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Sweetened Condensed Milk! If that didn't scare you...

...tell me what to do with it! I know and love Hello Dolly/Seven Layer bars...any other ideas??? Thanks!

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  1. condensed milk drizzled over fresh strawberries (if you can find them this time of year!)

    layered mint chocolate fudge: http://allrecipes.com/Recipe/Layered-...

    1. I used S&C milk for pumpkin pie filling.

      1. You can use sweetened condensed milk to make Dulce de leche, a wonderful Latin American caramel.

        Homemade Dulce de Leche
        http://www.chow.com/digest/3353

        I make it in a pressure cooker with canned sweetened condensed milk. Remove can label. Place sealed can in pressure cooker and cover completely with water. Seal pressure cooker. Bring up to pressure and set timer for 30-minutes. After 30-minutes at full pressure turn off heat. Let pressure fall naturally. When pressure is gone open pressure cooker. Place pressure cooker in sink and flush interior with cold water. Fill pressure cooker with cold water and let stand for a half hour to allow canned sweetended condensed milk to completely cool. Open can and enjoy.

        14 Replies
        1. re: Antilope

          Vietnamese coffee. Make double-strength coffee in a French filter pot (you are supposed to use coffee with chicory, but you can also just use French roast or whatever you like.) Pour the coffee into a glass mug. Put a layer of sweetened condensed milk on top. Stir, and enjoy.

          This works over ice, too.

          1. re: brendastarlet

            "Put a layer of sweetened condensed milk on top. Stir, and enjoy".

            if you are going to stir, why put it on top?

            1. re: FrankJBN

              i am not sure how brendastarlet does it. but most vietnamese coffee, the sweetened condensed milk is on the bottom of the glass and then the coffee is dripped down from a filter. at least that is how we do it in our house and when my dad orders it at vietnamese restaurants.

          2. re: Antilope

            I do what Antilope does often, and just in a large pot on the stove. I do three at a time for ease, they keeps a long time in your cabinet. Cover the cans about 2 inches above with water, bring the water to a boil and let it boil for 3 hours. Watch the water, if it gets close to the tops of the can, just add more hot water. (If the temperature goes below a boil for 5 or so minutes, it is no big deal.) After three hours, remove the cans with tongs, let them cool for a few hours and voila! Amazing caramel/dulce de leche. This is the only way I make caramel, it turns out so well.

            1. re: Tom P

              Ummm, this is exactly what is scary about SCM for me - I had a Peruvian roommate years ago with a prominent scar over her eye - from where the can of condensed milk exploded.
              She wasn't very good about watching the pot to make sure the water doesn't boil away.
              Still, I'm still afraid to try it. Possibly, might get up the courage to try it in a pressure cooker.
              LOL - I'm bookmarking this for all the SCM recipes in this thread - I just came here because discovered only have SCM instead of evap - I ALWAYS have evap milk - but not today, when I need it.
              I'll come back - this is a great board.

              1. re: yankintejas

                >>>Possibly, might get up the courage to try it in a pressure cooker.<<<

                what? *that* would scare me!

                1. re: yankintejas

                  I made it last night in the crock pot with a timer. Covered 3 cans with water, set it to 8 hrs on low, and when I got up they were still warm. Opened and VOILA! I'm having Vietnamese tasting coffee right now. I mixed the first can with a couple of tbs' of my handmade vanilla and it smoothed out. I'm going to put it in a pretty jar and gift it. They came out a nice dark brown.

                    1. re: TrueLongmont

                      I've never seen vietnamese coffee made with caramelized condensed milk, only seen/drunk it with the straight-from-the-can stuff.

                      1. re: TrueLongmont

                        You are doing a very dangerous cooking method. If ever you open one of those cans too early, you can end up w/serious sugar burns and I do mean SERIOUS! Also, caramel made that way, cans can explode and think of the mess you will have all over your kitchen? And what happens if you have children and one gets up, sees that and is curious - another accident waiting to happen. Your best bet is to make the same thing using a double boiler setup. Yea its a bit moe of a PITA, takes time, but in the long run much much SAFER! As always, it is your call, I'll take the safer route, and you can take the convenience, and trust me I'll get to Scottland most likely in one piece and w/out burns and scars.

                    2. re: Tom P

                      This is the favorite dessert of my Russian father. He boils the cans and just spreads the resulting creamy yumminess on bread.

