Cream the sugar, butter and Eagle Brand milk together.
Add eggs one at a time; beat well.
Add salt and baking powder to flour and add 1 cup at a time to creamed mixture.
Add milk and flavorings; mix well.
Add coconut, nuts or pineapple for variations.
Pour in tube pan.
Bake 1 1/2 hours at 325\u00b0.
You may need to add a strip of foil to top of pan if your pan is not very deep.
Bake one white cake according to directions.
Make holes in cake while hot and pour Eagle Brand milk and coconut cream over cake.
Cover and let stand overnight.
Pour pineapple over cake and cover with Cool Whip.
Top with the coconut.
Melt 1 cup margarine; stir in 1/4 cup cocoa.
Add water and bring to boil.
Remove from heat.
In large bowl, combine flour, brown sugar, baking soda, salt and cinnamon.
Add cocoa mix and beat well.
Stir in 1/3 cup Eagle Brand, eggs and vanilla.
Pour into jelly roll pan.
Bake 15 minutes or until done. In pan, melt remaining 1/4 cup margarine; stir in 1/4 cup cocoa and rest of Eagle Brand milk and powdered sugar.
Spread over warm cake.
Beat egg yolks.
Add sugar and beat together.
Add Eagle Brand milk and mix together.
Add lemon juice and beat well.
Pour in baked pie crust.
Good to eat.
Cream sugar and margarine; add eggs, one at a time, mixing well after each. Add flavoring and Eagle Brand milk. Add flour and beat well. Bake at 325\u00b0 for 1 1/2 hours.
Cream butter and sugar until fluffy.
Add eggs, one at a time.
Add extract. Add flour and mix thoroughly.
Add Eagle brand milk and combine with batter.
Bake at 300\u00b0 approximately 1 1/2 hours or until done.
Bake cake following directions on package.
While warm, punch holes in top with straw.
Pour room temperature Eagle Brand milk over cake.
Smooth with spoon.
Let cool.
Spread Cool Whip over cake; layer cherries and nuts.
Beat butter and sugar until blended well.
Add eggs 1 at a time.
Add Eagle Brand milk and flour gradually to egg mixture; add vanilla.
Grease and flour tube pan.
Bake at 350\u00b0 for 1 1/2 hours or until toothpick comes out clean.
Separate eggs and set egg whites aside.
Combine egg yolks with Eagle Brand milk.
Stir in lemon juice and grated lemon rind. Pour into prepared graham cracker crust.
Beat egg whites with sugar and cream of tartar and place on top of pie.
Bake 5 minutes at 450\u00b0 or until brown.
Bake cake as directed on package in a 9 x 13-inch cake pan. Remove from oven (leave in pan).
Punch lots of holes in hot cake with a wooden skewer.
Mix Eagle Brand milk and coconut cream together.
Pour over cake; let cool completely.
Cover with La Creme and sprinkle coconut over top.
Refrigerate several hours before serving.
Combine Eagle Brand milk, lemon juice and rind.
Mix with hand mixer on low.
Blend in egg yolks.
Turn into crust.
Refrigerate for 1 to 2 hours, then top with Cool Whip.
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin; mix
Beat each egg separately, then gradually add sugar.
Mix well and add milk, vanilla, salt and Eagle Brand milk.
Mix well.
Pour into ice cream freezer and let chill for 30 minutes before making.
Combine first 3 ingredients in a large saucepan.
Boil for 3 minutes and remove from heat.
Add Eagle Brand milk and boil 3 additional minutes.
Pour 1 large box Rice Krispies, puffed rice or popcorn into large bowl or roasting pan.
Pour cooked mixture over cereal and mix well.
Let orange juice thaw, then mix in Cool Whip and Eagle Brand milk.
Mix this real good, then pour mixture into graham cracker crust.
Put in refrigerator and let set for 3 to 4 hours before serving.
Fold pie filling into Eagle Brand milk. Fold in crushed pineapple and then fold in Cool Whip. I put all ingredients in the refrigerator the night before I make. Will keep at least 2 days in refrigerator.
Mix and bake fudge brownie mix according to directions on box. Mix Baker's coconut long shreds with the Eagle Brand milk. Spread mixture over baked brownies. Cover entire top with chocolate fudge frosting. Very rich. Enjoy!
Mix egg yolks with Eagle Brand milk and lemon juice.
Pour into graham cracker crust.
Beat egg whites, gradually adding sugar until forms stiff peaks.
Spread over top of pie.
Brown in 450\u00b0 oven.
Mix all ingredients in blender; mix well.
Use in all recipes that call for Eagle Brand milk.
Pour all ingredients in blender.
Whip until smooth. Ready to use in all recipes that call for Eagle Brand milk.
May be stored up to 2 weeks in refrigerator.
Yields 1 1/4 cups.