with EAGLE* BRAND Sweetened Condensed Milk & CALIFORNIA WALNUTS

with EAGLE* BRAND Sweetened Condensed Milk & CALIFORNIA WALNUTS

SIMPLY SENSATIONAL DESSERTS from EAGLE BRAND Sweetened Condensed Milk and CALIFORNIA WALNUTS TABLE OF CONTENTS Page Amaretto Cheesecake 20 Apple Custard Pie 9 Apple Pumpkin Desserts 27 Apple Spice Custard Cake 2 Apple Streusel Cobbler 0 Apple Walnut Bars Banana Blueberry Pudding Pie 0 Banana Cream Pie 9 Brownie Mint Sundae Squares 29 Butterscotch Cheesecake Bars 5 California Fruit Bars 2 Caramel Apple Walnut Squares 28 Cheesecake Brownie Bars 3 Cherries Jubilee Cheesecake 9 Cherry Angel Cream Cake 2 Cherry Brownie Squares 25 Cherry Cheese Pie 3 Cherry Dumplin' Cake 22 Cherry Fudge Tarts 4 Chocolate Chip Cheesecake 7 Chocolate Cinnamon Bread Pudding 27 Chocolate'n'Oat Bars 7 Chocolate Streusel Bars 6 Chocolate Walnut Brownies Chocolate Walnut Candy 24 Chocolate Walnut Pie 0 Chocolate Walnut Sheet Cake 2 Coconut Macaroons 7 Cranberry Crumb Pie 3 Cranberry Walnut Bars 3 Creamy Baked Cheesecake 7 Creamy Banana Pudding 27 Creamy Chocolate Pie 9 Creamy Fruit 'n' Walnut Cheesecake 8 Creamy Lemon Pie 2 Creamy Microwave Double Decker Fudge 26 Create-A-Crust Apple Custard Pie 6 Deep-Dish Pumpkin Pie 2 Double Chocolate Fantasy Bars 7 Double Lemon Cake 23 Easy Fudgy Pudding Cake 22 Easy Peanut Butter Cookies Ever-So-Easy Fruitcake 24 Fluffy Vanilla Walnut Pie 5 Page Foolproof Dark Chocolate Fudge 23 Frozen Chocolate Mousse Pie Frozen Cranberry Cheese Pie 4 Frozen Lemon Squares 30 Fudge Brownie Pie 2 Fudge Ribbon Cake 22 Fudge Truffle Cheesecake 9 Fudgy Brownie Bars 2 Fudgy Chocolate Cookie Bars 8 Fudgy Chocolate Walnut Ice Cream 29 Fudgy Walnut Cookie Wedges 4 Ginger Orange Walnut Balls 26 Granola Cherry Cheese Squares 26 Key Lime Pie Layered Mint Chocolate Fudge 23 Lemon Blueberry Pie 4 Lemon Chiffon Loaf 28 Lemon Crumb Bars 4 Magic Cookie Bars 3 Maple Chocolate Walnut Bars 8 Marbled Cheesecake 8 Marbled Cheesecake Bars 4 Microwave Orange Cream Pie 5 Mini Cheesecakes 20 Mini Fruitcake Morsels 8 Mint Chocolate Chip Ice Cream 30 Mocha Walnut Tart 6 Orange Blossom Pie 3 Peppermint Ice Cream Gems 30 Peppermint Parfait Pie 5 Peppermint Patties 24 Pumpkin Orange Cheesecake 20 Rainbow Ice Creams 29 Raspberry-Topped Lemon Pie 6 Stained Glass Fudge 25 Strawberry Banana Dessert 28 Streusel Caramel Bars 5 Traditional Pumpkin Pie Triple Chocolate & Vanilla Cheesecake 9 Triple Layer Chocolate Bars 6 Triple Layer Cookie Bars 5 Walnut Bourbon Balls 25 Walnut Cut-Out Cookies 2 Walnut Praline Cheesecake 7 Walnut Rum Raisin Cheesecake 8 Walnut Toffee Bars 6 Copyright 990 by Synergistic Marketing, Inc. Printed in the United States of America. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission. For information, contact Synergistic Marketing, Inc., 477 Madison Avenue, New York, NY 0022 (22) 75-2253.

APPLE WALNUT BARS A Makes 36 to 48 bars 3 cups finely chopped all-purpose apples (4 medium) (5.4-ounce) package nut or date quick bread mix cup chopped California Walnuts 3 eggs 2 teaspoons vanilla extract V2 teaspoons ground cinnamon /2 teaspoon ground nutmeg Preheat oven to 350. In large bowl, combine all ingredients; mix well. Pour into greased and floured 5x0-inch jellyroll pan. Bake 30 minutes or until golden. Cool. Spread with Cream Cheese Frosting. Cut into bars. Garnish as desired. Store covered in refrigerator. CREAM CHEESE FROSTING: In small mixer bowl, beat 2 (3-ounce) packages cream cheese, softened, /2 cup margarine or butter, softened, and teaspoon vanilla until fluffy. Add 4 cups sifted confectioners' sugar; mix well. RCHOCOLATE WALNUT BROWNIES Makes 24 to 36 brownies (2-ounce) package semi-sweet chocolate chips /4 cup margarine or butter 2 cups biscuit baking mix egg, beaten teaspoon vanilla extract to /2 cups coarsely chopped California Walnuts Confectioners' sugar Preheat oven to 350. In large saucepan, over low heat, melt cup chips with margarine; remove from heat. Add biscuit mix, sweetened condensed milk, egg and vanilla. Stir in walnuts and remaining chips. Turn into well-greased 3x9-inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Sprinkle with confectioners' sugar. Cut into bars. Store tightly covered. F EASY PEANUT BUTTER COOKIES Makes about 5 dozen y* to cup peanut butter egg teaspoon vanilla extract 2 cups biscuit baking mix Granulated sugar Preheat oven to 350. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least hour. Shape into -inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until iightjy browned (do not overbake). Cool. Store tightly covered at room temperature. PEANUT BLOSSOMS: Shape as above; do not flatten. Bake as above. Press solid milk chocolate candy drop in center of each cookie immediately after baking.

CALIFORNIA FRUIT BARS Makes 24 to 36 bars /2 cup unsifted flour cup oats VA cup firmly packed brown sugar VA cup wheat germ /2 cup margarine or butter, softened 2 teaspoons vanilla extract /2 cups chopped California Walnuts cup golden raisins (6-ounce) package dried apricots, chopped ( cup) Preheat oven to 350 (325 for glass dish). In large bowl, combine flour, oats, sugar, wheat germ, margarine and vanilla; mix until crumbly. Reserving /2 cup crumb mixture, press remainder on bottom of greased 3x9-inch baking pan. In large bowl, combine walnuts, raisins, apricots and sweetened condensed milk; spoon evenly over crust. Top with reserved crumb mixture; press down firmly. Bake 25 minutes or until edges are lightly browned. Cool. Cut into bars. Store covered at room temperature. FUDGY BROWNIE BARS Makes 24 to 36 bars V/A cups unsifted flour /4 cup sugar /2 cup cold margarine or butter /4 cup unsweetened cocoa egg teaspoon vanilla extract /2 teaspoon baking powder (8-ounce) bar milk chocolate candy, broken into small pieces VA cup chopped California Walnuts Preheat oven to 350. In medium bowl, combine cup flour and sugar; cut in margarine until crumbly. Press on bottom of 3x9-inch baking pan. Bake 5 minutes. In large mixer bowl, beat sweetened condensed milk, cocoa, egg, remaining /4 cup flour, vanilla and baking powder. Stir in chocolate pieces and walnuts. Spread over prepared crust. Bake 20 minutes or until center is set. Cool. Sprinkle with confectioners' sugar if desired. Store tightly covered at room temperature. FWALNUT CUT-OUT COOKIES Makes 7 dozen 3-inch cookies 3/2 cups unsifted flour tablespoon baking powder /2 teaspoon salt Va cup margarine or butter, softened 2 eggs tablespoon vanilla extract /2 cups finely chopped California Walnuts Combine flour, baking powder and salt. In large mixer bowl, beat sweetened condensed milk, margarine, eggs and vanilla until well blended. Add dry ingredients and walnuts; mix well. Chill 2 hours. On floured surface, knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to /8-inch thickness. Cut with floured cookie cutter. Reroll as necessary to use all dough. Place inch apart on greased baking sheets. Bake in preheated 350 oven 0 to 2 minutes or until lightly browned around edges (do not overbake). Cool. Frost and decorate as desired. Store loosely covered at room temperature. CHOCOLATE COOKIES: Decrease flour to 3 cups. Add /2 cup ^ ^ unsweetened cocoa. Proceed as above.