                      1. re: Tom P

                        Tom P, you say that it keeps a long time in your cabinet. So, after you let the cans cool, you just put them back in your cabinet??

                        1. re: xiaobao12

                          There are safer methods for this.
                          http://www.davidlebovitz.com/2005/11/...

                          right in the oven and you don't have to worry about potential injury.

                      1. re: FrankJBN

                        Scare us? I'm curious as to why? The Eagle Brands website is one of my favorite bookmarks.

                      2. It is probably one of the least scary things on the grocery shelf. It is only milk and sugar and no junk in it like preservatives or HFCS ... etc.

                        Here's a few ideas
                        http://www.chow.com/digest/428

                        Here's some recipes on Chow ... the rabanada sounds good
                        http://www.chow.com/search?page=1&amp...

                        And here's a few more ideas from the board ...
                        http://www.chow.com/search?search%5Bq...

                          1. I have used it to make Kiwi Crisps (a Kiwi version of chocolate chip cookies), a couple of
                            tablespoons in the dough
                            Can post recipe if you like

                            1. This CHOW recipe for Brazian-style French toast:
                              http://www.chow.com/recipes/10859

                                1. re: ipsedixit

                                  I LOVE condensed milk - it's one of my "emergency treats" to scrounge on those days when there's "nothing in the fridge" - here's a good quick dessert to whip up using mainly canned/frozen ingredients (it's surprisingly delicious):

                                  1 small can condensed milk
                                  1 large jar sour cherries, drained (canned in juice, not syrup - NOT marachino, nor any other sweet variety)
                                  juice of half a lemon (or equivalent bottled in a pinch)
                                  about 1/4 tsp almond extract

                                  Quickly blend all wet ingredients (don't overmix), then fold in the cherries. Preferably chill and serve in mini pastry (tart) shells (I bake and freeze them whenever I'm making a pie - too seldom, but they're good to have on hand for impromptu events and are more delicate than the freezer section kind, which nicely compelements the filling.)

                                2. I use it in key lime pie and in sweet potato pie

                                  1. I use it for tres leches cake.

                                    1 Reply
                                    1. Uncooked Fondant
                                      I use it every spring to make 2 or 3 different kinds of Easter Eggs, colouring and flavouring it, shaping into eggs, and dipping in compound chocolate, the kind that Wilton's sells. I have, in the past, used it for filling chocolate shells, made with molds, to make cream chocolates at Christmas. My ex's grandmother made fantastic after dinner treats, although it's not my thing. Simply put, a can of sweetened condensed milk, some butter, a small amount of corn syrup or that candy making syrup, can't think of what it's called right off the bat, and a couple of pounds of icing sugar. I can find the exact proportions if wanted. It's an incredibly versatile candy base.

                                      AnnieG

                                      6 Replies
                                      1. re: violabratsche

                                        I'd like that recipe if you don't mind...I've been daydreaming about candy making lately.

                                        1. re: violabratsche

                                          That sounds great... do you think you could use it on petit fours? Can you post the recipe?

                                          1. re: doc_k55

                                            Uncooked Fondant

                                            1/2 cup butter or margarine, softened
                                            1 tsp salt
                                            1 (14-ounce) can Sweetened Condensed Milk
                                            2 lbs plus 2 cups confectioners' sugar
                                            (2 tsp white corn syrup or [glycerine])
                                            Assorted food colorings
                                            Vanilla, lemon, almond, maple or peppermint extract

                                            In large mixer bowl, cream butter and salt. Add Condensed Milk until smooth. Gradually add 2 pounds confectioners' sugar; blend well after each addition.

                                            On smooth surface, knead in the last of the confectioners' sugar until smooth. You may need more or less. Fondant should be soft, not too dry, and maleable. Flavour, colour and shape as desired. Use immediately in molded chocolate, or keep well covered in the the 'fridge. (It keeps for a very long time)

                                            Let sit several hours or overnight for the surface of your treats to dry. Dip in melted chocolate, if desired.

                                            Melted chocolate works well, as a flavouring, but leaves the fondant too greasy and soft. Replacing some of the icing sugar with good quality cocoa works well, but seems to be missing that special chocolate taste. It also makes the fondant a little too dry and hard to work with. I've not tried using some of both. I've got notes in my recipe that suggest trying it this way. Experience tells me to try these new techniques on a small amount of the fondant so that there's not a great loss if it doesn't work.

