752 evaporated milk recipes

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Old-fashioned oatmeal cake with broiled Lazy Daisy frosting of brown sugar, butter, evaporated milk, and chopped nuts. Vintage American sheet cake with a caramelized topping.

Tender wine-baked chicken tossed with penne, rehydrated sun-dried tomatoes, portobello mushrooms, and fresh basil in a creamy evaporated milk sauce. This elegant 30-minute pasta dinner tastes like fine dining at home.

Sweet potato cheesecake on a buttery graham cracker crust with mashed sweet potatoes, cream cheese, cinnamon, and nutmeg, topped with a vanilla sour cream layer. The holiday dessert that outshines every pie on the table.

A Louisiana classic: creamy spinach in a spicy jalapeno cheese sauce with Worcestershire, hot sauce, and celery salt. Spinach Madeleine is the Cajun side dish that steals the show at every gathering.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

A crustless crab quiche packed with sweet corn, Parmesan, scallions, and dill, made lighter with evaporated skim milk, egg substitute, and nonfat sour cream. All the flavor, less of the guilt.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Pizza spaghetti pie with a baked ground beef shell filled with spaghetti, egg, and Parmesan, topped with pizza sauce, green pepper rings, and melted mozzarella. A retro mashup the whole family loves.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

If you love Key Lime Pie you will enjoy this low-fat version that will have you wanting a second slice!

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.