinkles into a bowl, (or powdered sugar or decorators sugar) into a separate bowl. Roll the cooled chocolate mixture into small balls (a little larger than a teaspoon, these are so rich you won’t want to make them larger)

Roll the balls in the sprinkles/sugar and place on a plate. Refrigerate until ready to serve.