                                            AnnieG

                                            1. re: violabratsche

                                              Flavored with peppermint, uncooked fondant makes a fine molded afterdinner mint. This is a classic use, found in tons of old (pre-70s) cookbooks, sometimes called "wedding mints".

                                              1. re: Hungry Celeste

                                                OMG! Childhood flashback! I LOVED those mints...my Mom tinted them pink and green, but she was very stingy with them...must be a bit of a pain to make.

                                                1. re: Hungry Celeste

                                                  Ugh, I love these so much that I almost always get sick from eating too many at one time. No self control...

                                          2. Baonofi (or banofee) pie. A wonderful recipe that blends bananas and a toffee-fied tin of sweetened condensed milk. Many recipes available, don't be fooled into the very fancy ones, the simpler the better for this dish.

                                            7 Replies
                                            1. re: LJS

                                              Here is the recipe that I went off of. I used a graham cracker crust (or you could use crumbled digestive biscuits) and did not use the coffee. This pie is highly addictive!http://www.hungrymonk.co.uk/pages/ban...

                                              1. re: sparkalina

                                                Ah, I see the reference to 'scary' now, it's about the caramelizing of the condensed milk. Nice recipe, sparkalina.

                                                Here are some non-explosive methods of caramelizing condensed milk:

                                                http://tinyurl.com/35h98r

                                                What is the equivalent to '375ml of double cream'?

                                                1. re: dolores

                                                  Ha! I guess I should have been more specific. You can open the cans of milk, pour into a baking dish, and bake the milk in a water bath in the oven until it gets a nice caramel-y brown color. That is what I did because I was afraid of boiling the unpoened cans....but my cuban friends boil the cans all of the time.

                                                  And as for the double cream, just whip some fresh heavy cream (2 C. or so) and add a little white sugar or brown sugar to taste. The cream does not have to be very sweet, because the rest of the pie IS.

                                                  Here is another link fron the food network (Paula Deen) http://www.foodnetwork.com/food/recip...

                                                  BTW, I made it for my Northern Irish friends who were visiting and they said it was 'spot on'! I was so glad becuase I had never even heard of it before I volunteered to make it!

                                                  1. re: sparkalina

                                                    Thanks for the extra info, sparkalina. Since I love dessert above all, I will be making this one for sure.

                                                    1. re: sparkalina

                                                      I just tried this a couple of weeks ago and sparkalina is right - it's so easy and so good. I poured a can into a glass pie plate, covered with foil, put it in a water bath and baked at 350 for 1 1/2 hrs. It was a perfect caramel. Mixed it with toasted coconut and almonds for the filling on a German chocolate cake but I also thought it would be gread drizzled over coconut crusted fried bananas.

                                                      And don't forget magic cookie bars!! Easy treat and so yummy with SCM.

                                                2. re: LJS

                                                  I had the most amazing banofi pie at Borough Market in London. My first and only time bc I can't find it in the US. I really need to try and make it.

                                                  1. re: foodwinemaven

                                                    It shouldn't be hard to find caramelized SCM (Dulce de Leche) in Hispanic groceries, even a Walmart food section. Look for the Nestle brand. Mexican stores also sell 'cajeta', the same thing but made with goat's milk. Or Argentine imports.

                                                3. My wonderful, sweet mother used to make these cookies for my husband, who called them the "ultimate cookie." We always called them Ultimate Cookies, but they are really called Choco Chewy Scotch Bars. Andrea Immer liked to serve them with zinfandel. (She also used nonfat sweetened condensed milk, but not me, sister).
                                                  Do a little internet search or go to http://www.fineliving.com/fine/pairin...

                                                  Rich, rich, rich, but so good -- and a great memory of my mom (who would be thrilled to know that her recipe would be talked about on Chowhound if she were still around).

                                                  1. The Cooking Light recipe for banana pudding uses it, I think, and it's just fabulous....on their website.

                                                    1. something you can much on w.your lunch.. can make any type really.. doesn't need to be the fruit/coconut thing.

                                                      Easy Granola Bars
                                                      * 3 cups quick-cooking oats
                                                      * 1 (14 ounce) can sweetened condensed milk
                                                      * 2 tablespoons butter, melted
                                                      * 1 cup flaked coconut
                                                      * 1 cup sliced almonds
                                                      * 1 cup miniature semisweet chocolate chips
                                                      * 1/2 cup sweetened dried cranberries

                                                      1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
                                                      2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
                                                      3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

                                                      1 Reply
                                                      1. re: reannd

                                                        I have used one can condensed milk ,and two bags of Nestle's chocolate chips,I think they are the semi -sweet kind,and just melt the chips in the heated milk.
                                                        I beat it,then poured it into a buttered pan for fudge.You can add nuts if you like.
                                                        I believe the Borden's website has the recipe.
                                                        The fudge is not too sweet,just right.

