390232 Tue Apr 10 09:47:58 -0700 2007 51 31 Home Cooking 0 2466888 I would love some ideas for desserts with sw. cond. milk. I would prefer recipes or ideas for cookies or bars specifically. Please, no magic seven layer bars, been there, done that. Thanks much. Tue Apr 10 09:47:58 -0700 2007 10670 chocolate chick 1 2466906 Did you see the threads on dulce de leche made by boiling the can? I haven't done it in years but the threads made me want to pull out and can and boil it. Tue Apr 10 09:51:01 -0700 2007 2466888 39874 chowser 2 2466984 I have made the most delicious caramel by using the scm. You add it to sugar/water and corn syrup for a heavenly treat. For even more excitement add cashews or toasted pecans to it before hardening. Tue Apr 10 10:08:24 -0700 2007 2466906 12606 MeffaBabe 2 2467003 I definatley will try that, I love dulce de leche too, but for now I am looking for bars and cookies that use sw. cond. milk in the recipe. Thanks for your response. Tue Apr 10 10:12:11 -0700 2007 2466906 10670 chocolate chick 1 2467008 I make Toffee Bars, is that too close to 7 layer? If you want recipe LMK. most bar type things will come out similar to 7 layer, but toppings will be different. You could use te base & top however you like! Tue Apr 10 10:12:37 -0700 2007 2466888 11128 pamd 2 2467012 I'd love the recipe, I love anything toffee. Thanks. Tue Apr 10 10:14:04 -0700 2007 2467008 10670 chocolate chick 3 2467146 Caramel Toffee Bars BASE: 1 box yellow cake mix 1 egg 1/3 cup margarine TOPPING: 14oz can sweetened condensed milk 1 tsp vanilla 1 egg 1 cup chopped walnuts OR pecans 1 bag Heath Bits of Brickle (or other toffee bits) Preheat oven to 350° & grease 9x13 pan. Mix BASE together until crumbly and press into pan. Mix milk, vanilla, & egg together, and then fold nuts & Heath into mixture. Spread topping over base & bake for 25-30 minutes. Center may appear loose, but it will set as it cools. Cool before cutting. Tue Apr 10 10:42:52 -0700 2007 2467012 11128 pamd 4 2471138 Cake mix ??? Margarine??? Not chowish at all in my book. Check out the amount of crap in the ingredients list on that cake mix and margerine boxes. Wed Apr 11 12:06:56 -0700 2007 2467146 17282 missclaudy 5 2471176 It's plenty Chowish. No one is forcing you to make it or certainly eat it. Wed Apr 11 12:19:00 -0700 2007 2471138 11990 Janet from Richmond 5 2471193 If those are your only objections, there are organic yellow cake mixes that are all natural as well as all natural margarine products. Does "chowishness" necessarily exclude convenience? Wed Apr 11 12:23:28 -0700 2007 2471138 17714 alex8alot 6 2479350 No. Here are the ingreds in Betty Crocker Super Moist Yellow Cake Mix; Enriched Flour Bleached , Wheat Flour , Niacin , Iron , Thiamin Mononitrate , Riboflavin , Folic Acid , Partially Hydrogenated Soybean Oil , Partially Hydrogenated Cottonseed Oil , Corn Syrup , Leavening , Baking Soda , Sodium Aluminum Phosphate , Monocalcium Phosphate , Modified Corn Starch , Propylene Glycol , Monoesters of Fatty Acids , Corn Starch , Dextrose , Salt , Distilled Monoglycerides , Dicalcium Phosphate , Maltodextrin , Xanthan Gum , Natural and Artificial Flavor , Yellow 5 , Yellow 6 , Nonfat Milk. 26 INGREDIENTS!!!!!!!!! Of course we choose what food we put into our bodies. Michel Pollan, my guru food journalist and sustainable food advocate says "Just Eat Food" and "eat food your great grandmother ate." Not trying to be a horrible snob, I am almost 60 years old, I've been a food fiend my whole life , I want people to be informed so they can make goods choices.And I want food to taste great. Try this, I bet it tastes better, it's fun to make AND contains real food and no chemicals, corn syrup or additives. Home Made Yellow Cake * 2 cups all-purpose flour, stirred before measuring * 1 tablespoon baking powder * 1 teaspoon salt * 1/2 cup butter, softened * 1 1/4 cups sugar * 2 eggs * 3/4 cup milk * 1 teaspoon vanilla PREPARATION: Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill 2 greased and floured layer cake pans or a 13x9x2-inch baking pan with the batter. Bake at 375° for 25 to 35 minutes, or until cake springs back when lightly touched near center. Frost as desired. 