Thanksgiving and Christmas are on the doorstep – two of the most welcomed guests of the year. If I loved this time of year any more, I’d probably explode. From September to January, everywhere you look in our home (and yard), you see pumpkins, happy ghosts (I collect the smiling ones, not the grumps), scarecrows, bats, Pilgrims, Native Americans, turkeys, cranberries, snowmen, santas, angels, Christmas mice, Christmas trees, and or general hoopla.
The room, of course, with the most excitement, is the kitchen – It’s a non-stop party!
An ingredient that I can’t imagine anytime without, let alone the holidays, is Carnation evaporated milk. Not only does it add richness to every recipe it graces, it has a sentimental bond with me as well.
When my husband and I first started dating, I met his adorable mom (Frances) and stepfather (J.L.). They’ve moved on to Heaven now – I guess Heaven needed some extra cuteness. They were an older couple and he looked an awful lot like Abe Vigoda (“Fish” remember him?). When we first started going to their house, J.L. often had coffee made up (loved that about him). I normally put cool whip or whipping cream in my coffee – after all, I was 18-19 and probably didn’t even know what calories were. J.L. always put Carnation evaporated milk in his coffee. The first time he made me a cup, he asked if I wanted “creamer.” I said, “You bet!” To my horror, he reached in the fridge and pulled out a can of Carnation evaporated milk. My mind said, “Whoa, he’s lost it. That’s what my mom puts in Pumpkin pie!”
Never one to hurt someone’s feelings OR turn down a cup of coffee, I graciously accepted the alien cup of coffee. And not only drank every drop – went back for more WITH the evaporated milk.
I still, to this day, love Carnation Evaporated milk in my coffee. It reminds me of afternoons around the table with loved ones – and it tastes fantastic.
I also love evaporated milk in my recipes. Did you know that you can replace whole milk with evaporated milk in just about any recipe. I’ve never run into one that it didn’t work beautifully and richly.
Below is a fantastic recipe from Carnation Evaporated Milk. You have to try it as soon as possible… how about now?!
PEAR OVEN PANCAKE
- 2 tablespoons butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1/4 teaspoon salt
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 3 large eggs
- 1 ripe pear, cored and thinly sliced
- 1/2 teaspoon ground cinnamon
PREHEAT oven to 450º F.
POUR melted butter into 9-inch deep-dish pie plate or cake pan. Swirl to coat bottom and sides of plate.
COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange pear slices on top of batter in pinwheel design, pushing down slightly. Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle top with sugar mixture.
BAKE for 15 to 20 minutes or until puffed and golden brown. Serve warm.
TIP: For a harvest twist on this fabulous recipe, substitute sautéed apples for pears. YUM!
This recipe is from Carnation Evaporated Milk’s Holiday Recipe Guide, Full of Flavor. Click the link for your FREE copy. I love mine and have plans to make each recipe over the next 2 months.
Visit The Cooking Milk.com for more recipes as well as an awesome Virtual Kitchen with a friendly and lovely guide filled with great ideas and information.
TIP: Use Carnation Evaporated Milk the next time you make Hot Chocolate. I’d be willing to bet it’s a “secret” ingredient at a lot of coffee houses. It makes it richer and creamier somehow. Don’t forget the marshmallows!