                                                      2. When I was a kid and spent summers in Dominican Republic, my aunt used to give us crackers with condensed milk drizzled over the top. Soooo good!

                                                        1. Nana's Fudgies
                                                          1 can SCM
                                                          6 to 8 ounces semi sweet choc chips
                                                          1/2 cup to 1 cup chopped walnuts and/or pecans
                                                          2 cups graham cracker crumbs

                                                          Mix all together and press into an 8X8 baking pan that has been sprayed with non stick spray. Bake at 350 Farenheit for about 20-25 minutes. Cool before cutting into 1 inch squares and serving.

                                                          1. Hello Dolly bars! I haven't heard them called that since the mid 60's!

                                                            1. Thanks for the good advice and links!
                                                              Interested in the dulce de leche(sound like an adventure!), fudge and granola especially....Being that my partner bought a case of the stuff( on sale- he couldn't resist), I'll have plenty to try all thesse recs and more.
                                                              Canned milk is, as some have mentioned, not as scary as some pantry items, but still
                                                              unusual and yeah, I said it *processed*. Thanks for giving me a new look...

                                                              1. I like replacing the sugar/cream part in flourless chocolate mousse cakes with sweetened condensed milk, to make a much more moister, denser, and softer cake. This came to me out of necessity, after running out of sugar and cream! I suggest Vietnamese condensed milk instead of the regular Nestle stuff, if you can get your hands on it.

                                                                There's also that Vietnamese hot/iced coffee, where you add in condensed milk instead of the regular milk/cream/sugar.

                                                                1. Ray Suarez was on PBS in a great call-in program. In one light moment he gave this recipe from Puerto Rico. The product is wonderful, goes down ohsoeasy! The trick is stopping

                                                                  COLCHITA YIELD
                                                                  SOURCE: Ray Suarez PRINTED: 11/12/07
                                                                  -------------------------------------------------------------------------------
                                                                  Condensed milk, sweetened------------------------------------ 1 Can
                                                                  Cocoanut milk------------------------------------------------ 1 Can
                                                                  Egg yolks---------------------------------------------------- 4
                                                                  White rum---------------------------------------------------- 1 Pint


                                                                  Place the two milks and yolks in a blender and blend entirely. Add as
                                                                  much rum as possible and blend. Pour out and stir in the rest of the rum.
                                                                  Put in a refrigerator overnight.
                                                                  Rent cots for the participants. Assemble cots in convenient place.
                                                                  Decorate the Christmas tree. Acquire all car keys.

                                                                  And to all, a good night.

                                                                  2 Replies
                                                                  1. re: Gualtier Malde

                                                                    I just made Key Lime Pots de Creme by Barbara Bowman which are a variation on key lime pie. (Gourmetsleuth.com) A great easy recipe to use up the fresh frozen lime juice I had in the freezer.

                                                                    Ingredients:
                                                                    4 large or extra large egg yolks
                                                                    1 - 14 ounce can sweetened condensed milk
                                                                    1/2 cup fresh key lime juice
                                                                    2 teaspoons grated lime peel

                                                                    I N S T R U C T I O N S
                                                                    Preheat the oven to 325F. Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and continue to mix until blended (just a few seconds). Add the grated lime peel and stir in by hand. Pour the mixture into a large measuring cup with a pouring lip.

                                                                    Put six 1/2-cup pots de creme or ramekins in a deep baking dish.
                                                                    Pour the lime mixture evenly between the pots. Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 15 minutes. Do not overbake. Remove the dish from the oven and carefully remove pots from the water. If you are using pots de creme cups, put the lids on the pots. If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 3 to 4 hours, or overnight.

                                                                    s e r v i n g
                                                                    If you are using the whipping cream garnish, prepare the cream. Use a pastry bag with a star tip and add a medium size star of whipping cream to each pot de creme and serve.

