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Lemon Pie / Toasted Coconut Cream Pie
Bake 30 min - 325°
Lemon Pie
1 - Cooked pastry shell
or graham cracker crust
3 egg yolks
1 can Eagle Brand milk
1/2 Cup Real Lemon
Beat egg yolks - milk +
lemon juice to mix pour
into pastry crust
Toasted COCONUT
Cream Pie
1 Graham cracker crust
1 Can Eagle Brand milk
4 egg yolks
1/2 Water
1 pkg vanilla pudding
1 8oz sour cream at Room
Temperature (Over)
3/4 Cup toasted COCONUT
Card 1 Back:
In heavy pan combine
milk, egg yolks, Water
and pudding mix. Over
medium heat cook and
stir until thickened
and bubbly. Cool 15
Minute. Beat in sour
Cream. Stir in 1/2 cup
Coconut. Pour in pie
shell + Chill - Top
with whipped cream
Garnish with remaining
1/4 cup COCONUT.
---
# Lemon Pie and Toasted Coconut Cream Pie
*Two recipes on one card.*
---
## Lemon Pie
### Ingredients
- 1 cooked pastry shell or graham cracker crust
- 3 egg yolks
- 1 can Eagle Brand milk
- 1/2 cup Real Lemon
### Instructions
1. Beat the egg yolks, milk, and lemon juice to mix.
2. Pour into the pastry crust.
3. Bake at 325° for 30 minutes.
---
## Toasted Coconut Cream Pie
### Ingredients
- 1 graham cracker crust
- 1 can Eagle Brand milk
- 4 egg yolks
- 1/2 cup water
- 1 pkg vanilla pudding mix
- 1 (8 oz) sour cream, at room temperature
- 3/4 cup toasted coconut
### Instructions
1. In a heavy pan, combine the milk, egg yolks, water, and pudding mix.
2. Cook over medium heat, stirring, until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in the sour cream.
5. Stir in 1/2 cup of the coconut.
6. Pour into the pie shell and chill.
7. Top with whipped cream and garnish with the remaining 1/4 cup coconut. -
Chocolate Revel Bars
Chocolate Revel Bars
1 c. butter
2 c. br. sugar
2 eggs
2 t vanilla
2½ c. flour
1 t. baking soda
1 t. salt
3 c. quick rolled oats
1 can (15 oz) sweetened cond. milk
1 pkg (12 oz) semi sweet choc chips
2 T. butter
½ t. salt
1 c. chopped walnuts
2 t. vanilla
In large bowl cream together 1c. butter, br. sugar. Beat in eggs
& 2t vanilla. Sift together flour, soda, 1t. salt. Stir in oats. Stir
in dry ingredients. Set aside. In heavy saucepan over low
heat, melt milk, chocolate and remaining butter or salt.
Stir until smooth.
Stir in nuts and vanilla. Pat 2/3 oat mixture in bottom
of 15½ x 10½ x 1" baking pan. Spread chocolate mixture over
dough. Dot with remaining oat mixture. Bake 350° 25-30 min.
YIELD 75 bars 2x1"
---
# Chocolate Revel Bars
*Yields 75 bars, 2x1"*
## Ingredients
### Oat Base
- 1 c. butter
- 2 c. brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c. quick rolled oats
