18 Delicious Eagle Brand Recipes for Sweet Lovers

Mmm, can you almost taste the creamy, sweet delight of Eagle Brand recipes? If your sweet tooth is calling, you’re in for a treat! We’ve rounded up 18 irresistible recipes that turn this beloved ingredient into desserts you’ll dream about. From no-bake wonders to decadent pies, there’s something here for every sweet lover. Ready to indulge? Let’s dive into these delicious creations that promise to satisfy your cravings!

Eagle Brand Chocolate Fudge

Here’s a foolproof recipe for Eagle Brand Chocolate Fudge that’s rich, creamy, and utterly decadent. Perfect for gifting or indulging, this fudge comes together with minimal effort.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 14-oz can Eagle Brand Sweetened Condensed Milk
• 1 tsp pure vanilla extract
• 1/2 cup chopped walnuts, toasted
• 1/8 tsp fine sea salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan, combine chocolate chips and Eagle Brand Sweetened Condensed Milk over low heat. Stir constantly until chocolate is fully melted and mixture is smooth, about 5 minutes.
3. Remove from heat. Stir in vanilla extract, toasted walnuts, and sea salt until evenly distributed.
4. Pour mixture into prepared pan. Use a spatula to spread evenly and smooth the top.
5. Refrigerate for at least 2 hours, or until firm. Tip: For cleaner cuts, let fudge sit at room temperature for 10 minutes before slicing.
6. Lift fudge out of pan using parchment overhang. Cut into 1-inch squares with a sharp knife. Tip: Wipe knife with a hot, damp cloth between cuts for smooth edges.
7. Store in an airtight container in the refrigerator for up to 2 weeks. Tip: Layer between sheets of wax paper to prevent sticking.

Kick your dessert game up a notch with this Eagle Brand Chocolate Fudge. Its velvety texture and deep chocolate flavor make it a standout. Try serving atop vanilla ice cream for an extra indulgent treat.

Eagle Brand Lemon Bars

Absolutely irresistible, these Eagle Brand Lemon Bars combine a buttery crust with a tangy, creamy filling for a dessert that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 3/4 cup unsalted butter, chilled and cubed
• 4 pasture-raised eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1/2 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1 tbsp lemon zest

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a food processor, combine 1 1/2 cups flour and confectioners’ sugar. Add cubed butter; pulse until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared pan. Bake for 15 minutes, or until edges are lightly golden.
4. While crust bakes, whisk together eggs, granulated sugar, lemon juice, 1/4 cup flour, Eagle Brand Sweetened Condensed Milk, and lemon zest until smooth.
5. Pour filling over hot crust. Return to oven; bake for 25 minutes, or until filling is set and edges are lightly browned.
6. Cool completely in pan on a wire rack. Chill for at least 2 hours before slicing.
7. Use parchment overhang to lift bars from pan. Dust with confectioners’ sugar before serving.

Exquisitely balanced, these bars offer a crisp crust contrasting with the velvety lemon filling. Serve chilled with a dollop of whipped cream for an extra decadent touch.

Eagle Brand Coconut Pie

Absolutely no summer is complete without this creamy, dreamy Eagle Brand Coconut Pie. It’s a breeze to make and irresistibly rich.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 3 large pasture-raised eggs, lightly beaten
• 1 14-oz can Eagle Brand Sweetened Condensed Milk
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 1/2 cups sweetened shredded coconut
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 350°F. Place the chilled pie crust on a baking sheet for easier handling.
2. In a large mixing bowl, whisk together the lightly beaten eggs, Eagle Brand Sweetened Condensed Milk, and whole milk until fully combined.
3. Add the granulated sugar, melted butter, sweetened shredded coconut, vanilla extract, and fine sea salt to the bowl. Stir until the mixture is uniform.
4. Pour the filling into the unbaked pie crust, ensuring it’s evenly distributed.
5. Bake for 50-55 minutes, or until the center is set but still slightly jiggly. The top should be golden brown.
6. Remove from oven and cool on a wire rack for at least 2 hours before serving. This allows the pie to set properly.

Outrageously creamy with a perfect balance of sweetness and coconut flavor, this pie is a showstopper. Serve chilled with a dollop of whipped cream for an extra indulgent treat.

