recipes

Dessert 01 June 2016

Strawberry Banana Smoothie Ice Pops

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Strawberry Banana Smoothie Ice Pops

  • 1 cup Tree Top Apple Juice
  • 1 pint strawberries, hulled, sliced and frozen
  • 1 banana, sliced and frozen
  • 1 apple, peeled, cored, sliced and frozen
  • 6 ounces vanilla yogurt
  • 1 teaspoon vanilla
  1. Put all ingredients in a blender and process until smooth. Pour into ice pop forms or paper cups. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid. Keep frozen until ready to serve.

Source: Tree Top

Appetizers & Sides 13 March 2017

Fix Up a Flavorful Spring Table

(Family Features) Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.

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Herbed Veggie Focaccia Bread

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour, divided
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup warm water, 125-130° F
  • 1 tablespoon canola oil

Topping:

  • 7 medium fresh mushrooms, sliced
  • 3 plum tomatoes, chopped
  • 1 small green bell pepper, slivered
  • 1/2 cup sliced black olives
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
  • nonstick cooking spray
  • 2 teaspoons cornmeal
  1. Heat oven to 475° F.
  2. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
  3. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
  4. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
  5. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.

Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.

  • Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

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Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
  • 1 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Crushed Red Pepper
  • 1/4 teaspoon McCormick Pure Lime Extract
  • 1 pound large shrimp, peeled and deveined
  • 1 small zucchini, cut into thin noodles with spiralizer
  • 1 medium yellow squash, cut into thin noodles with spiralizer
  • 1 medium carrot, cut into thin noodles with spiralizer
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.

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Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

  • 1 prepared whole-wheat graham cracker pie crust (9 inches)
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons extra-fine sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 pound strawberries
  • 1/2 cup strawberry fruit spread
  • 1 teaspoon lemon juice (optional)
  1. Heat oven to 350° F.
  2. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
  3. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
  4. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
  5. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
  6. Serve pie within 1 hour.

Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)

Source: Culinary.net

Dessert 20 January 2017

Mentor Knows Best

The Mother’s Day Edition

(Family Features) Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, number one fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers, Elizabeth Nelson and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Beth Somers, Director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake DecoratingTM and taught Somers how to decorate. But Somers thinks of Raz as so much more — calling her a mentor, her second mother and her friend. Years after working together, the duo teamed up for Cupcake Wars on the Food Network, returning home as champions of season six with winning recipes like Tropical Getaway Cupcakes.

Elizabeth Nelson, Assistant Culinary Specialist, attributes her love of baking to her grandma Ann, learning the basics with her and picking up passed down recipes that she brought with her to college. She looks up to her mother, her grandmother and her great-grandmother, whom she’s told she also gets her competitive nature from. Nelson and her grandmother went through a lot of trial and error together to come up with what they believe is the perfect cinnamon roll recipe, very similar to this recipe for Cinnamon Rolls with Caramel Glaze.

For Emily Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an Assistant Culinary Specialist. She owes her inspiration to her mom, who taught her how to bake. Together they iced cakes, decorated sugar cookies and even made a gingerbread house from scratch. Keeping with tradition, celebrating the holidays without grandma Irene’s Kolachy recipe just wouldn’t be the same.

For more recipe ideas to honor your mother or special mentor, visit s.wilton.com/MentorKnowsBest.

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Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:
  • 1 1/3 cups warm milk (105°F)
  • 2 packages (1/4-ounce each) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 egg yolks
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 4 cups bread flour, plus more for dusting
Filling:
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons bread flour
  • 2 tablespoons ground cinnamon
Glaze:
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup lightly-packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup confectioners’ sugar (about 1/4 pound)
  1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5–10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
  2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
  3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
  4. Prepare 13-by-9-inch pan with vegetable pan spray.
  5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
  6. Place rolls into prepared pan; cover with plastic wrap and let rise 25–30 minutes or until doubled in size.
  7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25–29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
  8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners’ sugar until smooth. Pour glaze over warm rolls. Serve warm.