MAGIC COOKIE BARS Makes 24 to 36 bars /2 cup margarine or butter V/2 cups graham cracker crumbs (6-ounce) package semi-sweet chocolate chips ( cup) (3 /2-ounce) can flaked coconut (/3 cups) cup chopped California Walnuts Preheat oven to 350 (325 for glass dish). In 3x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. SEVEN LAYER MAGIC COOKIE BARS: Add (6-ounce) package butterscotch flavored chips after chocolate chips. ' CRANBERRY WALNUT BARS Makes 36 to 48 bars V2 cup margarine or butter, melted (6-ounce) package cranberry quick bread mix V2 cups chopped California Walnuts 2 cups fresh or frozen cranberries, finely chopped 2 eggs /4 cup orange juice 2 teaspoons grated orange rind /4 teaspoon salt Preheat oven to 350. In large bowl, combine all ingredients; mix well. Pour into greased and floured 5x0-inch jellyroll pan. Bake 30 to 35 minutes or until golden. Cool. Top with confectioners' sugar or Orange Glaze. Cut into bars. Store covered at room temperature. ORANGE GLAZE: In small bowl, combine /2 cups confectioners' sugar, 3 tablespoons orange juice and 2 teaspoons grated orange rind; mix until smooth. FCHEESECAKE BROWNIE BARS Makes 24 to 36 bars (2.5- or 23.6-ounce) package fudge brownie mix 4 cup chopped California Walnuts (8-ounce) package cream cheese, softened 2 tablespoons margarine or butter, softened tablespoon cornstarch egg 2 teaspoons vanilla extract Preheat oven to 350. Prepare brownie mix as package directs; stir in walnuts. Spread into well-greased 3x9-inch baking pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned. Cool. Chill thoroughly. Garnish as desired. Cut into bars. Store covered in refrigerator.

F HJDGY WALNUT COOKIE WEDGES Makes 36 wedges (20-ounce) package refrigerated cookie dough, any flavor (2-ounce) package semi-sweet chocolate chips 2 tablespoons margarine or butter teaspoon vanilla extract /2 cup chopped California Walnuts Preheat oven to 350. Divide cookie dough into thirds. With floured hands, press on bottom of 3 aluminum foil-lined 9-inch round cake pans or press into 9-inch circles on ungreased baking sheets. Bake 0 to 2 minutes or until golden. Cool. In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk. Cook and stir until thickened, about 5 minutes; add vanilla. Spread over cookie circles. Top with walnuts. Chill. Cut into wedges. Store loosely covered at room temperature. LEMON CRUMB BARS Makes 36 to 48 bars (8 /4-ounce) package lemon or yellow cake mix /2 cup margarine or butter, softened egg plus 3 egg yolks 2 cups finely crushed saltine crackers ( A pound) /2 cup ReaLemon Lemon Juice from Concentrate Yellow food coloring, optional Preheat.oven to 350. In large mixer bowl, combine cake mix, margarine and egg; mix well (mixture will be crumbly). Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 5x0-inch jellyroll pan. Bake 5 minutes. Meanwhile, in medium bowl, combine 3 egg yolks, sweetened condensed milk, ReaLemon brand and food coloring if desired; mix well. Spread evenly over prepared crust. Top with reserved crumb mixture. Bake 5 to 20 minutes or until firm. Cool. Cut into bars. Store covered at room temperature. FMARBLED CHEESECAKE BARS X. Makes 24 to 36 bars 2 cup finely crushed creme-filled chocolate sandwich cookies (about 20 cookies) 3 tablespoons margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 3 eggs 2 teaspoons vanilla extract 2 ( -ounce) squares unsweetened chocolate, melted Preheat oven to 300. Combine crumbs and margarine; press firmly on bottom of 3x9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With knife or metal spatula, swirl through batter to marble. Bake 45 to 50 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator.

FBUTTERSCOTCH CHEESECAKE BARS Makes24to36bars (2-ounce) package butterscotch flavored chips /3 cup margarine or butter 2 cups graham cracker crumbs cup chopped California Walnuts (8-ounce) package cream cheese, softened egg teaspoon vanilla extract Preheat oven to 350 (325 for glass dish). In medium saucepan, melt chips and margarine; stir in crumbs and walnuts. Press half the mixture firmly on bottom of greased 3x9-inch baking pan. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then egg and vanilla. Pour into prepared pan; top evenly with remaining crumb mixture. Bake 25 to 30 minutes or until wooden pick comes out clean. Cool. Chill thoroughly. Cut into bars. Store covered in refrigerator. STREUSEL CARAMEL BARS Makes 24 to 36 bars 2 cups unsifted flour % cup firmly packed light brown sugar egg, beaten V* cup cold margarine or butter 4 cup chopped California Walnuts 24 caramels, unwrapped Preheat oven to 350. In large bowl, combine flour, sugar and egg; cut in /2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 3x9-inch baking pan. Bake 5 minutes. In heavy saucepan, melt caramels with sweetened condensed milk and remaining /4 cup margarine. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. r ^ TRIPLE LAYER COOKIE BARS Makes 24 to 36 bars V2 cup margarine or butter /2 cups graham cracker crumbs (7-ounce) package flaked coconut (2% cups) (2-ounce) package semi-sweet chocolate chips /2 cup creamy peanut butter Preheat oven to 350 (325 for glass dish). In 3x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then sweetened condensed milk. Bake 25 minutes or until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.

WALNUT TOFFEE BARS IV2 cups unsifted flour V2 cup firmly packed brown sugar % cup cold margarine or butter (4-ounce) can Eagle R Brand Sweetened Condensed egg, beaten teaspoon vanilla extract 6 milk chocolate-covered English toffee candy bars, cut into small pieces cup chopped California Walnuts Preheat oven to 350 (325 for glass dish). In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 3x9-inch baking pan. Bake 5 minutes. In large bowl combine sweetened condensed milk, egg, extract, toffee pieces and walnuts. Spread evenly over prepared crust. Bake 25 minutes or until golden. Cool. Cut into bars. Store covered in refrigerator. FCHOCOLATE STREUSEL BARS Makes 24 to 36 bars V4 cups unsifted flour V2 cups confectioners' sugar /2 cup unsweetened cocoa cup cold margarine or butter (8-ounce) package cream cheese, softened egg 2 teaspoons vanilla extract /2 cup chopped California Walnuts Preheat oven to 350. In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Reserving 2 cups crumb mixture, press remainder firmly into 3x9-inch baking pan. Bake 5 minutes. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweet ened condensed milk until smooth; beat in egg and vanilla. Pour over crust. Combine walnuts with reserved crumb mixture; sprinkle on top. Bake 25 minutes or until bubbly. Cool. Chill. Store covered in refrigerator. F TRIPLE LAYER CHOCOLATE BARS Makes 24 to 36 bars V/2 /2 /4 cups graham cracker crumbs cup unsweetened cocoa cup sugar cup margarine or butter, melted (4-ounce) can Eagle Brand Sweetened Condensed cup unsifted flour egg teaspoon vanilla extract teaspoon baking powder cup chopped California Walnuts (2-ounce) package semi-sweet chocolate chips Preheat oven to 350. Combine crumbs, V* cup cocoa, sugar and margarine; press firmly into 3x9-inch baking pan. In large mixer bowl, beat sweetened condensed milk, flour, remaining /4 cup cocoa, egg, vanilla and baking powder; add walnuts. Spread over crust. Top with chips. Bake 20 minutes or until set. Cool. Store covered at room temperature.