Eagle Brand Peanut Butter Balls

Simple to make yet irresistibly delicious, these Eagle Brand Peanut Butter Balls are a no-bake treat that combines creamy peanut butter with the rich sweetness of Eagle Brand sweetened condensed milk.

Ingredients

• 1 cup creamy peanut butter
• 1 can (14 oz) Eagle Brand sweetened condensed milk
• 2 cups powdered sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 12 oz semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 can Eagle Brand sweetened condensed milk, 2 cups powdered sugar, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt. Mix until fully incorporated.
2. Using a tablespoon, scoop the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet. Tip: For uniform sizes, use a small cookie scoop.
3. Freeze the peanut butter balls for 30 minutes to firm up. This prevents them from falling apart when dipped in chocolate.
4. In a microwave-safe bowl, melt 12 oz semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring between each, until smooth. Tip: Coconut oil thins the chocolate for easier dipping.
5. Using a fork, dip each peanut butter ball into the melted chocolate, allowing excess to drip off. Return to the parchment-lined baking sheet. Tip: For a decorative touch, drizzle with additional melted chocolate.
6. Refrigerate the peanut butter balls for at least 1 hour, or until the chocolate is set.

Yield: These peanut butter balls have a smooth, creamy center with a crisp chocolate shell. Serve them chilled for a refreshing treat or at room temperature for a softer bite.

Eagle Brand Banana Pudding

Gather around for a classic dessert that’s both creamy and comforting. Eagle Brand Banana Pudding combines simplicity with indulgence, perfect for any occasion.

Ingredients

• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1 1/2 cups ice-cold water
• 1 package (3.4 oz) instant vanilla pudding mix
• 3 cups heavy whipping cream
• 4 medium ripe bananas, sliced into 1/4-inch rounds
• 1 box (11 oz) vanilla wafer cookies

Instructions

1. In a large mixing bowl, whisk together Eagle Brand Sweetened Condensed Milk and ice-cold water until fully combined.
2. Add instant vanilla pudding mix to the bowl. Whisk vigorously for 2 minutes until the mixture thickens. Tip: For a smoother texture, let the pudding sit for 5 minutes before proceeding.
3. In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer on high speed for 3-4 minutes.
4. Gently fold the whipped cream into the pudding mixture until no white streaks remain. Tip: Use a spatula and fold in a figure-eight motion to maintain airiness.
5. In a 9×13-inch dish, layer vanilla wafer cookies, followed by banana slices, then half of the pudding mixture. Repeat the layers once more.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld. Tip: For best results, press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.

Yield a dessert with layers of creamy pudding, soft bananas, and crisp cookies. Serve chilled, garnished with extra banana slices or crumbled cookies for added texture.

Eagle Brand Key Lime Pie

Zesty and refreshing, this Eagle Brand Key Lime Pie combines tangy citrus with a creamy, sweet filling for a dessert that’s irresistibly smooth. Perfect for summer gatherings or a bright finish to any meal.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large pasture-raised eggs, lightly beaten
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1/2 cup key lime juice, freshly squeezed
• 1 tbsp key lime zest

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
3. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then cool on a wire rack.
4. In a large bowl, whisk together lightly beaten eggs, Eagle Brand Sweetened Condensed Milk, key lime juice, and zest until smooth.
5. Pour filling into the cooled crust. Bake for 15 minutes, or until filling is set but still slightly jiggly in the center.
6. Cool pie to room temperature, then refrigerate for at least 4 hours before serving.

Ultra-creamy with a perfect balance of sweet and tart, this pie’s texture is smooth yet firm. Serve chilled with a dollop of whipped cream and a sprinkle of lime zest for an extra zing.

Eagle Brand Pumpkin Pie

Create a dessert that embodies the essence of autumn with this Eagle Brand Pumpkin Pie. Combining simplicity with rich flavors, it’s a must-try for any home baker.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 15-ounce can pure pumpkin puree
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat oven to 425°F. Place the chilled pie crust on a baking sheet for easier handling.
2. In a large mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
3. Add the lightly beaten eggs, cinnamon, ginger, nutmeg, and sea salt to the bowl. Whisk until fully incorporated.
4. Pour the filling into the unbaked pie crust, spreading evenly with a spatula.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F without opening the door.
6. Continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
7. Cool the pie on a wire rack for 2 hours before serving to allow the filling to set properly.