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Grandma’s Kolachy Cookies

Servings: 6 1/2 dozen cookies

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/2 teaspoon salt
  • Poppy seed, apricot and strawberry pastry filling
  • Confectioners’ sugar, for dusting
  1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.
  2. Heat oven to 375°F.
  3. Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.
  4. Bake 16–18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

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Tropical Getaway Cupcakes

Servings: 2 dozen

Cupcakes:
  • 2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)
  • 1 cup cream of coconut
  • 1/2 cup water
  • 1 teaspoon coconut extract
  • 1/2 teaspoon Wilton Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sweetened shredded coconut, coarsely chopped
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons
Filling:
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • 1 1/4 cups thick mango juice, divided
  • 1 tablespoon granulated sugar
  • Pinch salt
Icing:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 tablespoon finely grated orange zest (about 1 orange)
  • 1 teaspoon Wilton Pure Vanilla Extract
  1. Heat oven to 350°F. Line muffin pans with baking cups.
  2. In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.
  3. In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.
  4. Bake 18–22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
  5. For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.
  6. In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.
  7. For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
    To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.

Healthy 07 December 2016

Healthy Flavors Worth Savoring

(Family Features) Adopting healthier eating habits doesn’t have to mean resorting to tasteless food. In fact, you may surprise yourself by enjoying your new lineup of healthy, wholesome meals even more than the calorie-laden dishes you covet.

These recipes are just as big on flavor as they are good for you, so you can savor every last bite all day long. Take time to start off the day with a unique twist on a nutritious smoothie by enjoying it in a bowl. Then at lunch, rely on unexpected ingredients like ripe, juicy berries and beans to transform a ho-hum salad into a true culinary delight. Round out the day with a sensible dinner that gives you a healthy serving of protein and veggies seasoned to simple perfection.

Find more nutritious recipes that make it easy to enjoy eating right at culinary.net.

Manageable Main Course

Once the dinner bell rings and it’s time to focus on the night’s main course without overshooting a calorie count, aim for a tasty yet healthy main dish like this recipe for Chicken and Vegetables. Combining skinless chicken thighs with frozen vegetables is a simple way to keep nutrition at the forefront while still enjoying a comforting dinner. Find more health-conscious recipes at health.gov.

Chicken and Vegetables

Recipe courtesy of the USDA
Servings: 4

  • 1 1/2 tablespoons margarine
  • 1 teaspoon garlic powder
  • 1/2 cup onions, chopped
  • 1 pound chicken thighs (4 ounces each), boneless and skinless
  • 1 package (10 ounces) cut green beans, frozen
  • 1/4 teaspoon pepper
  1. In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
  2. Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
  3. Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
  4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.

A Smooth Way to Start Your Day

A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

According to registered dietitian and nutritionist Carolyn Brown, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

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Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

  • 2/3 cup rolled oats
  • 1/2 cup full fat coconut milk
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • sea salt
  • 1/2 cup almond milk, 2 percent milk or soy milk
  • 1 small banana (or 1/2 cup unsweetened applesauce)
  • goodnessknows snack squares (any flavor)
  • grated coconut, to taste
  1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
  2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
  3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Salad Sweetness

The sharpness of pecorino cheese, combined with peppery arugula, complements the velvety texture of fava beans in this salad. With nutrition on your mind, a salad is always a go-to choice for a lunch that will please your taste buds without forcing you to sacrifice health goals. Find more nutritional recipes including tasty strawberries at californiastrawberries.com.

