ossible.
Microwave -- Add the Eagle Brand, flavored morsels on medium heat
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
Put Eagle Brand sweetened condensed milk, lemon rind, lemon juice and egg yolks into a mixing bowl.
Stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In 13 x 9-inch baking dish, melt butter in oven.
Sprinkle crumbs over butter, pour Eagle Brand milk evenly over crumbs and top with remaining ingredients; press down firmly.
Bake for 25 to 30 minutes or until lightly browned; cool.
Chill if desired.
Cut into bars.
Store loosely covered at room temperature.
Makes 24 to 26 bars of cookies.
resher! My family loves this recipe, and I use a ready
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.
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.
Stir in 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.
beat egg 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.
Preheat oven to 350\u00b0.
Use 8-inch square baking pan.
Place margarine in pan and melt in oven.
Take out and add in this order:
graham cracker crumbs, butterscotch morsels, chocolate chips.
Pour Eagle Brand sweetened condensed milk over top.
Bake at 350\u00b0
for 30 minutes.
Cool completely before slicing into bars.
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.