Lemon Meringue Dip with 7-UP Dippers

Lemon Meringue Dip

Cook time: 5 Min  Prep time: 10 Min  Serves: 12-18 servings

Ingredients

14 oz can sweetened condensed milk (not evaporated)

3 large eggs, separated

1/2 c fresh lemon juice

3 Tbsp corn syrup, light

a pinch cream of tartar

Directions

1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.

2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.

3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers

- UP Pie Crust Dippers

Cook time: 5 Min  Prep time: 10 Min  Serves: amount depends on size of cutters

Ingredients

1 1/2 c all purpose flour-exact measure

1/2 Tbsp salt

1/2 c crisco- regular or butter flavor-exact measure

5 Tbsp ice cold 7-up or other soda pop

Directions

1. Stir together flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Do not over work pastry.

2. Add the ice cold soda pop gradually to the flour mixture, then blend together until moist. Place pastry in plastic wrap, flatten slightly. Chill 30 minutes.

3. Remove from fridge and roll out like making pie crust on a flour dusted surface or between 2 pieces of waxed paper (i do it this way) to about 1/8 inch thickness. Using your favorite small cookie cutter or just cut into circles or strips 4 x 1 inch.

4. Place on parchment covered cookie sheet brush with melted butter and sprinkle with granulated sugar and bake for bout 5 minutes or until golden. Cool completely before using so that they are crisp. These work great for appetizers too!

Mine took longer than 5 minutes to bake, but I think I didn't roll them thin enough.

Tucanos Brazilian Lemonade

By misaistheboofy       Servings: 12


2 cups sugar
4 cups limes, quartered (including the peel)
6 cups water
2 ounces sweetened condensed milk

Directions:
Place sugar, limes, sweetened condensed milk, and 2 cups of water in a blender. Pulse for 3 seconds, then pass through a strainer and add remaining 4 cups of water. Enjoy!

Coconut Macaroons

Recipe courtesy Ina Garten

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

original recipe

Salted Caramel Budino

In clear cups -layer chocolate crumbs, pudding, salted caramel, whipping cream and sprinkle with remaining chocolate crumbs.

Chocolate crust and topping

1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)

2 tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

 

Pudding

1 4-serving size box of instant chocolate or vanilla pudding

1 cup cold water

1 14-oz. can sweetened condensed milk

1 pint whipping cream

1/3 cup powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 cup of whipping cream until soft peaks form.  Gently fold the whipped cream into the pudding mixture until well-combined. 

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 cup of powdered sugar and place on top of caramel sauce in cup.

 

Salted Caramel Sauce

Ingredients:

1 cup sugar

1 1/4 cups heavy cream

1/2-3/4 teaspoons sea salt

1 1/2 teaspoon vanilla

Directions:

1. In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

2. Gently stir, making sure un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally   until all the sugar is melted.

3. Meanwhile, heat cream in the microwave or over the stove.

4. When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

5. Stir in salt and vanilla. If any caramel has hardened, simply place over heat and re-melt until smooth.

6. Store in an airtight container in the fridge indefinitely.

Fudge-Filled Irresistible Peanut Butter Cookies

Crisco® Original No-Stick Cooking Spray
1 1/2 cups Jif® Creamy Peanut Butter
1 stick Crisco® Baking Sticks All-Vegetable Shortening OR 1 cup Crisco® All-Vegetable Shortening
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
FILLING
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Directions

1. HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.
2. For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
3. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
4. BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
5. For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Brownie Cheesecake Bars

1 (19.5 ounce) package Pillsbury® Classic Traditional Fudge Brownies
3/4 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
Smucker's® Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping

Directions
Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.

Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
Kitchen-Friendly View

PREP
10 mins
COOK
35 mins
READY IN
45 mins

Mini Lemon Cheesecakes with Strawberries

12 Keebler Sandies cookies

8 ounces cream cheese

2 teaspoons grated lemon zest plus 1 tablespoon juice

1/2 cup sweetened condensed milk

2 large eggs

8 ounces strawberries, hulled and sliced thin (1-1/2 cups)

1 tablespoon sugar

 

Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12 cup muffin tin with paper or foil liners. Place 1 cookie in each muffin cup.

 

Using stand mixer fitted with paddle, beat cream cheese and lemon zest on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in condensed milk until incorporated, about 1 minute, scraping down bowl as needed. Add eggs, one at a time, and beat until smooth, 2 to 3 minutes. Add lemon juice and mix until just incorporated, about 15 seconds.

 

Divide batter evenly among muffin cups. Bake until set, about 20 minutes. Let cheesecakes cool in tin, about 30 minutes. Wrap tin with plastic wrap and refrigerate until cakes are chilled and firm, at least 1 hour. (Cheesecakes can be refrigerated for up to 1 day.)

 

Before serving, toss strawberries with sugar and let sit until juicy,  about 10 minutes. Remove cheesecakes from muffin tin, fan sliced strawberries attractively over top of each cake, and serve.

Cream Cheese Pie

2 graham cracker crusts

2 (21 ounce) cans pie filling

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Spread cream cheese mixture into pie crusts. Refrigerate until set; this will take between 2 to 4 hours (overnight is fine).

Just before serving, spread the pie filling over the top of the pie.

*tip* refrigerating pie filling before putting it on the pie will help it serve more easily

Magic Cookie Bars from Eagle Brand

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees (325 for glass dish). Coat 9X13 baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Back 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.