82-Lancaster Farming, Saturda' Valentine Tarts Prep Time 5 minutes Chilling Time 1 hour Makes 12 servings I (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 2/3 cup milk Few drops vanilla or almond extract 1 (4-serving size) package instant vanilla pudding mix 4 ounces (one-half 8-ounce container) frozen whipped topping, thawed 2 (4-ounce) packages single serve graham cracker pic crusts 1 In large mixing bowl, combine sweetened condensed milk, milk and vanilla extract 2 With mixer, beat in pudding mix Fold m whipped topping 3 Spoon into pie crusts Cover and chill at least I hour Garnish as desired Refrigerate leftovers Brownie Raspberry Bars February 8, 2003 Brownie Raspberry Bars Prep Time 15 minutes Bake Time. 20 minutes Chilling Time. 1 hour Makes 36 to 48 bars 1 cup (6 ounces) semi-sweet chocolate chips 1/4 cup margarine or butter 2 cups biscuit baking mix 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 egg 1 teaspoon vanilla extract 1 cup chopped nuts I (8-ounce) package cream cheese, softened 1/2 cup confectioner’s sugar 1/2 cup red raspberry preserves Red food coloring, optional Chocolate Drizzle 1. Preheat oven to 350°F. In small saucepan, over low heat, melt chips with margarine. 2. In large mixer bowl, combine melted chips, biscuit mix, sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Turn into well-greased ISxlO-mch baking pan. 3 Bake 20 minutes or until center is set. Cool thoroughly. In small mixer bowl, beat cream cheese, sugar, preserves and food coloring, if desired, until smooth; spread over brownies. Garnish with Chocolate Drizzle. Chill. Cut into bars Store covered in refrigerator. Chocolate Drizzle: Melt 1/2 cup semi sweet chocolate chips with 1 tablespoon shortening. Immediately drizzle over bars. ■epes 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/4 cup unsweetened cocoa 1 egg 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1 (8-ounce) milk chocolate bar, broken into chunks 3/4 cup chopped nuts (optional) 1. Preheat oven to 3SO*F. Line 13x9-mch baking pan with foil, set aside. 2. In medium bowl, combine 1 cup flour and sugar, cut in butter until crumbly. Press firmly on bottom of prepared pan. Bake IS minutes. 3. In large bowl, beat sweetened condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Stir in chocolate chunks and nuts. Spread over baked crust. Bake 20 minutes or until set 4. Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutlet or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store tightly covered at room temperature. Chocolate Cream Crepes Prep Time* 10 minutes plus assembling Chilling Time: 15 minutes Makes 5 servings 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/4 cup cold water 1 (4-serving size) package instant chocolate pudding mix 1/4 cup unsweetened cocoa powder 1 cup whipping cream, whipped 1 (4 1/2-ounce) package ready-to-use crepes (10 crepes) Sifted powdered sugar 1 1/2 cups sliced or cut up fresh fruit, such as strawberries, peaches, nectarines and/or kiwi fruit White chocolate curls, optional 1 With mixer, beat sweetened condensed milk and water in large bowl Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes. 2 Pipe or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate Sprinkle with powdered sugar 3 Spoon fruit over crepes Garnish with white chocolate if desired
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