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HARVEST PUMPKIN PIE 1 can (19 oz/540 mL) pumpkin pie filling 1 can (300 mL) Low Fat or Regular Eagle Brand® 2 eggs 1/2 tsp (2 mL) each: ground cinnamon, ginger and nutmeg 9-inch (23 cm) unbaked homemade pastry shell* Pastry Cut-Outs (optional) *Or substitute a 9-inch (23 cm) frozen deep-dish pie shell, thawed. |
 In a large mixing bowl, combine pie filling, Eagle Brand, eggs,
cinnamon, ginger and nutmeg. Pour into
prepared pastry shell.
Bake 15 minutes. Reduce oven temperature to 350°F (180°C).
Bake an additional 35 to 40 minutes or until knife inserted near centre comes out clean.
Cool. Garnish with Pastry Cut-Outs if desired. Cover leftovers; refrigerate. Makes one pie.
Pastry Cut-Outs: Cut decorative shapes from pastry trimmings. Brush with a little milk. Bake on ungreased cookie sheets in preheated 400 F (200 C) oven 6 to 10 minutes or until lightly browned. Cool.
*Or substitute a 9-inch (23 cm) frozen deep-dish pie shell; thawed 10 minutes and placed on a baking sheet.
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 Prep time: 15 min. plus baking time | |||||
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CRANBERRY PISTACHIO WHITE CHOCOLATE FUDGE 1 can (300 mL) Regular Eagle Brand® 12 ounces (375 g) white chocolate 1 tsp (5 mL) vanilla 1 cup (250 mL) icing sugar, sifted 1/2 (125 mL) cup pistachios, toasted and chopped 1/3 (75 mL) cup chopped dried cranberries |
In top of double boiler, over boiling
water, heat together condensed milk
and white chocolate until chocolate melts;
cook for 15 minutes, stirring frequently.
Remove from heat, stir in vanilla. Stir
in icing sugar and beat 1 minute. Stir in
pistachios and cranberries.
Spread evenly in 8-inch (20 cm) square
baking pan. Cover and chill for 3 hours;
cut into 1-inch (2.5 cm) squares. (Can be
refrigerated, covered, for up to 10 days.)
Makes about 5 dozen squares.
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 Prep time: 20 min. plus chilling time | |||||
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WHITE CHOCOLATE TRUFFLES 1 lb {500 g} white chocolate, chopped 1 can {300 mL} Regular Eagle Brand® 2 tbsp {30 mL} orange liqueur 1/2 lb {250 g} white chocolate, melted {for dipping} finely shredded coconut |
Melt 1 lb (500 g) chocolate with
Eagle Brand. Remove from heat;
stir in liqueur. Chill 3 hours or until
firm. Shape into 1" (2.5 cm) balls;
place on wax paper-lined trays.
Chill until firm. Dip truffles in
melted chocolate or roll in coconut.
Place truffles back onto lined trays;
chill. Decorate as desired. Makes
about 5 dozen candies. |
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 Prep time: 30 min. plus chilling time | |||||
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CRANBERRY CHEESECAKE 1 cup (250 mL) graham crumbs 1/4 cup (50 mL) butter, melted 3 pkgs (250 g each) regular or light cream cheese, softened 1 can (300 mL) Regular or Low Fat Eagle Brand® 3 eggs 1 cup (250 mL) chopped fresh or frozen cranberries * * Thaw before using |
Combine crumbs and butter; press onto bottom of 9" (23 cm) springform pan. Beat cream cheese until fluffy; gradually add Eagle Brand and eggs. Stir in cranberries. Pour into prepared pan. Bake in preheared 325°F (160°C) oven for 45-50 minutes or until set. Cool thoroughly and refrigerate overnight. Garnish as desired. Serves 10-12.
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Prep time: 15 min. plus baking time | |||||