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.
Bake one white cake according to directions.
Make holes in cake while hot and pour Eagle Brand milk and coconut cream over cake.
Cover and let stand overnight.
Pour pineapple over cake and cover with Cool Whip.
Top with the coconut.
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.
Beat egg yolks.
Add sugar and beat together.
Add Eagle Brand milk and mix together.
Add lemon juice and beat well.
Pour in baked pie crust.
Good to eat.
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.
Cream butter and sugar until fluffy.
Add eggs, one at a time.
Add extract. Add flour and mix thoroughly.
Add Eagle brand milk and combine with batter.
Bake at 300\u00b0 approximately 1 1/2 hours or until done.
Bake cake following directions on package.
While warm, punch holes in top with straw.
Pour room temperature Eagle Brand milk over cake.
Smooth with spoon.
Let cool.
Spread Cool Whip over cake; layer cherries and nuts.
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.
Separate eggs and set egg whites aside.
Combine egg yolks with Eagle Brand milk.
Stir in lemon juice and grated lemon rind. Pour into prepared graham cracker crust.
Beat egg whites with sugar and cream of tartar and place on top of pie.
Bake 5 minutes at 450\u00b0 or until brown.
Bake cake as directed on package in a 9 x 13-inch cake pan. Remove from oven (leave in pan).
Punch lots of holes in hot cake with a wooden skewer.
Mix Eagle Brand milk and coconut cream together.
Pour over cake; let cool completely.
Cover with La Creme and sprinkle coconut over top.
Refrigerate several hours before serving.
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.
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin; mix
Mix all ingredients in blender; mix well.
Use in all recipes that call for Eagle Brand milk.
Pour all ingredients in blender.
Whip until smooth. Ready to use in all recipes that call for Eagle Brand milk.
May be stored up to 2 weeks in refrigerator.
Yields 1 1/4 cups.
Using blender, mix pudding according to directions on box, less 1/2 cup milk.
Add Eagle Brand and Cool Whip.
Add cream cheese. Mix well.
Layer with bananas and wafers in a large bowl.
Chill. Serve.
Combine all ingredients together and put in refrigerator at least 24 hours before using.
This is equivalent to one can of Eagle Brand milk and much cheaper.
I use this repeatedly.
Melt butter in oblong pan; then spread graham cracker crumbs. Then add coconut, etc., all in layers using Eagle Brand milk last, undiluted.
Do not mix.
Place in preheated oven at 325\u00b0 and bake for 20 minutes.
Then place in refrigerator until cool.
Cut in squares.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
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 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.