|The Milk Allergy Companion & Cookbook|
|by Juventa Vezzani|
The Milk Allergy Companion & Cookbook is a wonderful guide and cookbook for those who have a milk allergy or who know someone with one.
21 - 30 of 493 for desserts using evaporated milk
Melt caramels with 1/2 cup evaporated milk in double boiler. ... spoonfuls. Bake 18 to 20 minutes. Cool at least 30 minutes (preferably 2 hours) before cutting.
Mix crumbs and ... to set. Whip milk until it makes ... crumbs in pan. I usually sprinkle a few extra crumbs on top. Refrigerate - preferably overnight.
Crush the cookies and mix with 1/3 cup melted butter. Press into a buttered 9x13 inch pan and freeze. Slice the ice cream and arrange on top of the ...
Crush cookies (remove filling if desired). Add butter and press into 9"x13" pan. Refrigerate until firm. Spread ice cream over crust. Top with ...
Dissolve gelatin, sugar ... very thick. Add evaporated milk and whip until ... makes an attractive dessert. Double the ... 9"x13" pan and more servings.
Combine and mix until crumbly. Press into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool slightly. Mix: Pour over baked crust. Bake at 350 ...
Mix together and put into a 9 x 13 inch greased pan. Combine above ingredients until smooth and pour over cake mixture. Combine until fine and ...
Mix together in the ... above. Bake in glass dish or custard cups at 350 degrees for 45 minutes or until toothpick inserted into dessert comes out clean.
Beat cream cheese ... Gradually blend in milk and vanilla, stirring ... spread on cream cheese mixture, return to refrigerator and allow to chill for 3 hours.
Combine all but ... Combine pumpkin, eggs, evaporated milk, 1 cup ... and soft butter. Sprinkle over top. Bake at 350 degrees for 45-60 minutes. Serves 10.
top of page