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Your Favorite Manufacturers' Recipes...

I'm looking at a recipe for corn pudding on a can of Nestle's La Lechera condensed milk, and I'm intrigued. I'm not usually compelled to use manufacturer's recipes, but I'm sure there must be some great ones out there.

What are your favorite manufacturers' recipes? (I searched for a similar thread but couldn't find one so please forgive and redirect me if there's another in recent history.)

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  1. Nestle Toll House Cookies (been baking this one for 30 years, and it's still the best chocolate-chip cookie recipe going)

    Argo Corn Starch lemon meringue pie (best. ever.)

    Swan's Down Flour Angel food cake (the recipe my grandmother used...and she was known far and wide for her Angel food cake)

    Durkee French Fried Onions (and Campbell's Mushroom Soup) Green Bean Casserole (not terribly houndish, but everybody makes it sooner or later)

    Libby's canned pumpkin -- Pumpkin Rolls (I'm begged for these at the holidays)

    Milnot fudge (Milnot sweetened condensed milk)

    Eagle Sweetened Condensed Milk - 7-layer cookie bars

    Hershey Kisses Peanut Butter Blossoms

    Quaker Oats Disappearing Oatmeal Cookies (best oatmeal cookie recipe anywhere)

    Clabber Girl Baking Powder -- cornbread.

    The tiramisu recipe I found on the back of a package of ladyfingers -- to this day I have no idea what brand it was (cut the recipe off the package) -- but tiramisu to make your eyes roll back in your head.

    I've overwhelmingly found that 'back of the jar' recipes are pretty darned good and have rarely been disappointed. (I don't use them a lot -- maybe a couple of times a year?)

    That's just off the top of my head...I'll post more if/as I think of them.

    19 Replies
    1. re: sunshine842

      Pumpkin rolls...? Intrigued again. goog time...

      1. re: inaplasticcup

        here:
        http://www.verybestbaking.com/recipes...

        easy to make, makes people beg, and makes 2 rolls with one recipe, which is great for the holidays. Throw one in the freezer and *always* have something to take to a party -- grab it and go.

        1. re: sunshine842

          Thanks, sunshine! I took a look and I can see why it's such a popular recipe. I'm going to file that one away for an autumn gathering. Reads delicious.

          1. re: inaplasticcup

            I thought of Libby's too - the pumpkin cookie recipe is great. I never use the raisins but often add chocolate chips. http://www.verybestbaking.com/recipes...

            1. re: 16crab

              That also sounds delicious. Why do I find pumpkin so exciting???

      2. re: sunshine842

        7-Layer cookie bars were the first thing that popped into my head when I saw this post. I've often wondered if the Eagle people came up with this recipe. I think it's the only thing I've ever bought condensed milk for.

          1. re: sunshine842

            I use the Key Lime Pie recipe from the back of the Nellie & Joe's juice bottle. So easy and so delicious.

              1. re: sunshine842

                This, but I omit the maple extract and sub bacon fat for half the butter:
                http://www.npr.org/templates/story/st...

                1. re: mollyomormon

                  I've made that one as written multiple times. People tend to say, "Ew, gross," until they taste it. Then it's, "Can I have the recipe?"

          2. re: sunshine842

            If you care to share, I'd love the Tiramisu recipe.

            1. re: mcel215

              okay, promise me you won't laugh. The lack of a brand name was bothering me, so I actually searched out the UPC code (at the bottom of the recipe) and found that these ladyfingers are made by Specialty Bakers, Inc., in Marysville, PA.

              Here's the recipe from their website: http://www.sbiladyfingers.com/Recipes...

              There's a photo there of the packaging, too, for reference.

              (geez. I'm such a geek.)

              1. re: sunshine842

                You have that app too? It's fairly awesome, isn't it? :)

                  1. re: inaplasticcup

                    My son has that app and it is awesome. I love to compare prices of items when I am shopping, but of course he is hardly with me, lol!

                  2. re: sunshine842

                    Thanks, sunshine. :) And I bookmarked the UPC site too!

                1. re: sunshine842

                  We pretty much swear by the bran muffins on the back of the Quaker Oat Bran box. We always do them with frozen blueberries. This muffins have a lovely texture and AREN'T TOO SWEET - a reason I eschew most muffins.

                2. I can't say that manufacturers' recipes generally interest me, but the Anson Mills shrimp & grits is great.

                  http://www.ansonmills.com/recipes-cor...

                  2 Replies
                  1. re: MGZ

                    A surprisingly well written and detailed mfr recipe.

                  2. i agree with some of sunshines..

                    and i make a version of hellmans parmesean chicken...except i use Dukes mayo...

                    2 Replies
                    1. re: srsone

                      I have never tried mayo as a coating for chicken. But Nigella's ritzy chicken is the same idea, I think, just marinating in buttermilk rather than coating in mayo/Parm.

                      1. re: twilight goddess

                        its pretty simple...
                        1/2 cup Hellmann's mayo...hellmans was the original mayo (where i got the recipe from)
                        but i use dukes now..
                        1/4 cup grated Parmesan cheese
                        4 tsp. Italian seasoned dry bread crumbs
                        u mix the mayo and the cheese...schmear all over the chicken (usually boneless breasts)
                        then coat with breadcrumbs..
                        cook at 425 for about 20 -30 mins until the chicken is done..

                        the mayo basically melts away and keeps the chicken moist

                        and sometimes i add extra seasoning to the breadcrumbs..

