Type what you have

Ingredients

• ✓ evaporated milk
• milk
• instant chocolate pudding mix
• white sugar

Instructions

1. 1 Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined.
2. 2 Pour into ice pop molds and freeze until firm, about 3 hours.

By tammy74

Ingredients

• ✓ evaporated milk
• white sugar
• egg
• vanilla extract
• snow

Instructions

1. 1 Combine evaporated milk, sugar, eggs, and vanilla extract in a large bowl until smooth.
2. 2 Gradually stir in snow until mixture reaches desired consistency. Eat immediately.

By SUZYL

Ingredients

• ✓ evaporated milk
• white sugar
• margarine
• peanut butter
• marshmallow creme

Instructions

1. 1 Line a 9x13 inch pan with foil or parchment paper.
2. 2 Combine sugar, evaporated milk, and butter In a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme.
3. 3 Pour into the prepared pan and chill until set. Cut into squares and serve.

By Teresa

Ingredients

• ✓ evaporated milk
• caramel
• chocolate cake mix
• butter
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.
2. 2 Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.
3. 3 Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.
5. 5 Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

By Mary Lewno

Ingredients

• ✓ evaporated milk
• brown sugar
• vanilla extract
• pecan
• butter

Instructions

1. 1 Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan.
2. 2 Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at room temperature.

By patricia johnson

Ingredients

• ✓ evaporated milk
• pie crust
• maple syrup
• brown sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
2. 2 Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
3. 3 Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

By Louie Noftsier

Ingredients

• ✓ evaporated milk
• brown sugar
• butter
• confectioners' sugar
• walnut

Instructions

1. 1 Bring brown sugar, butter, and evaporated milk to a boil in a large saucepan; boil mixture for 10 minutes.
2. 2 Remove from the heat and add confectioners' sugar; beat with an electric mixer on medium speed for 5 minutes.
3. 3 Stir in walnuts. Spread fudge evenly into an 8-inch square pan and let cool before cutting into 64 1-inch squares.

By Kath

Ingredients

• ✓ evaporated milk
• confectioners sugar
• cocoa powder
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Sift confectioners' sugar and cocoa powder into a medium bowl.
3. 3 Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.
4. 4 Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

By Tracy Larsen

Ingredients

• ✓ evaporated milk
• skim milk
• white sugar
• vanilla extract
• banana
• raisin

Instructions

1. 1 In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
2. 2 When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

By MUMMYJO

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• sugar
• vanilla extract
• salt
• milk

Instructions

1. 1 Combine condensed milk, evaporated milk, sugar, vanilla, and salt in freezer canister of ice cream maker, and stir well. Add enough milk to bring mixture to the fill line on canister. Freeze according to manufacturer's directions.

By Nicki

Ingredients

• ✓ evaporated milk
• white sugar
• butter
• peanut butter
• marshmallow
• vanilla extract

Instructions

1. 1 Butter an 8-inch square pan.
2. 2 Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
3. 3 Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
4. 4 Allow to cool and cut into squares.

By rvaym

Ingredients

• ✓ evaporated milk
• chocolate cake mix
• caramel
• butter
• pecan
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
3. 3 Bake in the preheated oven for 15 minutes. Remove cake from the oven.
4. 4 Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
5. 5 Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.

By Debbie

Ingredients

• ✓ evaporated milk
• white sugar
• cornstarch
• semisweet chocolate chip
• yogurt
• vanilla extract

Instructions

1. 1 Combine sugar and cornstarch in a medium saucepan. Stir in evaporated milk and chocolate chips. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is thickened.
2. 2 Remove the saucepan from heat and stir in yogurt and vanilla. Refrigerate until chilled.
3. 3 Pour chilled mixture into an ice cream maker. Freeze according to the manufacturer's instructions.

By BREEZYLOU

Ingredients

• ✓ evaporated milk
• pie shell
• egg
• artificial sweetener
• pumpkin pie spice
• pumpkin puree

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg, sugar substitute, and pumpkin pie spice in a medium bowl until well blended. Add pumpkin and milk to egg mixture; stir until smooth. Pour mixture into prepared pie shell.
3. 3 Place pie on a baking sheet and bake in the preheated oven until center is set but still slightly jiggly, about 30 to 35 minutes. Remove from oven and cool completely on a wire rack before slicing.

By Carolyn

Ingredients

• ✓ evaporated milk
• devil's food cake mix
• butter
• corn syrup
• sugar
• baking soda

Instructions

1. 1 Prepare batter and bake cake as directed on the package.
2. 2 About 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. Bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. Bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. Stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes.
3. 3 Remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. Pour the syrup over the hot cake, and let cool before cutting.

By michaelsgal85

Ingredients

• ✓ evaporated milk
• sugar
• egg yolk
• butter
• vanilla extract
• coconut
• pecan

Instructions

1. 1 Gather the ingredients.
2. 2 Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat. Cook, stirring frequently, until thickened, 10 to 15 minutes.
3. 3 Remove from heat and stir in coconut and pecans.

By AUNT B

Ingredients

• ✓ evaporated milk
• brown sugar
• butter
• egg yolk
• vanilla extract
• coconut
• pecan

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.
3. 3 Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.
4. 4 Use to frost a German chocolate cake. Serve and enjoy!

By Denise

Ingredients

• ✓ evaporated milk
• dark sweet cherry
• vanilla greek yogurt
• half-and-half
• milk
• white sugar
• creme de cassis liqueur

Instructions

1. 1 Pulse cherries in a food processor until coarse. Transfer to a large bowl. Add yogurt, evaporated milk, half-and-half, milk, sugar, and crème de cassis liqueur; mix well.
2. 2 Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Alternatively, pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.
3. 3 Transfer mixture to a freezer-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Store with plastic wrap directly on the surface in a covered container.

