Macaroons
1 small can sweetened condensed milk
1 tsp vanillaMix well. Spoon onto parchment paper. Bake 325 until as brown as you want them.
VARIATIONS: CHOCOLATE PECAN MACAROONS
Amelia Miles adapted this from a recipe of Laurel Blair
1 bag sweetened coconut
14 oz can sweetened condensed milk
1 tsp vanilla
1 cup chopped pecans
1 bag chocolate chips
Mix all ingredients. Spoon onto parchment paper. Bake 325 for 15 minutes, or until as brown as you want them.
MORE VARIATIONS:
Place chocolate chips and 2 Tbs butter flavor Crisco in glass bowl. Melt for 1 minute in microwave. Stir. Use a fork to dip into the chocolate and allow to drip over cookies.Prepare the milk as dulce de leche for a different flavor. [South American METHOD: (warning: practiced for years, but now claimed to be dangerous. Hasn’t blown up on me yet.) Remove label from a can of sweetened condensed milk. Do not open can. Place entire can, unopened, in a small heavy pan. Cover unopened can completely with water. Put lid on saucepan. Bring to boil. Boil for 1 hour. Turn off heat. Remove lid. When water cools, carefully remove can with tongs. Allow can to cool before opening.] Prepare recipe as usual.MARSHMALLOW CARAMEL RICE KRISPIESFrom the kitchen of Marci Rainey
1 bag of large marshmallows
1 12 oz. bag of caramels
1 can of condensed milk
1/2 cup of butter
In sauce pan, melt butter, caramels, and condensed milk. When caramel mixture is all melted together, using a fork, dip the frozen marshmallow in the caramel. Immediately roll in caramel mixture. Place on wax paper.