8 INGREDIENTS. Just know what you are eating, and have fun cooking! Fri Apr 13 17:17:08 -0700 2007 2471193 17282 missclaudy 7 2479763 Thanks for the recipe, and I happen to agree wtih you, which is why I personally don't use mixes and seek all natural or organic sources for my children. I just threw out the suggestion of organic mixes because I thought you were objecting to the artificial ingredients. Fri Apr 13 21:00:40 -0700 2007 2479350 17714 alex8alot 5 2471603 the OP just asked for dessert bars with SCM- there were no other guidelines. It's a recipe that I've had for years & know that it contains SCM & is loved & requested by so many people that I thought I'd share. you can ignore it if it doesn't appeal. however, I have seen numerous recipes on here that include margarine & mixes! (..as well as canned soup in recipes, something that I don't do but others might) also, the recipes below list "brownie mix" as an ingredient! Wed Apr 11 14:00:23 -0700 2007 2471138 11128 pamd 6 2473823 OK, I confess - I use cool whip sometimes too (blush). And boullion powder, canned soup, instant pudding mix, oh, I'm sooo bad! Thu Apr 12 08:23:39 -0700 2007 2471603 70510 xnyorkr 7 2473876 OMG---not a bar cookie, but Paula Deens coconut cake is soooo good! it's made from cake mix, SCM, & cool whip!!! :) http://www.carolinacountry.com/Cookinpages/foodcategories/desserts/cakes/coolcoconut.html and it's definitely been described on here as chowish many times!!! Thu Apr 12 08:40:35 -0700 2007 2473823 11128 pamd 8 2474536 I wonder if that really is Paula Deen's recipe. I have seen a whole bunch of different coconut cake recipes attributed to her. I'm all in favor of people liking what they want to like without worrying about what the food snobs think, and I firmly believe that it's better to make a box cake than no cake at all, but if Paula Deen is going to market herself as an expert on traditional southern cooking, she should be held to a higher standard. Therefore, I am going to have to recommended that we revoke her Southern card. ;-) Thu Apr 12 11:12:25 -0700 2007 2473876 10471 danna 5 2471627 chowish=eat what tastes good to you. Wed Apr 11 14:05:24 -0700 2007 2471138 12023 Hungry Celeste 6 2472552 Right on. Wed Apr 11 18:34:48 -0700 2007 2471627 10642 bryan 1 2467027 There was also a recent threat with lots of recipes for Key Lime Pie, all with SCM. Tue Apr 10 10:16:35 -0700 2007 2466888 70510 xnyorkr 2 2479434 Ha ha ha. As a dieter, I understand this. Fri Apr 13 17:56:08 -0700 2007 2467027 40486 Cinnamon 1 2467035 Two things...my mom used to make good ole' Louisiana Praline (praw-leens!) with it or evap milk with sugar. You should be able to find a recipe online. Also, Better than Sex cake requires that you pour a can of it over the cake before serving. Happy eating. Tue Apr 10 10:18:03 -0700 2007 2466888 18198 Uptownflavor 1 2467070 Nathalie Dupree gave a demonstration at the Tennessee State Fair about ten years ago, pushing Borden's then-new fat-free SCM. While my interest in the fat-free version was minimal, I did enjoy learning some of the dessert-making techniques and recipes she was showing us, and I picked up a pamphlet full of them after the demo...and now it seems to have disappeared. However, the one basic recipe I was most fond of was a lemon-cream cheesecakey sort of thing in a crumb crust, and my best variant on that used a gingersnap crust and a topping of peaches or apricots with a mace-flavored syrup glaze. Anyone who has the basic standard classic cookbooks (Joy, Fannie Farmer etc.) should be able to find the info needed to proceed on this, myself