Beat eggs.
Add sugar and salt together.
Add Carnation milk and vanilla.
Blend well to mix.
Pour into 8 individual custard cups.
Sprinkle with nutmeg.
Place in a pan 2 1/2 inches deep. Add hot water to pan until 1 inch deep.
Bake 40 to 50 minutes in a moderate 350\u00b0 oven or until a knife comes out clean.
Remove from water.
Cool and serve.
Cook in heavy saucepan until clear and thick or to 250\u00b0 on a candy thermometer. Add the Carnation milk (take pan off burner), adding a small amount at a time. Stir into hot mixture until milk is all used. Continue cooking, stirring constantly to 240\u00b0. Add 1 teaspoon vanilla and pour into greased pan to cool. When cold, cut and wrap each piece in waxed paper.
Cream margarine and shortening with sugar.
Add eggs one at a time, beating between each.
Gradually add flour and milk.
Add salt.
Add flavoring.
Bake at 300\u00b0 for 1 1/2 hours.
Cool in pan.
PLACE milk, yogurt and Carnation Instant Breakfast in blender; cover. Blend until smooth. For a frostier smoothie, add ice. Blend until crushed.
For a no-sugar added version, substitute No Sugar Added Vanilla CrA me NESTLE CARNATION INSTANT BREAKFAST and artificially-sweetened yogurt.
Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.
Line 8-inch square baking dish with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.
Cut into pieces.
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 20 minutes or until tender; drain.
RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.
NOTE: Chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.
COMBINE ice water and dry milk in large mixer bowl. Freeze bowl, milk.
mixture and beaters for 15 minutes. Combine gelatin and cold water in small.
bowl. Let stand for 3 minutes. Add boiling water; blend well. Cool to room.
temperature.
WHIP chilled milk mixture until stiff peaks form. Add gelatin mixture, sugar.
and vanilla extract. Whip just until blended.
NOTE: If whipped topping develops an airy appearance, simply stir vigorously to restore smooth appearance. For best results, prepare same day as serving.
Beat eggs well.
Add sugar and vanilla.
Add part of the Carnation milk and pudding mix.
Blend well.
Add remainder of Carnation milk, salt and enough milk to fill to the fill line of a 1-gallon freezer.
Grease 9 x 13-inch pan.
Pour in croutons.
Sprinkle with cheese.
Beat 1 dozen eggs.
Add Carnation milk and enough regular milk to make 4 cups.
Add salt and pepper.
Mix all liquid together; pour over croutons and cheese.
Refrigerate overnight. In the morning, cook bacon; crumble over pan.
Bake 1 hour at 325\u00b0.
Mix cake mix, melted butter and 2/3 cup Carnation milk.
Pour 1/2 batter into 13 x 9-inch pan.
Bake 10 to 15 minutes at 350\u00b0. Melt caramels with 1/2 cup Carnation milk.
Pour over cake.
Add 1 cup nuts and 1 cup chocolate chips.
Pour other half of batter over and sprinkle with chopped pecans and bake.
Mix the chocolate cake mix, 1/2 cup Carnation milk and butter or margarine together.
Spread 1/2 of batter in a 9 x 13-inch pan and bake at 350\u00b0 for 9 minutes.
Melt caramels in 1/3 cup Carnation milk and keep warm.
Spread over baked batter.
Sprinkle pecans and chocolate chips over caramel.
Spread on remaining batter and bake 18 to 20 minutes at 350\u00b0.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt; bring to full boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly, over moderate heat.
Remove from heat.
Add Nestle real milk chocolate morsels and Nestle semi-sweet morsels.
Stir until morsels melt and mixture is well blended.
Stir in nuts and vanilla.
Pour into aluminum foil-lined 8-inch square pan.
Chill in refrigerator until firm.
Makes 2 1/2 pounds candy.
Prepare cake as directed.
Bake in 17 x 13-inch pan for 15 or 17 minutes.
In large saucepan, heat Carnation milk, sugar and marshmallows.
Heat until melted.
Remove from heat.
Add coconut and mix well.
Pour over cool cake.
Mix remaining sugar, milk and margarine.
Bring to a boil and cook 2 or 3 minutes.
Add almonds. Pour over cooled cake and serve.
Make cake according to directions.
Pour into two 9 x 13-inch pans.
Bake 20 minutes at 350\u00b0.
Mix 1 cup evaporated milk and 1 cup sugar.
Bring to a boil and add marshmallows.
Stir over low heat until dissolved.
Add shredded coconut and pour over hot cake.
Then heat to boiling 1 1/2 cups sugar, 1/2 cup Carnation milk and oleo.
Remove from heat and add chocolate chips. Stir over low heat until melted and pour over cake.
Sprinkle with toasted almonds.
Freeze carnation milk to mesh state.
Pour boiling water over jello an lemon juice.
Stir good, let cool.
Mix sugar, cream cheese and vanilla.
Mix cinnamon crisp with melted butter and line pan with crisp mixture.
Whip carnation milk.
Blend together milk, jello and cream cheese mixtures.
When mixed together good pour over crisp and chill in refrigerator over night.
In large pot, put all ingredients together, except Carnation milk.
Cook over low heat for 1 hour.
Simmer another hour; take off burner.
Add the Carnation milk (do not dilute milk with water).
Stir; let simmer for 15 minutes.
Mix cake mix, butter and 1/2 cup Carnation milk. Spread 1/2 to 3/4 of the batter in a 9 x 13-inch pan. Bake 8 to 12 minutes at 350\u00b0.
Mash potatoes with butter and Carnation milk. Put in 13 x 9 glass dish. Melt slowly Old English cheese with 1 stick butter and enough Carnation to make sauce consistency. Pour sauce over potatoes. Saute fresh mushrooms in butter until tender. Spread mushrooms over potatoes and sauce. Bake in a 325\u00b0 oven for about 25 minutes or until peaks turn brown.
Beat eggs and sugar together.
Add Eagle Brand milk and Carnation milk.
Fill with homogenized milk and vanilla.