COCONUT MACAROONS Makes about 4 dozen 2 (7-ounce) packages flaked coconut (5 /3 cups) tablespoon vanilla extract Preheat oven to 350. In large bowl, combine coconut, sweetened condensed milk and vanilla; mix well. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired. Bake 8 to 0 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool). Store loosely covered at room temperature. MACAROON KISSES: Prepare and bake as above. Press solid milk chocolate candy star or drop in center of each macaroon immediately after baking. f DOUBLE CHOCOLATE FANTASY BARS Makes 24 to 36 bars (8/4- or 8 /2-ounce) package chocolate cake mix /3 cup vegetable oil egg cup chopped California Walnuts (6-ounce) package semi-sweet chocolate chips teaspoon vanilla extract Preheat oven to 350. In large mixer bowl, beat cake mix, oil and egg until crumbly. Stir in walnuts. Reserving /2 cups crumb mixture, press remainder firmly into greased 3x9-inch baking pan. In saucepan, combine remaining ingredients; cook and stir until melted. Pour over crust. Top with reserved crumb mixture. Bake 25 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. r CHOCOLATE N' OAT BARS s Makes 24 to 36 bars cup unsifted flour cup quick-cooking oats Va cup firmly packed light brown sugar /2 cup margarine or butter, softened cup chopped California Walnuts (6-ounce) package semi-sweet chocolate chips Preheat oven to 350 (325 for glass dish). In large bowl, mix flour, oats, sugar and margarine. Reserving V2 cup oat mixture, press remainder into 3x9-inch baking pan. Bake 0 minutes. Pour sweetened condensed milk evenly over crust. Top with walnuts, chips and reserved oat mixture; press down firmly. Bake 25 minutes or until lightly browned. Cool. Store covered at room temperature.

A ' MINI FRUITCAKE MORSELS Makes about 7dozen V2 cup unsifted flour teaspoon baking soda jar None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum) 2 cups graham cracker crumbs cup chopped California Walnuts 3 eggs, beaten Red and green candied cherries, halved Preheat oven to 300. In large bowl, combine flour and baking soda. Add remaining ingredients except cherries; mix well. Line 3 /4-inch muffin cups with foil or paper liners or grease lightly. Spoon level measuring tablespoon batter into each cup. Top each with cherry half. Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool. Store loosely covered at room temperature. /^FUDGY CHOCOLATE COOKIE BARS Makes 24 to 36 bars % cups unsifted flour % cup confectioners' sugar /4 cup unsweetened cocoa cup cold margarine or butter (2-ounce) package semi-sweet chocolate chips teaspoon vanilla extract cup chopped California Walnuts Preheat oven to 350. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Press firmly into 3x9-inch baking pan. Bake 5 minutes. In medium saucepan, melt cup chips with sweetened condensed milk and vanilla; pour over prepared crust. Top with walnuts and remaining cup chips; press down firmly. Bake 20 minutes oruntil set. Cool. Chill if desired. Store tightly covered. ^MAPLE CHOCOLATE WALNUT BARS Makes 24 to 36 bars V2 cups unsifted flour % cup sugar /2 teaspoon salt % cup cold margarine or butter 2 eggs V2 teaspoons maple flavoring 2 cups chopped California Walnuts (6-ounce) package semi-sweet chocolate chips Preheat oven to 350. In large bowl, combine flour, sugar and salt; cut in margarine until crumbly. Add beaten egg. Press into 3x9- inch baking pan. Bake 25 minutes. In medium bowl, beat sweetened condensed milk, remaining egg and flavoring; add walnuts. Sprinkle chips over crust; top with walnut mixture. Bake 20 minutes longer or until golden. Cool. Store tightly covered at room temperature.

/ CREAMY CHOCOLATE PIE Makes one 9-inch pie 3 /4 /4 2 (9-inch) baked pastry shell (-ounce) squares unsweetened chocolate (4-ounce) can Eagle Brand Sweetened Condensed teaspoon salt cup water egg yolks teaspoon vanilla extract cup (/2 pint) Borden R Whipping Cream Additional whipped cream In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir rapidly until very thick, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until thickened and bubbly. Add vanilla. Cool 5 minutes. Chill thoroughly, about 30 minutes; stir. In large mixer bowl, beat whipping cream until stiff; fold in chocolate mixture. Pour into pastry shell. Chill 3 hours or until set. Spread with whipped cream; garnish. Refrigerate leftovers. BANANA CREAM PIE Makes one 9-inch pie (9-inch) baked pastry shell 3 tablespoons cornstarch % cups water 3 egg yolks, beaten 2 tablespoons margarine or butter teaspoon vanilla extract 3 medium bananas ReaLemon Lemon Juice from Concentrate cup (/2 pint) Borden Whipping Cream, whipped In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed mitk and egg yolks. Cook and stir until thickened; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in ReaLemon brand and drain. Arrange in pastry shell; add filling and cover. Chill 4 hours or until set. Spread with whipped cream. Slice banana; dip in ReaLemon brand, drain and top pie. Refrigerate leftovers. APPLE CUSTARD PIE Makes one 9- or 0-inch pie (9- or 0-inch) unbaked pastry shell /2 cups Borden Sour Cream /4 cup frozen apple juice concentrate, thawed egg /2 teaspoons vanilla extract /4 teaspoon ground cinnamon (2-ounce) can apple pie filling Preheat oven to 375. Bake pastry shell 5 minutes. Meanwhile, in small mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon until smooth. Pour into prepared pastry shell; bake 30 minutes or until set. Cool. Top with apple filling. Garnish as desired. Serve warm or chilled. Refrigerate leftovers.

CHOCOLATE WALNUT PIE Makes one 9-inch pie (9-inch) unbaked pastry shell 6 tablespoons margarine or butter /3 cup unsweetened cocoa /2 cup water 2 eggs, beaten /2 teaspoon vanilla extract /2 teaspoon maple flavoring cup coarsely chopped California Walnuts Preheat oven to 350. In medium saucepan, over low heat, melt margarine. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water and eggs; beat well. Remove from heat; stir in vanilla, flavoring and walnuts. Pour into pastry shell. Bake 40 to 45 minutes or until center is set. Cool slightly. Serve warm or chilled. Garnish as desired. Refrigerate leftovers. F BANANA BLUEBERRY PUDDING PIE Makes one 9-inch pie Vanilla wafers 2 bananas, sliced, dipped in lemon juice, drained cup fresh blueberries, rinsed 2 (3-ounce) packages cream cheese, softened V4 cup cold water (4-serving size) package instant vanilla flavor pudding mix cup ( /2 pint) Borden Whipping Cream, whipped Line pie plate with wafers; top with bananas and blueberries. In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then water and pudding mix until smooth. Chill 0 minutes. Fold in whipped cream. Pour into pie plate. Chill. Garnish. Refrigerate leftovers. F \PPLE STREUSEL COBBLER Makes 9 to 2 servings 2 (2-ounce) cans apple pie filling 2 eggs /4 cup margarine or butter, melted /2 teaspoon ground cinnamon /4 teaspoon ground nutmeg /2 cup each firmly packed brown sugar and flour /4 cup cold margarine or butter /2 cup each chopped California Walnuts and oats Preheat oven to 375. Spread pie filling in buttered 9-inch square baking pan. In bowl, beat eggs, sweetened condensed milk, melted margarine and spices; pour into pan. In medium bowl, combine sugar and flour; cut in cold margarine until crumbly. Add walnuts and oats. Sprinkle over top. Bake 50 minutes or until set. Cool. Serve warm. Refrigerate leftovers.

F FROZEN CHOCOLATE MOUSSE PIE Makes one 9-inch pie 2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies) /4 cup margarine or butter, melted (6-ounce) package semi-sweet chocolate chips /2 teaspoons vanilla extract cup ( /2 pint) Borden Whipping Cream, stiffly whipped Combine crumbs and margarine; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill. In large mixer bowl, beat chocolate with sweetened condensed milk and vanilla until well blended. Chill 0 to 5 minutes. Fold in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers. KEY LIME PIE Makes one 9- or 0-inch pie (9- or 0-inch) baked pastry shell 6 egg yolks* 2 (4-ounce) cans Eagle Brand Sweetened Condensed (8-ounce) bottle ReaLime Lime Juice from Concentrate Yellow or green food coloring, optional Whipped cream or whipped topping Preheat oven to 350. In large mixer bowl, beat egg yolks with sweetened condensed milk. Stir in ReaLime brand and food coloring if desired. Pour into prepared pastry shell; bake 2 minutes. Cool. Chill. Top with whipped cream. Garnish as desired. Refrigerate leftovers. *Use only Grade A clean, uncracked eggs. TRADITIONAL PUMPKIN PIE X. Makes one 9-inch pie (9-inch) unbaked pastry shell (6-ounce) can pumpkin (about 2 cups) 2 eggs teaspoon ground cinnamon /2 teaspoon ground ginger /2 teaspoon ground nutmeg /2 teaspoon salt Preheat oven to 425. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 5 minutes. Reduce oven temperature to 350 ; bake 35 to 40 minutes longer or until knife inserted inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. \

