cleaning out baking cupboard

[MoonBound]

I found 3 cans of evaporated milk and 2 cans of sweetened condensed milk. I have no idea why they are there or what to do with them. I have only one recipe that calls for either. So what can I make with the rest???

Irish cream
1 can sweetened, condensed milk
2 tbsp hersheys syrup
1 cup whisky
agh... forget how much heavy cream

blend! refrigerate! Makes about a litre.

[Amy_G_]

evaporated milk use it in baking or in your coffee for cream.
yesterday there was a discussion of making caramel with the sweetened condensed milk.
evap milk is also good in potato soup.

[Elffriend]

You can make quick and easy fudge with the sweetened, condensed milk. Pour 1 can in a large microwave safe bowl, add 18 oz of chocolate chips, 1/2 tsp vanilla and a pinch of salt. Microwave 30 seconds, then stir. Repeat microwaving and stirring in 30 second increments until all the choc. chips are melted. Mix in a heaping cup of chopped nuts and pour into a 9X9 plastic lined pan. Chill until firm. You have to work pretty quickly once all the chips are melted, because it sets up fast.

[Marysmom]

Yeah, use the condensed milk in anything that calls for milk. It makes great instant pudding, put it in boxed mac n' cheese. Or if you're mashing potatoes, add it to that. It really makes things nice and creamy.

[MoonBound]

I sure wish I knew why I bought them! I'll try the fudge that sounds good. I tried that boil the can caramel a couple of years ago it didn't work and is now one of two recipe disasters my husband teases me about.

[Sameach]

Ask Mimi. She's a domestic goddess.

[MiMi_of_4]

LOL, Sam!

Evaporated milk ~

I use it to make pumpkin pie, Fantasy Fudge and caramel sauce.


Libby's Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


Caramel Sauce

(Store unused portion in refrigerator)

1 cup sugar
2 T white corn syrup
2 T butter
1/2 cup Evaporated Milk


1. Stir together sugar and corn syrup in 2-quart saucepan. Cook and stir over medium heat until sugar mixture is light golden brown color.
2. Remove from heat, add butter and stir until completely melted. Stir in evaporated milk
3. If sugar crystals start to form, place saucepan back on heat and stir until smooth and creamy.
4. Cool slightly. Serve over ice cream or cake.

1 1/2 Cups


Fantasty Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.


Sweetened Condensed Milk ~

I use it to make Magic Cookie Bars and Strawberry Whipped Sensation.

Magic Cookie Bars

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (12 ounce) package semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts



DIRECTIONS
Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.


Strawberry Whipped Sensation

Ingredients
4 cups fresh strawberries, divided
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup lemon juice
1 (8-ounce) tub COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 tablespoon butter, melted

Instructions
Line 8x4-inch loaf pan with foil. In large bowl, mash 2 cups of strawberries. Stir in EAGLE BRAND®, lemon juice and 2 cups of COOL WHIP; pour into pan.

In small bowl, combine cookie crumbs and butter; press cookie crumbs into top of mixture. Cover.

Freeze at least 6 hours. To serve: invert onto plate. Remove foil. Frost with remaining COOL WHIP. Slice remaining strawberries and place on top of COOL WHIP. Store leftovers covered in freezer.