br>Add the tin of sweetened condensed milk to the \"cream\" mixture.
nd salt. Cream butter and sweetened condensed milk mixer on low speed, beat
Melt unsweetened chocolate squares.
Blend unsweetened chocolate into sweetened condensed milk.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
large bowl.
Combine sweetened condensed milk, eggs, and melted butter in
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.
Melt the condensed milk, butter, sugar, lemon rind, citrus juices and vanilla over medium heat.
Add the dessicated coconut and cookie crumbs.
Spray a square tin with nonstick spray. (Sorry, size of tin not given, but you'll be able to judge by sight).
Press the mixture evenly into the tray and cool.
Mix the confectioners sugar with just enough lemon juice to make it spreadable.
Spread over the cookie bar mixture.
Chill overnight until firm and cut into small blocks.
itchen Aid mixer).
Add condensed milk and beat until well blended
1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
3. Pour over bundt cake.
Beat egg and add to bowl containing the condensed milk. Add lemon
peel and juice and stir until thickened.
Pour into graham cracker crust and chill several hours before serving.
Combine 1/2 cup cocoa with 1 1/2 cups sugar.
Add in the nuts,combine.
Moisten the mixture with the condensed milk,sat& vanilla extract.
Shape into balls.
Combine the remaining cocoa and sugar.
Roll balls through it.
Enjoy!
In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.
Divide raspberries into two bowls.
Drizzle with condensed milk.
Serve.
n saucepan with 1/3 sweetened condensed milk. Set aside.
In a
he flour mixture, then the milk and finally the remaining flour
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
In a 2-cup glass measuring cup, combine water and margarine. Microwave on High 2 minutes or until water is boiling and margarine is melted.
Add remaining ingredients; stir well; pour mixture in blender jar and whirl until smooth.
Makes the equivalent of 1 can of sweetened condensed milk and can be used in any recipe calling for sweetened condensed milk.
f heavy bottomed saucepan. Add condensed milk and water and stir to
br>Combine brewed coffee and sweetened condensed milk into a large pitcher.
Place all ingredients in blender container.
Process at high speed until smooth.
Use in any recipe calling for the commercially sold sweetened condensed milk.
Makes 1 1/4 cups (10 ounces) and contains 1205 calories.