I got one for Thai tea. yuk! Now what? (damn thing was $3!)

nb

notbob wrote:
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb

key lime pie tartlets

On Feb 12, 6:22 pm, notbob > wrote:
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
It shouldn't have cost more than half that; you must have got it at
the corner liquor store. Make key lime pie:

Key Lime Pie

Graham Cracker Crust

1.5 cups well crushed graham crackers, or a little more for a thicker
crust
3 TB sugar
1 cube (1/4 lb) butter (or a little less), very soft or melted

Mix the ingredients well and press firmly into a 9" pie plate. You
may find it helpful to use the bottom of a jar to press the crumbs
into the plate. Bake in a preheated 350°F oven for 10 - 12 minutes
until lightly browned. Place on a rack to cool. You may want to
shape the crust a little more at this point.

Pie Filling

4 large or extra large egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key or 6 Mexican
limes)
2 teaspoons grated lime peel, yellow [or green] portion only


Zest or grate the limes before cutting them to juice. Beat the egg
yolks very well until they are thick and turn a lighter yellow. Add
the sweetened condensed milk and half the lime juice, stirring/mixing
slowly but well until it's all well incorporated. Then add the
remaining juice and the zest, mix until well blended. Pour the
mixture into the cooled pie shell and bake at 350°F for about 12
minutes, until custard is just set. Cool on a rack, then refrigerate
for 2 hours or so to fully set the filling. Bring back to room temp
for serving, if desired. Whipped cream topping is optional but a good
complement.

> I got one for Thai tea. yuk! Now what? (damn thing was $3!)

Put it on cream of wheat with a (big) pat of butter....

On Feb 12, 8:22 pm, notbob > wrote:
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb

i just made fudge using a can of condensed milk, everyone enjoyed it.

notbob wrote:
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)


Magic Cookie Bars


1/2 cup butter (1 stick)
1 1/2 cups graham cracker crumbs
1 14 ounce can sweetened condensed milk
6 ounces dried apricots, chopped into raisin size pieces
3 1/2 ounces flaked coconut (1 1/3 cups)- might come in a can
1 cup chopped walnuts (or other nuts)


Melt the butter in 13 x 9 inch baking pan.
Sprinkle crumbs on top.
Pour condensed milk evenly over crumbs.
Top with remaining ingredients.
Press firmly into place.
Bake 25-30 minutes at 350 degrees.
Cool before cutting.
Slice into bars.


There are lots of variations. You can use wheat germ instead of graham
cracker crumbs. You can use chocolate chips or raisins or butterscotch
morsels or M&Ms instead of dried apricots.


--Lia

notbob wrote:
>
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb

Hot fudge topping for ice cream. Add one can of sweetened condensed milk
to 2 oz of unsweetened baking chocolate melted in a heavy pan or double
boiler. Heat and stir, add a teaspoon of milk if it's a little too thick
(usually doesn't need it). Too simple to call a recipe, but meets the
approval of several hot fudge snobs that hate "chocolate topping".

Pete C.

notbob wrote:
>
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>

Irish Cream

I can Sweetened COndensed Milk
1 pint cream
2 eggs
1 spoonful good chocolate syrup
8-12 oz Irish Whiskey

Blend together and enjoy.

On Mon, 12 Feb 2007 20:22:30 -0600, notbob > wrote:

>I got one for Thai tea. yuk! Now what? (damn thing was $3!)

Take your pick of:

-Cheesecake (crumbcrust, condensed milk and softened creamcheese mixed
together with lemon juice.)

-Lemon meringue pie

-Key lime pie (lime juice and condensed milk mixed together and poured
into a crumbcrust or baked pieshell and chilled)

-rum balls (graham cracker crumbs, cocoa powder, coconut and condensed
milk rolled in more coconut and chilled, alcohol optional)

-baked dulce de leche (pour condensed milk into an ovenproof
container, cover with foil, and sit it inside a larger pan with water
halfway up the sides, then bake for an hour. It's totally decadant!)

- some kind of gooey slice...

notbob > wrote in news:d5-dnXd3-vh7vUzYnZ2dnUVZ_s-
:

> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb
>


The Thai tea was yuck??

But for the condensed milk....... turn it into caramel and use as you wish.

http://www.astray.com/recipes/?show=...ndensed%20milk

and some variations.......

http://www.astray.com/recipes/?show=...d%20condensed%
20milk



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

On Mon, 12 Feb 2007 20:22:30 -0600, notbob > wrote:

>I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>

You don't like Thai tea?


--
See return address to reply by email

On Feb 12, 8:22 pm, notbob > wrote:
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb

Millionaire Pie comes to mind. It's in the archives of the Borden
Sweetened Condensed Milk site.

sf replied:

>> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>>
>
> You don't like Thai tea?

I love Thai tea, but I put half-and-half in it. I think sweetened condensed
milk wouldn't be as good. I *do* put sweetened condensed milk into iced
coffee sometimes; it's called "Vietnamese" coffee when you do that.

Bob

sf wrote:
> On Mon, 12 Feb 2007 20:22:30 -0600, notbob > wrote:
>
>> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>>
>
> You don't like Thai tea?

Actual Thai tea calls for sugar added to a pot of hot tea, cooled over ice,
then they add *evaporated* milk, not sweetened condensed milk. No wonder it
was disgusting.

Jill

In article >, notbob > wrote:
>I got one for Thai tea. yuk! Now what? (damn thing was $3!)

Make salad dressing:

Take enough of the goop for the size of the tossed salad you've got;
add about 1t of dry mustard powder and a pinch of salt per 1T of the
stuff and about a third of the volume of a good vinegar and mix well.

Pour over the salad mix and toss through.

