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Celebrate This Summer

By Staff
Fresh Fruit Dessert Pizza
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evapo- rated milk)
1/2 cup sour cream
1/4 cup lemon juice from concentrate
1 teaspoon vanilla extract
1/2 cup margarine or butter, softened
1/4 cup firmly packed light brown sugar
1 cup unsifted flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
Assorted fresh or canned fruit (strawberries, grapes, kiwi, pineapple, oranges, banana, etc.)
Mint leaves, optional
1. Preheat oven to 375¡F. In medium bowl, combine sweetened condensed milk, sour cream, lemon juice and vanilla; mix well. Chill.
2. In large mixing bowl, beat margarine and sugar until fluffy; mix in flour, oats and walnuts until thoroughly blended.
3. On lightly oiled pizza pan or baking sheet, press dough into 12-inch circle forming rim around edge. Prick with fork.
4. Bake 10 to 12 minutes or until golden brown. Cool. Spoon filling evenly onto crust. Arrange fruit on top of filling. Chill before serving. Refrigerate leftovers.
Key Lime Pie
Bake Time: 45 minutes
Cool Time: 1 hour
Chill Time: 3 hours
Makes 8 servings
3 eggs, separated
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/2 cup lime juice from concentrate
2 to 3 drops green food coloring (optional)
1 (9-inch) unbaked piecrust
1/2 teaspoon cream of tartar
1/3 cup sugar
1. Preheat oven to 325¡F. In medium bowl, beat egg yolks; gradually beat in sweetened condensed milk and lime juice. Stir in food coloring. Pour into piecrust.
2. Bake 30 minutes. Remove from oven. Increase oven temperature to 350¡F.
3. Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time. Beat 4 minutes or until stiff, glossy peaks form and sugar is dissolved.
4. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store covered in refrigerator.
Strawberry Splash Punch
Makes 10 servings
1 1/2 cups fresh whole strawberries
1/2 cup lemon juice from concentrate, chilled
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk), chilled
1 (1-liter) bottle of strawberry-flavored carbonated beverage, chilled
Ice cubes, optional
Fresh whole strawberries, mint leaves, citrus slices, optional
1. In blender container, combine 1 1/2 cups strawberries and lemon juice; cover and blend until smooth.
2. Add sweetened condensed milk, cover and blend. Pour into large pitcher. Gradually stir in carbonated beverage. Add ice if desired. Garnish each serving with a whole strawberry if desired.
Peach &Raspberry
Ice Cream
Makes about 1 1/2 quarts
3 medium peaches, pared, seeded and mashed (about 1 1/2 cups)
1 cup fresh or thawed frozen red raspberries, pureed (about 1/2 cup)
2 cups (1 pint) coffee cream (not nondairy creamer) or whipping cream
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 teaspoons vanilla extract
1 teaspoon almond extract
Few drops red and yellow food coloring, optional
1. In 1 1/2 quart or larger ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Return leftovers to freezer.