### Chocolate Filling
- 1 can (15 oz) sweetened condensed milk
- 1 pkg (12 oz) semi-sweet chocolate chips
- 2 Tbsp butter
- 1/2 tsp salt
- 1 c. chopped walnuts
- 2 tsp vanilla
## Instructions
### Oat Base
1. In a large bowl, cream together 1 c. butter and brown sugar.
2. Beat in eggs and 2 tsp vanilla.
3. Sift together flour, baking soda, and 1 tsp salt.
4. Stir oats and dry ingredients into the creamed mixture.
5. Set aside.
### Chocolate Filling
1. In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate chips, 2 Tbsp butter, and 1/2 tsp salt.
2. Stir until smooth.
3. Stir in walnuts and 2 tsp vanilla.
### Assembly
1. Pat 2/3 of the oat mixture into the bottom of a 15 1/2 x 10 1/2 x 1" baking pan.
2. Spread chocolate mixture evenly over the dough.
3. Dot the top with the remaining oat mixture.
4. Bake at 350°F for 25–30 minutes. -
Ray's Fruit Salad
RAY'S FRUIT SALAD
Cherry 20oz
Bananas 3
8oz Large Tub Cool Whip
Crushed Pineapple 8oz
~~et~~ Walnuts ½ Cup
Condensed milk Sweet
Lemon Lime
Cool & Condensed Whipped
Card 1 Back: blank
---
# Ray's Fruit Salad
*July 1, 1998 (Canada Day)*
*Serves 8 to 10*
## Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip
- 2 to 3 Tbsp fresh lemon or lime juice, to taste
- 1 jar (20 oz) maraschino cherries, drained
- 3 bananas, sliced
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup walnuts, chopped
## Instructions
1. Combine sweetened condensed milk and Cool Whip in a large bowl; whip together until smooth and well blended.
2. Add lemon or lime juice to taste and stir to combine.
3. Fold in drained cherries, sliced bananas, drained crushed pineapple, and walnuts until evenly distributed.
4. Refrigerate until serving — at least 1 hour for flavors to meld. -
Low-Fat Lemony Cheesecake with Fresh Fruit
Card 1 Front:
LOW-FAT LEMONY CHEESECAKE WITH FRESH FRUIT
EAGLE
Vegetable Cooking Spray 4 egg whites
¼ c. graham cracker crumbs 1 egg
2 (8-oz.) pkg. fat free cream 1/3 c. lemon
cheese (not in tub) juice from
1 (14-oz) can EagleFat Free concentrate
or Low Fat Sweetened Con- 1 tsp. vanilla
densed Milk (not evaporated) 1/3 c. four
1 c. fresh fruit unsifted
Preheat oven to 300 degrees. Spray bottom of
8" springform pan with cooking spray; sprinkle
crumbs on bottom of pan. In mixer bowl, beat
cheese until fluffy. Gradually beat in Eagle-
Brand milk until smooth. Add egg whites, egg,
Card 1 Back:
lemon juice and vanilla; mix well. Stir in
flour. Pour into prepared pan. Bake 50-55
minutes or until center is set. Cool. Chill.
Serve with fruit. Refrigerate leftovers.
NUTRITION VALUE PER SERVING (USING FAT FREE
EAGLE BRANDS):
210 calories 16g protein 1g total fat
34g carbohydrate 30mg cholesterol
410mg sodium
% OF CALORIES FROM:
Protein 31% Fat 4% Carbohydrates 65%
---
# Low-Fat Lemony Cheesecake with Fresh Fruit
*Recipe by Eagle Brand*
## Ingredients
- Vegetable cooking spray
- 1/4 cup graham cracker crumbs
- 2 (8-oz.) packages fat free cream cheese (not in tub)
- 1 (14-oz.) can Eagle Fat Free or Low Fat Sweetened Condensed Milk (not evaporated)
- 1 cup fresh fruit
- 4 egg whites
- 1 egg
- 1/3 cup lemon juice from concentrate
- 1 tsp vanilla
- 1/3 cup flour, unsifted
## Instructions
1. Preheat oven to 300°F.
2. Spray the bottom of an 8" springform pan with cooking spray; sprinkle crumbs on bottom of pan.
3. In a mixer bowl, beat cream cheese until fluffy.
4. Gradually beat in Eagle Brand milk until smooth.
5. Add egg whites, egg, lemon juice, and vanilla; mix well.
6. Stir in flour.
7. Pour into prepared pan.
8. Bake 50–55 minutes or until center is set.
9. Cool. Chill.
10. Serve with fruit. Refrigerate leftovers. -
Chocolate Frosting for Swiss Chocolate Cake
Card 1 Front:
FROSTING, CHOCOLATE THE TAMPA TRIBUNE
FOR SWISS CHOCOLATE CAKE
1 can sweetened condensed milk
¼ cup butter
¼ teaspoon salt
6 ounces semi-sweet chocolate morsels
1 teaspoon vanilla
½ cup or more chopped nuts
Combine milk, butter and salt in saucepan.
Place over moderate heat; stir constantly until
Card 1 Back:
mixture just comes to a boil. Boil 1 minute.
Remove from heat. Add morsels and stir until
blended. Stir in vanilla. Coo20 minutes or
until thick enough to spread. Sp chopped nuts
in a ring around the top of the cake.
---
# Chocolate Frosting for Swiss Chocolate Cake
*The Tampa Tribune*
## Ingredients
- 1 can sweetened condensed milk
- 1/4 cup butter
- 1/4 tsp salt
- 6 oz semi-sweet chocolate morsels
- 1 tsp vanilla
- 1/2 cup or more chopped nuts
## Instructions
1. Combine sweetened condensed milk, butter, and salt in a saucepan.
2. Place over moderate heat; stir constantly until mixture just comes to a boil.
3. Boil 1 minute.
4. Remove from heat.
5. Add chocolate morsels and stir until blended.
6. Stir in vanilla.
7. Cool 20 minutes or until thick enough to spread.
8. Spread frosting on cake, then sprinkle chopped nuts in a ring around the top of the cake. -
Dulce de Leche
DULCE DE LECHE
2 cups milk
¾ cup sugar
1 teaspoon vanilla
Dash of baking soda
1 cup dried or fresh grated coconut
Combine milk, sugar, vanilla and baking soda in a
saucepan. Bring to a boil. Cook over low heat 2½ hours
or until the mixture forms a soft ball when a small
amount is dropped in cold water. Stir occasionally.
