This recipe comes from the back of a label of Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy (front side only).

COCONUT MACAROONS

2/3 cup (1/2 15 oz. can) Eagle Brand Sweetened Condensed Milk; 3 cups shredded coconut; 1 teaspoon vanilla

Preheat oven to 350°.

1. Mix together Eagle Brand, coconut and vanilla.
2. Drop by teaspoonfuls onto well-greased baking sheet about 1 inch apart.
3. Bake until a delicate brown, about 8 to 10 minutes. Remove from pan at once. Makes about 30 cookies.

This recipe comes from the back of a label of Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy.

MAGIC LEMON CREAM PIE

1 9-inch crumb or baked pie shell OR 9-10 medium tart shells
1-1/3 cups (15 oz. can) Eagle Brand Sweetened Condensed Milk
3 egg yolks
1/2 cup lemon juice (fresh or ReaLemon)
1 teaspoon grated lemon rind (optional)

1. Blend Eagle Brand and egg yolks.
2. Gradually add lemon juice and rind, stirring until well blended. Pour into cool crust.

Meringue:

3 egg whites
1/4 teaspoon cream of tartar (if desired)
6 tablespoons sugar

Preheat oven to 350°.

1. Beat egg whites and cream of tartar until frothy. Gradually add sugar while beating until stiff and glossy.
2. Pile lightly on pie filling, spreading to touch crust. Bake until lightly browned, about 10 minutes. Cool.

This recipe comes from the back of a label of Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy.

APRICOT COCONUT BALLS

1 1/2 cups dried apricots, ground
2 cups shredded coconut
2/3 cup (1/2 15 oz. can) Eagle Brand Sweetened Condensed Milk
Icing Sugar

1. Combine apricots and coconut. Add Eagle Brand and blend well.
2. Shape into small balls and roll in icing sugar, if desired.
3. Let stand until firm. Makes 32 – 1 1/4″ confections.

This recipe was clipped from cardboard packaging, likely a Pillsbury product since one of the ingredients required is Pillsbury Hot Roll Mix. Date unknown. Recipe is typed below along with a scanned copy.

Pizza Recipe

Bakers Dozen Bonus

Grease pan (Thin Crust: two 12-inch pizza pans or cookie sheets. Thick Crust: 14-inch pizza pan or 15×10-inch jelly roll pan or cookie sheet). In large bowl, dissolve yeast in 1 cup warm water. Stir in hot roll mix. With greased fingers, pat out dough in prepared pan, forming rim along edge. Spread 1 can pizza sauce over dough. Top with your favorite pizza ingredients. Bake on bottom rack at 425° for 20 to 30 minutes until edges are deep golden brown. Refrigerate leftovers.

This recipe was clipped from cardboard packaging of some kind, date unknown. Recipe is typed below along with a scanned copy.

Bakers Dozen Recipe Collection

OLD FASHIONED OATMEAL APPLE LOAF

1/2 cup buttermilk or milk
1/4 cup water
2 tablespoons butter or margarine
1 pkg. Pillsbury Hot Roll Mix
1 egg
1/4 cup sugar
1/2 teaspoon salt
3/4-1 cup unpeeled, finely chopped apple
1/2 cup rolled oats
1/4-1/2 cup chopped nuts

GLAZE

2/3 cup powdered sugar
1 to 2 tablespoons buttermilk or milk

In small saucepan, heat first three (3) ingredients until very warm (105°-115°F.). In large bowl, dissolve yeast from hot roll mix in warm liquid. Stir in egg, sugar, salt, apple, oats and nuts; add flour mixture and blend well. Cover; let rise in warm place until light and doubled in size, 50 to 70 minutes. Grease a cookie sheet or 9×5-inch loaf pan. On well floured surface, toss dough until no longer sticky. Press in greased loaf pan or form into round ball. Place ball on greased cookie sheet and press dough until loaf is 1 1/2 inches thick. Cover; let rise again in warm place until light and doubled in size, 30 to 45 minutes. Preheat oven to 375°. Bake 9×5-inch loaf 30 to 40 minutes and round loaf 25 to 35 minutes or until golden brown. Immediately remove from pan. Loaf may be brushed with butter or topped with Glaze. In small bowl, combine all Glaze ingredients; blend until smooth. Spread over warm loaf. 1 loaf.

HIGH ALTITUDE–5200 Feet:

Bake 9×5-inch loaf at 400° for 30 to 40 minutes.

Bake round loaf at 400° for 18 to 28 minutes.

This recipe was typed onto a recipe card, date unknown but likely 1980’s – 1990’s. Recipe is typed below (typos corrected) along with a scanned copy.

SCHNAPPS from the German Store

1 egg beater
21 oz. sweetened condensed milk
2 pounds of powdered sugar
1 quart of vodka
1 to 1 1/2 cups of Brandy
some vanilla

Let stand at room temperature for 24 hours.

Refrigerate (6 months)

This recipe was clipped from a magazine and was published around 1953 since it includes an offer for a cookbook that was available during that time. Recipe is typed below along with a scanned copy.

CARNATION TROPICAL FREEZE
(Makes 2 generous quarts)

Chill 1 2/3 cups (large can) undiluted Carnation in refrigerator tray until soft crystals form around edges of tray (25-30 minutes). Whip until stiff; add 1/4 cup lemon juice. Whip very stiff.

Fold 1/2 cup sugar and one 6-ounce can softened fresh-frozen orange or grape concentrate into whipped Carnation. Freeze in 2 small refrigerator trays until firm (about 2 hours).

This recipe comes from a can of pumpkin and includes a recipe for Crunchy Pecan Topping, date unknown. To see the recipe for 2 pies, see Libby’s Famous Pumpkin Pie Recipe For 2 Pies. Recipes are typed out below along with a scanned copy.

Libby’s Famous Pumpkin Pie Recipe For 1 Pie
(For two 9-inch pies, use this full can of pumpkin, double remaining ingredients and bake as directed.)

2 eggs, slightly beaten
1 1/2 cups Libby’s Solid Pack Pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups (13 fl. oz.) evaporated milk or light cream
1 9″ unbaked pie shell with high fluted edge*

Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425° oven for 15 min. Reduce temperature to 350° and continue baking for 45 min. or until knife inserted into center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.

*If using regular frozen pie shells, recipe fills two. Bake on cookie sheet in preheated 425° oven for 15 minutes. Reduce heat to 350° and continue baking for about 30 minutes or until pies test done with knife as noted above.

*If using deep dish frozen pie shells, recipe fills one. Let shell thaw for ten minutes; then pinch edge so that it stands 1/2 inch above rim of pan. Bake on cookie sheet in preheated 425° oven for 15 minutes. Reduce heat to 350° and continue baking for about 50 minutes or until pie tests done with knife as noted above.

Crunchy Pecan Topping

1 cup coarsely chopped pecans
2/3 cup firmly packed light brown sugar
3 tablespoons butter or margarine, melted
Whipped cream or topping and pecan halves, garnish

Mix pecans and brown sugar in a small bowl. Drizzle with butter, stir until mixture is uniformly moistened. Sprinkle mixture over completely cooled pumpkin pie. Broil about 5 inches from heat for 1 to 2 minutes or until topping is bubbly. Serve while warm. Or let cool, then garnish with whipped cream or topping and extra pecan halves, if desired. Tops one 9-inch pie.