Recipes with evaporated milk

Creamy veal steaks with yogurt sears thinly sliced veal, layers it with sliced apples, and bakes under a tangy yogurt and evaporated milk sauce. A Scandinavian-style braise with sweet-savory balance.

Layered caramel chocolate finger bars using Swiss chocolate cake mix, melted caramels, evaporated milk, and semisweet chips. Just 5 ingredients and 40 minutes for 3 dozen bars.

Microwave chocolate turtle cheesecake layered with gooey caramel, pecans, cream cheese filling, and a chocolate chip topping. Ready in 40 minutes with no oven required.

Cubed chicken and broccoli spears baked under a homemade mushroom cream sauce and bubbly melted cheese. A from-scratch au gratin casserole that serves six in about an hour.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Homemade date and nut candy roll coated in melted semi-sweet chocolate. Sugar, evaporated milk, and dates cook to soft-ball stage, then get shaped into logs with pecans and vanilla.

Andagi are Okinawan doughnut balls, crisp and golden outside with a dense, cake-like center. This deep-fried treat is a Hawaiian festival favorite made from a simple sweet batter dropped straight into hot oil.

Insanely fudgy walnut brownies with a blender chocolate frosting. Baked low and slow for a dense, moist crumb with a thin crackly crust on top.

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

Rich homemade chocolate sauce with bittersweet chocolate, butter, and evaporated milk, simmered until thick and glossy. Makes 3 cups of pourable, spoonable heaven.

Potato pudding baked in a cast iron skillet with grated raw potatoes, crispy bacon, eggs, and evaporated milk. A savory, custard-like dish with crispy edges from the iron pan.

Slow cooker cheesy chicken quiche with fork-tender chicken breasts topped with a fluffy cheddar-egg batter. Set it and forget it for a hands-off brunch or easy dinner that practically cooks itself.

Classic Mexican tres leches cake soaked in three milks (sweetened condensed, evaporated, and whole milk) with a hint of nutmeg, topped with whipped cream and chopped nuts. The Latin American birthday cake.

Creamy pecan pie made with vanilla pudding mix, corn syrup, and evaporated milk for a silky custard filling packed with chopped pecans. Simple and rich.

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that's lighter than it looks thanks to skim evaporated milk.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

Lighter sweet potato casserole made with egg whites, skim milk, and chopped dates, topped with a drizzle of maple syrup. Naturally sweet, low-fat, and ready in 45 minutes.

Low-fat cherry cheesecake built on blended cottage cheese and whipped egg whites for a light, airy slice, with no added sugar. A crustless lightened cheesecake topped with sweet bing cherries.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

Kalbsschnitzel in Currysosse is German veal cutlets in a creamy curry-lemon sauce with tomato paste, onions, and a splash of cognac. A sophisticated 40-minute dinner.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Baked samosas use a soft yeasted bread-machine dough wrapped around spiced potato and pea filling, brushed with egg glaze, and baked until golden. Lighter than fried samosas with the same Indian flavor punch.

Homemade yeast cinnamon rolls rolled with brown sugar, cinnamon, raisins, and nuts, then topped with creamy evaporated-milk vanilla icing. A from-scratch, double-rise dough that bakes up soft and pillowy.

Cheesy macaroni and broccoli baked with cheddar, mozzarella, bacon bits, red pepper, and evaporated milk. A one-dish mac and cheese with vegetables, ready in 30 minutes.

Yeast-risen banana pecan bread with mashed bananas, evaporated milk, chopped pecans, and a cinnamon-sugar topping. A soft sandwich-style banana loaf, not a quickbread.

This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.

German Sweet Chocolate Cake with Coconut Pecan Filling and Frosting recipe

Oxe frosted brownies are big-batch cocoa brownies studded with walnuts, baked in an oversize pan, and finished with a smooth cocoa fudge frosting. Three dozen fudgy squares for crowds and bake sales.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Homemade coffee Irish cream blends Irish whiskey, evaporated milk, sweetened condensed milk, instant coffee, and vanilla into a silky, copycat Baileys-style liqueur. A great gift in a glass bottle, ready in 10 minutes.

Creamy blender chocolate frosting made with unsweetened chocolate and evaporated milk. No cooking, no mixer needed. Just blend until thick, rich, and silky smooth.

Curried beef meatballs made with ground beef, herb stuffing mix, and curry powder, cooked in the microwave in minutes and served with a sweet-tart dipping sauce.

French mushroom and ham soup simmers earthy mushrooms in beef stock with French mustard and ham, then finishes with evaporated milk and a splash of whiskey. Bistro elegance in 40 minutes.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Homemade chocolate Easter eggs with a creamy butter and powdered sugar filling dipped in semi-sweet chocolate. Old-fashioned candy-making with just 5 ingredients for a classic holiday treat.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

Marshmallow cream fudge made in the microwave with chocolate chips, evaporated milk, and butter cooked to soft ball stage. Creamy, smooth, and no candy thermometer needed.

A light, airy no-bake peach lemon chiffon pie: gelatin-set peaches and tangy lemonade folded with whipped evaporated milk in a graham crust. A cool, fluffy summer dessert that skips the oven entirely.

No-bake chocolate nut chews with peanut butter, oats, cocoa, and salted peanuts. A stovetop candy that sets on waxed paper with no oven required.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

No-bake peanut butter fudge squares with marshmallow creme, evaporated milk, and sugar cooked to soft ball stage. Four ingredients, 64 pieces, pure candy-counter flavor.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.