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.
Cookie Layer:
Mix butter and
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
Melt evaporated milk and caramels.
Set aside.
Mix cake mix, 1/3 cup plus 1 tablespoon evaporated milk and melted margarine. Spread slightly more than 1/2 of mixture into greased and floured 9 x 13-inch cake pan.
Bake 6 minutes at 350\u00b0.
Sprinkle on chocolate chips and nuts.
Spread caramel mixture over this. Crumble rest of cake mixture on top.
Bake until sides pull away from pan, approximately 20 to 30 minutes.
OR CHOCOLATE SAUCE:
Combine evaporated milk, morsels, powdered sugar, baking bar
orsels.
Spread half of cookie dough into prepared pan and
In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.
Grease an 8-inch square baking dish.
Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
For brownies: In a large bowl, cream sugar and butter together. Add eggs one at a time, stir. Add syrup, mix well. Add flour, mix well. Pour into a greased cookie sheet with 1\" sides. Bake at 350 for 25-30 minute.
For frosting: Meanwhile, in a medium saucepan, heat sugar, butter, and evaporated milk. Bring to a boil, allow to boil for 30 seconds. Remove from heat, stir in chocolate chips, mix well. Frost brownies as soon as they are removed from the oven.
Enjoy!
Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
Add the butter to a medium saucepan. When melted add the egg mixture. Cook stirring constantly over medium heat until a think paste is formed. Remove from heat and cool.
Add the flour and mix.
Preheat the oven to 375\u00b0F.
Fill a piping bag with the cooled paste and pipe out the mixture into cookie shapes onto a butteres baking sheet or parchment lined cookie sheet.
Bake for 20 minutes until brown.
ablespoon and drop on ungreased cookie sheets.
Note: I used
In a heavy pan combine caramels and 1/2 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted.
Set aside.
aramels and 1/4 c. evaporated milk in small saucepan.
Cook
Crush Oreos and mix with 1/4 cup melted margarine.
Spread into a 9 x 13-inch pan and freeze.
Soften ice cream; spread on top of frozen cookie mixture.
Re-freeze.
Bring to a boil the sugar, evaporated milk, vanilla, chocolate and 6 tablespoons margarine.
Boil 1 minute, then cool.
Pour over ice cream and re-freeze.
Mix Cool Whip with toasted pecans.
Spread on top. Keep frozen until ready to serve.
bowl mix together crushed cookie crumbs with melted butter until
Mix oreos and butter together.
Pat into a 9 by 13 pan.
Spread 1/2 gallon of vanilla icecream over the cookie crust.
Freeze hard (overnight or for several hours).
Melt the chocolate, butter, salt, evaporated milk, and sugar.
Cook until thick.
Drizzle over the icecream layer.
Refreeze.