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Using sweetened condensed milk in cooking can save not only precious time, but aggravation as well. The first way it saves time is by cutting out the step of dissolving the sugar in the milk. Second, it is precooked saving not only time, but the aggravation of scorching. It also save in aggravation as it creates velvety smooth textures in candies, fudges, and sweet sauces with little effort or risk of crystals forming.

Sweetened condensed milk is "magic" when used in making puddings and pies, as it thickens nicely without cooking when citrus juices are added. Though only a few tips are needed, they help in keeping sweetened condensed milk a quick and easy must for every cook.

The Tips:

*1. Cook in a double boiler or on low to medium heat to prevent scorching.

*2. Never heat an unopened can as this can explode causing burns.

*3. Mix gradually when mixing with cream cheese to prevent lumps.

*4. Mix thoroughly to distribute evenly.

*5. Sweetened condensed milk can be diluted 50-50 with water and used in place of milk.

*6. It can be used in drinks for a surprising change.

*7. Use in frozen desserts for a thick and creamy consistency.

Magic cookie bars are probably the most famous recipe using sweetened condensed milk but there are many, many other options. Following are a few sample recipes that will get you started on appreciating this great time saver.

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TODDIES

*1(14-oz) can sweetened condensed milk

*1 1/4 c. flavored liqueur of choice

*1 c. whipping cream

*4 eggs that are un-cracked (to prevent illness),grade A is best to use

Blend all ingredients until smooth; serve over ice. Can be kept in refrigerator for up to a month. Always stir before serving.

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SPECIAL-TEA

*4 tea bags of your choice

*4 c. water

*1/2 c. of sweetened condensed milk

*1/2 c. half and half

Put tea bags in a large heat safe pitcher or bowl. Boil water and pour over tea bags. Steep for 5 to 7 minutes. Remove tea bags and add half and half. Chill. To serve pour mix over the ice in tall glasses. Garnish with a fresh sprig of mint.

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NO-DOUGH NUTTY BROWNIES

*1/2 c. pecan flour (finely chopped nuts), divided in half

*1(14-oz) can sweetened condensed milk

*2 - 1oz. unsweetened chocolate squares

*2 c. pecan shortbread cookies crumbled

*1/2 c. coarsely chopped pecans

Butter an 8 or 9 inch square pan and sprinkle with 1/4 c. pecan flour, set aside. In double boiler, or heavy saucepan on low heat, melt chocolate and sweetened condensed milk. Stir while continuing to cook until thickened, about 10 minutes. Remove from heat and stir in cookie crumbles and chopped pecans; spread in pan and top with remaining 1/4 c. pecan flour. Chill until firm (3 to 4 hours). Cut into squares. Can store loosely covered at room temperature.

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TAKE A HIKE GRANOLA

*1/4 c. vegetable oil

*1 t. each salt and cinnamon

*1/8 t. ground clove

*1 T. orange zest

*1 (14oz) can sweetened condensed milk

*2 c. each oats and coarsely chopped nuts

*1 c. each sunflower meats, flaked coconut, raisins, and dried cranberries

Heat oven to 300*. In a large mixing bowl add oil, spices, and sweetened condensed milk; blend well. Add oats, nuts, sunflower meats, and coconut. Stir to mix. Spread on a large (15 x 20) cookie sheet and bake 15 minutes then stir, repeat until cooked thru, about 60 minutes. Remove from oven; stir in raisins and cranberries. Cool; store at room temperature.

Why not try it for yourself and discover the magic of this ingredient that lends itself well to quiet drinks by the fire, or granola for an afternoon hike.

Learn more about this author, Robin Moynihan.
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