Golden and fragrant, this pie offers a velvety texture with a perfect balance of spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Eagle Brand Cheesecake

Whip up this creamy, no-bake Eagle Brand Cheesecake for a dessert that’s effortlessly elegant. Perfect for any occasion, it’s rich, smooth, and utterly indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 14 oz Eagle Brand Sweetened Condensed Milk
• 1/3 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream, chilled

Instructions

1. Combine graham cracker crumbs, clarified butter, and granulated sugar in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes to set.
2. In a large bowl, beat softened cream cheese until fluffy. Gradually add Eagle Brand Sweetened Condensed Milk, beating until smooth.
3. Stir in fresh lemon juice and pure vanilla extract until fully incorporated.
4. In a separate bowl, whip chilled heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture.
5. Pour filling over the chilled crust. Smooth the top with a spatula.
6. Refrigerate for at least 4 hours, or until set. For best results, chill overnight.

Melt-in-your-mouth creamy with a tangy lemon twist, this cheesecake pairs beautifully with fresh berries or a drizzle of caramel. Serve chilled for the perfect slice.

Eagle Brand Magic Cookie Bars

Absolutely no one can resist the gooey, crunchy layers of these magic cookie bars. A simple press-in crust holds a decadent mix of chocolate, nuts, and coconut, all bound together with sweetened condensed milk.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 2 cups semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan.
3. Pour sweetened condensed milk evenly over the crust. Tip: Tilt the pan to spread the milk to the edges.
4. Sprinkle chocolate chips, coconut, and walnuts in layers over the milk. Press down lightly with the back of a spoon to adhere.
5. Bake for 25 minutes, or until the edges are golden and the coconut is toasted. Tip: Check at 20 minutes to prevent over-browning.
6. Cool completely in the pan on a wire rack. Tip: For clean cuts, chill the bars for 30 minutes before slicing.

Velvety chocolate melds with the crunch of nuts and coconut in every bite. Serve these bars slightly warmed with a scoop of vanilla ice cream for an indulgent twist.

Eagle Brand Pecan Pie

Golden and gooey, this Eagle Brand Pecan Pie is a decadent dessert that’s surprisingly simple to make. Get ready to impress with minimal effort.

Ingredients

• 1 9-inch unbaked pie crust
• 3 pasture-raised eggs, lightly beaten
• 1 cup Eagle Brand Sweetened Condensed Milk
• 1 cup granulated sugar
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 1/2 cups pecan halves

Instructions

1. Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish; set aside.
2. In a medium bowl, whisk together the lightly beaten eggs, Eagle Brand Sweetened Condensed Milk, granulated sugar, melted unsalted butter, pure vanilla extract, and sea salt until smooth.
3. Arrange the pecan halves evenly over the bottom of the unbaked pie crust.
4. Pour the egg mixture over the pecans, ensuring they are fully submerged.
5. Bake for 45-50 minutes, or until the center is set and the top is a deep golden brown. Tip: Cover the edges with foil if they brown too quickly.
6. Remove from oven and let cool on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie in the refrigerator for 1 hour after cooling.

Zesty and rich, this pie boasts a creamy filling with a crunchy pecan topping. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast.

Eagle Brand Rice Krispie Treats

Kickstart your dessert game with these Eagle Brand Rice Krispie Treats, a no-bake classic that’s both effortless and indulgent.

Ingredients

• 6 cups crispy rice cereal
• 1 cup unsalted butter, clarified
• 16 oz marshmallows, mini
• 14 oz sweetened condensed milk
• 1 tsp pure vanilla extract

Instructions

1. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large pot, melt clarified butter over low heat, ensuring it doesn’t brown.
3. Add mini marshmallows to the pot, stirring constantly until completely melted and smooth.
4. Pour in sweetened condensed milk and vanilla extract, stirring to combine thoroughly.
5. Remove pot from heat and immediately fold in crispy rice cereal until evenly coated.
6. Transfer mixture to the prepared baking dish, pressing down firmly with a buttered spatula to create an even layer.
7. Allow treats to cool at room temperature for at least 2 hours before cutting into squares.

