Pom-Orange Granita

1 (32 oz) bottle of Pomegranate juice

1 cup orange juice

1 cup sugar

In large bowl, combine pomegranate juice, orange juice and sugar. Whisk until sugar is dissolved. Pour mixture into 13x9” baking pan; cover with plastic wrap. Place in freezer and freeze overnight or a minimum of 6-8 hours. To serve, scrap a large spoon across surface to create large ice particles. Spoon granita into chilled glasses.

Magic Chocolate French Fudge

3 cups semi-sweet chocolate chips

1 can Eagle Brand Sweetened condensed milk

Pinch Salt

1½ teaspoons vanilla extract

½ cup ground nut meats, optional

In top of double boiler, melt chocolate over hot water; stir occasionally. Remove from heat. Add sweetened condensed milk, salt, vanilla extract and nut meats, if used. Stir only until smooth. Turn into waxed paper lined 8” square pan; spread mixture evenly and smooth surface. Refrigerate about 2 hours or until firm. Turn candy out onto cutting board. Peel off paper. With a sharp knife, cut fudge into serving size pieces. Store in airtight container. 

Makes about 1¾ pounds

Luscious Lime Chiffon Pie

1 baked 9” pastry shell, cooled

3 eggs, separated

1 can Eagle brand sweetened condensed milk

Green food coloring

½ cup lime juice

2 t grated lime rind, optional

¼ t cream of tartar

1 cup (½ pint) heavy cream, chilled

1 T sugar

In a large bowl, beat egg yolks until thick and lemon-colored. Continue to beat gradually add sweetened condensed milk. Add food coloring. Beat until well blended. Add lime juice and 1 teaspoon of the grated rind. Beat well. Beat together cream of tartar and egg whites until soft peaks form. Gently fold into lime mixture. Pour into baked shell. Refrigerate 5 hours, or until set. At serving time, whip cream until stiff, Fold in sugar. Garnish chilled pie with whipped cream and sprinkle remaining grated rind over top.

Banana Cream Cheese Pie

1 baked 9” pastry shell cooled or 9” crumb crust

1 (8 oz) package cream cheese, softened

1 can Eagle brand sweetened condensed milk

1/3 cup ReaLemon reconstituted lemon juice

1 t vanilla extract

4 medium size ripe bananas

2 T lemon juice

In a medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice. Garnish top of pie with banana slices.

Peanut Butter Drops

8 (1 oz) squares semi-sweet chocolate

2/3 cup Eagle Brand Sweetened condensed milk

½ cup miniature marshmallows

¼ cup peanut butter

1 teaspoon vanilla extract

½ cup coarsely chopped peanuts

In top of double boiler, melt chocolate over hot water. Stir in sweetened condensed milk and marshmallows. Cook; stir constantly until marshmallows are melted. Remove from heat. Stir in peanut butter, vanilla and chopped peanuts. Spoon mixture into small fluted candy cups.

Makes 1¼ pounds

Blueberry O Cheese Pie

Blueberry O Cheese Pie

Crust:

1 baked 9” pastry shell cooled or 9” crumb crust

Basic Filling:

1 (8 oz) package of cream cheese, softened

1 can Eagle brand sweetened condensed milk

½ cup ReaLemon reconstituted lemon juice

1 t vanilla extract

In medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.

Glaze

1 cup sugar

2 T cornstarch

2 cups (1 pint) fresh blueberries, washed, drained, stemmed

1 cup water

In small saucepan, combine sugar and cornstarch. Measure ½ cup berries; crush. Add crushed berries and water. Cook over medium heat; stir constantly until thickened and clear. Cool. Arrange remain 1½ cups blueberries atop pie. Pour glaze over top of chilled pie.

Peanut Butter Fruit Squares

1 cup pitted dried dates

½ cup seedless raisins

½ cup currants

¼ cup Eagle Brand Sweetened condensed milk

1 cup peanut butter

Confectioners' sugar

Put fruits through food chopper; place in medium bowl. Add sweetened condensed milk and peanut butter; stir until blended. Sprinkle bottom of 8” square pan with sugar. Turn mixture into pan; press evenly onto bottom. Sprinkle top with sugar. Refrigerate until firm. Cut into 1” squares with sharp knife.

Makes 1 1/3 pounds

Frosted Strawberries

2/3 cup Eagle Brand Sweetened condensed milk

2 2/3 cups flaked coconut

1 (3 oz) strawberry flavored gelatin

½ cup ground blanched almonds

½ teaspoon almond extract

Red food coloring

1 cup sifted confectioners' sugar

2 Tablespoons heavy cream

Green food coloring

In medium bowl, combine sweetened condensed milk, coconut, 3 tablespoons gelatin, almond extract and enough red food coloring to tint mixture a strawberry shade. Form small amounts ( about ½ tablespoon) into strawberry shapes. Sprinkle remaining gelatin into a flat dish; roll each strawberry to coat. Place on waxed paper; refrigerate

To make strawberry hull: combine sugar, cream, and green food coloring. Spoon into pastry bag with open star tip. Pipe small amounts atop each strawberry.

Other fruits and vegetables may be made from the above recipe by using the appropriate color and flavor of gelatin

Makes 1 pound.

Molasses Taffy

1 can Eagle Brand Sweetened condensed milk

½ cup molasses

1/8 teaspoon salt

In heavy, shallow saucepan, combine sweetened condensed milk, molasses and salt. Cook over medium heat; stir constantly, to 235°F on candy thermometer or until a little drooped into very cold water forms a semi-firm ball which holds its shape when taken from the water. Immediately remove from heat. Pour into a buttered 8” square pan. Let stand until cool enough to handle. Pull taffy between buttered fingers until shiny and light colored. Twist into a rope about ¾” thick. Cut into 1” pieces with kitchen scissors. If desired, wrap taffy.

Makes ¾ pound.

Apricot Coconut Balls

1½ cups dried apricots, finely chopped

2 cups flaked coconut

2/3 cup Eagle Brand Sweetened condensed milk

Confectioner's sugar, optional

In large bowl, combine apricots and coconut; blend well. Stir in sweetened condensed milk. Shape into small balls. If desired roll in confectioners' sugar. Let stand at room temperature until firm.

Makes 1½ dozen 1¼ inch diameter balls