included, though I still wish I could find that damn pamphlet! Tue Apr 10 10:25:43 -0700 2007 2466888 11478 Will Owen 2 2467143 I'm looking to bring these to work and your idea is terrific. However, I'm a little worried that the topping will be too messy to bring in. Would you recommend a peach glaze for the top instead of a chunky fruit topping? Tue Apr 10 10:41:48 -0700 2007 2467070 10670 chocolate chick 3 2467170 You can top this with anything, really. It's perfectly delicious with just more of the crumbs the crust was made with. A layer of lemon curd between the filling and the crumbs would be killer, too. But yes, I'd go for a peach glaze. I think I might want to make it with peach preserves, to get some fruit presence in there. Tue Apr 10 10:50:09 -0700 2007 2467143 11478 Will Owen 2 2473850 Unless you are actively trying to increase your fat consumption, i can't imagine why you wouldn't be interested in the fat-free. It performs exactly like the full fat in all applications I have tried (most notably pumpkin pie and key lime). It's not like it's some sort of artisinal ingredient that has to be pristine! I won't be eating any fat free Manchego or foie gras but canned sugar-milk? oh yeah. Did that make ANY sense? Thu Apr 12 08:32:12 -0700 2007 2467070 10471 danna 1 2467087 Pumpkin gooey bars..... with several variations. Paula Dean's recipe just go to www.foodnetwork.com There's been many threads regarding these, they are awesome. Tue Apr 10 10:31:02 -0700 2007 2466888 40385 othervoice 2 2467130 They look terrific! However, I didn't see SCM in the list of ingredients. Did I find the wrong recipe? Tue Apr 10 10:39:16 -0700 2007 2467087 10670 chocolate chick 3 2470272 Sorry I blew it. It was a pumpkin cheesecake bar that uses the SCM. I think it came from the SCM can itself. The gooey bars are so good they've taken over my brain. Wed Apr 11 08:45:12 -0700 2007 2467130 40385 othervoice 4 2475026 When I'm done baking with my SCM, I will definately try the gooey bars. Anything gooey and sweet is up my alley. Thanks othervoice! Thu Apr 12 13:05:33 -0700 2007 2470272 10670 chocolate chick 1 2467096 macaroons, I use the Ina Garten recipe. Also the recipe I use for banana nila wafer pudding (from buttercup bakery) used scm also. Tue Apr 10 10:31:41 -0700 2007 2466888 29973 KeriT 2 2468136 I second Ina's macaroon recipe- coincidentally, before I saw this thread, I JUST baked some off. I make a chocolate ganache and drizzle or dip half of the cookies in it. It is the easiest recipe and always a crowd pleaser (even among those who don't normally like coconut). Tue Apr 10 14:41:59 -0700 2007 2467096 69417 JAC13 2 2472413 KeriT, would you kindly post the recipe? I'd love to surprise my hubby with batch. TIA Wed Apr 11 17:48:28 -0700 2007 2467096 42038 GSDlove 3 2472487 the recipe is on her site http://www.barefootcontessa.com/recipes/10.html Wed Apr 11 18:13:33 -0700 2007 2472413 11128 pamd 3 2472501 sorry pamd was quicker to the punch than I, let me know how you like them; I made them for passover this year and fell back in love with them. Wed Apr 11 18:17:50 -0700 2007 2472413 29973 KeriT 4 2474605 Will do! Thanks pamd and KeriT. Thu Apr 12 11:28:22 -0700 2007 2472501 42038 GSDlove 1 2467118 These cookies are amazing. Everyone who eats them requests the recipe. Makes 3 dozen cookies. I use pecans, chopped for the nuts and 1 bar white choc, 1 bar bittersweet choc chopped instead of choc chips. http://www.mealsforyou.com/cgi-bin/print?recipe.2301 Tue Apr 10 10:36:46 -0700 2007 2466888 10426 shaebones 1 2467156 Oh yeah, forgot my favorite--tres leche cake: http://www.world-recipes.info/mexico-mexican/tres_leches_cake.html Tue Apr 10 10:45:47 -0700 2007 2466888 39874 chowser 1 2467964 There's banoffee pie, made with caramelized condensed milk and bananas (banoffee = banana + toffee). If you do a google search, you'll find lots of online