                                                                    1. re: acme

                                                                      I do an uncooked icebox pie using either lemons or limes. Two cans of no-fat sweetened condensed milk, 1/2 cup of lemon or lime juice, and 1/2 teaspoon of salt. The acid and the salt will thicken it without the need for egg yolks. Throw in some zest from the fruit and pour into a graham cracker pie crust. Chill for an hour or more.

                                                                  2. Ok...the carmel sauce was truly awesome. I made a big batch-some to mix into a cinnamon ice cream, some to turn into a frosting for cake. A success all around!

                                                                    2 Replies
                                                                      1. re: WCchopper

                                                                        Homemade Dulce de Leche - Latin American caramel sauce made with sweetened condensed milk.....
                                                                        http://www.chow.com/digest/3353

                                                                    1. I use it to make frozen banana cheesecake.

                                                                      1. It's the secret ingredient my friend uses when making Banh Bao, vietnamese steamed buns. it yields a lovely, smooth bun. would also be good for char siu bao (bbq pork steamed buns). simply replace the milk/water and sugar in the dough recipe with SCM.

                                                                        1. I make some pretty chewy coconut "macaroons" not the real French version but they are delicious!

                                                                          1 Reply
                                                                          1. re: chef chicklet

                                                                            Would you please post your recipe. Thank-you

                                                                          2. its one of the key ingredients in my grandmother's Flan recipe...mmm

                                                                            1. Flan!

                                                                              I made Sara Moulton's Coconut Flan for a Carne Asada grill dinner I has a few weeks ago and it was a huge hit.

                                                                              Nothing but 5-6 eggs, 1 can coconut milk, 1 can sweetened condensed milk, caramelized sugar in the botton of the baking dish. 350 degrees in a bain marie for 30-40 mins. It was awesome.

                                                                              1. there are so many delicious-sounding recipes here. i'm getting ready for holiday cooking. this thread is so helpful!

                                                                                my brother in law makes his key lime pie, baked in a regular pastry crust (blind bake), with a similar recipe to the key lime pots de creme by bowman, cited above.

                                                                                  1. Skor Bits Bars (no bake) - easy easy, we have them with a cream cheese frosting and sprinkle a few more skor bits on top of frosting. heavenly sweet.
                                                                                    http://www.recipezaar.com/49963

                                                                                    1. My mother raised me to eat it straight from the can with a spoon! When we were kids, my brother would spread it on graham crackers, wrap in waxed paper, and freeze until firm. He makes these for his kids now...

                                                                                      I use it most often in cafe sua da (viet iced coffee), though I'm not above putting a spoon of it in my espresso. If you find yourself a convert to coffee w/condensed milk, it is very convenient to put the CM into a recycled honey squeeze bottle; makes for easier dispensing & goes right into the fridge.

                                                                                      9 Replies
                                                                                      1. re: Hungry Celeste

                                                                                        celeste, what brand of coffee do you use to make your vietnamese-style coffee? can you make it in a regular coffeemaker?

                                                                                        1. re: alkapal

                                                                                          I use Community Coffee's New Orleans blend, a coffee & chicory mix that's light on the chicory. It just happens to be my house blend for filter coffee. In vietnamese restaurants in my region, CDM (Cafe du Monde) coffee & chicory seems to be the most frequently used brand. CDM has more chicory than the Community blend; but it's all a matter of personal taste. If you can't find a coffee & chicory mix, it is pretty easy to find dried, roasted chicory in a spice store or tea shop or health food store.
                                                                                          You can add it to already ground coffee.
                                                                                          I don't use a regular coffee pot or a multi-cup french press, but rather an inexpensive metal single-cup filter purchased at a viet grocery store. Called something like a cafe phe phin (sorry, no diacritical marks), it cost less than $3 and has a simple lid, threaded metal center post, and perforated metal filter plate that screws down over the grounds.

                                                                                          Put 1/2 inch to 1 inch of condensed milk in the bottom of a glass, load the filter with grounds, pop on top of the cup, pour in 1 cup of boiling water, and you're done. Water drips thru in a couple minutes, you stir in the condensed milk, and add ice. Damn, now I have to go make myself an iced coffee.

                                                                                          1. re: Hungry Celeste

                                                                                            thanks celeste, it sounds so delicious, refreshing, and -- energizing! yeah! ;-)

                                                                                        2. re: Hungry Celeste

                                                                                          Celeste, I love it in coffee too. Once opened (and decanted), how long does your condensed milk keep?) Thanks!

