Lemon Creme Crumb Bars - Imagine a thick crumb bar with two layers similar to the struesel on top of a muffin, then picture sandwiching those layers together with a lemon creme filling that is similar to a lemon bar!
we made this all the time - and changed up the pie filling types. very nostalgic for me this year. Cheery cherry cheese pie recipe Family favorite, only I double everything and put it in my own graham cracker crust in a cake pan.
what you need: 1 cup butter 2 eggs 2 cups brown sugar 1/3 cup milk 2 teaspoons vanilla 2 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 3 cups oatmeal In a saucepan over medium heat, melt together 1 can eagle’s brand sweetened condensed
Pie Filling: 2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2¾ cup) 3 egg yolks ⅔ cup lemon juice 1 dash salt mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end. Chill in the refrigerator for at least an hour before serving.
Russian Toffee 2 cups brown sugar ½ lb butter ¾ cup corn syrup 1 tin Eagle Brand milk Stir first 3 ingredients into a heavy sauce pan over med-high heat until melted. Then add milk, stir continuously for mins. Pour immediately into greased pan
Vintage Pineapple Cheese Cake -- graham cracker crust with a homemade cheesecake filling is baked, cooled, and finished with a cooked pineapple topping. A promo piece for Borden’s Eagle Brand clipped from a 1956 magazine.