Expect a chewy, buttery texture with a rich vanilla undertone. For a twist, drizzle melted dark chocolate over the top before serving.

Eagle Brand Strawberry Pretzel Salad

Dessert lovers, rejoice. This Eagle Brand Strawberry Pretzel Salad combines sweet, salty, and creamy textures for a unforgettable treat.

Ingredients

• 2 cups finely crushed pretzels
• 3/4 cup unsalted butter, melted
• 3 tbsp granulated sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup granulated sugar
• 1 (8 oz) container frozen whipped topping, thawed
• 2 (3 oz) packages strawberry gelatin
• 2 cups boiling water
• 2 (10 oz) packages frozen strawberries

Instructions

1. Preheat oven to 350°F. Combine crushed pretzels, melted butter, and 3 tbsp sugar in a medium bowl. Press mixture firmly into the bottom of a 9×13 inch baking dish.
2. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread over cooled crust.
4. Refrigerate for 1 hour to set.
5. Dissolve strawberry gelatin in boiling water in a large bowl. Stir in frozen strawberries. Pour over cream cheese layer.
6. Refrigerate for at least 4 hours, or until gelatin is fully set.

Hint: The pretzel crust offers a crunchy contrast to the creamy middle and fruity top layer. Serve chilled with a sprinkle of crushed pretzels for added texture.

Eagle Brand Chocolate Chip Cookies

Fantastic for any occasion, these Eagle Brand Chocolate Chip Cookies blend simplicity with indulgence. Perfectly chewy with a rich flavor, they’re a crowd-pleaser.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Gradually add beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Slowly blend in Eagle Brand Sweetened Condensed Milk until the mixture is smooth.
6. Fold in the dry ingredients in three additions, ensuring not to overmix.
7. Stir in chocolate chips evenly throughout the dough.
8. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
9. Bake for 9-11 minutes, or until edges are golden but centers are still soft.
10. Cool on baking sheets for 2 minutes before transferring to wire racks.

These cookies emerge with a delightful chewiness and deep caramel notes from the condensed milk. Try serving them slightly warm with a scoop of vanilla bean ice cream for an extra treat.

Eagle Brand Caramel Flan

Kickstart your dessert game with this silky, rich Eagle Brand Caramel Flan. Perfect for any occasion, it’s a foolproof crowd-pleaser.

Ingredients

• 1 cup granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 2 cups whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Place a large roasting pan in the oven to heat.
2. In a medium saucepan over medium heat, melt 1 cup granulated sugar until it turns a deep amber color, stirring constantly to prevent burning. Tip: Use a wooden spoon for even stirring.
3. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a large bowl, whisk together 4 lightly beaten pasture-raised eggs, 1 can Eagle Brand Sweetened Condensed Milk, 2 cups whole milk, and 1 tsp pure vanilla extract until smooth. Tip: Strain the mixture through a fine-mesh sieve for a smoother flan.
5. Pour the egg mixture over the hardened caramel in the baking dish.
6. Place the baking dish in the preheated roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath ensures even cooking and prevents cracking.
7. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove from the oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
9. To serve, run a knife around the edges of the dish. Invert onto a serving plate, allowing the caramel to drizzle over the flan.

Just like that, you’ve got a dessert that’s creamy, caramel-kissed, and utterly decadent. Serve chilled with a sprinkle of sea salt or fresh berries for an extra touch of elegance.

Eagle Brand Apple Crisp

Baking this Eagle Brand Apple Crisp brings a comforting warmth to any table. Its simplicity and rich flavors make it a favorite for gatherings.

