375657 homemade vanilla cream condensed milk no eggs Recipes

butter (not light ) or 2 1/2 sticks regular margarine (not light), sugar, sweetened condensed milk, eggs, flour, baking powder, salt, vanilla

dark chocolate (such as green & black s organic 70% dark chocolate), broken into pieces, heavy cream, eggs, vanilla extract, condensed milk, scotch whiskey, shot brewed espresso, cooled to room temperature

white cake mix, eggs (or as called for by your cake mix), water (or as called for by your cake mix), oil (or as called for by your cake mix), condensed milk, cream of coconut, cool whip, thawed, flaked coconut, chopped pecans

milk, sugar, cornstarch, egg, butter or 3 tbsp margarine, vanilla

scotch (johnny walker black was what i used), eggs, cream (liddles lactose free), condensed milk, vanilla essence, chocolate essence

margarine, sugar, salt, flour, sweetened condensed milk, vanilla essence

egg whites, cream of tartar, granulated sugar, water, light corn syrup, granulated sugar, vanilla extract

flour, baking powder, salt, sweetened condensed milk, butter (1 1/2 sticks at room tempt), eggs, vanilla or 2 tsp almond extract

butter, sweetened condensed milk, egg yolks, vanilla (or almond or other flavorings)

eggs, sugar, salt, milk, vanilla instant pudding mix, dream whip

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

cocoa, cornstarch, unsweetened chocolate, in small pieces, sweetened condensed milk, water (you can also use almond milk or coconut milk to add additional flavor), vanilla (you can also use almond extract)

granulated sugar, all-purpose flour, half-and-half, egg yolks, slightly beaten, butter, vanilla extract, prepared pie crusts, baked, meringues (optional), homemade whipped cream (optional)

eagle brand sweetened condensed milk (regular or low fat ), milk, honey, pure vanilla extract, unsweetened pear halves, drained, and patted dry

sweetened condensed milk, shredded coconut, vanilla extract, salt

cream cheese, room temperature, sour cream, whole milk ricotta cheese, key lime juice (fresh or bottled ), vanilla extract, sugar substitute, water, limes , zest of divided, unflavored gelatin (recommended ( knox brand), boiling water