/ \ FUDGE BROWNIE PIE Makes one 9-inch pie (9-inch) unbaked pastry shell (6-ounce) package semi-sweet chocolate chips /4 cup margarine or butter /2 cup biscuit baking mix 2 eggs teaspoon vanilla extract cup chopped California Walnuts Preheat oven to 375. Bake pastry shell 0 minutes; remove from oven. Reduce oven temperature to 325? In saucepan, over low heat, melt chips with margarine. In large mixer bowl, beat chocolate mixture with remaining ingredients except walnuts until smooth. Add walnuts. Pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature. CREAMY LEMON PIE \ Makes one pie 3 egg yolks* /2 cup ReaLemon Lemon Juice from Concentrate Yellow food coloring, optional (6-ounce) packaged graham cracker crumb pie crust Whipped topping or whipped cream Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon brand and food coloring if desired. Pour into crust; bake 8 minutes. Cool. Chill. Spread with whipped topping. Garnish as desired. Refrigerate leftovers. *Use only Grade A clean, uncracked eggs. / v DEEP-DISH PUMPKIN PIE Makes8to 0servings 3 A cups unsifted flour /3 cup firmly packed brown sugar Vb cup granulated sugar cup cold margarine or butter, cut into small pieces cup chopped California Walnuts (6-ounce) can pumpkin (about 2 cups) (4- unce ) can Eagle Brand Sweetened Condensed 2 eggs teaspoon ground cinnamon /2 teaspoon each ground allspice and salt Preheat oven to 350. In bowl, combine flour and sugars; cut in margarine until crumbly. Add walnuts. Reserving cup crumb mixture, press remainder on bottom and halfway up sides of 2x7-inch baking dish. In large mixer bowl, beat remaining ingredients except reserved crumb mixture. Pour into dish. Top with crumb mixture. Bake 55 minutes or until golden. Cool. Refrigerate leftovers.

CRANBERRY CRUMB PIE Makes one 9-inch pie (9-inch) unbaked pastry shell (8-ounce) package cream cheese, softened (4-ounce) can Eagle Brand Sweetened Condensed /4 cup ReaLemon Lemon Juice from Concentrate 3 tablespoons light brown sugar 2 tablespoons cornstarch (6-ounce) can whole berry cranberry sauce VA cup cold margarine or butter /3 cup unsifted flour Va cup chopped California Walnuts Preheat oven to 425. Bake pastry shell 8 minutes; remove from oven. Reduce heat to 375. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then ReaLemon brand until smooth. Pour into pastry shell. In bowl, mix tablespoon sugar, cornstarch and cranberry sauce; spoon over cheese mixture. In bowl, cut margarine into flour and 2 tablespoons sugar until crumbly. Add walnuts. Sprinkle over pie. Bake 45 minutes or until bubbly. Cool. Refrigerate leftovers. \ _ CHERRY CHEESE PIE Makes one 9-inch pie (9-inch) graham cracker crumb crust or baked pastry shell (8-ounce) package cream cheese, softened (4-ounce) can Eagle Brand Sweetened Condensed /3 cup ReaLemon Lemon Juice from Concentrate teaspoon vanilla extract (2 -ounce) can cherry pie filling, chilled In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. / -v ORANGE BLOSSOM PIE Makes one 9-inch pie (9-inch) unbaked pastry shell (4-ounce) can Eagle Brand Sweetened Condensed cup orange juice 2 egg yolks tablespoon grated orange rind (3-ounce) package cream cheese, softened /2 cup Borden Sour Cream, at room temperature /2 cup confectioners' sugar /2 teaspoon vanilla extract Preheat oven to 375. Bake pastry shell 5 minutes. Remove from oven; reduce heat to 325. In large bowl, beat sweetened condensed milk, juice, egg yolks and rind. Pour into pastry shell. Bake 35 minutes or until set. In small mixer bowl, beat remaining ingredients until smooth. Spread over pie. Bake 5 minutes. Cool. Chill. Garnish. Refrigerate leftovers.

RFROZEN CRANBERRY CHEESE PIE Makes one 9-inch pie /2 6 2 /3 cups vanilla wafer crumbs (about 40 wafers) tablespoons margarine or butter, melted (3-ounce) packages cream cheese, softened (4-ounce) can Eagle Brand Sweetened Condensed cup ReaLemon Lemon Juice from Concentrate teaspoon vanilla extract Red food coloring, optional (6-ounce) can whole berry cranberry sauce Combine crumbs and margarine; press on bottom and up side of 9-inch pie plate. Chill. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then ReaLemon brand, vanilla and food coloring if desired. Reserving /2 cup cranberry sauce, add remainder to cheese mixture. Pour into crust. Cover; freeze 6 hours or until firm. Garnish with whipped topping and reserved cranberry sauce. Freeze leftovers. CHERRY FUDGE TARTS "V. Makes 4 tarts 3 ( -ounce) squares unsweetened chocolate /4 teaspoon salt /4 cup water 2 egg yolks teaspoon vanilla extract cup (/2 pint) Borden Whipping Cream, whipped 4 (3-inch) tart-size graham cracker crumb crusts (2 -ounce) can cherry pie filling, chilled In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir rapidly until very thick, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until thickened and bubbly. Add vanilla. Cool 5 minutes. Chill thoroughly, about 30 minutes; stir. Fold in whipped cream. Spoon into crusts. Chill hour or until set. Top with pie filling. Refrigerate leftovers. A LEMON BLUEBERRY PIE x Makes one 9-inch pie (9-inch) graham cracker crumb crust or baked pastry shell 3 egg yolks* /2 cup ReaLemon Lemon Juice from Concentrate /2 teaspoons grated lemon rind, optional Yellow food coloring, optional (2-ounce) can blueberry pie filling, chilled Whipped topping Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon brand, rind and food coloring if desired. Pour into prepared crust. Bake 8 minutes. Cool. Chill. Top with pie filling. Garnish with whipped topping. Refrigerate leftovers. *Use only Grade A clean, uncracked eggs.

FLUFFY VANILLA WALNUT PIE Makes one 9-inch pie (9-inch) baked pastry shell or graham cracker crumb crust (8-ounce) package cream cheese, softened % cup cold water (4-serving size) package instant vanilla flavor pudding mix cup (/2 pint) Borden Whipping Cream, whipped cup chopped California Walnuts, toasted In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then water and pudding mix until smooth. Fold in whipped cream and 3 A cup walnuts. Pour into prepared pastry shell. Chill 2 hours or until set. Garnish with remaining walnuts. Refrigerate leftovers. F MICROWAVE ORANGE CREAM PIE Makes one 9-inch pie /2 cups gingersnap cookie crumbs 6 tablespoons margarine or butter, melted /4 cup frozen orange juice concentrate, thawed 2 egg yolks 2 teaspoons grated orange rind (8-ounce) container Borden Sour Cream Whipped topping Combine crumbs and margarine; press on bottom and up side of microwave-safe pie plate. Cook on 00% power (high) 2 minutes, rotating after minute. Cool. In 2-quart glass measure, mix sweetened condensed milk, juice concentrate, egg yolks and rind; cook on 00% power (high) 3 to 4 minutes, stirring once. Cool 0 minutes; stir in sour cream. Pour into crust. Chill 3 hours or until set. Spread with whipped topping; garnish. Refrigerate leftovers. PEPPERMINT PARFAIT PIE X. Makes one 9-inch pie (9-inch) baked pastry shell ( -ounce) square unsweetened chocolate /2 teaspoon vanilla extract (8-ounce) package cream cheese, softened 3 tablespoons white creme de menthe Red food coloring, optional (8-ounce) container frozen non-dairy whipped topping, thawed (3 /2cups) In small saucepan, melt chocolate with V2 cup sweetened condensed milk; stir in vanilla. Spread on bottom of prepared pastry shell. In large mixer bowl, beat cheese until fluffy. Gradually beat in remaining sweetened condensed milk. Stir in creme de menthe and food coloring if desired. Fold in whipped topping. Pour into prepared pastry shell. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers.