Test the mixture once or twice to see whether desired
stage has been reached. Spread the Dulce de Leche be-
tween the Alfajores. Sprinkle the coconut on a piece of
wax paper and roll each cooiie on its side to pick up the
coconut. Yield: ⅔ cup filling.
Back:
Filling: North American Style — Shake one can of
condensed milk very well. Place can in a saucepan and
cover completely with water. Boil rapidly for 1½ hours,
adding more water as needed to keep can covered. Cool
under water. It is not necessary to add vanilla, sugar or
baking soda. Merely spread the cakes with the contents
of the can. Sandwich them, spread edges with filling.
Roll in the coconut.
---
# Dulce de Leche
*Yields 2/3 cup filling*
## Ingredients
### Traditional Method
- 2 cups milk
- 3/4 cup sugar
- 1 tsp vanilla
- Dash of baking soda
- 1 cup dried or fresh grated coconut
### North American Style (Filling)
- 1 can condensed milk
- Grated coconut (for rolling)
## Instructions
### Traditional Method
1. Combine milk, sugar, vanilla, and baking soda in a saucepan.
2. Bring to a boil.
3. Cook over low heat for 2 1/2 hours, or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally.
4. Test the mixture once or twice to see whether the desired stage has been reached.
### North American Style (Filling)
1. Shake one can of condensed milk very well.
2. Place the can in a saucepan and cover completely with water.
3. Boil rapidly for 1 1/2 hours, adding more water as needed to keep the can covered.
4. Cool under water. It is not necessary to add vanilla, sugar, or baking soda.
### Assembly
1. Spread the Dulce de Leche between the Alfajores (sandwich cookies).
2. Spread the edges of the sandwiched cookies with filling.
3. Sprinkle the coconut on a piece of wax paper and roll each cookie on its side to pick up the coconut. -
Marshmallow Fudge Balls
Marshmellow Fudge Ball
12 marshmellows cut in half.
1 sqr - choc melted add over hot water
1/2 cup Condence Milk - sweet.
about five minutes, roll in
3/4 chopped nuts - drop by spn. on
wax paper & let cool -
Back: blank
---
# Marshmallow Fudge Balls
## Ingredients
- 12 marshmallows, cut in half
- 1 oz chocolate, melted over hot water
- 1/2 cup sweetened condensed milk
- 3/4 cup chopped nuts
## Instructions
1. Cut marshmallows in half.
2. Melt chocolate over hot water and add sweetened condensed milk.
3. Cook about five minutes.
4. Roll marshmallows in chocolate mixture, then roll in chopped nuts.
5. Drop by spoonful onto wax paper and let cool. -
Ice Cream (Eagle Brand)
1 Can Eagle Brand Sweetened
Condensed Milk
28oz bottle soda pop or 2 12oz cans
Mix in Mixing bowl - Pour in
freezer tray until firm slush
Beat and replace in freezer
Can be turned in the ice cream freezer
Back:
t or
Ier
t 2
---
# Ice Cream (Eagle Brand)
## Ingredients
- 1 can Eagle Brand Sweetened Condensed Milk
- 28 oz bottle soda pop or 2 12 oz cans
## Instructions
1. Mix in mixing bowl.
2. Pour in freezer tray until firm slush.
3. Beat and replace in freezer.
4. Can be turned in the ice cream freezer. -
Hello Dolly Cookies
Hello Dolly Cookies
1/2 cup butter
1 3 1/2 oz. can flaked cocoanut
1 1/2 cups graham cracker crumbs
1 cup pecans - chopped
1 6 oz. package semi-sweet choc. pieces
1 large can sweetened condensed milk
Preheat oven 350. Grease 8 inch square
pans. In mixing bowl mix butter
with crumbs. Press into bottom
Back:
of pan. Spread condensed milk
over crumbs. Top with cocoanut
and then with nuts. Sprinkle
chocolate pieces on top.
Bake 40 mins.
Cool in pan and cut in
squares.
Jan. 1970
---
# Hello Dolly Cookies
## Ingredients
- 1/2 cup butter
- 1 (3 1/2 oz.) can flaked coconut
- 1 1/2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1 (6 oz.) package semi-sweet chocolate pieces
- 1 large can sweetened condensed milk
## Instructions
1. Preheat oven to 350°F.
2. Grease 8-inch square pan.
3. In mixing bowl, mix butter with graham cracker crumbs.
4. Press crumb mixture into bottom of pan.
5. Spread condensed milk over crumbs.
6. Top with coconut and then with nuts.
7. Sprinkle chocolate pieces on top.
8. Bake 40 minutes.
9. Cool in pan and cut in squares.