recipes. It's British and always very popular. Tue Apr 10 13:56:11 -0700 2007 2466888 12335 cheryl_h 2 2471229 I make this for every major holiday (learned it from a British friend) and although the online recipes are good, I've got a few pointers. When you boil the cans, 3.5 hours as opposed to the 4.5 I've seen recommended is long enough - if you boil the cans for too long, the caramel becomes too dense and can taste burnt. I'm not sure if the time thing is due to a difference in altitude, but I've always gotten better results with 3.5. Also, make sure to keep the cans covered with water because they will explode and it is NOT fun to clean up. Last tip - you do not need as much butter in the crust as the recipes call for and I find that the dessert is already so rich (caramel + buttery crust + whipped cream + chocolate shavings) that too much butter leaves a greasy taste in my mouth. ..However, the digestive biscuits are a must!!! Wed Apr 11 12:31:00 -0700 2007 2467964 43515 adrienne156 3 2471318 Yes I know about how much fun it is when the cans explode. This happened to my mother who fell asleep while boiling her condensed milk. She woke up and ran to the kitchen just in time to have the can blow up in her face. She was very lucky not to be badly burnt. Thanks for the tips. I haven't made this in ages so your notes will be useful when I finally break down and make this ultra-rich pie. Wed Apr 11 12:52:54 -0700 2007 2471229 12335 cheryl_h 1 2467970 Brew up some chicory coffee and stir it in. Pour over ice. Drink. =ca phe sua da. Tue Apr 10 13:58:33 -0700 2007 2466888 12023 Hungry Celeste 1 2468121 I really appreciate everyones responses, but I am really looking for cookie and bar recipes/ideas. Please keep them coming! Tue Apr 10 14:39:06 -0700 2007 2466888 10670 chocolate chick 2 2468403 I just found this recipe and hope to try it soon, possibly with dried cherries or apricots. It would be good to use up matzo for those trying to do so or those who want to try a different kind of bar cookie. If anyone ends of making it, please let me know how it comes out! Mashugana Matzo morsels Ingredients: 1 cup raisins 3 Tablespoons Manischewitz Concord Grape Wine 1 stick butter 2 whole Manischewitz unsalted matzo, crumbled into 1 inch pieces 1 ½ cup semisweet chocolate chips 1 cup walnuts, chopped 1 (14 ounce) can sweetened condensed milk Soak raisins in Manischewitz Concord Grape Wine. Melt butter in 7 ½" x 11 ¼" baking pan at 325 degrees. Crumble matzo on top of melted butter. Layer chocolate chips over matzo. Layer raisins over chips. Spread chopped walnuts over raisins. Top with sweetened condensed milk. Mash down to saturate ingredients. Bake 20-25 minutes at 325 degrees. Cool and refrigerate an hour. Cut into squares and serve. Tue Apr 10 16:03:45 -0700 2007 2468121 58799 Mint Chip 1 2469097 My favorite is an "icebox" lemon pie, made with a graham cracker crust, eagle brand milk, lemon juice and eggs and whipped cream topping...simple but delicious...I also love coconut macaroons, especially the chocolate version...If you go to the eagle brand website, you will find an enormous supply of great dessert ideas.... Tue Apr 10 19:51:04 -0700 2007 2466888 71851 jinet12 1 2469120 It's prolly passe for you Americans, but I have just been introduced to the wonders of fudge... it's not a big thing here in Oz, so I am dead chuffed at how easy it is! 1 can SCM 80gms butter. Mix together over med heat until gloopy. Remove from heat. Add one big block of dark chocolate all smashed up. I like to stick a big spoon of peanut butter in it, as well. Pour into a greased plastic slice tray and allow to cool. Tue Apr 10 20:01:53 -0700 2007 2466888 86137 purple goddess 1 2469142 Not a dessert, but I feel obligated to spread the Gospel of Horchata. Mexican rice water... it's awesome. Basically, you soak some rice in water for a day or so until it gets nice and cloudy, then