MOCHA WALNUT TART Makes one 9-inch pie (9-inch) unbaked pastry shell 2 (-ounce) squares unsweetened chocolate VA cup margarine or butter VA cup water 2 eggs, well beaten VA cup coffee-flavored liqueur teaspoon vanilla extract VA teaspoon salt cup chopped California Walnuts, toasted Preheat oven to 350. In medium saucepan, over low heat, melt chocolate and margarine. Stir in sweetened condensed milk, water and eggs; mix well. Remove from heat; stir in liqueur, vanilla and salt. Pour into pastry shell; top with walnuts. Bake 40 minutes or until center is set. Cool. Garnish. Refrigerate leftovers. ^RASPBERRY-TOPPED LEMON PIE Makes pie (0-ounce) package frozen red raspberries in syrup, thawed tablespoon cornstarch 3 egg yolks* /2 cup ReaLemon Lemon Juice from Concentrate Yellow food coloring, optional (6-ounce) packaged graham cracker crumb pie crust Whipped topping Preheat oven to 350. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon brand and food coloring if desired. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped topping. Garnish as desired. Refrigerate leftovers. *Use only Grade A clean, uncracked eggs. F3REATE-A-CRUST APPLE CUSTARD PIE Makes one 0-inch pie 2 apples, cored, pared and sliced tablespoon lemon juice /2 cup plus 2 tablespoons biscuit baking mix Vi cups water 3 eggs VA cup margarine or butter, softened /2 teaspoons vanilla extract /2 teaspoon each ground cinnamon and nutmeg Preheat oven to 350. Toss apples with lemon juice then 2 tablespoons biscuit mix; arrange in buttered 0-inch pie plate. In blender, blend remaining ingredients on low speed 3 minutes; let stand 5 minutes. Pour over apples; top with Crumb Topping. Bake 35 minutes or until golden. Cool. Refrigerate leftovers. CRUMB TOPPING: In bowl, combine /2 cup each biscuit baking mix and firmly packed brown sugar; cut in VA cup cold margarine or butter until crumbly. Add V2 cup chopped California Walnuts.

F CREAMY BAKED CHEESECAKE /4 cups graham cracker crumbs /4 cup sugar Makes one 9-inch cheesecake /3 cup margarine or butter, melted 2 (8-ounce) packages cream cheese, softened 3 eggs /4 cup ReaLemon Lemon Juice from Concentrate (8-ounce) container Borden Sour Cream (2 -ounce) can cherry pie filling, chilled Preheat oven to 300. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon brand; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers. F CHOCOLATE CHIP CHEESECAKE N Makes one 9-inch cheesecake /2 cups finely crushed creme-filled chocolate sandwich cookies (about 8 cookies) 2 to 3 tablespoons margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 3 eggs 2 teaspoons vanilla extract cup mini chocolate chips teaspoon flour Preheat oven to 300. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss V2 cup chips with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers. F WALNUT PRALINE CHEESECAKE 4 /2 /4 /4 3 3 2 Makes one 9-inch cheesecake cup graham cracker crumbs cup California Walnuts, toasted and finely chopped cup firmly packed brown sugar cup margarine or butter, melted (8-ounce) packages cream cheese, softened (4-ounce) can Eagle Brand Sweetened Condensed eggs teaspoons vanilla extract Preheat oven to 300. Combine crumbs, walnuts, sugar and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs and vanilla until smooth. Pour into pan. Bake 55 minutes or until center is set. Cool. Top with Walnut Praline Topping. Chill. Refrigerate leftovers. WALNUT PRALINE TOPPING: In saucepan, combine /3 cup each firmly packed dark brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Add /2 cup chopped toasted walnuts.

F :REAMY FRUIT N' WALNUT CHEESECAKE Makes one 9-inch cheesecake /4 cups graham cracker crumbs /4 cup sugar /3 cup margarine or butter, melted 2 (8-ounce) packages cream cheese, softened envelope unflavored gelatine /4 cup ReaLemon Lemon Juice from Concentrate /3 cups (one-half jar) None Such Ready-to-Use Mincemeat /2 cup chopped California Walnuts tablespoon grated lemon rind cup ( /2 pint) Borden Whipping Cream, whipped Combine crumbs, sugar and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. In small saucepan, sprinkle gelatine over ReaLemon brand; let stand minute. Over low heat, stir to dissolve. Add to cheese mixture with mincemeat, ^walnuts and rind. Fold in whipped cream; pour into pan. Chill 3 hours or until set. Garnish. Refrigerate leftovers. N FMARBLED CHEESECAKE Makes one 9-inch cheesecake /4 cups graham cracker crumbs /2 cup finely chopped California Walnuts /4 cup sugar /3 cup margarine or butter, melted 4 (8-ounce) packages cream cheese, softened 4 eggs /3 cup unsifted flour tablespoon vanilla extract 3 ( -ounce) squares semi-sweet chocolate, melted Preheat oven to 350. Combine crumbs, walnuts, sugar and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs, flour and vanilla until smooth. Measure V/2 cups batter into medium bowl; mix in chocolate. Spoon half the vanilla batter into pan then half the chocolate batter. Repeat. With knife, cut through batter to marble. Bake 50 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers. S /WALNUT RUM RAISIN CHEESECAKE Makes one 9-inch cheesecake cup raisins 2 tablespoons rum cup graham cracker crumbs V2 cup finely chopped California Walnuts /4 cup sugar /4 cup margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 3 eggs Preheat oven to 300. Combine raisins and rum. Combine crumbs, walnuts, sugar and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs until smooth. Drain rum from raisins; add rum to batter. Pour into pan; top with raisins. Bake hour or until set. Cool. Top with Walnut Praline Glaze. Chill. Refrigerate leftovers. WALNUT PRALINE GLAZE: In saucepan, combine V3 cup each firmly packed dark brown sugar and whipping cream. Cook and stir until sugar dissolves. Bring to a boil; reduce heat. Simmer 5 min- 8 utes or until thickened. Add 3 A cup chopped toasted walnuts. S N

/CHERRIES JUBILEE ^ CHEESECAKE Makes one 9-inch cheesecake /4 cups graham cracker crumbs /4 cup plus tablespoon sugar /3 cup margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 4 eggs /4 cup kirsch or other cherry-flavored liqueur /2 teaspoons vanilla extract (7-ounce) can pitted dark sweet cherries, drained, reserving syrup tablespoon flour 2 teaspoons cornstarch Preheat oven to 300. Combine crumbs, /4 cup sugar and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs, 3 tablespoons kirsch and teaspoon vanilla until smooth. Chop V2 cup cherries; toss with flour. Stir into cheese mixture. Pour into pan. Bake hour and 0 minutes or until set. Cool. Chill. In saucepan, combine cornstarch, tablespoon sugar, reserved cherry syrup, tablespoon kirsch and /2 teaspoon vanilla; ^ ^ cook and stir until thickened. Cool. Halve remaining cherries; ^ add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers. F FUDGE TRUFFLE CHEESE C A K E S Makes one 9-inch cheesecake Chocolate Crumb Crust 3 (8-ounce) packages cream cheese, softened (2-ounce) package semi-sweet chocolate chips, melted 4 eggs 2 teaspoons vanilla extract Preheat oven to 300. Prepare Chocolate Crumb Crust. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then remaining ingredients until smooth. Pour into pan. Bake hour and 5 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers. CHOCOLATE CRUMB CRUST: In bowl, combine /2 cups vanilla wafer crumbs, V2 cup confectioners' sugar and V3 cup each unsweetened cocoa and margarine or butter, melted. Press into 9-inch springform pan. /TRIPLE CHOCOLATE & VANILLA CHEESECAKE Makes one 9-inch cheesecake IV2 3 4 4 /3 2 cups finely crushed creme-filled chocolate sandwich cookies tablespoons margarine or butter, melted (8-ounce) packages cream cheese, softened (4-ounce) can Eagle Brand Sweetened Condensed eggs cup unsifted flour tablespoon vanilla extract (-ounce) squares semi-sweet chocolate, melted Preheat oven to 350. Combine crumbs and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs, flour and vanilla until smooth. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into pan. Top with vanilla batter. Bake 50 minutes or until set. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers. CHOCOLATE GLAZE: In small saucepan, over low heat, melt 4 (-ounce) squares semi-sweet chocolate with V2 cup whipping cream. Cook and stir until thickened. N

