Just do like I do....eat it with a spoon.
Or on toast...
Macaroni salad with sugar and sweetened condensed milk?
Sounds unbelievable....you better post that one!
Linda C

SCM...I could eat it with a spoon too. No problem.

Please post the recipe, it's hard to think of a salad with that much sugar, my curiosity has been peeked.

Nancy

I googled and found quite a few.

Here's one!

Here is a link that might be useful: salad with sweetened condesned milk

put the extra in the blender with a little ice, frangelica and vodka, add a little cream or milk and viola...

I thought I was the only one that would eat it with a spoon. LOL

Here's the recipe...I will of course add more than what it calls for of the celery, onions and pepper.

1--8 ounce bag salad macaroni, cooked
1 diced onion
1 cup diced celery
1 diced orange bell pepper
2 carrots, diced or grated

Mix and pour over the above:
1 cup mayo
1/2 cup vinegar
3/4 cup sugar
1 can sweetened condensed milk
salt and pepper

This is a pretty basic recipe. I got it from a get together. It definately needs some "help". But the dressing part stays very creamy. I will spruce it up with some spices and maybe some more veggies...maybe some bread and butter pickles (my favorites).

Well I can think of a lot of things that I would do with sweetened condensed milk including eating it with a spoon, but Macaroni salad wouldn't be one of them. I'm really having a problem imagining that combo. It will be interesting to hear the feedback when someone makes it.

Ann

Vicki: I think your question was " Can I freeze the rest )

If you like the Salad, then make it and freeze the rest of the mlik in a plastic container (not a glass Jar)
Or you could use it in coffee.

This was discussed in another thread, a while back.

Lou

When I was in the Army cooking, we used it in Mashed Potatoes.
They were Powdered and it gave them a good taste.
We dumped some in the fresh Mashed Potatoes too.

Blimey, that's a sugar-fix-and-a-half, considering that sweetened condensed milk contains vast amounts of sugar!

SCM will keep for a long time - several weeks - in the fridge. You don't need to cover it. It's that sugar content that keeps it preserved!

I'm another person guilty of eating the stuff from a spoon. I love it! Ever tried it spread on toast?? One of my self-indulgent treats.

I mainly use it to make mayonnaise. Just add vinegar and stir. You can play around with it by using different kinds of vinegars, or mustards. You can chop gherkins into it to make tartare sauce, and tomato paste into it with chives for a seafood sauce. I like it with oomph and add Hot English Mustard to mine.

The following is a recipe for the easiest and nicest cheesecake in the world. It calls for 1 cup SCM, but you can always make half a batch of the filling and use it to fill mini pastry or crumb cases.

Lemon Cheesecake
Base:
250g plain sweet biscuit crumbs
125g butter, melted

Lightly grease a 23cm springform tin with butter. Combine biscuit crumbs and butter, press mixture onto the base and sides of prepared tin. Chill.

Filling:
500g cream cheese
1 cup condensed milk
4 tablespoons lemon juice
1 tablespoon grated lemon rind
2 teaspoons vinegar
1 cup whipped cream
extra cream
nutmeg

Soften the cream cheese, then beat with condensed milk, lemon juice, lemon rind and vinegar until the mixture is smooth. Carefully fold in the whipped cream. Pour mixture into prepared base and chill overnight. Serve topped with extra cream and sprinkled with nutmeg.

Or you can make half a batch of ice cream:

Ice Cream (1)
2 tins evaporated milk
1 tin condensed milk

Stir all together and put in freezer until partly set. Beat until creamy, then return to freezer. To prevent icing up of the surface, use an airtight container. For variety, add any of the following: any liqueur; dried fruit soaked in liqueur; cocoa or chocolate syrup; crushed nuts; fruit pieces or crushed fruit (especially mango, strawberries or passionfruit); chocolate pieces and peppermint essence; rum and raisins; crushed butterscotch lollies; or top with crushed peanut brittle, toasted coconut, chopped preserved ginger or other additions to suit.

Or you can make half a batch of this - or a full batch and add some evaporated milk or cream and a little extra sugar to make up for the quantity of SCM. With all SCM, it's very sweet and very rich, and could do with some adjustment, IMO!

Baked Rice Pudding (1)
3 generous tablespoons rice
1 cup condensed milk
2 cups water
pinch salt
vanilla or other flavouring
2 teaspoons butter
pinch nutmeg

Put the rice into a buttered pudding dish, add remaining ingredients and mix well. Sprinkle a little nutmeg on top and bake at 150C for 1 1/2-2 hours until set. Serve hot or cold.

