#3498 - Peanutty Peanut Butter Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 TBSP butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups Reese's peanut butter chips
1 cup Jif chunky peanut butter
1 tsp. vanilla
1/2 cup chopped peanuts

In a saucepan over medium heat add white sugar, Carnation milk, butter and salt--cook/stir until it is at a full, rolling boil. Once boiling, cook/stir for 4-5 more minutes. Remove from heat--add mini marshmallows, peanut butter chips, chunky peanut butter and vanilla--stir until marshmallows are melted. Pour batter into a foil-lined fudge pan. Cool for 2 minutes, then sprinkle the chopped peanuts over the top. Use your fingers to lightly press the chopped peanuts into the fudge. Cool completely, then refrigerate until cold. Pull up on the foil to release the fudge, peel off the foil, and cut fudge into squares.

#3474 - Loaded Baked Potato Soup

(by Shirley McNevich)

3 medium red potatoes (baked)
1/4 cup softened butter
1/4 cup chopped onions
1/4 cup flour
14oz. chicken broth
1 - 12oz. can Carnation evaporated milk
6 slices bacon (cooked and crumbled--more if you wish)
shredded cheddar cheese
chopped green onions (optional)

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until onions are getting tender. Add flour--stir well. Add chicken broth and evaporated milk--stir well, then turn heat back to simmer. While mixture is simmering, slice the baked potatoes, scoop out the insides of the baked potatoes and add to the soup mixture--stir well. Add HALF of the crumbled bacon--stir well. Turn heat up a bit and cook/stir until just starting to boil, then turn heat back a bit. Optional--chop the potato skins and add them to the soup mixture--stir. Taste--add salt and pepper to your taste, then stir again. Serve soup in bowls and top with remaining crumbled bacon, shredded cheddar cheese and chopped green onions. Note: soup has much more baked potato flavor if you add the chopped potato skins.

#3035 - Coconut Macadamia Frosting

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
2 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts (more if you wish)

In a saucepan over medium heat add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir for 10-14 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts--stir until mixed. Cool for a few minutes, then stir again. Cool until frosting is thickened and spreadable. Use as a frosting for any chocolate cake.

#3013 - Two Step Cheesecake

(by Shirley McNevich)

Crust: 1 stick softened butter; 2 eggs; 1/2 cup white sugar; 1 tsp. baking powder; 2 cups flour; a pinch of salt

Filling: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 3 cups regular milk; 1 cup Carnation evaporated milk (NOT condensed)

Crust: in a mixer add softened butter and 1/2 cup white sugar--beat. Add 2 eggs--beat. Add baking powder and salt--beat. Slowly add flour--beat. Press the mixture into the bottom of a greased 9 x 13 cake pan. Refrigerate the crust for 15 minutes. Filling: in a mixer add cream cheese and 1 cup white sugar--beat. Add 4 eggs--beat. Add vanilla and milk--beat. Add evaporated milk--beat until smooth. Remove crust from refrigerator--spread filling mixture over the top. Bake at 300 degrees for 80 minutes or until center is almost set. Cool completely. Refrigerate until cold. Top with pie filling if desired.

#3007 - Bittersweet Peanut Butter Fudge

(by Shirley McNevich)

4 cups white sugar
1 tsp. cider vinegar
2 TBSP Kayro clear corn syrup
2 squares Baker's bittersweet baking chocolate
1 cup Carnation evaporated milk (NOT condensed)
2 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow creme

Line a 9 x 13 cake pan with foil. In a heavy saucepan add white sugar, cider vinegar, corn syrup, baking chocolate and Carnation milk--put saucepan over medium low heat. Cook/stir to a rolling boil. Once you have a rolling boil, cook/stir for 3 minutes. Remove from heat--add peanut butter and Fluff--stir well until smooth and creamy. Pour mixture into the foil-lined cake pan. Cool to room temperature, then refrigerate until hard. Dump the fudge on to a cutting board, peel off the foil, and cut fudge into squares.

#2719 - White Mountain Fudge

(by Aunt Faye [Herman] Minier)

1 cup Carnation evaporated milk (NOT condensed)
1/4 cup Kayro lite corn syrup
3 cups white sugar
1/2 tsp. salt
2 TBSP softened butter
1 tsp. vanilla
1/4 cup chopped nuts (optional)

In a saucepan over medium low heat add Carnation milk, corn syrup, white sugar and salt--cook/stir to soft ball stage (about 234 degrees on a candy thermometer). Remove from heat--add butter and vanilla--stir until mixed and smooth. Cool slightly, then stir with a wooden spoon until mixture thickens. Once thickened, add chopped nuts--stir. Pour mixture into a foil lined fudge pan. Cool completely, then flip the fudge out on to a cutting board, peel off the foil and cut into squares.

