Sweetness made simple

Friday, July 2, 2010

Family Features

It's time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand® Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.

Fresh and Fun: Make the most of the season's freshest flavors with this Fresh Fruit Cream Cheese Pie. Mix and match your favorites for a show-stopping dessert.

Fresh Fruit

Cream Cheese Pie

Prep Time: 10 Minutes

Chilling Time: 3+ hours

Yield: 8 servings

Ingredients

1 8-ounce package cream cheese,
softened
1 14-ounce can Eagle Brand
Sweetened Condensed Milk
OR 1 14-ounce can
Eagle Brand Low Fat Sweetened
Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust,
baked
Fresh fruit (blueberries,
strawberries, bananas*)
Seedless red raspberry jam

directions

1.BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
2.REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Butter Pecan

Ice Cream

Prep Time: 15 minutes

Freezer Time: 6+ hours

Yield: 1 3/4 quarts

Ingredients

2 cups heavy cream
1 14-ounce can Eagle Brand
Sweetened Condensed Milk
1 to 1 1/2 cups chopped pecans,
toasted*
3 tablespoons butter, melted
1 teaspoon maple extract

directions

1.WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring

in large bowl. Mix well. Fold in whipped cream.

2.POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette or subscribe to the Electronic Edition.

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