Decadent Desserts
Eagle Brand's Secret Stash of Sweets
Information, Recipes and Photography provided by Eagle Brand
Love is in the air! This month we're sweet on desserts and who better to bring delectable, creamy and lucious recipes to the table than Eagle Brand® Sweetened Condensed Milk? As a baking staple for over 160 years, Eagle Brand® is more relevant than ever as home cooks look to create sweet treats for their families and friends.
Eagle Brand® may be a staple, but they are bringing more to the table this summer—Eagle Brand® Sweetened Condensed Milk in a squeeze bottle! It will be a great way to add a touch of sweet creaminess to coffee or tea, or a little drizzle over your favorite fruit or oatmeal.
EagleBrand.com has hundreds of recipes with new and unexpected sweet trends like cookie dips, cookie bars, truffles, fudge and more. Eagle Brand® Sweetened Condensed Milk is the perfect base for hundreds of recipes to suit anyone’s baking ability. And, if you are looking to improve your skills, check out their helpful tips.
Whether you are trying to surprise your Valentine, or indulge in your very own sweet treat, you're going to lust after these recipes for years to come. Happy baking!
Here are some helpful baking tips:
• Take ingredients out of the fridge ahead of time: Ingredients are best at room temperature, especially when you’re making meringue with egg whites, or when you’re in need of softened butter for cookies. If it’s a bit chilly out, it’s better to give your ingredients a head start.
• Bump up that flavor: Add a little bit of instant coffee to any of your chocolate desserts to boost up that chocolatey-ness, or a pinch of salt to round out
the sweetness.
• An ice cream scoop is a baker’s best friend: You’ll save a ton of time using an ice cream scoop to measure out the perfect amount of batter for your muffins, or even a mini scooper for chocolate truffles.
Butter Pecan Ice Cream
Prep: 15 mins | Set Time: 6 hours | Yield: 13/4 quarts | Pictured on pg. 47
3 Tbsp Butter, melted
1 to 1 1/2 cups Pecans, chopped and toasted*
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups Heavy cream
1 tsp Maple extract
Caramel topping for garnish, optional
Beat heavy cream in larger bowl with mixer on medium-high speed until stiff peaks form. Stir sweetened condensed milk, pecans, butter and maple extract in large bowl until blended. Fold in whipped cream. Pour into 9x5 inch loaf pan or 2 quart container. Cover and freeze 6 hours or until firm. Store in freezer.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan frequently, until nuts are lightly toasted. To avoid over browning, remove from pan immediately.
Chocolate Caramel Commotion Bars
Prep: 45 mins | Cook: 15 mins
Yield: 3 dozen
3/4 cup Butter, divided
1/4 cup Butterscotch chips
1 (14 oz.) pkg. Caramels, unwrapped
non-stick cooking spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup Heavy cream, divided
1 cup Creamy peanut butter, divided
1 1/2 cups Marshmallow cream
2 cups All purpose flour
1 1/2 cups Salted peanuts, finely chopped
3 cups Semi-sweet chocolate chips, divided
1 cup Sugar
1 tsp Vanilla extract
Heat oven to 350°F. Coat 13x9-in. baking pan lightly with non-stick cooking spray. Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set. Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Caramel Flans
Prep: 15 mins | Cook: 25 mins
Yield: 8 servings
3/4 cup sugar
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Ice
4 large Eggs
⅛ tsp Salt
1 cup Sugar
Sugar garnish, optional
½ tsp Vanilla extract
¼ cup Water
Heat oven to 350°F. Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water. Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight. Serve by loosening side of flan with knife, invert onto individual serving plates with rim. Top with sugar garnish, if desired, or garnish as desired.
SUGAR GARNISH: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minuted or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.
Salted Caramel Cookies
Prep: 30 mins | Cook: 30 mins | Yield: 3 dozen
1 cup Butter, softened or slightly melted
Sprinkles, optional
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3/4 cup Salted pretzels, finely crushed
1 tsp Kosher or coarse sea salt
1 large Egg
1 pkg. Pillsbury sugar cookie mix
1 tsp Vanilla extract
Heat oven to 350°F. Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and pretzels on medium speed until evenly blended. Form into 36 balls using a rounded 1 tablespoon of dough for each. Place on ungreased baking sheets 2-inches apart. Dip bottom of glass into flour and flatten balls to 11/2-inch diameter. Bake 10 to 12 minutes or until light brown. Cool 2 minutes. Remove to wired rack to cool completely.
Microwave sweetened condensed milk in 3-quart microwave-safe glass bowl on high 3 minutes. Milk will boil and rise in bowl during cooking. Microwave on medium-low (30%) an additional 12-16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot!) Spread caramel mixture on top of each cookie. If caramel thickens, microwave on high 10 seconds to soften. Sprinkle each cookie immediately with a pinch of salt and decorate with sprinkles, if desired. Let stand until set.