#274 - Sweet Potato Crunch

(by Shirley McNevich)

4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Peel potatoes and cook covered in water with 1 tsp. salt--cook until inserted fork goes into potatoes easily. Drain off the water and let cool completely. In a large bowl using a spoon or wire whisk, whip together the potatoes, white sugar, eggs, milk. Pour mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan mixture over the top of the sweet potato mixture. Melt butter and pour over top of pecan mixture. Bake at 350 degrees for 45 minutes.

#185 - Turtle Cake

(by Martha [Engle] Sweetser - friend)

1 - 14oz. bag Kraft caramels
1/2 cup Carnation milk
3/4 cup butter
1 package Duncan Hines chocolate cake mix
2 cups Nestle's chocolate bits
1 cup chopped nuts (optional)

Prepare cake mix as directed on box. Pour half of cake batter into greased 13 x 9 x 2 cake pan. Bake 15 minutes at 350 degrees. While cake is baking, in a saucepan, combine caramels, milk, and butter. Cook over low heat, stirring until the caramels are melted. Remove from heat and set aside. Remove cake from oven after 15 minutes and pour melted caramel mixture evenly on top of cake. Sprinkle the chocolate bits and nuts evenly on top of caramel mixture. Spoon remaining cake batter over the top. Bake 30 minutes at 350 degrees. Let the cake cool before cutting.

#146 - Busy Day Cake

(by Phyllis [Neff] Moyer - friend)

1 1/2 cups white sugar
1 stick butter
3 eggs
1/2 cup milk
1 tsp. salt
2 cups all-purpose flour (unsifted)
2 tsp. baking powder
1 1/2 tsp. vanilla

In a mixer, combine all ingredients and beat at medium speed for 5 minutes. Pour batter in a greased tube pan. Bake at 350 degrees for 45 minutes. Test with a toothpick for doneness. Lemon Icing: 1/2 box Domino's Powdered Sugar (1 lb. size), 1 stick Parkay margarine, 2 tsp imitation vanilla, 1 TBSP milk, 2 tsp. lemon juice. Feed in mixer. The longer you beat it the creamier it gets. Let cake cool before icing.

#89 - Fantasy Fudge

(by Tami [Zimmerman] Chamberlin)

1 - 12 oz. can Carnation milk
1 - 2lb. bag or box Domino's powdered sugar
1 stick Parkay margarine
1 - 12oz. bag Nestle's chocolate bits
1 cup Jif peanut butter
1 - 8oz. jar Fluff marshmallow

In a saucepan, add milk, powdered sugar and margarine over medium heat. Bring to a boil, stirring constantly. Stir constantly for six minutes after it starts to boil (if you have a candy thermometer bring the temp. up to 234 degrees). Turn the heat down to low and make sure it keeps bubbling (if it's not bubbling turn the heat up a bit). Stir in chocolate bits, peanut butter, and marshmallow. Stir until everything is dissolved and very smooth. Pour in a 9 x 13 x 2 cake pan lined with foil. When it's cool enough, refrigerate for several hours, then dump fudge upside down on cutting board and peel off foil. Cut into squares. Keep fudge squares refrigerated.

#75 - Lemon Flip

(by Aunt Betty [Herman] Arnold)

1 - 3oz. package lemon Jell-O
1 lemon (lemons can be frozen in a plastic bag; when you're ready to use them, put each lemon in microwave for 1 minute on high and then it's ready to use)
1 cup white sugar
1 1/4 cups boiling water
1 - 12oz. Carnation milk (refrigerate overnight before using)
1 box graham cracker crumbs (or can you break up graham crackers in a ziploc bag and roll with a rolling pin--they taste much better)

Refrigerate the can of Carnation milk overnight. Cut the lemon in half. Use a lemon squeezer and squeeze out the juice. Throw the seeds away. Use a grater and grate the lemon rind. In a bowl that will withstand boiling water, add Jell-O, sugar, lemon juice, grated lemon rind, and boiling water. Mix with a spoon until the Jell-O is dissolved. Let cool and then refrigerate until it starts to gel. In the mixer, beat the Carnation milk until it comes to a peak and then add the lemon Jell-O mixture to the beaten Carnation milk. Mix until smooth. In a small glass cake dish (about 7 x 11) cover the whole bottom with graham cracker crumbs. Pour the whole Jell-O/Carnation milk mixture on top of the graham cracker crumbs. Cover the whole top with more graham cracker crumbs. Refrigerate overnight. The next day, cut and serve.