By Vicki Plumeri

Ingredients

• ✓ evaporated milk
• cooking spray
• white sugar
• peanut butter
• butter
• vanilla extract

Instructions

1. 1 Coat a 9x9-inch baking pan with cooking spray.
2. 2 Bring sugar and evaporated milk to a boil in a large, heavy-bottomed pot over medium-high heat, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
3. 3 Remove from heat; immediately stir in peanut butter, butter, and vanilla extract, stirring constantly until smooth and thick. Pour fudge into the prepared pan. Cool before slicing into squares.

By Regina Belcher

Ingredients

• ✓ evaporated milk
• brown sugar
• sugar
• pecan
• butter
• vanilla extract

Instructions

1. 1 Generously grease a large slab or baking sheet.
2. 2 Combine brown sugar, white sugar, and milk in a saucepan over medium heat; bring to a boil. Stir in pecans, butter, and vanilla; heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove saucepan from heat; cool syrup 5 minutes.
3. 3 Beat until thickened, then immediately pour onto the prepared surface; rest until firm. Completely cool before cutting.

By SARATHERESA

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• milk
• peanut butter
• white sugar
• vanilla extract
• peanut butter cup

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker; stir until sugar dissolves.
3. 3 Freeze according to manufacturer's directions until it reaches soft-serve consistency, about 30 minutes, adding peanut butter cups halfway through freezing cycle.
4. 4 Transfer ice cream to a one- or two-quart lidded plastic airtight container; cover surface with plastic wrap and seal. For best results, ice cream should firm in the freezer for at least 2 hours or overnight.

By momtomany

Ingredients

• ✓ evaporated milk
• white sugar
• margarine
• semisweet chocolate
• marshmallow creme
• vanilla extract
• peanut butter

Instructions

1. 1 Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat for 4 minutes, stirring constantly to prevent scorching.
2. 2 Remove from heat; stir in chocolate pieces until melted. Add 1/2 of the marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9x13-inch baking pan.
3. 3 Repeat steps 1 and 2 with remaining ingredients, substituting peanut butter for chocolate pieces. Spread evenly over chocolate layer.
4. 4 Let fudge cool at room temperature until set; cut into squares.

By NICATIE

Ingredients

• ✓ evaporated milk
• white sugar
• brown sugar
• butter
• marshmallow creme
• peanut butter
• vanilla extract

Instructions

1. 1 Gather all ingredients. Grease a 9x13-inch baking dish.
2. 2 Combine white sugar, evaporated milk, brown sugar, and butter in a medium saucepan over medium heat. Stir constantly until it comes to a boil. Boil for 7 minutes.
3. 3 Remove from the heat and stir in marshmallow cream until well incorporated and melted.
4. 4 Stir in peanut butter and vanilla until smooth.
5. 5 Spread in the prepared pan. Let cool for 30 minutes before cutting into 24 squares.
6. 6 Enjoy!

By Janet Awaldt

Ingredients

• ✓ evaporated milk
• sugar
• margarine
• semisweet chocolate chip
• marshmallow cream
• walnut
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Grease a 9x13-inch pan.
3. 3 Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly, until mixture is slightly thickened.
4. 4 Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined.
5. 5 Stir in marshmallow creme until incorporated. Mix in walnuts and vanilla.
6. 6 Transfer fudge to the prepared pan and use an offset spatula to spread out evenly and flatten.
7. 7 Let cool for at least 1 hour before cutting into squares. Enjoy!

By CAVAMom

Ingredients

• ✓ evaporated milk
• milk
• sugar
• cornstarch
• egg
• vanilla extract
• vanilla wafer
• banana

Instructions

1. 1 Combine evaporated milk, milk, sugar, cornstarch, and egg in a saucepan over medium heat. Cook and stir until thick. Remove pudding from heat; add vanilla and mix well.
2. 2 Arrange a layer of wafers in a large bowl or casserole dish. Pour pudding over wafers and top with banana slices. Refrigerate until chilled, about 1 hour.

By Melly Neel

Ingredients

• ✓ evaporated milk
• pumpkin puree
• white sugar
• egg
• cinnamon
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Stir pumpkin purée, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
3. 3 Sprinkle cake mix over pumpkin mixture in the baking pan. Pour melted butter on top.
4. 4 Bake in the preheated oven until golden brown, 1 hour and 10 minutes.

By kkitchen

Ingredients

• ✓ evaporated milk
• red velvet cake mix
• cake flour
• butter
• egg
• red food coloring
• decorator icing

Instructions

1. 1 Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
4. 4 Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
5. 5 Decorate fully cooled cookies as desired with icing.

By ahuwyler

Ingredients

• ✓ evaporated milk
• white sugar
• corn syrup
• butter
• peanut
• vanilla extract
• red food coloring

Instructions

1. 1 In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
2. 2 Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

By Alydia Friend

Ingredients

• ✓ evaporated milk
• water
• long grain rice
• milk
• white sugar
• butter
• cinnamon

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
2. 2 Add milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes more. Sprinkle with cinnamon, then serve.

By Egapylime

Ingredients

• ✓ evaporated milk
• egg
• cocoa powder
• milk
• sugar
• vanilla extract
• ice

Instructions

1. 1 Fill sink with several inches of ice water.
2. 2 Beat eggs and cocoa powder in a bowl until well-blended and smooth.
3. 3 Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
4. 4 Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
5. 5 Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.

By KittySkyfish