Ingredients

• 4 cups Granny Smith apples, peeled and thinly sliced
• 1 cup Eagle Brand Sweetened Condensed Milk
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup rolled oats

Instructions

1. Preheat oven to 350°F. Grease a 9-inch baking dish with unsalted butter.
2. In a large bowl, combine sliced apples and Eagle Brand Sweetened Condensed Milk until evenly coated.
3. Transfer the apple mixture to the prepared baking dish, spreading evenly.
4. In another bowl, mix flour, brown sugar, cinnamon, and nutmeg. Use your fingers to blend in chilled butter cubes until the mixture resembles coarse crumbs.
5. Stir in rolled oats. Sprinkle this topping evenly over the apple mixture.
6. Bake for 45 minutes, or until the topping is golden brown and the apples are bubbling at the edges.
7. Let cool for 10 minutes before serving to allow the filling to set.

Key to this dish’s appeal is the contrast between the crunchy oat topping and the soft, sweet apples beneath. Serve warm with a scoop of vanilla bean ice cream for an indulgent twist.

Eagle Brand Cherry Delight

Unveil the simplicity and elegance of this no-bake dessert that combines creamy textures with the tartness of cherries.

Ingredients

• 1 14-oz can Eagle Brand Sweetened Condensed Milk
• 1/4 cup freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1 8-oz package cream cheese, softened to room temperature
• 1 21-oz can cherry pie filling
• 1 9-inch graham cracker crust, pre-made
• 1 cup heavy whipping cream, chilled
• 2 tbsp granulated sugar

Instructions

1. In a large mixing bowl, combine the softened cream cheese and Eagle Brand Sweetened Condensed Milk. Beat on medium speed until smooth and fully incorporated.
2. Add the freshly squeezed lemon juice and pure vanilla extract to the cream cheese mixture. Continue to beat until the mixture thickens slightly, about 2 minutes.
3. Pour the mixture into the pre-made graham cracker crust, spreading evenly with a spatula.
4. In a separate bowl, whip the chilled heavy whipping cream and granulated sugar until stiff peaks form, about 3-4 minutes.
5. Gently fold the whipped cream into the cream cheese mixture already in the crust, ensuring not to deflate the whipped cream.
6. Spread the cherry pie filling evenly over the top of the dessert.
7. Refrigerate for at least 4 hours, or until set.

Whipped cream adds a light, airy texture to the dense cream cheese layer, while the cherry topping offers a vibrant contrast. Serve chilled, garnished with fresh mint leaves for an extra touch of elegance.

Eagle Brand Peach Cobbler

Perfect for summer gatherings, this Eagle Brand Peach Cobbler combines juicy peaches with a rich, creamy filling under a golden, buttery crust.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 1 cup Eagle Brand Sweetened Condensed Milk
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with clarified butter.
2. Arrange peach slices evenly at the bottom of the prepared baking dish.
3. In a mixing bowl, whisk together Eagle Brand Sweetened Condensed Milk and melted butter until smooth.
4. Combine flour, sugar, baking powder, and sea salt in a separate bowl. Gradually add to the wet ingredients, alternating with whole milk, starting and ending with the dry ingredients.
5. Stir in vanilla extract until the batter is just combined. Pour over peaches.
6. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before serving to allow the filling to set.

Lusciously creamy with a hint of vanilla, this cobbler pairs wonderfully with a scoop of vanilla bean ice cream. The peaches remain tender, offering a sweet contrast to the crisp topping.

Eagle Brand Blueberry Muffins

Perfect for a quick breakfast or a sweet snack, these Eagle Brand Blueberry Muffins combine simplicity with indulgence. Packed with juicy blueberries and a tender crumb, they’re a foolproof treat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup Eagle Brand Sweetened Condensed Milk
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh blueberries, rinsed and dried

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and sea salt.
3. In another bowl, combine Eagle Brand Sweetened Condensed Milk, melted butter, beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Carefully fold in blueberries, distributing evenly without crushing. Tip: Tossing blueberries in a tablespoon of flour prevents sinking.
6. Divide batter evenly among prepared muffin cups, filling each 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway for even browning.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The muffins boast a moist interior with bursts of blueberry sweetness, balanced by a subtle vanilla undertone. Serve warm with a dollop of clotted cream for an extra decadent touch.

Conclusion

Kickstart your sweet journey with these 18 Eagle Brand recipes that promise to delight every sweet lover out there. Whether you’re baking for a special occasion or just because, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.