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 cream cheese, chocolate, eagle brand milk, eggs, cornstarch and almond extract until smooth.
Pour into springform pan, bake 55 minutes to an hour or until center is set.
Chill. Top with cherry pie filling and cool whip before serving.
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
In double boiler melt semi-sweet chips with 2/3 cup Eagle Brand milk, 1 tablespoon cream and 1 teaspoon vanilla.
Remove from heat; stir in 1/2 cup walnuts.
Spread evenly into foil-lined 9-inch square pan.
Melt chocolate chips with remaining Eagle Brand, 1 tablespoon cream and 1 teaspoon vanilla.
Remove from heat; stir in remaining walnuts.
Spread over fudge in pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off foil and cut into squares.
Store loosely covered at room temperature.
Mix cake according to directions on the box; bake.
Mix Eagle Brand milk and ice cream topping.
Using a straw, poke holes through cake.
Pour the mixture of Eagle Brand milk and ice cream topping over the cake.
Spread the Cool Whip on top of the cake. Grate the candy bar on top of the Cool Whip.
Combine caramels and 1/2 Eagle Brand milk; melt completely. Combine remainder of milk, dry cake mix and melted butter. Press 1/2 dough mixture into loaf pan. Bake at 350\u00b0 for 8 minutes. Pour caramel mixture over baked mixture. Pour 1/2 of the chopped pecans and 1/2 the chocolate chips on top. Take remainder of dough and pat into cookies. Place the patted cookies on top of loaf pan mixture. Sprinkle with remainder of nuts and chips. Bake at 350\u00b0 for 18 minutes.
Mix Eagle Brand milk and Cool Whip, then chocolate milk.
Put into electric freezer.
Makes 1 gallon.
Mix together the Cool Whip and Eagle Brand milk, then add the chocolate milk.
Stir and pour into ice cream churn container. Churn until very firm.
Heat eagle brand milk and 1/2 c milk in a small saucepan until mixture is creamy. Add white chocolate chopped, stir until completely melted. Serve warm. Great with fresh fruit, pretzels, and cookies.
Mix all ingredients in blender; mix well.
Use in all recipes that call for Eagle Brand milk.