Canned Milk Recipes
Sweetened Condensed Milk
& Evaporated Milk

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Pumpkin Pie Bars

2 c flour
1/3 c brown sugar
1/3 c granulated sugar
1/2 tsp cinnamon
1-1/8 c chopped walnuts or pecans
3/4 c soft butter
2 eggs
2-1/2 c canned pumpkin
1-3/4 c (1 can) sweetened condensed milk
3 eggs
2 tsp cinnamon
3/4 tsp allspice
1/4 tsp salt

Preheat oven to 350°F.
Mix first five ingredients until crumbly, than add butter. Reserve 1-1/4 cups of this mixture for topping. To the remainder, add 2 eggs and mix until dough forms. Spread in bottom of 9X13 ungreased pan.
Mix pumpkin, milk, eggs, cinnamon, allspice, and salt well and pour over unbaked crust. Top with the reserved dry topping. Bake at 350 degrees F. for 45 to 50 minutes. Cool and serve plain or topped with whipped cream.
Yield: 4 servings
Recipe From: Barbara Mikacich from Andiamo Restaurant, Sacramento, California

Sweet Potato Pecan Ice Cream

3 to 4 pounds sweet potatoes (Carver or TU-1892s are recommended)
1 c sugar
2 to 3 tsp nutmeg
1 (14-ounce) can sweetened condensed milk
2 (12-ounce) cans evaporated milk
3 c sugar
6 medium eggs
1 to 2 tblsp vanilla extract
1 c chopped pecans

Bake sweet potatoes. Mash and add one cup sugar and 2 to 3 teaspoons nutmeg. Cool.
In a large saucepan, combine sweetened condensed milk and evaporated milk. Add sugar and eggs and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow mixture to boil. Remove from heat and add vanilla. Cool.
Process custard in an ice cream freezer according to manufacturers' directions. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans. Continue processing until frozen.
Yield: 2 quarts
Recipe from: George Washington Carver Sweet Potato Arts and Craft Association of Macon County, Alabama

Condensed Milk Salad Dressing

1 egg; beaten
1 tblsp dry mustard
1 tsp salt
1/3 tsp pepper
1/2 tsp paprika
3/4 c vinegar
1 can (15-oz) sweetened condensed milk
1/4 c melted butter

Beat egg until lemon colored. Add other ingredients and beat thoroughly. Chill before serving. Serve on fruit salad. Yield: 1-1/2 to 2 cups.
Recipe from: The Progressive Farmer's Southern Country Cookbook

Cocoa Recipe

3 tablespoons cocoa
8 cups boiling water
1 can Eagle Brand condensed milk

Mix cocoa with a little water to form a paste, adding the remainder of the water gradually. Boil about 2 minutes, pour in the milk and beat with an egg beater to prevent scum from forming on top. 1 teaspoon vanilla improves the flavor.
* Always pour milk from can into spoon--allowing the milk to level itself but not run over.
Recipe for 9 Children.

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