Heat the oven to 350 degrees.
Grease and flour 2 8-inch round baking pans; set aside.
In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
Beat at medium speed until well mixed (1 minute).
Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
Add 1/2 cup of the water; beat at low speed until mixed.
Add the remaining 1 cup flour ...
Wash and dry crown daisy leaves.Tear into bite sized pieces.
Slice green onion as thinly as possible;peel,crush ,and mince garlic;work the salted anchovy into a smooth paste with the blade of your knife.Mix with all of the remaining ingredients.
Toss dressing with leaves and chill for 20 minutes for the flavors to develop.
Serve cold or at room temperature.
uts, and garnish with a daisy bud.
lean. Immediately spread with Lazy Daisy Topping.
Return cake to
n large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
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.
br>Microwave -- Add the Eagle Brand, flavored morsels on medium heat
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle brand until smooth.
Stir in ReaLemon brand and vanilla. Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling before serving.
Refrigerate leftovers.
Makes one 9-inch pie.
latten.
Place a snickers brand miniature in the center of
n 1/3 cup Eagle Brand, eggs and vanilla.
Pour
Melt the chocolate squares in the Eagle Brand. Add the cold water, vanilla and pinch of salt. Use small pan. Stir constantly until mixture thickens and becomes shiny. Pour immediately over cake.
Mix Eagle Brand, cream cheese and lemon juice.
Spread over crumb crusts in dishes.
Chill.
Combine pineapple, Cool Whip and nuts; spread over cheese layer.
Chill thoroughly.
Makes 2 pies.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
In
a
large
bowl, beat cheese until fluffy. Gradually beat in\tEagle Brand until smooth. Stir in ReaLemon and vanilla.
Pour into pie shell.
Chill 3 hours.
Top with cherry pie filling, then serve.
gg yolks; gradually beat Eagle Brand and lime juice. Stir in
Preheat oven to 350F (325F for glass dish).
In 13x9-inch baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine; pour Eagle Brand evenly over crumbs. Top with chips; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Store loosely covered at room temperature.
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(R) and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.
Mix together all drained fruit and lemon juice.
Mix together Eagle Brand and Cool Whip.
Fold into fruit.
Pour into pie crust. Decorate with green or red cherries, according to season.
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.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In 13 x 9-inch baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine.
Pour Eagle Brand milk evenly over crumbs.
Top with chips and press down firmly.
Bake 25 to 30 minutes or until lightly browned.
Cool and cut into bars.
Store, loosely covered, at room temperature.
Makes 24 to 36 bars.