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APPLE CINNAMON RICE PUDDING 3 tbsp (45 mL) butter; 1 large apple, peeled, cored and chopped 1 cup (250 mL) short grain rice 1/3 cup (75 mL) raisins 2 cups (500 mL) unsweetened apple juice 1 tsp (5 mL} cinnamon 1/2 tsp (2 mL) each: salt and nutmeg 1 can (300 mL) Low Fat or Regular Eagle Brand® |
Melt butter; cook and stir
apple for 2 min. Add rice and
stir for 1 min.  Stir in raisins
and 1/2 cup (125 mL) apple juice;
stir about 1 min. Add remaining
juice, cinnamon, salt and nutmeg;
bring to boil. Cover and simmer
15 to 20 min. or until rice is tender. Stir in Eagle Brand; heat through,
stirring often. Serve warm.
Garnish as desired.
Serves 8.
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 Prep time: 10 min. plus cooking time | |||||
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PEANUT BUTTER AND JELLY COOKIES 1 can (300 mL) Regular or Low Fat Eagle Brand® 1 cup (250 mL) smooth peanut butter 1 egg 2 tsp (10 mL) vanilla 2 cups (500 mL) all purpose flour 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt Favourite variety of jelly or jam |
Beat Eagle Brand with peanut butter,
egg and vanilla until smooth. Mix in flour,
baking soda and salt until well blended. Shape into 1" (2.5 cm) balls. Place
2" (5 cm) apart on parchment paper-lined
baking sheets. Press thumb in centre of
each ball; fill with jelly or jam. Bake in preheated 375° F (190°C) oven
for 12 minutes or until lightly browned;
transfer to rack to cool.
Makes about 40 cookies. Cool thoroughly and chill overnight. Garnish
as desired. Serves 10-12. |
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Prep time: 10 min. plus baking time | |||||
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APRICOT ALMOND ENERGY BARS 3 cups (750 mL) any flaked cereal 3/4 cup (175 mL) chopped dried apricots 3/4 cup (175 mL) toasted slivered almonds 1/2 cup (125 mL) quick-cooking oats (not instant) 2 tbsp (30 mL) sesame seeds 1 can (300 mL) Low Fat or Regular Eagle Brand® |
In large bowl, stir together cereal, apricots,
almonds, oats, sesame seeds and margarine.
Stir in condensed milk until well combined.
Press into greased 13 x 9-inch (33x23 cm)
baking pan. Bake in 325°F (160°C) oven
for 25 to 30 minutes or until golden brown.
When cool, cut into bars 4 x 1-1/2-inch
(10 x 4 cm). Store at room temperature in
tightly covered container. Makes 16 bars. |
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 Prep time: 15 min. plus baking time | |||||
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ROCKEY ROAD SQUARES 3/4 cup {175 mL} butter, melted 3 cups {750 mL} graham wafer crumbs 1-1/2 cups (375 mL) flaked coconut 1-1/2 cup {375 mL} chopped nuts 1 pkg {300 g} semi-sweet chocolate chips 1-1/2 cups {375 mL} miniature marshmallows 1 can {300 mL} Low Fat or Regular Eagle Brand® 2 oz {57 g} semi-sweet chocolate, melted |
Combine butter and crumbs; press onto
foil-lined 13 x 9-inch (3.5 L) baking pan. Layer coconut, nuts, chocolate chips
and marshmallows over crust. Drizzle
Eagle Brand evenly over all. Bake at 350°F (180°C) 25 to 30 minutes or
until golden brown. Remove from oven; cool completely. Remove foil and cut
into squares. Makes 24 squares.
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Prep time: 15 min. plus baking time | |||||