                    2. Second Nestle toll house cookies - I usually "upgrade" my choice of chocolate, but I still use the Nestle recipe for the dough

                      Marshmallow Fluff fudge

                      Quaker Oats meatloaf

                      Hershey's cocoa "perfectly chocolate" chocolate cake - again, I sometimes use a different brand of cocoa. So easy, and I'm amazed that a cake this rich and chocolately can be made without chocolate (as opposed to cocoa) or butter.

                      5 Replies
                      1. re: cookie monster

                        Wesson Oil stir and roll biscuits. I adapted it for scones, also. Wesson Oil piecrust.

                        1. re: Antilope

                          Would you have a recipe or link for those?

                          1. re: buttertart

                            Wesson Oil Stir and Roll Biscuits (1950)

                            Sweet Milk Biscuits

                            2 cups flour
                            3 tsp baking powder
                            1 tsp salt
                            1/4 cup Wesson oil
                            1/2 cup milk


                            Buttermilk Biscuits

                            2 cups flour
                            2 tsp baking powder
                            1 tsp salt
                            1/4 tsp baking soda
                            1/4 cup Wesson oil
                            1/2 cup buttermilk or sour milk*

                            Sift dry ingredients together into a bowl.
                            Pour oil and milk into a measuring cup, but
                            don't stir together.

                            Pour all at once into the flour.

                            Stir with a fork until mixture cleans sides of
                            bowl and rounds up into a ball.

                            For drop biscuits; drop dough onto ungreased cookie sheet.

                            For rolled or patted biscuits; smooth up dough by
                            kneading about 10 times without additional flour.
                            With dough on waxed paper, press out 1/4-inch thick
                            with hands, or roll out between waxed papers. For a
                            thicker biscuit, roll dough 1/2-inch thick. Cut with
                            unfloured biscuit cutter.

                            Bake 10 to 12 minutes on ungreased cookie sheet in
                            very hot oven (475-degrees F).

                            Makes 20 medium biscuits.

                            NOTE: If you are doubling or tripling the recipe,
                            measure oil and milk into a bowl; then pour all at
                            once into the flour.

                            Source: Wesson Oil ad; December 1, 1950
                            http://news.google.com/newspapers?id=...

                            *To make sour milk, place 1 1/2 teaspoons of vinegar
                            or lemon juice in measuring cup and add enough milk to
                            epual 1/2 cup. Stir and let stand 5 minutes to thicken.

                            Or just thin some plain yogurt with milk and use in place
                            of buttermilk or sour milk.

                            1. re: Antilope

                              Thank you VERY much! I'll try these.

                            2. re: buttertart

                              Wesson Oil Stir and Roll Pastry recipe (single and double crust)
                              http://news.google.com/newspapers?id=...

                          1. re: mdepsmom

                            Would that be the lasagna recipe that you make you own sauce? If so would there be any way you could share that with me? My brother has been asking for it for over ten years! Can't find it anywhere. Thanks for any help you could give me.

                            Also Toll house cookies a must as well as quaker oats cookies. Never tried the chocolate cake from Hershey's next on the list!

                            1. re: tarot480

                              Yes, that's it. I'm at work right now . . . will dig it out and post it this weekend.

                              1. re: mdepsmom

                                Thank you so much! Now I know what I am doing for his birthday!

                                1. re: tarot480

                                  Here you go . . . enjoy!

                                  Creamette's Lasagna

                                  1/2 pound uncooked lasagna noodles

                                  1 lb bulk Italian sausage
                                  1/2 pound ground beef
                                  1 cup chopped onions
                                  2 garlic cloves, minced
                                  1-28 oz can whole tomatoes, cut up (undrained)
                                  2-6 oz cans tomato paste
                                  2 tsp sugar
                                  2 tsp salt
                                  1-1/2 tsp dried basil
                                  1/2 tsp fennel seed
                                  1/4 tsp black pepper

                                  1-15 oz container ricotta cheese
                                  1 egg, beaten
                                  1 TB dried parsley flakes
                                  1/2 tsp salt
                                  4 cups (1 lb) shredded mozzarella cheese
                                  3/4 cup grated parmesan cheese

                                  Preheat oven to 375 F.

                                  Prepare noodles according to package directions; drain.

                                  In large skillet, combine sausage, ground beef, onion and garlic. Cook till sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients (tomatoes through black pepper). Bring to boil; reduce heat, and simmer 20 minutes uncovered, stirring occasionally.

                                  In medium bowl, blend ricotta, egg, parsley and salt.

                                  Spoon 1-1/2 cups meat sauce into 9 x 13 pan. Layer 1/3 each of the noodles, remaining meat sauce, ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers twice (three layers total). Cover with greased foil (so cheese doesn't stick to foil).

                                  Bake in preheated oven for 25 minutes, then uncover and bake for an additional 20 minutes or until hot and bubbly. Let stand 10 minutes before serving.

                                  Serves 8-10.

                                  1. re: mdepsmom

                                    I thank you again, it looks like you went to some trouble for it, my family was so excited when I told them about this.

                                    1. re: tarot480

                                      Oh it was no problem, I'm glad I had it for you! Enjoy!!! (and now I am seriously craving lasagna and may have to make it myself!)

                                    2. re: mdepsmom

                                      Wow, Creamette's. I've never seen this in a supermarket but when you mentioned it I immediately thought of The Price is Right!