F 3 UMPKIN ORANGE C H E ES EC A K E N Makes one 9-inch cheesecake V2 cups gingersnap cookie crumbs (about 32 cookies) VA cup margarine or butter, melted 3 (8-ounce) packages cream cheese, softened (6-ounce) can pumpkin (about 2 cups) 2 eggs 3 tablespoons orange-flavored liqueur or orange juice teaspoon pumpkin pie spice VA teaspoon salt Preheat oven to 300. Combine crumbs and margarine; press firmly on bottom and halfway up side of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in remaining ingredients. Pour into pan. Bake hour and 5 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers. S / A M A R E T T O S CHEESECAKE Makes one 9-inch cheesecake Va cup graham cracker crumbs /2 cup California Walnuts, toasted and finely chopped VA cup sugar VA cup margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 2 eggs VA cup amaretto liqueur Preheat oven to 300. Combine crumbs, walnuts, sugar and margarine; press into 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs and amaretto until smooth. Pour into pan. Bake 55 minutes or until set. Cool. Drizzle with glaze. Chill. Refrigerate leftovers. CHOCOLATE AMARETTO GLAZE: In saucepan, over low heat, melt (-ounce) square unsweetened chocolate with tablespoon margarine or butter, stirring until smooth. Add 3 /A cup confectioners' sugar, 3 to 4 teaspoons boiling water and /2 teaspoons amaretto. Immediately top cheesecake. MINI CHEESECAKES Makes 2 dozen /2 cups graham cracker crumbs VA cup sugar VA cup margarine or butter, melted 3 (8-ounce) packages cream cheese, softened 3 eggs 2 teaspoons vanilla extract (2 -ounce) can pie filling, any flavor, chilled Preheat oven to 300. Combine crumbs, sugar and margarine; press into 24 lightly greased* or paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs and vanilla until smooth. Spoon about 3 tablespoons into each prepared cup. Bake 20 minutes or until set. Cool. Chill. Top with pie filling. Refrigerate leftovers. CHOCOLATE: Add (6-ounce) package semi-sweet chocolate chips melted, to batter. *lf greased muffin cups are used, cool baked cheesecakes. Freeze 5 minutes; remove from pans.

/'CHOCOLATE WALNUT SHEET CAKE Makes one 5x0-inch cake V* cups margarine or butter V2 cup unsweetened cocoa cup water 2 cups unsifted flour /2 cups firmly packed brown sugar teaspoon each baking soda and cinnamon V2 teaspoon salt 2 eggs teaspoon vanilla extract cup confectioners' sugar /2 cups chopped California Walnuts Preheat oven to 350. In saucepan, melt cup margarine; stir in /4 cup cocoa then water. Bring to a boil; remove from heat. In large mixer bowl, beat flour, brown sugar, baking soda, cinnamon, salt, cocoa mixture, V3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 5x0-inch jellyroll pan. Bake 5 minutes or until top is firm. In saucepan, melt /4 cup margarine with /4 cup cocoa and remaining sweetened condensed milk. Stir in ^ confectioners' sugar and walnuts. Spread on warm cake. /APPLE SPICE CUSTARD CAKE Makes 0 to 2 servings (8 /4-ounce) package spice cake mix 2 cups finely chopped apples Va cup chopped California Walnuts (8-ounce) container Borden Sour Cream /4 cup ReaLemon Lemon Juice from Concentrate Ground cinnamon Preheat oven to 350. Prepare cake mix as package directs; stir in apples and walnuts. Pour into well-greased and floured 3x9-inch baking dish. Bake 30 minutes or until wooden pick comes out clean. In bowl, combine sweetened condensed milk, sour cream and ReaLemon brand ; spread over cake. Bake 0 minutes longer. Sprinkle with cinnamon. Cool. Refrigerate leftovers. /CHERRY ANGEL CREAM CAKE Makes 2 to 6 servings (0- to 2-ounce) prepared angel food cake cup cold water teaspoon vanilla extract (4-serving size) package instant vanilla flavor pudding mix 2 cups ( pint) Borden Whipping Cream, whipped 2 (2 -ounce) cans cherry or peach pie filling Cut cake into /4-inch slices; arrange half the slices in 3x9-inch dish. In large mixer bowl, beat sweetened condensed milk, water, vanilla and pudding mix. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake; top with one can pie filling. Repeat layering. Chill 4 hours or until set. Cut into squares. Refrigerate leftovers.

FUDGE RIBBON CAKE Makes one 0-inch cake (8/4- or 8V2-ounce) package chocolate cake mix (8-ounce) package cream cheese, softened 2 tablespoons margarine or butter, softened tablespoon cornstarch egg teaspoon vanilla extract Preheat oven to 350. Prepare cake mix as package directs. Pour batter into well-greased and floured 0-inch fluted tube pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla until smooth. Pour over batter. Bake 50 minutes or until wooden pick comes out clean. Cool 0 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze. CHOCOLATE GLAZE: In small saucepan, over low heat, melt (-ounce) square unsweetened chocolate and tablespoon margarine or butter with 2 tablespoons water. Stir in 3 A cup confectioners' sugar and /2 teaspoon vanilla until smooth. \ < EASY FUDGY PUDDING CAKE Makes4to6servings cup biscuit baking mix /4 cup unsweetened cocoa cup chocolate-flavored syrup /2 cup hot water teaspoon vanilla extract Preheat oven to 375. Grease 8-inch square baking pan. In bowl, mix biscuit mix, cocoa, cup sweetened condensed milk, /4 cup syrup and vanilla. Spoon into pan. In small bowl, combine remaining sweetened condensed milk, /2cup syrup and water; pour carefully over mixture in pan (do not stir). Bake 25 minutes or until cake pulls away from sides of pan. Let stand 5 minutes. Serve warm. Refrigerate leftovers. CHERRY DUMPLIN' CAKE Makes 6 to 8 servings (2-ounce) can cherry pie filling teaspoon vanilla extract /2 cup plus 2 tablespoons cold margarine or butter 2/2 cups biscuit baking mix /2 cup firmly packed brown sugar /2 cup chopped California Walnuts Preheat oven to 325. In medium bowl, combine cherries, sweetened condensed milk and vanilla. In large bowl, cut /2 cup margarine into 2 cups biscuit mix until crumbly. Stir in cherry mixture. Spread in greased 2x7-inch baking dish. In small bowl, combine remaining V2 cup biscuit mix and sugar; cut in remaining 2 tablespoons margarine until crumbly. Stir in walnuts. Sprinkle over cherry mixture. Bake hour or until golden. Serve warm. Refrigerate leftovers.

DOUBLE LEMON CAKE S Makes one 3x9-inch cake (8V4- or 8 /2-ounce) package lemon cake mix 2 egg yolks* /2 cup ReaLemon Lemon Juice from Concentrate teaspoon grated lemon rind, optional Yellow food coloring, optional Preheat oven to 350. Prepare and bake cake mix as package directs for 3x9-inch cake. Meanwhile, in medium bowl, beat sweetened condensed milk and egg yolks. Stir in ReaLemon brand, rind and food coloring if desired. Spread evenly over hot cake. Return to oven and bake 8 minutes longer. Cool. Chill. Garnish as desired. Refrigerate leftovers. *Use only Grade A clean, uncracked eggs. FFOOLPROOF DARK CHOCOLATE FUDGE Makes about 2 pounds (6-ounce) packages semi-sweet chocolate chips (3 cups) (4-ounce) can Eagle Brand Sweetened Condensed Dash salt /2 to cup chopped California Walnuts /2 teaspoons vanilla extract In heavy saucepan, melt chips with sweetened condensed milk and salt; stir in walnuts and vanua. Spread into wax paper-lined 8- or 9-inch square pan. Chill 2! lours or until firm. Turn onto cutting board; peel off paper anc! cut into squares. Store covered at room temperature. MICROWAVE: In -quart glass measure, melt chips with sweetened condensed milk and salt on 00% power (high) 3 minutes, stirring after each /2 minutes. Proceed as above. F LAYERED MINT CHOCOLATE FUDGE Makes about PA pounds (2-ounce) package semi-sweet chocolate chips 2 teaspoons vanilla extract 6 ounces vanilla-flavored candy coating tablespoon peppermint extract Green or red food coloring, optional In heavy saucepan, melt chips with cup sweetened condensed milk; add vanilla. Spread half the mixture into wax paper-lined 8- or 9-inch square pan; chill 0 minutes. Hold remaining chocolate mixture at room temperature. In heavy saucepan, melt candy coating with remaining sweetened condensed milk. Add extract and food coloring if desired. Spread on chocolate layer; chill 0 minutes. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered at room temperature. \

