Here are a list of recipies that include eagle brand milk.
The first is from the official eagle brand cook book of desserts.
Creamy delight Cheese cake
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 cup Lemon Juice from Concentrate
1 (8-oz.) container sour cream, at room temperature
Instructions
Preheat oven to 300º. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch
springform pan.
With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in Eagle Brand until
smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5
minutes longer. Cool 1 hour. Chill at least 4 hours.
Cheesecake
Ingredients
Prep Time: 20 minutes
Bake Time: 50-55 minutes
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
1 teaspoon grated orange rind
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/3 cup ReaLemon® Lemon Juice from Concentrate
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 300°F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch
springform pan.
2. In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add eggs, lemon juice from concentrate and vanilla; mix well.
3. Pour half of batter into pan;
4. Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Refrigerate
leftovers.
Cheesecake
Recipe By : Eagle Brand
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter or margarine -- melted
3 8oz pkgs cream cheese -- softened
1 14.5oz can Eagle Brand sweetened condensed milk --
3 eggs
2 teaspoons vanilla extract
1 teaspoon all-purpose flour
Heat oven to 300 degreesF. In bowl, combine graham cracker crumbs. cocoa, sugar
and butter. Press evenly onto bottom of 9 inch springform pan. In large mixer
bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk,
beating until smooth. Add eggs and vanilla: mix well. Pour into prepared
pan.
Bake 1 hour. Turn oven off; allow to cool in oven 1 hour. Remove from oven;
cool to room temperature. Refrigerate before serving. Cover; refrigerate
leftover cheesecake.
NOTES : Tips for the perfect cheesecake:
1. all ingredients should be room temperature before you begin your cheesecake
recipe.
2. To prevent cracking, cool cheesecake completely in pan on a wire rack before
placing in the refrigerator.
3. To cut cheesecake more easily, dip a sharp knife in very hot water and shake
off excess before slicing.
Makes one 9-inch cheesecake
1 1/4 cup graham cracker crumbs
1/4 cup plus 1 tablespoon sugar
1/3 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
4 eggs
1 1/2 teaspoons almond extract
1 tablespoon flour
2 teaspoons cornstarch
1. Preheat oven to 300. Combine crumbs, 1/4 cup sugar and margarine; press
firmly on bottom of 9-inch springform pan.
2. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle
Brand until smooth. Add eggs, 3 tablespoons kirsch and 1 teaspoon extract;
mix well. Pour into prepared pan. Bake 1 hour and 10 minutes or until center is set.
Cool. Chill.
Ingredients:
Crust:
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar
Filling:
2 packages (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
3 eggs
1/4 cup lemon juice
Directions:
Crust:
Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 9" springform pan.
Filling:
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until
smooth.
Add eggs and lemon juice and mix well. Pour over crust.
Bake for 50 to 55 minutes at 300 degrees F. Cake is done when it springs back when lightly touched.
Cool to room temperature and then chill until serving.
Title: CREAMY BAKED CHEESECAKE
Categories: Cakes, Desserts, Cheesecakes
Yield: 6 Servings
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine; or butter; melted
16 oz Softened cream cheese
14 oz Eagle swt.condensed.milk
3 Eggs
1/4 c Real lemon lemon juice
8 oz Sour cream at room temp
21 oz Cheery pie filling; cold
Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine press firmly on bottom of 9-inch
springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed
milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes
or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling.
Refrigerate leftovers.
Cheese cake recipe:
1/4 cup butter or margarine, melted
1 cup chocolate wafer crumbs (10 wafers)
20 miniature or 5 large York Peppermint Patties
2 Tbls butter
2 8 oz pkgs. cream cheese
14 oz can sweetened condensed milk (like Eagle brand)
1 Tbls unflavored gelatin
2 Tbls lemon juice
1 tsp vanilla
1 cup whipping cream
1 cup sour cream
8 miniature or 2 large York Peppermint Patties
Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9" springform pan. Chill.
Melt 20 miniature peppermint patties (or 5 large) and 2 Tbls butter. Drizzle over crumb crust. Chill.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until
smooth. Soften gelatin in lemon juice and warm to dissolve. Add to cream cheese mixture with vanilla.
Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan.
Chill. Cover with whipped sour cream. Spread grated Peppermint patties over top of cheesecake. Chill
several hours.