                                                                                          1. re: urbnmns

                                                                                            Uh... a really, really long time? All that sugar is a wonderful preservative. But they also sell sweetened condensed milk in squeeze bottles these days, although it seems to be carried more in Asian and Mexican markets than "regular" supermarkets.

                                                                                            1. re: Ruth Lafler

                                                                                              Yes indeed, a really long time. Weeks, without any deterioriation. It's at least as sweet as jam or jelly, and no one ever stops to think about the "age" of an open jar of jam. I generally use it up before 4 weeks pass, but I'd think 6 or 8 weeks wouldn't be out of range.

                                                                                              1. re: Hungry Celeste

                                                                                                i'd put it in a little glass jar with a lid, so it doesn't dry on the top or take on "fridge smell".

                                                                                                1. re: alkapal

                                                                                                  Thanks a bunch - will try it in a jar. I'll have to check the Asian and Mexican markets too (I've seen it in squeeze tubes overseas but never thought to look for it at home!)

                                                                                                  1. re: alkapal

                                                                                                    Right. Sometimes it gets a funky-looking skin on top, but it isn't spoiled, just dried out and some of the sugar crystalizing.

                                                                                          2. We use it for coffee - instead of sugar and milk/cream. We just spoon in sweetened condensed milk - it tastes heavenly!!! :) Also, avocado shakes with condensed milk. Yum!

                                                                                            1. Drizzled over popcorn. I crap you not, they do it in Brazil at the movie theaters and it's amazing.

                                                                                              2 Replies
                                                                                              1. re: caphill2320

                                                                                                Oh dear, my light evening bowl of popcorn just got a little less light...

                                                                                                1. re: caphill2320

                                                                                                  I have to admit, that is interesting. It sounds disgusting but I am strangely motivated to try it.

                                                                                                2. looky looky! pumpkin spice kulfi (indian ice cream made with sweetened condensed milk). talk about a great autumn or turkey day treat: http://www.chow.com/profile/105717/ac...

                                                                                                  and....this recipe has a caramel and walnut topping. mmmmmm.

                                                                                                  1. I use it for flan .. cooking light has a dulce de leche flan which is to die for ... also my grandmother's one edible recipe that has been passed down .. frozen cheesecake. for my 10 inch springform i use 2 cans SCM, 2 pkg cream cheese, 2/3 c. lemon juice and 2 tsp vanilla. get everything room temp, mix together, pour over prepared graham cracker crust and freeze.

                                                                                                    1 Reply
                                                                                                    1. re: aletnes

                                                                                                      Growing up, we always kept plenty of condensed milk on hand for a thick flan. Certain cooks will also recommend using condensed milk as a shortcut to dulce de leche.

                                                                                                    2. Millionaire's Shortbread -- it's a bar type cookie/dessert which starts with a simple shortbread bottom, then a thick layer of cooked condensed milk caramel, and lastly topped with melted semi-sweet chocolate. Kind of like a caramel Twix ,only a thousand times better.

                                                                                                      http://www.scotsindependent.org/featu...

                                                                                                      2 Replies
                                                                                                      1. re: EmmaToo

                                                                                                        miss emma, that recipe sounds sinfully delicious! thanks. what a great holiday table treat!

                                                                                                        1. re: EmmaToo

                                                                                                          Yum, those sound good. I think I'll make those instead of brownies for the super bowl. I'm thinking just double the recipe to make a 13X9.

                                                                                                        2. David Lebovitz's vietnamese coffee ice cream.

                                                                                                          I've been struggling with coffee ice cream, getting the strength and recipe just right, but this recipe came out perfect first time. It's basically condensed milk and lots of espresso, blended together with a splash of milk or cream. Amazing.

                                                                                                          1. Our recipe for sweet potato pie includes SCM, and is flavored with lemon and nutmeg. It's unusual but really good.

                                                                                                            1. My mom and grandmother has made Lemon Icebox Pie since I can remember - so rich, so good, so many calories! Just hope the raw-egg-police isn't snooping around....... This used to be on the underneath label of the Eagle brand container.

                                                                                                              1 (14 ounce) can sweetened condensed milk
                                                                                                              2 egg yolks (set whites aside for meringue)
                                                                                                              1/2 cup fresh lemon juice

                                                                                                              1 (9 inch) graham cracker or vanilla wafer crust

                                                                                                              Meringue:
                                                                                                              3 egg whites
                                                                                                              4 1/2 teaspoons white sugar
                                                                                                              1 teaspoon vanilla extract

                                                                                                              Mix first 3 ingredients together and continue whisking/beating until thickened (the lemon is "cooking" the eggs). Pour into pie crust. Make meringue and bake off at 350 until meringue browns on peaks (about 15 min?)