I reckon it's the best salad dressing of the lot. YMMV. :-)

Cheers, Phred.

--
LID

Phred wrote:

> Make salad dressing:
>
> Take enough of the goop for the size of the tossed salad you've got;
> add about 1t of dry mustard powder and a pinch of salt per 1T of the
> stuff and about a third of the volume of a good vinegar and mix well.
>
> Pour over the salad mix and toss through.
>
> I reckon it's the best salad dressing of the lot. YMMV. :-)


Thanks! I'm saving that for the next time I have an open can of sweetened
condensed milk. Do you let it sit a while, or do you consume it immediately?
(I'm asking because I'd think allowing it to sit would change the quality of
the mustard flavor.)

Bob

On Feb 12, 8:22 pm, notbob > wrote:
> I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb

I think it's disgusting, but it's required in Key Lime Pie. And also
that sweet bar thing, "Hello Dollies," I believe.

N.

"notbob" > schreef in bericht
...
>I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> nb

You could make Dulce de ELche out of it and then use that for banoffee pie
or dollop it over and in between "layers" of brownie dough, swirl it a bit,
then bake it.

One time on Usenet, notbob > said:

> I got one for Thai tea. yuk! Now what? (damn thing was $3!)

These are good:

Hello Dolly Bars

Prep Time: 10 minutes
Baking Time: 20-25 minutes
Yield: 3 dozen

1/2 C. butter, melted
1 1/2 C. graham cracker crumbs
1 tsp. ground cinnamon
1 C. chopped nuts (walnuts or pecans are great)
1 C. chocolate chips
1 1/3 C. shredded coconut
14 oz. sweetened condensed milk
1 tsp. vanilla extract

Preheat oven to 350° F. Mix butter, graham gracker crumbs, and
cinnamon until well blended. Press mixture into bottom of an ungreased
9 X 13" baking dish to form a thin crust. Layer with nuts, chocolate
chips, then coconut. In a small bowl, mix condensed milk with vanilla.
Pour evenly over top of bars; bake for 20-25 minutes, until lightly
golden.

These too, although I haven't made them for a few years:

Rich Chocolate Toffee Chip Bars

2 1/3 C. flour
2/3 C. brown sugar
3/4¾ C. butter
1 egg, slightly beaten
2 C. chocolate chips, divided
1 C. coarsly chopped walnuts
1 can (14 oz.) sweetened condensed milk
1 3/4 C. toffee bits, divided

Preheat oven to 350° F. Grease 13x9x2-inch baking pan. In large bowl,
stir together flour and brown sugar. Cut in butter until mixture
resembles coarse crumbs. Add egg, mix well. stir in nuts and 1 1/2
C. chocolate chips. Reserve 1 1/2 C. crumb mixture. Press remaining
crumbs onto bottom of prepared pan. Bake 10 minutes. Pour condensed
milk evenly over hot crust; top with 1½ C. toffee bits. Sprinkle
reserved crumb mixture and remaining chocolate chips over top. Bake
25-30 minutes or until golden brown. Sprinkle with remaining toffee
bits. Cool completely in pan on wire rack. About 24 bars.

--
Jani in WA

In article >,
(Phred) wrote:

> In article >, notbob
> > wrote:
> >I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>
> Make salad dressing:
>
> Take enough of the goop for the size of the tossed salad you've got;
> add about 1t of dry mustard powder and a pinch of salt per 1T of the
> stuff and about a third of the volume of a good vinegar and mix well.
>
> Pour over the salad mix and toss through.
>
> I reckon it's the best salad dressing of the lot. YMMV. :-)

My mother used to make that.

I think it's what put me of salad dressing of any kind, for good. Hurk.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

In article >, "Bob Terwilliger" > wrote:
>Phred wrote:
>
>> Make salad dressing:
>>
>> Take enough of the goop for the size of the tossed salad you've got;
>> add about 1t of dry mustard powder and a pinch of salt per 1T of the
>> stuff and about a third of the volume of a good vinegar and mix well.
>>
>> Pour over the salad mix and toss through.
>>
>> I reckon it's the best salad dressing of the lot. YMMV. :-)
>
>Thanks! I'm saving that for the next time I have an open can of sweetened
>condensed milk. Do you let it sit a while, or do you consume it immediately?
>(I'm asking because I'd think allowing it to sit would change the quality of
>the mustard flavor.)

You're probably right about that, but I can't give a definitive
answer. I do usually make it and pour it over the salad stuff
immediately, but there may be an indefinite delay of a couple of
glasses of wine to "relax before dinner" before eating. ;-)
[The whole caboodle goes back into the fridge while it's waiting.]

The quantities aren't at all critical. Occasionally I've overdosed
the vinegar but a bit of extra beating usually brings about a phase
change so it's not too watery. The mustard can get quite bitey if
used generously. Could add some ground pepper with the salt too.

Cheers, Phred.

--
LID

In article >, Miche > wrote:
>In article >,
> (Phred) wrote:
>
>> In article >, notbob
>> > wrote:
>> >I got one for Thai tea. yuk! Now what? (damn thing was $3!)
>>
>> Make salad dressing:
>>
>> Take enough of the goop for the size of the tossed salad you've got;
>> add about 1t of dry mustard powder and a pinch of salt per 1T of the
>> stuff and about a third of the volume of a good vinegar and mix well.
>>
>> Pour over the salad mix and toss through.
>>
>> I reckon it's the best salad dressing of the lot. YMMV. :-)
>
>My mother used to make that.
>
>I think it's what put me of salad dressing of any kind, for good. Hurk.

There's no accounting for some tastes. :-)

Cheers, Phred.

--
LID

I too have a can. I am thinking of using it as creamer for coffee.
Might be good.

Dickie