Recipe Search: Carnation Evaporated Milk Used With Cake Mix

[ea56]

Bordens Eagle Brand Condensed Milk was introduced in this country in 1856. It first came into popularity due the difficulty of keeping milk fresh and the resulting cases of food poisoning. It really got off the ground during the Civil War. It was credited with reducing the cases of infant mortality, because it didn't spoil.

If you've ever read "A Tree Grows In Brooklyn" there are a few references to condensed milk. It was a commodity that was popular with poor people because it not only added milk to their coffee, but it also sweetened it at the same time. On 60 Minutes a few weeks ago there was a story about a survivor of the Bataan Death March during WW2. He is now 98 yrs.old and he credits his survival to can of condensed milk that he kept hidden during the march and it sustained him when there was nothing else for him to eat or drink.

Evaporated milk dates from the 1880's when it was first discovered how to preserve milk without the sugar used in Condensed Milk. It became widely used in baby formulas.
Eddie

 

[circlew]

I almost always use evaporated milk in recipes. I don't know when I last bought fresh milk - it's been well over a year. I don't drink milk as it usually gives me a belly ache.

 

[gyrafoam]

Whole Buttemilk

Is a must have for chocolate cakes and quick breads in the Deep South.
I am never without it.

Canned milk was much more popular when I was young, not so much now. I always keep a few cans handy. Great for biscuit gravy with some Morningstar Farms "soysage" broken up and mixed in. A close friend nearby calls it "canned cream". He puts it in everything.

When I have to make cakes in quantity I use Pillsbury mixes. Of course, I always compensate for the reduced quantity of today's mixes. So use 1 1/4 cups water.
I also always substitute a room temperature stick of unsalted butter instead of oil.
I wonder if the canned milk flavor will complement or overpower the delicate flavor of the butter?
Also, because it is more dense, I assume to keep the cake light, one has to extend the baking time?

When making a coconut cake I substitute coconut milk. Pineapple cake gets pineapple juice, etc.
Maybe a combination of juice and canned milk would create an exotic flavor?
I will have to tinker.
Although this is a great discussion amongst good cooks and bakers I do have to say that
I sure do miss Terry and Kelly

 

[michaelman2]

Buttermilk

Eddie, I did not know the dates went back so far for the evaporated and condensed milk products. Makes sense, there was a need and the science followed.

Steve, I have never used buttermilk with cakes but when I used to make biscuits, it was the only way to go. I just don't cook much anymore and this thread has me feeling the itch to go and make something with evaporated milk!

 

[gyrafoam]

I like to use condensed milk for a quick Rice Pudding, Custard or Bean Pie.
It is also great for those large summer "poke-cakes" you refrigerate and serve cold.

Canned milk is an ok substitute for biscuits or pancakes, however, I only use whole buttermilk and solid Crisco for good cornbread.

 

[ea56]

Mike, the reason I mentioned "A Tree Grows In Brooklyn" was because whenever I think of condensed milk I think of that book. I never really knew what it was before I read that book, and it is set in 1912 Brooklyn. So my curiosity was peaked to look up the 411 about Condensed Milk on Wikipedia. I knew it had been around a long time, but I had no idea it went clear back to the 1850's.

I've seen cooks on TV that heat the condensed milk slowly in the can until it turns to caramel. I believe that this is a popular practice in Mexico and other Latin American countries. I've included a link on how to do this.

I'm with you about evap milk for mashed potatoes, its the best, except for sour cream. And as I've mentioned before nothing is better than evap milk for mac and cheese, scalloped potatoes or au gratin potatoes.
Eddie

http://www.taste.com.au/recipes/caramel-sweetened-condensed-milk/9005d4ff-d063-43da-9fc6-509cc50ae771

 

[Ultramatic]

 

 

My dad makes Limber on occasion. It's sort of like a ice of evaporated, condensed and fresh milks. Sinfully delicious.

 

 

Ingredients

16 ounces evaporated milk

12 ounces condensed milk

1/4 cup whole milk

1/4 cup sugar

1 teaspoon cinnamon

1 tablespoon vanilla

 

Directions

Add evaporated milk, condensed milk, whole milk, sugar, cinnamon, and vanilla into a blender. Blend until all of the ingredients are well incorporated. You can add a pinch of nutmeg if desired. Pour and freeze in plastic cups or freezer popsicle molds.

 

Bet you just can't have one!