f EVER-SO-EASY FRUITCAKE Makes two 9x5-inch loaves 2/2 cups unsifted flour teaspoon baking soda 2 eggs, slightly beaten jar None Such Ready-to-Use Mincemeat 2 cups ( pound) mixed candied fruit cup coarsely chopped California Walnuts Preheat oven to 300. Grease two 9x5-inch loaf pans. Combine flour and baking soda. In large bowl, combine remaining ingredients; blend in flour mixture. Pour batter into pans. Bake hour and 20 minutes or until wooden pick comes out clean. Cool 5 minutes. Turn out of pans. Cool. Glaze and garnish as desired. TIP: To substitute condensed mincemeat, crumble 2 (9-ounce) packages None Such Condensed Mincemeat into small saucepan; add /2 cups water. Boil briskly minute. Cool. Proceed as above. CHOCOLATE WALNUT CANDY Makes about 3 A pounds /2 pounds chocolate-flavored candy coating Va teaspoon salt teaspoon vanilla extract pound California walnuts, coarsely chopped In heavy saucepan, over low heat, melt candy coating with sweetened condensed milk and salt; stir in vanilla and walnuts. Spread into wax paper-lined 5x0-inch jellyroll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature. MICROWAVE: In 2-quart glass measure, combine candy coating, sweetened condensed milk and salt. Cook on 00% power (high) 3 to 5 minutes, stirring after each /2 minutes. Stir until smooth. Proceed as above. PEPPERMINT PATTIES 6 /2 Makes about 8 dozen (4-ounce) can Eagle Brand Sweetened Condensed tablespoon peppermint extract Green or red food coloring, optional cups confectioners' sugar pounds chocolate-flavored candy coating, melted Additional confectioners' sugar In large mixer bowl, beat sweetened condensed milk, extract, food coloring and 6 cups sugar until smooth. Turn onto surface sprinkled with confectioners' sugar. Knead lightly to form smooth ball. Shape into -inch balls. Place 2 inches apart on wax paper-lined baking sheets. Flatten each ball into a /2-inch patty. Dry at least hour on each side. With fork, dip into warm coating, using pan rim to scrape off excess. Invert onto wax paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator. «Y

STAINED GLASS FUDGE Makes about 2 3 A pounds V2 pounds vanilla-flavored candy coating Vb teaspoon salt V2 teaspoons vanilla extract V2 cups chopped multi-colored gum drops In heavy saucepan, over low heat, melt coating with sweetened condensed milk and salt; stir in vanilla and gumdrops. Spread into wax paper-lined 9-inch square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered at room temperature. MICROWAVE: In 2-quart glass measure, melt coating with sweetened condensed milk and salt on 00% power (high) 3 to 5 minutes, stirring after each /2 minutes. Proceed as above. WALNUT BOURBON BALLS Makes about 5 dozen V2 cups finely chopped California Walnuts /4 cup bourbon V2 cup margarine or butter, softened tablespoon vanilla extract 2 pounds plus 2 cups confectioners' sugar V2 pounds chocolate-flavored candy coating, melted Soak walnuts in bourbon 3 hours or overnight, stirring occasionally. In large mixer bowl, beat margarine, vanilla and salt until fluffy; gradually beat in sweetened condensed milk then walnut mixture and confectioners' sugar. Shape into -inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip into warm coating; let excess coating drip off. Place on wax paper-lined baking sheets; chill or let stand until firm. Store covered at room temperature or in refrigerator. /^CHERRY BROWNIE SQUARES Makes 0 to 2 servings (2.5- or 23.6-ounce) package fudge brownie mix (8-ounce) package cream cheese, softened (4-ounce) can Eagle Brand Sweetened Condensed egg teaspoon vanilla extract (2-ounce) can cherry pie filling, chilled Preheat oven 350. Prepare brownie mix as package directs. Spread into lightly greased 3x9-inch baking pan. Bake 20 minutes. In small mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla. Pour over brownie layer; bake 25 minutes or until set. Cool. Chill. Serve with pie filling. Refrigerate leftovers.

r c CREAMY MICROWAVE DOUBLE DECKER FUDGE V- Makes about V/2 pounds cup peanut butter flavored chips (6-ounce) package semi-sweet chocolate chips ( cup) teaspoon vanilla extract In 2-cup glass measure, melt peanut butter chips with % cup sweetened condensed milk on 00% power (high) to V/2 minutes, stirring once, until smooth. Stir in /2 teaspoon vanilla; spread into wax paper-lined 8-inch square pan. In 2-cup glass measure, melt chocolate chips with remaining sweetened condensed milk as above. Stir in /2 teaspoon vanilla; spread on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. F SINGER ORANGE WALNUT BALLS Makes about 8 dozen (6-ounce) package gingersnap cookies, finely crushed (about 4 cups crumbs) (3 /2-ounce) can flaked coconut (V3 cups) cup finely chopped California Walnuts cup raisins /3 cup orange juice tablespoon grated orange rind Additional flaked coconut and grated orange rind In large bowl, combine all ingredients except additional coconut and rind. Chill at least hour. Shape into -inch balls. Roll in additional coconut mixed with rind. Store tightly covered in refrigerator. TIP: Flavor of these candies improves after 24 hours. Can be made ahead and stored in refrigerator for several weeks. F GRANOLA CHERRY CHEESE SQUARES ^ Makes 9 servings 2 cups granola, crushed V2 cup chopped California Walnuts /4 cup margarine or butter, melted (8-ounce) package cream cheese, softened /3 cup ReaLemon Lemon Juice from Concentrate teaspoon vanilla extract (2-ounce) can cherry pie filling, chilled Preheat oven to 350. Combine granola, walnuts and margarine. Placing cup granola mixture in small baking pan, press remainder on bottom of 9-inch square baking pan. Bake both pans 0 minutes; cool. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared 9-inch square pan. Top with toasted granola mixture. Chill. Serve with pie filling. Refrigerate leftovers.

^ s CREAMY BANANA PUDDING Makes8to 0servings V/2 cups cold water (4-serving size) package instant vanilla flavor pudding mix 2 cups ( pint) Borden Whipping Cream, whipped 36 vanilla wafers 3 medium bananas, sliced and dipped in ReaLemon Lemon Juice from Concentrate In large bowl, beat sweetened condensed milk, water and pudding mix. Chill 5 minutes. Fold in whipped cream. Spoon cup pudding mixture into 2 /2-quart glass serving bowl. Top with one-third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Cover; chill. Garnish as desired. Refrigerate leftovers. ^CHOCOLATE CINNAMON BREAD PUDDING Makes6to8servings 4 cups white bread cubes (5 slices) /2 cup chopped California Walnuts 3 eggs /4 cup unsweetened cocoa 2 teaspoons vanilla extract teaspoon ground cinnamon /2 teaspoon salt 23/4 cups water 2 tablespoons margarine or butter, melted Preheat oven to 350. Place bread cubes and walnuts in buttered 9-inch square baking pan. In large bowl, beat remaining ingredients; pour over bread, moistening completely. Bake 40 minutes or until knife comes out clean. Cool. Serve warm with Cinnamon Cream Sauce. Refrigerate leftovers. CINNAMON CREAM SAUCE: In saucepan, combine cup ( /2 pint) whipping cream, % cup firmly packed brown sugar, teaspoon vanilla and /2 teaspoon cinnamon. Bring to a boil. Reduce heat; boil rapidly 6 minutes or until thickened, stirring occasionally. A Cool. Serve warm. ^ APPLE PUMPKIN DESSERTS Makes8to 0servings 2 /2 /2 2 (2-ounce) can apple pie filling (6-ounce) can pumpkin (about 2 cups) (4-ounce) can Eagle Brand Sweetened Condensed eggs teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt cup gingersnap crumbs (about 8 cookies) tablespoons margarine or butter, melted Preheat oven to 400. Spoon apple filling into 8 to 0 lightly greased custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Combine crumbs and margarine; sprinkle on top. Place cups on 5x0-inch jellyroll pan. Bake 0 minutes. Reduce heat to 350 ; bake 5 minutes longer or until set. Cool. Refrigerate leftovers.

