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.
ugar with one (1) can evaporated milk.
Boil 7 to 8
nd add the flour and milk, alternating between the two. Start
he flour mixture, then the milk and finally the remaining flour
ust add a bit of evaporated milk.
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I have given out this recipe to some friends and family
in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until
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To make the frosting: in a saucepan combine butter, evaporated milk
aramels and 1/3 cup evaporated milk on low heat, stirring until
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Combine water and flour in a jar and shake until mixed well. In 5-quart slow cooker, combine all ingredients, except sour cream, cheese and evaporated milk.
Cook on low for 8 to 10 hours.
During last hour of cooking, add evaporated milk, sour cream and cheese.
When final ingredients are melted, it's ready to eat.
Makes 10 to 12 servings.
Pour evaporated milk, canned cream, and sweetened condensed milk into a blender; tear bread into pieces and add to blender. Add cardamom and almonds; blend until liquified, 3 to 4 minutes. Pour into a 9x13-inch glass dish and freeze 8 hours or overnight before cutting into squares and serving.
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
Pour into unbaked pie crust. Bake in preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Top with cooled pie as desired.
Combine melted butter, bread crumbs and sherry.
In buttered casserole alternate layers of scallops with crumb mixture and salt and pepper each layer of scallops lightly.
Pour evaporated milk over all and dot with butter.
Bake, uncovered, in preheated 400\u00b0 oven for 25 minutes.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.