                                                                                                              1 Reply
                                                                                                              1. re: CocoaNut

                                                                                                                I forgot to add that this needs to be chilled several hours prior to cutting.

                                                                                                              2. Don't know if it's just a brand name, or the milk you are talking about, but my sweetheart stocks up on Eagle Brand every year for her Christmas goodies (which are goodies)

                                                                                                                3 Replies
                                                                                                                  1. re: middydd

                                                                                                                    I love tres leches cake and this recipe looks very good, different from others I've made. Is the araquipe just to drizzle over the top? I'd consider frosting a thin layer of it between the layers.

                                                                                                                    1. re: chowser

                                                                                                                      Good idea. I'll bet it would be terrific between the layers instead of just drizzled over the top and sides.

                                                                                                                1. This is a recipe I've posted before - from Paula Deen (but not on the Food Network's site). Warning: Don't let the simplicity and ease of this cake recipe fool you. It's evil. Pure evil.

                                                                                                                  Cool And Creamy Coconut Cake

                                                                                                                  Serves: 20 Active time: 20 min. / Total time: 24 hours (includes time for flavor to develop)

                                                                                                                  This cake is best prepared a day or two ahead so all the liquid gets absorbed.

                                                                                                                  1 box (18.25 ounces) yellow cake mix
                                                                                                                  1 can (14 ounces) sweetened condensed milk
                                                                                                                  1 can (12 ounces) cream of coconut (not coconut milk)
                                                                                                                  1 tub (8 ounces) frozen whipped topping, thawed
                                                                                                                  2 to 2½ cups flaked, sweetened coconut

                                                                                                                  1. Heat oven to 350°F. Grease a 13 x 9 x 2-inch baking pan
                                                                                                                  2. Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.
                                                                                                                  3. Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.
                                                                                                                  4. Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut in squares.

                                                                                                                  2 Replies
                                                                                                                  1. re: Deenso

                                                                                                                    I think you may know that's one of my all time favorite CH recipes. I'm going to a Super Bowl party, and couldn't think of something else to bring along with my 7 layer dip, and now I have it. Thank you Deenso!

                                                                                                                    1. re: michele cindy

                                                                                                                      Yeah - that's a family favorite here, too, and I'll bet your dessert will be the first to go!
                                                                                                                      Go Steelers! (Can't help it - I don't know a thing about football and have absolutely no interest, but I was born in McKeesport, PA, so...)

                                                                                                                  2. Passionfruit mousse! 1 package (8 oz) frozen passionfruit puree (thawed), 1 can sweetened condensed milk, 8 oz heavy cream. Throw it all in a blender, blend it for 2-3 minutes, pour into a pretty bowl, chill, and eat! A favorite brazilian treat, perfect for hot weather (and cold, if you're me.)

                                                                                                                    1. My husband dilutes it....a little.....and uses it as milk for his cornflakes. He's from Jamaica. This is not a recommendation, BTW.

                                                                                                                      1. I like to drizzle it on ice cream. For the more health conscious, no-fat sweetened condensed milk is, surprisingly, not too bad. Oh yeah, I also have been known to eat it straight from the can.

                                                                                                                          1. Banoffee Pie
                                                                                                                            Recipe courtesy Paula Deen

                                                                                                                            1 1/2 cups graham cracker crumbs
                                                                                                                            10 tablespoons butter, softened
                                                                                                                            2 (14-ounce) cans sweetened condensed milk
                                                                                                                            3 large bananas
                                                                                                                            1 1/2 cups heavy whipping cream
                                                                                                                            1/3 cup confectioners' sugar
                                                                                                                            1 teaspoon vanilla extract
                                                                                                                            Preheat oven to 350 degrees F.
                                                                                                                            Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
                                                                                                                            Lower the oven to 300 degrees F for the toffee filling.
                                                                                                                            To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
                                                                                                                            Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

                                                                                                                            1 Reply
                                                                                                                            1. re: tonka11_99

                                                                                                                              Oh, Banoffee. This was an obsession for me last summer. After deciding that most of the recipes looked achingly sweet, I did an adult riff on one which turned out really good.

