Best 20 Eagle Brand Recipes

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. 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 a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

EAGLE BRAND® CHOCOLATE FONDUE

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

EAGLE BRAND® LEMON CREAM PIE

Steps:

• Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
• Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
• Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
• Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
• Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

PINK LEMONADE PIE FROM EAGLE BRAND®

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

CARAMEL FLANS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees 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 minutes 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.

EAGLE BRAND FESTIVE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

BUTTER PECAN ICE CREAM FROM EAGLE BRAND®

Steps:

• Whip heavy cream until stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold in whipped cream.
• Pour into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

SWEET POTATO PIE FROM EAGLE BRAND®

Steps:

• Preheat oven to 350 degrees F. In large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except crust; mix well. Pour into pie shell. Bake 40 minutes or until golden brown. Cool. Garnish as desired.

MAGIC COOKIE BARS FROM EAGLE BRAND

Steps:

• 1. Spray pan with non stick spray. Pour melted butter into the bottom of a 13 x9x2 inch pan
• 2. Sprinkle graham cracker crumbs evenly over butter and press down lightly. Sprinkle nuts evenly, scatter chocolate morsels over nuts then sprinkle the coconut evenly over the choc0late
• 3. Pour the condensed milk evenly over coconut, Bake 350 for about 25 minutes. Until lightly browned. Cool in pan at lest 15 minutes and cut into squares. Can make about 2 dozen

EAGLE BRAND® PEANUT BUTTER FUDGE

Steps:

• In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
• Spread evenly into wax paper lined 8-or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

EAGLE BRAND MILK FRUIT SALAD

Steps:

• Mix all ingredients except mandarin oranges and fold them into mixture last.
• I usually wait and add the nuts right before serving this dish.
• Sometimes I even serve the nuts on the side.

TRIPLE LAYER COOKIE BARS BY EAGLE BRAND®

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
• Bake 25 minutes or until lightly browned.
• In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.
• Cool 30 minutes. Chill thoroughly. Cut into bars. Garnish as desired. Store loosely covered at room temperature.

FUDGE TRUFFLE CHEESECAKE FROM EAGLE BRAND®

Steps:

• Heat oven to 300 degrees F. Combine wafer crumbs, powdered sugar, cocoa and butter in medium bowl. Press firmly onto bottom and 1/2 inch up side of ungreased 9-inch springform pan.
• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan.
• Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.

EAGLE BRAND'S KEY LIME PIE

Steps:

• Preheat oven to 325°F In medium mixing bowl, beat egg yolks; gradually beat Eagle Brand and lime juice. Stir in food coloring, if using. Pour into pastry shell.
• Bake 30 minutes. Remove from oven. Increase oven temperature to 350°F.
• Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoons at a time. Beat 4 minutes or until stiff, glossy peaks form and sugar is dissolved.
• Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store covered in refrigerator.

EAGLE BRAND SALAD

Steps:

• 1. Caramelize the sweetened condensed milk: Immerse unopened can of Eagle Brand Sweetened Condensed Milk in a deep heavy pot (with a heavy lid that fits snuggly to avoid evaporation), with enough water to cover the top of the can by an inch. Bring water to boil, lower the heat and cover the pot. Continue to simmer 1 hour and 30 minutes after it begins to boil. Check the pot every 20 minutes or so, adding more boiling water if the water level becomes lower than the height of the can. Leave can in the pot of water until it cools. DO NOT open can until it has completely cooled, it will ooze out and make a mess. This can be done several days in advance.
• 2. Mix caramelized sweetened condensed milk, grapes, pineapple and pecans. Stir in whipped cream or topping.

ENGLISH TOFFEE CHEESECAKE FROM EAGLE BRAND®

Steps:

• HEAT oven to 325 degrees F. Stir graham cracker crumbs, sugar and butter in medium bowl until evenly moistened. Press into bottom and halfway up sides of 9-inch springform pan.
• BEAT cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended.
• STIR English toffee bits and flour in medium bowl to coat toffee bits. Stir 1 cup into cheesecake mixture. Pour into prepared crust. Sprinkle remaining English toffee bits evenly over cheesecake.
• BAKE 60 minutes or until almost set in center. Cool on wire rack 1 hour. Chill several hours or overnight. Drizzle individual servings with caramel topping. Sprinkle lightly with milk chocolate toffee bits, if desired.

EAGLE BRAND FRUIT SALAD

Steps:

• 1. Mix all ingredients, chill and eat.

HARVEST APPLE STREUSEL SQUARES BY EAGLE BRAND

Steps:

• 1. Heat oven 350. Line 13 x 9-inch baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press evenly into prepared pan.
• 2. Beat cream cheese in medium bowl until fluffy. Add sweetened condensed milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
• 3. Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
• 4. Bake 35 to 40 minutes or until golden (do not over bake). Cool before serving

PUMPKIN CHEESECAKE BARS FROM EAGLE BRAND®

Steps:

• Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
• In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
• Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.