MAGIC COOKIE BARS
Prep: 10 mins | Cook: 30 mins | Yield: 2 Dozen Bars
Non-stick cooking spray
1 1/2 cups Graham cracker crumbs
1/2 cup Butter, melted
1 (14 oz.) can Eagle Brand®
Sweetened Condensed Milk
2 cups Semi-sweet chocolate chips
1 1/3 cups Flaked coconut
1 cup Nuts, chopped
Heat oven to 350°F. Coat 13x9-inch baking pan with non-stick cooking spray. Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
Bake 25 to 30 minutes, or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
Variations: Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows, or butterscotch chips.
TIP: For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with non-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan.
Chocolate Cheesecake
Prep: 20 mins | Cook: 65 mins | Yield: 12 servings
2 cups (12 oz.) pkg. Semi-sweet chocolate chips, melted
3 (8 oz.) pkg. Cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/4 cups Graham cracker crumbs
4 large Eggs
¼ cup Sugar
2 tsps Vanilla extract
⅓ cup butter, melted
Heat oven to 300°F. Combine butter, graham cracker crumbs and sugar in medium bowl. Press onto bottom of ungreased 9-in. springform pan.
Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, mixing well. Pour into prepared pan. Bake 65 minutes or until center is set. Cool to room temperature. Chill thoroughly. Garnish as desired.
Millionaire Pie
1 (6 oz.) prepared Graham cracker pie crust
1/2 cup Nuts, chopped
1 cup Crushed pineapple, well drained
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup Frozen whipped topping, thawed
5 Tbsps Lemon juice
1 cup Sweetened flaked coconut
Additional nuts and toasted coconut for garnish, if desired
Combine coconut, pineapple, nuts, sweetened condensed milk and lemon juice in large bowl; mix well. Fold in whipped topping. Pour into prepared crust. Cover and chill 3 hours or overnight. Garnish with toasted coconut and pecans before serving if desired.
Decadent Brownies
Prep: 15 mins | Cook: 40 mins
Yield: 4 dozen
1/2 cup Butter
2 cups Caramels, unwrapped
⅔ cup Vegetable oil
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large Eggs
1 1/2 cups Pecans, halved
1 (18.4 oz.) pkg. Fudge brownie mix - family size
1 (12 oz.) pkg. Semi-sweet chocolate chips (2 cups)
1/4 cup Water
Heat oven to 350°F. Line 13x9-inch baking pan with foil or parchment paper, extending paper over edges of pan. Prepare brownie mix according to package directions using oil, water and eggs. Spread 11/2 cups prepared batter in prepped pan. Bake 10 to 15 minutes or until center is set.
Combine caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth. Gently spread caramel mixture over partially baked brownie. Sprinkle caramel with chocolate chips. Spread remaining unbaked brownie batter evenly over chocolate chips. Sprinkle with pecan halves.
Bake an additional 20 to 25 minutes. Cool completely. Cover and refrigerate. Lift chilled brownies from pan onto cutting board. Cut into bars. Cover; chill until ready to serve.
Lemon Heaven Dessert Squares
Prep: 20 mins | Cook: 40 mins | Yield: 12 squares
1/2 tsp Baking powder
1/4 cup Butter, softened
Non-stick cooking spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup Light brown sugar, firmly packed
3/4 cup Lemon juice
3/4 cup All purpose flour
1/2 cup Quick-cooking rolled oats
1/4 tsp Salt
Heat oven to 350°F. Coat an 8-in square baking pan with non-stick cooking spray. Whisk sweetened condensed milk and lemon juice in small bowl; set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until creamy. Stir together flour, baking powder, salt and oats in medium bowl. Mix into butter mixture until thoroughly blended using pastry blender.
Press crust mixture onto bottom of prepared pan. Pour filling over crust. Bake 35 to 40 minutes, or until lightly browned around edges. Cool in pan on wire rack 30 minutes. Cover, and chill at least 1 hour before serving.
Rocky Road Candy
Prep: 10 mins | Cook: 0 mins
Yield: 4 dozen
2 cups (12 oz.) Semi-sweet chocolate chips
2 Tbsps Butter
2 cups Dry roasted peanuts
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
7 cups Miniature marshmallows
Line 13 x 9-inch baking pan with wax paper, extending paper over edges of pan. Melt chocolate chips and butter in heavy saucepan over low heat with sweetened condensed milk. Remove from heat.
Combine peanuts and marshmallows in large bowl. Stir in chocolate mixture. Spread in prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper and cut into squares.
Microwave method: combine chocolate chips, butter and sweetened condensed milk in 1-quart glass measuring cup. Cook on high (100% power) 3 minutes, stirring after 11/2 minutes. Stir to melt chips. Let stand 5 minutes, then proceed as above.
Chocolate Truffles
Prep: 10 mins | Cook: 5 mins
Yield: 6 dozen
3 cups (18 oz.) Semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 Tbsp Vanilla extract
Coating ingredients of choice like: nuts, sparkles, powdered sugar, edible glitter, cocoa powder.
Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.