Dessert Recipes

Frozen Fruit Salad

This dish has been a family favorite for years. It is rich enough to be served as dessert but it is also great as a side dish. My family prefers to freeze this particular dish in a rectangular container, but it also works well in an old Tupperware jello mold or bundt pan. Once frozen, portion size can easily be varied depending on a person's preference.

1 can Eagle's Brand Condensed Milk
1/3 cup Lemon Juice (fresh or reconstituted)
2 10-ounce packages Frozen Strawberries
1 large can of Crushed Pineapple
2 Bananas, mashed
1 8-ounce tub Cool Whip or frozen dessert topping
1 cup chopped Pecans

Combine all ingredients in a serving dish and freeze.

Remove the container from the freezer approximately 30 minutes before serving.

Cut in serving portions and serve.

Lemon Meringue Pie

This particular version is my brother's favorite all time pie. When making this recipe, make 2 ~ just in case you have a fan like my brother. Usually, he eats half to 3/4th's of an entire pie on his own!

This recipe has 2 simple parts:

Filling:

1 crumb or baked 8" pie shell, cooled
1 15-ounce can Eagle's Brand Condensed Milk
1/2 cup lemon juice (fresh or reconstituted)
2 eggs, separated (Leave the egg whites out to get to room temperature.)

Preheat your oven to 325 degrees. While it's warming up, in a medium bowl, mix the condensed milk, lemon juice and egg yolks until thickened. Turn mixture into the cooled pie shell.

Meringue:

2 egg whites (room temperature)
1/4 tsp. cream of tartar
1/4 cup granulated sugar

Whip egg whites in a medium bowl with cream of tartar until soft peaks form and hold. Gradually add the granulated sugar and whip it until it holds firm peaks.

Pour meringue onto filling. Bake the pie at 325 degrees until the top is golden brown, approximately 15 minutes. (Times vary, so watch carefully!)

Cool pie and refrigerate if not eaten immediately. Serves 5-6 ~ or 1-2, if someone like my brother is around.