Try this on your next cake:

Condensed Milk Icing
1 cup sifted icing sugar
1 good teaspoon lemon juice
condensed milk
flavouring as desired (finely grated orange or lemon rind, vanilla, cocoa, melted dark chocolate, coffee or coffee essence etc)

Blend all ingredients, adding enough condensed milk very gradually to make the mixture into a thick cream.

Condensed Milk Teacake
2 1/2 cups self-raising flour
1 egg
1 dessertspoon (2 teaspoons) sugar
2 tablespoons condensed milk
1 dessertspoon butter or margarine

Sift flour and rub in butter. Add sugar. Beat the egg and combine with the condensed milk and just enough warm water to make a light workable dough. Shape into a roll, glaze with milk and a little sugar and bake in a hot oven. May be served hot or cold, with butter. (Teacakes are usually served for morning or afternoon tea, often sliced thinly and with butter spread on them, but that is optional. I often serve them with a dollop of softly whipped cream.)

You can boil up the leftover SCM to make a small batch of caramel sauce! Here's a full-batch recipe:

Using a 400g tin of sweetened condensed milk:

Oven Method:
Pour condensed milk into 23cm pie plate. Cover with aluminium foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 220°C for 1 hour or until thick and caramel-coloured. Beat until smooth.

Stovetop Method:
Pour condensed milk into top of a double boiler; place over boiling water. Simmer over low heat for 1-1 1/2 hours or until thick and caramel-coloured, stirring occasionally. Beat until smooth.

Microwave Method:
Pour condensed milk into a 2 litre glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20-25 minutes or until very thick and caramel-coloured, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4-10 minutes.

Honestly, hunt through your recipes (especially things like pie fillings) and you'll get zillions of ideas. You can always make half a batch of anything, as I do all the time anyway, having only one to feed!

I know one person who buys SCM in tubes, and uses it to sweeten and milk her coffee. Very convenient at work, she says.

In the recipe, it states one can of SCM, not 1/2.
Lisa

I am having difficulty imagining that combo for a pasta salad, too. Hmmmm....

Can't say I could eat it with a spoon or that I'd spread it on toast, but I do lick the spoon after I pour a can into a bowl when it is called for in a recipe.

Let us know how you like it, Vicki.

Good eye, Lisa, I didn't catch that either!

Linda

Oh, Vietnamese coffee. Definitely. It is wonderful for "afters" with an Asian meal. I think it is the best use for condensed milk ever. (Though Daisy's lemon cheesecake also sounds very good.)

Carol

I mis-typed the amount on the macaroni (should be 16 oz.) AND the SCM (it should be 1/2 can). I guess posting in the dark is not a good idea. Sorry about that. I did have the salad at a get together. It didn't seem too sweet. However, when I make it, I will cut the sugar out completely...and add a few more things to it.

Thanks for all the suggestions.

Daisy, caramel sauce from SCM is the Latin dulce de leche. I used to make it in a double boiler, but now I make it by gently boiling the unopened cans for three hours. I do six cans at a time in my lobster pot, bring it to a boil slowly and make sure there are always two inches of water covering the cans. I add extra boiling water from time to time. Then I let everything cool completely before removing the cans from the water. Labels on SCM warn not to boil unopened cans, so I don't recommend it for everybody, but it works for me.

It's so dangerous to boil unopened cans of anything. If they explode, the burns you can receive can be very ugly and deep, because boiling sugar is a much higher temp than boiling water and it really eats into the skin. Not something I'd like to happen to me, certainly not something I'd like to see happening to a small child. No way in the world I'd be doing it, especially when the manufacturers put warnings on their products against it!

That's one reason I provided the alternative methods above.

Daisy, yes, boiling unopened cans can be dangerous, but it has worked for me, and if you check the internet, it has also worked for many other people. I even have a friend who cooks the cans in a pressure cooker because she can't be bothered cooking them on the stove for 3 hours. (That's too scary for me.) The key seems to be using regular--not popopen--cans and keeping about two inches of water on top of the cans at all time. This is something I only do when I'm willing to spend the time keeping an eye on it. I watch as it gently comes to a boil, I keep my electric kettle at the ready and add water as needed. It works so much better than the other methods.

There is a recipe for key lime pie on the Nellie and Joe's Key lime juice bottle that uses sweetened condenced milk that is so easy and so good I use it all the time. If I can't get Nellie & Joe's I just use any lime juice I can get. It doesn't even taste sweet. If any one would like it I would be glad to post it.

daisy: I don't have a reason to try boiling the SCM but can you tell me,
how is the Sugar temp. going to be higher than the boiling water,
if it submerged and covered with 2 inches of water ???

Carrie: I just bought a Jar of Leche. My daughter brought it up yesterday. It is a lot easier opening a Jar.
Your's is probably better.

LOU