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 Posted By: shipscook 
Jun 20  # 16 of 54
Another condensed milk secret--I have had this for years and never tried it. A nice lady just posted it on Finer Kitchens and asked if any one had tried it??

Eagle Brand condensed milk made from
powdered milk. I'm wondering if anyone has made it and if so, was it successful? Here's the recipe.

Borden's Sweetened Condensed Milk
3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
Borden's

would be cool if it works,
Nan
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 Posted By: Cook Chatty Cathy 
Jun 20  # 17 of 54
Nan,
I made this once it was ok to cook with I guess, but it sucked otherwise (just my opinion)
of-course ya' know what they say about opinions........
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 Posted By: Cook Chatty Cathy 
Jun 20  # 18 of 54
Quote chubbyalaskagriz wrote:
I went over to finance a tank of gas and my credit-rating allowwed me enough extra to get the crunch toffee-popcorn! How lucky am I?

You crack me up CAG!!!:D

And here I sit sipping on my homemade coffee drink and call that dessert...an' then I read Panna-Cotta, Poppy-Cock!!! Gawd you guys sure know how to live:p

Mama I am just gonna throw up my hands break down and say "Hand me that Mu-mu, shuck that grass skirt!" I want my poppy-cock and to eat my panna-cotta too!
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 Posted By: KYHeirloomer 
Jun 21  # 19 of 54
Actually, as things go nowadays, panna cotta is probably one of the cheapest deserts you can make.

The most expensive item would be the 1 3/4 cups cream this recipe calls for, followed by the bananas. But it makes eight servings, which brings the cost per down to mere pennies.

If anyone cares, it's one of the great recipes in Camilla Saulsbury's wonderfull little Panna Cotta Italy's Elegant Custard Made Easy. There are about a hundred versions, both sweet and savory. Here's the one I made last night:

Banana Panna Cotta with Caramel-Pecan Drizzle

4 ripe, large bananas, peeled
2 tsp fresh lemon juice
3/4 cup banana flavored schnapps or water
2 tsp unflavored gelatin
1 3/4 cups heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 recipe Caramel-Pecan Drizzle

Place the banana in a blender or food processor. Puree until very smooth. Measure 1 2/3 cups banana puree into a 2-cup glass measure cup; mix in lemon juice and set aside (save any extra banana puree for another use)

Place schnapps or water in small bowl. Sprinkle gelatin over. Let stand 5 minutes to soften gelatin.

Bring the cream and sugar to simmer in heavy, medium saucepan set over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in the banana puree, vanilla, and nutmeg until blended.

Ladle or pour mixture into 8 3/4-cup custard cups, ramekins, or small molds. Loosely cover with plastic wrap and chill 4 hours or up to overnight.

Unmond each panna cota onto a plate. Spoon the caramel pecan drizzle around each.

Caramel-Pecan Drizzle

1 cup premium caramel sauce
2/3 cup pecans, coarsely choped and lightly toasted

In a medium saucepan set over moderately-low heat, heat the caramel sauce with the recans, stirring until warm but not hot.
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 Posted By: StickyPirate 
Jun 24  # 20 of 54
Oh, my, my, my. This caramel secret sauce will fit quite nicely with my current ice cream obsession, thank you very much. The question is...should I swirl it in or spoon it on?