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Strawberry and Fava Bean Salad with Pecorino

Recipe courtesy of California Strawberry Commission
Servings: 6

  • 2 quarts water
  • kosher or sea salt
  • 2 cups shelled fresh fava beans (about 2 pounds in pods)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 cups fresh California strawberries, stemmed and quartered
  • coarsely ground black pepper
  • 3 cups rucola (wild arugula)
  • pecorino cheese
  1. In large pot over high heat, bring water to boil.
  2. Add pinch of salt and fava beans. Boil 1 minute; drain and cool fava beans in ice water.
  3. Drain fava beans; pinch one end and slip off tough skins of larger beans (Note: skin on small beans is not usually tough). Discard skins.
  4. Whisk together olive oil, vinegar and lemon juice.
  5. In large bowl, season fava beans and strawberries with salt and pepper. Add rucola and enough dressing mixture to coat salad lightly. Mix gently and spoon onto platter or six salad plates.
  6. With vegetable peeler, shave cheese generously over salad. Grind more pepper on top.

Photo courtesy of Getty Images (family eating dinner photo)

Source: Culinary.net

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Dessert 10 August 2015

Bake Up a July 4th Celebration

Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1/2 cup melted butter or margarine
  • 3 eggs
  • 1 package (8 ounces) cream cheese
  • 2 1/2 cups plus 2 tablespoons confectioners' sugar
  • 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping
Preparation
  1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
  2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
  3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
  4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.
Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Dessert 07 August 2015

Strawberry Tunnel Cream Cake

Ingredients
  • 1 (10-inch) prepared round angel food cake
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup lemon juice from concentrate
  • 1 teaspoon almond extract
  • 2 to 4 drops red food coloring, optional
  • 1 cup chopped fresh strawberries
  • 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
  • Additional fresh strawberries, optional
Preparation
  1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
  2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
  3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
  4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.
Preparation Time

35 minutes

Chill Time

3 hours

Serves

Makes 8 to 10 servings

Source

Eagle® Brand Sweetened Condensed Milk

Dessert 07 August 2015

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Dessert 07 August 2015

Watermelon Strawberry Shake and Frozen Smoothie Pops

Ingredients

Strawberry Shake

  • 1 container (8 ounces) lemon nonfat yogurt
  • 2 cups cubed, seeded watermelon
  • 1 pint fresh strawberries, cleaned and hulled
  • 1 medium banana, peeled and sliced

Frozen Smoothie Pops

  • Strawberry Shake
  • Small paper cups
  • Popsicle sticks
Preparation

Strawberry Shake

  1. In blender or food processor, process yogurt, watermelon, strawberries and banana until smooth and frothy. Serve immediately.

Frozen Smoothie Pop

  1. Pour prepared Watermelon Strawberry Shake into small paper cups.
  2. Freeze, inserting popsicle sticks or plastic spoons when mixture is partially frozen. Or, pour Watermelon Strawberry Shake into ice cream machine.
  3. Set and enjoy.
Source

National Watermelon Promotion Board

Dessert 07 August 2015

A Sweet Celebration!

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Celebration Lime Cheesecake Bars

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
  • 1 egg yolk, beaten
  • 1/3 cup flaked coconut, packed
  • 2 (8-ounce) packages plain cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1/2 cup lime juice
Preparation
  1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
  2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
  3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
  4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.
Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients
  • 2 (12-ounce) packages frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
Preparation
  1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.
Serves

Makes 3 cups

Quick Berry Sauce

Ingredients
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar or to taste
  • 1 cup blueberries
  • 1 cup diced strawberries
Preparation
  1. In large bowl, combine raspberries, lemon juice and sugar.
  2. Using large fork or potato masher, smash berries to make puree.
  3. Fold in blueberries and strawberries. Store covered in refrigerator.
Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1 1/4 cups white chocolate chips or white vanilla chips
  • 1/4 cup lime juice
Preparation
  1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
  2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
  3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients
  • 1 mango, peeled, pitted and diced
  • 1 cup chopped pineapple
  • 1 cup diced strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
Preparation
  1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.
Serves

Makes 2 1/2 cups

Magic Lemon Pie

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar
Preparation
  1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
  2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 (14-ounce) package flaked coconut
Preparation
  1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk

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