The coupon on the pamphlet offered a saving of 18 cents on the purchase of one can of Eagle Brand sweetened condensed milk.
Expiration date on the coupon: March 31, 1990.
By not clipping the coupon, 18 cents was squandered, but the good news is that the recipes included with the coupon have no expiration date — as long as one is able to purchase Eagle Brand sweetened condensed milk.
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Frozen Peach Cheesecake
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar
3 cups frozen peach halves, defrosted
Or 1-28 oz. can peach halves, drained
2-250 gram pkgs. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
2 tbsps. lemon juice
1-2 tsps. almond extract
1-500 ml. frozen whipped topping, thawed
Combine butter, crumbs and sugar. Press into the bottom of a 9 inch spring form pan.
In blender blend peaches until smooth. In large bowl beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice, almond extract and peach puree. Fold in whipped topping then pour over crumb mixture.
Freeze for several hours or overnight. Remove from freezer to refrigerator 15 minutes before serving. Slice and garnish each piece with a dab of whipped cream. Makes 10-12 servings. Store leftovers in freezer.
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Super Chocolate Fudge
1-10 oz. pkg. semi-sweet chocolate chips
1 can Eagle Brand sweetened condensed milk
1 1/4 cups icing sugar
pinch salt
1 tsp. vanilla
1/2 cup finely chopped walnuts or pecans, optional
In a heavy saucepan, over low heat, melt chocolate chips with milk. Stir in remaining ingredients. Spread evenly in an 8 inch pan that has been lined with waxed paper. Chill 2-3 hours or until firm. Turn fudge out onto a cutting board and peel off paper. Cut into squares. Store loosely covered at room temperature. Makes about 2 lbs. Fudge may be frozen for up to six weeks.
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Irish Cream Liqueur
1 can Eagle Brand sweetened condensed milk
1-1 1/2 cups Irish Whiskey
1 cup table cream
3 eggs
1 tbsp. chocolate syrup
1/4 tsp. coconut extract
Mix all ingredients together in a blender until smooth. Keep refrigerated and shake before pouring over ice. Makes about 4 cups. May be stored in refrigerator for up to one month.
Joyce Walter can be reached at ronjoy@sasktel.net