mix in some sweetened condensed milk. I used to keep a pitcher of it in the fridge all the time, but I forget about it lately. Think I have the goods in my cabinet... off to brew up a pitcher of horchata. Tue Apr 10 20:12:19 -0700 2007 2466888 44071 AbdulSheikhMohammed 1 2470468 Ok I did some researching, found two that are a little different then most. MAPLE PECAN BARS 1 pkg brownie mix 1/2 c melted butter 1 can SCM 1 egg 2 1/2 teasp Maple extract 2 cups chopped pecans 1 1/4 c milk chocolate chips Preheat oven 350 use 9x13 glass for the best results. Spray bottom only with non stick spray. Mix brownie mix and butter until just blended and press into the bottom of glassware Bake for 15 minutes, remove from oven, leaving oven on. Whisk together SCM,egg, and maple extract, stir in pecans. Spoon mixture over hot brownie mixture, spread and top with chocolate chips.. Bake 20-22 minutes. Edges should be golden and center just set. Cool completely and cut into bars WALNUT FUDGE BARS 1 pkg. brownie mix 1/2 cup melted butter 1/4 cup water 2 eggs 2 cups quick cooking oats 2 cups walnuts chopped 2 cups semisweet chocolate chips 1 can SCM Preheat to 350 Spray bottom only of 9x13 pan Combine brownie mix, butter, water, and eggs just until blended. Mix in oats and walnuts Mix chocolate chips and SCM and melt slowly together stirring until smooth. Spread half of the brownie mixture in the pan. Spread chocolate mixture over the brownie and drop remaining brownie mixture by spoonfuls, it will not completely cover. Bake 29-33 minutes or until brownie topping feels dry and edges begin to pull away from sides of pan. Cool completely, refridgerate for about 2 hours and then cut into bars. These come from a great source.....Brownie Mix ....Bliss by Camilla V. Saulsbury She has 3 books, Cookie Dough Delights, and Cake Mix Cookies. All three have numerous recipes using SCM. Wed Apr 11 09:28:26 -0700 2007 2466888 40385 othervoice 1 2470673 Just came across this on recipezaar: http://www.recipezaar.com/215709 Wed Apr 11 10:18:10 -0700 2007 2466888 70510 xnyorkr 2 2471798 Lots of recipes on the Eagle brand site and I have two great bar recipes from old issues of Taste of Home magazine.(I think!) One is called Chocolate Oat bars and the other Chocolate coconut bars. A google search should bring you to them (I found the oat bars and tried to cut and paste but was unsuccessful) Will write them out if you're interested. Wed Apr 11 14:51:23 -0700 2007 2470673 11122 tweetie 1 2475102 This isn't a recipe for cookies or bars, but is very good. Not as good as the original stuff, but comes close. 2 cans (12 ounce) strawberry guava juice* 1 can (12 ounce) 7 UP® 1 can (14 ounce) sweetened condensed milk Combine all ingredients in a large bowl and stir vigorously. Freeze for about 1-2 hours, remove from freezer and stir vigorously again (repeat at least twice). Transfer to individual serving containers and freeze until firm, minimum 8 hours (preferrably one day or longer). **NOTES** -Instead of strawberry guava juice, you can use any flavor of soda or juice of your choosing. When choosing your base flavor, just remember that it will be combined with condensed milk. -If you want, you can also use an ice cream maker. If so, you won't need to re-stir this after partial freezing. This is sort of a cross between sherbert and ice cream, and you can only find it in Maui. Thu Apr 12 13:23:00 -0700 2007 2466888 90814 Vegasbuff 2 2476547 Thanks for posting this recipe. I really wanted to try this in Hawaii but they only sold it at this one mall that we didn't get to. I am trying this TOMORROW! Thu Apr 12 20:38:17 -0700 2007 2475102 17714 alex8alot 3 2476801 Your welcome alex. This is probably the closest you can get to the real thing without going to Tasaka's. Wish I was going to Maui sometime in the near future to get me some, LOL. Thu Apr 12 22:57:03 -0700 2007 2476547 90814 Vegasbuff