Fudge -- First, line a 8x8\" pan
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
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.
resher! My family loves this recipe, and I use a ready
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.
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.
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.
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.
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.
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.
Preheat oven to 325\u00b0.
In a large mixing bowl, beat egg yolks with Eagle Brand milk and ReaLemon.
Pour into prepared pastry shell.
Bake for 30 minutes.
Cool.
Chill.
Top with whipping cream.
Cream butter
and sugar well.
Add eggs, one at a time; beat well.
Add\t1/2 of the flour and mix well.\tAdd the Eagle Brand and
flavoring
and
mix well.
Pour in a large or Bundt pan. Bake at 300\u00b0 for 1 1/2 hours.
Cream the sugar, butter and Eagle Brand milk together.
Add eggs one at a time; beat well.
Add salt and baking powder to flour and add 1 cup at a time to creamed mixture.
Add milk and flavorings; mix well.
Add coconut, nuts or pineapple for variations.
Pour in tube pan.
Bake 1 1/2 hours at 325\u00b0.
You may need to add a strip of foil to top of pan if your pan is not very deep.
Beat butter and sugar until blended well.
Add eggs 1 at a time.
Add Eagle Brand milk and flour gradually to egg mixture; add vanilla.
Grease and flour tube pan.
Bake at 350\u00b0 for 1 1/2 hours or until toothpick comes out clean.
Combine Eagle Brand milk, lemon juice and rind.
Mix with hand mixer on low.
Blend in egg yolks.
Turn into crust.
Refrigerate for 1 to 2 hours, then top with Cool Whip.
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.