Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate
ith a fork. Add the evaporated milk and the water. Mix again
Boil sugar,salt and corn syrup to 245 degrees.
Stir occasionally.
Add butter and evaporated milk so gradually that the mixture does not stop boiling.
STIR CONSTANTLY!
Cook rapidly to 240 degrees, being careful not to scorch.
Add vanilla and nuts.
Pour into greased pan.
Cool before cutting.
Cut with heavy,sharp knife with saw-life motion.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
Sugar and vanilla may be added and whipped in at this stage, if desired.
teaspoon of cinnamon, and evaporated milk (MIX WELL TOGETHER).
Lightly
inutes).
Add in the evaporated milk and bring to a boil
Line an 8 inch cake pan with parchment paper, extending paper 3/4 inch over edges.
In a large, heavy-bottomed saucepan, combine butter, evaporated milk and sugar. Bring to a boil, stirring constantly. Boil for 4-5 mins, stirring constantly, until golden. Remove from heat. Add chocolate, stirring until completely melted and smooth. Transfer to prepared pan and chill overnight.
Set aside at room temperature for 30 mins then cut into squares. Store in an airtight container in the fridge.
ixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend
onion soup mix, egg, and evaporated milk together. The texture should be
COAT 9-inch deep-dish pie plate with nonstick cooking spray.
PLACE water in medium bowl; sprinkle gelatin over water.
Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
Bring 1 cup evaporated milk just to a boil in small saucepan.
Slowly stir hot evaporated milk into gelatin.
Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
POUR mixture into prepared pie plate.
Refrigerate for 2 hours or until set.
Garnish with whipped topping and raspberries, if desired.
combine the 1 cup of evaporated milk and the 3/4 cup
in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until
hocolate mixture.
Gradually add evaporated milk and vanilla, mixing until smooth
opping) and 1/2 cup milk or buttermilk. Mix on low
an sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a
Preheat oven to 350\u00b0.
Beat egg whites until stiff, but not dry, and set aside.
Beat the applesauce with the sugar until light and creamy.
Sift the flour with the baking powder and salt.
Blend the skim evaporated milk with the water and extract. Add the flour mixture to the creamed applesauce alternately with the milk mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Place caramels and evaporated milk in a heavy saucepan.
eat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring
Combine caramels with 1/3 c. evaporated milk. Microwave until melted.
Set aside.
Grease at 9x13 pan.
Combine dry cake mix, butter, 1/3 c. evaporated milk and nuts.
Put 1/2 of this mixture in bottom of pan, patting with hands.
Bake at 350\u00b0 for six minutes.
Put chocolate chips over baked mix, spread caramel mixture over chips.
Crumble remainder of dough over all. Bake 15-18 minutes at 350\u00b0. Cut into bars.