F STRAWBERRY BANANA DESSERT Makes 0 to 2 servings cup cold water (4-serving size) package instant vanilla flavor pudding mix 2 cups ( pint) Borden Whipping Cream, whipped pint fresh strawberries, cleaned, hulled and sliced 2 bananas, sliced, dipped in lemon juice, drained (0%- or 2-ounce) prepared loaf pound cake, cut in 2 slices In large bowl, beat sweetened condensed milk, water and pudding mix. Chill 5 minutes. Fold in whipped cream then strawberries and bananas. Line side and bottom of 3 /2-quart serving bowl with cake; spoon pudding mixture into bowl. Cover; chill. Garnish. Refrigerate leftovers. \ F CARAMEL APPLE WALNUT SQUARES Makes 0 to 2 servings 3 /4 cups unsifted flour cup quick-cooking oats /2 cup firmly packed brown sugar /2 teaspoon baking soda /2 teaspoon salt cup cold margarine or butter cup chopped California Walnuts 20 caramels, unwrapped (2-ounce) can apple pie filling Preheat oven to 375. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine until crumbly. Reserving /2 cups crumb mixture, press remainder into 3x9-inch baking pan. Bake 5 minutes. Add walnuts to crumb mixture. In heavy saucepan, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over crust; top with caramel mixture then crumb mixture. Bake 20 minutes or until set. Cool. Serve warm. LEMON CHIFFON LOAF V Makes 8 to 0 servings 24 ladyfinger halves /3 cup ReaLemon Lemon Juice from Concentrate Yellow food coloring, optional 3 egg whites* /4 teaspoon cream of tartar cup (V2 pint) Borden Whipping Cream, whipped Line bottom and sides of 9x5-inch loaf pan with aluminum foil, extending inch over edges. Line sides of pan with 8 ladyfinger halves. In large bowl, combine sweetened condensed milk, ReaLemon brand and food coloring. In small mixer bowl, beat egg whites with cream of tartar until stiff but not dry; fold into lemon mixture. Fold in whipped cream. Pour into pan. Top with 6 ladyfinger halves. Cover; chill or freeze 4 hours or until set. Invert onto serving plate; peel off foil. Garnish. Refrigerate or freeze leftovers. *Use only Grade A clean, uncracked eggs.

RAINBOW ICE CREAMS Makes about V/2 quarts (4-serving size) package fruit-flavored gelatin V2 cup boiling water 2 cups ( pint) Borden Half-and-Half 2 cups ( pint) Borden Whipping Cream, unwhipped cup pureed or mashed fruit, optional In large bowl, dissolve gelatin in water. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. FLAVOR SUGGESTIONS: LIME: Add 2 tablespoons ReaLime Lime Juice from Concentrate. LEMON: Add tablespoon grated lemon rind. ORANGE: Add tablespoon grated orange rind. ^FUDGY CHOCOLATE WALNUT ICECREAM Makes about V/2 quarts 5 ( -ounce) squares unsweetened chocolate, melted (4-ounce) can Eagle Brand Sweetened Condensed 2 teaspoons vanilla extract 2 cups ( pint) Borden Half-and-Half 2 cups ( pint) Borden Whipping Cream, unwhipped V2 to cup chopped California Walnuts In large mixer bowl, beat chocolate, sweetened condensed milk and vanilla. Stir in half-and-half, whipping cream and walnuts. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. BROWNIE MINT SUNDAE SQUARES Makes 0to 2servings (2.5- or 23.6-ounce) package fudge brownie mix Va cup coarsely chopped California Walnuts 2 teaspoons peppermint extract Green food coloring, optional 2 cups ( pint) Borden Whipping Cream, whipped /2 cup mini chocolate chips Prepare brownie mix as package directs; stir in walnuts. Turn into aluminum foil-lined and greased 3x9-inch baking pan. Bake as directed. Cool. In large bowl, combine sweetened condensed milk, extract and food coloring. Fold in whipped cream and chips; pour over brownie layer. Cover; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Garnish. Freeze leftovers.

r FROZEN LEMON SQUARES Makes 6 to 9 servings /4 cups graham cracker crumbs /4 cup sugar /4 cup margarine or butter, melted 3 egg yolks* /2 cup ReaLemon Lemon Juice from Concentrate Yellow food coloring, optional Whipped topping Preheat oven to 350. Combine crumbs, sugar and margarine; press into 8- or 9-inch square pan. In small mixer bowl, beat egg yolks, sweetened condensed milk, ReaLemon brand and food coloring; pour into pan. Bake 8 minutes. Cool. Top with whipped topping. Freeze 4 hours or until firm. Let stand 0 minutes before serving. Garnish. Freeze leftovers. *Use only Grade A clean, uncracked eggs. \ r PEPPERMINT ICE CREAM GEMS Makes 2 dozen cups finely crushed creme-filled chocolate sandwich cookies cup margarine or butter, melted (4-ounce) can Eagle Brand Sweetened Condensed cup white creme de menthe tablespoons peppermint schnapps Red food coloring, optional cups ( pint) Borden Whipping Cream, whipped Combine crumbs and margarine; press 2 rounded tablespoons into each of 24 (2 /2-inch) paper cup-lined muffin cups. In large bowl, combine sweetened condensed milk, creme de menthe, schnapps and food coloring; fold in whipped cream. Spoon into cups. Freeze 6 hours or until firm. Garnish. Freeze leftovers. F MINT CHOCOLATE CHIP ICE CREAM Makes about V/2 quarts 2 teaspoons peppermint extract Green food coloring, optional 2 cups ( pint) Borden Half-and-Half 2 cups ( pint) Borden Whipping Cream, unwhipped 3 /4 cup mini chocolate chips In large bowl, mix all ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. REFRIGERATOR-FREEZER METHOD: Omit half-and-half; reduce mini chips to V2 cup. Whip whipping cream. In large bowl, combine sweetened condensed milk, extract and food coloring if desired; fold in whipped cream and chips. Pour into 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Easy to make. Hard to resist!" SIMPLY DELICIOUS DESSERTS Recipe Book from Eagle Brand Sweetened Condensed Milk - More than 50 new and traditional dessert recipes - Walnuts featured in many recipes - All desserts shown with color photographs - Spiral Bound Hard Cover 5%" x 8V2 " Here's how to get your copy an $8.95 retail value: Send $4.95 (check or money order) plus Eagle Brand label for each book ordered OR Send $6.95 (check or money order) with no Eagle Brand labels for each book ordered With your name, address, city, state and zip code to: SIMPLY DELICIOUS DESSERTS P.O. Box 962-R, Clinton, Iowa 52736 Allow 8 weeks for delivery. Offer good only in the U.S.A. while supplies last. Void where restricted.

HELPFUL HINTS FROM EAGLE BRAND AND CALIFORNIA WALNUTS Eagle Brand is an all-natural concentrated blend of whole milk and sugar, condensed by a special vacuum cooking process. It is entirely different from evaporated milk. Because Eagle Brand contains sugar, most Eagle Brand recipes require no additional sugar. Eagle Brand also thickens almost magically with the addition of acidic fruit juices like lemon juice or orange juice concentrate to form delicious pie fillings, puddings, and desserts without cooking. When heated with chocolate, Eagle Brand quickly thickens to a velvety smooth consistency for candies and sauces that are never grainy or long-cooking. There's no need for constant stirring or a candy thermometer. Once you've tried a few recipes, you'll see why we say that every dessert made with Eagle Brand Sweetened Condensed Milk is "Easy to make... Hard to resist! " Crunchy walnuts are a quick, healthy, flavorful enhancement to a variety of dishes. Partnered with other ingredients, they add delicate balance that refines the flavors. Walnuts are convenient and easy to use, too. Proper storage and handling will keep your walnuts at their optimal freshness and provide best results. Store opened packages of shelled walnuts in tightly closed containers in the refrigerator. For long term storage, freeze shelled walnuts in airtight plastic bags or freezer jars. REMOVING EAGLE BRAND FROM CAW Remove entire end of can with can opener, then use rubber scraper to remove all of the sweetened condensed milk from the can. CAUTION: NEVER HEAT UNOPENED CAN STORING EAGLE BRAND Always store unopened cans of sweetened condensed milk in a cool, dry place. Do not store near range or other heat source. TO TOAST WALNUTS Oven Method: Spread walnuts in shallow pan. Toast in preheated 350 oven 7 to 5 minutes or until golden, stirring frequently. Microwave Method: Spread cup walnuts in glass pie plate. Cook on 00% power (high) 5 to 8 minutes or until lightly browned, stirring after each minute. Note: In a microwave oven, walnuts heat quickly and brown evenly. Remove from oven as soon as they begin to brown (browning will continue as they stand). Pie plate and walnuts will be very hot after toasting; handle carefully. A NOTE ABOUT EGGS Some recipes in this book specify, "Use only Grade A clean, uncracked eggs". This is a precaution given when uncooked or partially cooked eggs are called for, such as in recipes for meringues or pie fillings. MICROWAVE Microwave ovens vary in wattage and power output; cooking times suggested in recipes may need to be adjusted. Check the cooking guide or instruction booklet for your microwave oven for specific information about the particular model you own. Always check for doneness at the minimum amount of time given in the recipe. COOKIE BAR MAKING HINT For easy clean-up and cutting of bars, line pan with aluminum foil, extending foil over ends of pan. Prepare bars as directed. Cool completely. Lift from pan; fold down foil. Cut into bars. Store as directed. All recipes developed and tested by the home economists of the Borden Kitchens. PEB-634