                                                                                                                              Made the dulce de leche from scratch (Alton Brown recipe), added a touch of salt to it when finished (I was going for a bit of a salted caramel thing). Did the graham cracker crumb crust as above but used browned butter for a bit of nuttiness.

                                                                                                                              In my Kitchenaid, I then whipped a carton of creme fraiche, mascarpone, 1/2 c whipping cream, vanilla and a little bit of confectioners sugar with a 1/2 package of gelatin powder softened with about a tablespoon of water (added the gelatin to give the cream some substance to hold everything up).

                                                                                                                              Laid down a 1/2" layer of dulce in the pie crust, then about 1/2 of the cream mixture then the sliced bananas (tossed with some lemon juice & a tb of confectioners sugar to prevent browning) then topped the bananas with the remainder of the cream. Sprinkled some slivered almonds on top and refrigerated until set.

                                                                                                                              That pie (and it's calories) still haunts me It was SO good.. Darn you chow people, for triggering the obsession all over again LOL.

                                                                                                                            2. Combine a can of SCM with some milk and regular pudding mix (any flavor), chill, then into the ice cream maker - voila! Thick and rich ice cream without the cooking.

                                                                                                                              1. I have to admit that SCM has always been one of those ingredients that didn't scare me but I wasn't too fond of using it since I have little experience with it. However, just recently family from out of town were coming to visit, so I looked in my favorite cookie book and found this recipe, it was UBER-easy and came out wonderful!! It's a twist on the buckeye candies (peanut butter balls dipped in choc.); but it's the cookie bar form. They are soft and chewy in the center and wonderfully crumbly and messy on top, the textures are great! They are rich enough that I cut them down into 1in x 1in bites and they were perfect!!

                                                                                                                                Buckeye Cookie Bars

                                                                                                                                Prep: 20 min
                                                                                                                                Bake: 25-30

                                                                                                                                1 (18.25 oz) package chocolate cake mix
                                                                                                                                1/4 C Vegetable oil
                                                                                                                                1 Egg
                                                                                                                                1 Cup chopped peanuts
                                                                                                                                1 (14 oz) can SCM (recommended Eagle Brand)
                                                                                                                                1/2 C Peanut butter

                                                                                                                                Preheat oven to 350. In a large bowl combine cake mix, oil and egg; beat at medium with electric mixer till crumbly. Stir in peanuts. Press firmly on bottom of a greased 13x9 pan; reserving 1 1/2 cups for the top.

                                                                                                                                In medium bowl, beat SCM with peanut butter until smooth; spread over crust and sprinkle with reserved crumbles.

                                                                                                                                Bake 25-30 or until set. Cool. Cut into bars. Store loosely covered at room temp.

                                                                                                                                Y=24 to 36 bars

                                                                                                                                1. I just made "broken glass" for a pot luck and it was a hit. Make up a few different colored boxes of Jello (on the stiff side - like Jigglers), chill and cut up the Jello into cubes and mix in a flat pan (9x9 or 9x13 depending). Mix Knox gelatin into condensed milk and pour over all the Jello cubes. When it is set it looks really cool.
                                                                                                                                  http://foodlibrarian.blogspot.com/sea...

                                                                                                                                  4 Replies
                                                                                                                                  1. re: calliope_nh

                                                                                                                                    i'm not a jello fan typically, but those *are* cool! they are festive -- esp. with some different colored cubes. i also liked the elegant "layered" ones. those really could be tailored to holiday color themes so easily! thanks for the link.

                                                                                                                                    1. re: calliope_nh

                                                                                                                                      Wow - this is gorgeous!!! I am saving this.

                                                                                                                                      Thanks everybody for the great great recipes - this thread is awesome!

                                                                                                                                      1. re: calliope_nh

                                                                                                                                        On the same page as your link, they showed these 5 layer jellos. My mother used to make a 3 layer melting "Red Hots" cinnamon candy into jello. She would put cream cheese in the middle.

                                                                                                                                        1. re: calliope_nh

                                                                                                                                          i usually buy the layered ones at a vietnamese bakery so i am so going to try this!

                                                                                                                                        2. Lazy man's ice cream...

                                                                                                                                          2 cups heavy cream
                                                                                                                                          1 cup whole milk
                                                                                                                                          1(14 oz) can sweetened condensed milk

                                                                                                                                          Mix that all together, chill it, pour it into an ice cream maker, and you're done. No scary custard-making required.