large bowl.
Combine sweetened condensed milk, eggs, and melted butter in
nd salt. Cream butter and sweetened condensed milk mixer on low speed, beat
br>Add the tin of sweetened condensed milk to the \"cream\" mixture.
Melt unsweetened chocolate squares.
Blend unsweetened chocolate into sweetened condensed milk.
lour gradually, then beat in milk, reserved egg yolks, melted butter
Mix sweetened condensed milk, whipped cream and evaporated milk together; set aside.
Beat until fluffy 7 egg whites and 3/4 cup sugar.
Add 7 egg yolks and beat.
Add 1 cup sugar, baking powder and cream of tartar.
Bake 20 to 25 minutes at 350\u00b0. Immediately when cake is taken from the oven, pour milk mixture slowly and lightly over cake, a little at a time, until all the milk is absorbed.
Ice with seven minute frosting and refrigerate until serving.
Bake in a 9 x 13-inch pan.
ontinuously; beat in baking powder, milk, and vanilla extract. Pour batter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan.
Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
Bake in the preheated oven until golden brown, about 40 minutes.
Add 1/2 cup evaporated milk and the vanilla; beat until
Prepare your cake pan. Coat with shortening and
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.
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.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
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.
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!
Divide raspberries into two bowls.
Drizzle with condensed milk.
Serve.
aking spray on 3 round cake pans. Separate eggs, and
tir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.