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.
- Microwave milk and water 1 minute until steaming.
- stir in sugar and vanilla.
If you are going to use stevia instead of sugar :
- In a bawl put skimmed powdered milk
- Add water gradually and beat until it reaches condensed milk thickness.
- Microwave 1 minute.
- Add stevia and adjust to taste.
. COMBINE the sugar, evaporated milk, butter and salt in medium
Mix all ingredients except Ideal milk, butter and vanilla essence.
Bake at 350 F for 30 minutes.
While baking, mix together: 1 small tin Ideal Milk, 1 cup Sugar, 4 Tblsp Butter, 5ml Vanilla Essence and dissolve over low heat. Pour over baked pudding as soon as it comes out of oven.
Serve with cream or ice-cream.
ats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix
Cup of water (or milk - or a combination of the
cup coffee, and condensed milk until all items are blended
tir in 1 cup Nestle Toll House milk chocolate morsels.
Spread
1. Heat ghee in a wok.
2. Add the pre-roasted semolina and stir fry for 2-3 minutes.
3. Fry on slow flame till it becomes fragrant. Do not brown the semolina.
4. Add the chopped bananas and mix well.
5. Add hot water or milk and the Nestle condensed milk and fold in the dry fruits.
6. Add sugar and stir well.
7. Fold in the saffron and mix thoroughly.
8. Serve immediately.
9. Enjoy!
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.
and slowly whisk in the milk, cream, broth, and the sherry
Cook milk, sugar, flour and Nestle Quik until mixture begins to thicken.
Add egg yolks that have been beaten, oleo and vanilla. Pour into baked pie shell.
Cover with \"Never Fail Meringue.\"
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for 4 to 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla.
Stir vigorously for 1 minute, or until marshmallows are melted.
Pour into foil lined 8-inch square baking pan; chill until firm.
Cut into 1 1/2-inch pieces.
Combine all ingredients in a blender container and process until smooth.
(It is not recommended making it without a blender in which recipes require consistency.)
It can be stored in refrigerator up to three days, but can be used immediately.
When used in puddings or pie fillings like the original, it will thicken when adding lemon or lime juice (add lemon or lime extract to compensate).
Makes about 1 3/4 cups or amount needed when recipes calls for a 14 ounce can of sweetened condensed milk.
Combine sugar, milk, butter and salt in heavy-duty saucepan. Bring to a boil (rolling) over medium heat, stirring constantly. Boil 4 to 5 minutes. Remove from heat and add marshmallows, morsels, peanuts and vanilla. Stir until melted. Pour into pan and refrigerate 2 hours. Lift from pan. Remove foil and cut into pieces.
Combine margarine, milk, sugar and salt in medium size heavy saucepan.
Bring to a boil over medium heat, stirring constantly (about 5 minutes).
Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into foil-lined square baking pan. Chill until firm.
Cut into 1 1/2-inch squares.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan.
Bring to boil over medium heat, stirring constantly.
Boil for 4 or 5 minutes, stirring constantly.
Remove from heat.
Stir in marshmallows, nuts and vanilla.
Stir vigorously until marshmallows are melted.
Pour into foil-lined 8-inch square pan.
Chill until firm.
Cut into 1 1/2-inch squares.
Mix dry ingredients together.
Slightly beat egg yolks and add milk.
Add to dry ingredients and cook over medium heat until thick.
Add vanilla and butter.
Cool.
Pour into baked pie shell.
Place rice, cinammon sticks and water in a pan and cook for 30 minutes at medium heat or until rice is soft.
Add evaporated milk and condensed milk, mix to combine and continue simmering for ten minutes, stirring occasionally.
Add raisins (and vanilla, if using), stir to combine and simmer for 5 minutes more then remove from heat.
Remove cinammon sticks, scoop into a serving dish or individual ramekins and let cool.
Sprinkle with ground cinammon before serving.
Cream sugar, shortening and eggs.
Mix flour, salt, baking soda and cinnamon with milk.
Stir in oats, morsels, raisins and nuts. Drop by tablespoon onto greased cookie sheet.
Bake at 350\u00b0 for 12 to 14 minutes.
Makes 4 dozen.