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Carnation Evaporated Milk...Stuffed Shells Florentine and Carnation Famous Fudge Recipes

Most of us have grown up seeing evaporated milk in the pantry. But did we really use it? Evaporated milk seems like a throw back to out parents and grandparents generations. I admit I buy a can here and there when I see it on sale. I recall my Nigerian father used evaporated milk everyday in his tea. It was product he had no choice to use growing up in a tropical climate. He continued with it even moving over to the United Sates. I have come to find out Carnation , otherwise known as the cooking milk,is a a great substitute for cream, half and half, because its lower in fat. Mostly when I have used canned evaporated milk , its been for sweet recipes. But Carnation works just as well in savoury. Researching the Carnation site , I saw great recipes for salad dressings,and even a spicy peanut sauce using evaporated milk.Anywhere you use milk, think of Carnation as a replacement for more flavour.When the people of Carnation contacted me to try their products and create an original recipe and make one out of their Holiday recipe book, I said of course. I love a challenge to create recipes. I will disclose that Carnation and One 2 One Network gave me a gift card to purchase the groceries and coupons for free Carnation product. My opinions, however are my own.

With Certain Someone finally home, I envisioned a pasta dish of stuffed shells filled with spinach, chopped ham, and ricotta. The Carnation Evaporated Milk would be used to make a creamy cheesy Becahmel style sauce with added Mozzarella. The Stuffed Shells Florentine is a crowd pleaser that can go a long way in feeding the family. After a long day, Certain Someone gave his approval on the dish. I find its tasted better even the next day. Next time I may use shrimp or crab, rather than ham.

Stuffed Shells Florentine
1 box Jumbo Shells
1 15 oz Ricotta Cheese
2 eggs
Pinch of nutmeg
salt & pepper to taste
2 cup mozzarella cheese shredded ( I for Ricotta Mixture and 1 for sauce)
1 cup chopped ham
1/2 cup thawed frozen spinach( drained)
2 12 oz cans Carnation Evaporated Milk
1/4 cup flour
6 tbsp butter

Boil the Jumbo Pasta shells until al dente ( 12-13 minutes). Rinse and set aside to cool.
In a large bowl combine Ricotta, eggs, spinach, nutmeg, salt, pepper, 1 cup mozzarella, and chopped ham. Mix well and set aside.
In a saucepan melt butter and add flour at medium heat. Do not burn butter. Mix until flour is dissolved in the butter. Allow to cook for a few minutes. Gradually add the Carnation Evaporated Milk to the flour and butter and with a whisk stir until well incorporated. Season with salt and pepper to taste. Whisk while mixture starts to simmer and thicken. Remove form heat and add the remaining cup of Mozzarella Cheese.
Preheat Oven to 350F.
In a baking dish , pour a layer of sauce. Fill pasta shells with Ricotta mixture and place in layers in baking dish. Cover a completed layer with sauce and continue process. Cover top with remaining sauce . Cover baking dish with aluminum foil or lid and bake for 30-40 until bubbly .

With Halloween and the Holidays approaching , who doesn't like fudge? I got this recipe from the Carnation Holiday book which I have provided a link for below. I stuck to the recipe , but took the liberty of adding some chopped pecans on top of fudge as well as in the mixture. I imagine coconut, dried cherries, walnuts, almonds would work equally well. Next time I will also play around with various extracts and flavours. For Halloween I can imagine piping the squares with white royal icing in the shape of spider webs.

Carnation Famous Fudge
1 1/2 cups granulated sugar
2/3 cup (5 fl oz can Carnation Evaporated Milk)
2 tbsp butter or margarine
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups Nestle Toll House Semi Sweet Morsels
1/2 cup chopped pecans or walnuts
1 tsp vanilla extract

Line 8-inch square baking pan with foil.
Combine sugar, evaporated milk, butter, and salt in medium heavy duty saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes, Remove from heat.
Stir in marshmallows, morsels, nuts, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into 48 pieces.

Holiday Recipe Booklet full of sweet and savory recipes:

Cooking Benefits of evaporated milk:

Nutrition Info:

The different types of evaporated milk:

Carnation Virtual Kitchen:

Additional Recipe Ideas:

Recipe Personality Quiz:

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Anne said...

Oh, those shells look delicious! I bet they were wonderful. I really liked this challenge - too bad we can't get a second go-round!

Nina Timm said...

Thx Courtney, I am never without a few tins in my fridge.....I keep them cold, this way I can make a fridge tart with the drop of a hat.... Ideal milk is perfect for quiches, souffles and pasta recipes even creme bruleé has a richer taste with this milk!!! The pasta shells look divine, girl!!!

Peter M said...

I use Carnation in place of cream on many occaisions...same properties as cream with less fat! Guilt free pasta, yummy treats...good showcase.

Ben said...

I use evaporated milk for my coffee in the mornings and for a lot of desserts and creamy dishes. My dad used to buy big cans (40 oz or bigger) for the restaurant and my for my mom's creations that for me it is part of daily cooking. Hehe. I love it!

I love the stuffed shells recipe. they look so yummy.

Rosa's Yummy Yums said...

A great use of evaporated milk! Those shells look sooooo good and comforting and that fudge must taste heavenly!

I pour evaporated milk over my hot pies and crumbles...



maybelle's mom said...

I must admit I think of evaporated milk as the boring cousin of condensed milk. maybe I should give it another look.

Núria said...

I never used it before but I have a can in my cupboard. I bought it for a bread recipe which I haven't done yet.

Love your delicious shells!!!

toni said...

I love anything florentine, and this looks terrific. Thanks for reminding me of evaporated milk - I've used it many times but for some reason tend to forget it.

Rose&Thorn said...

So often when I read overseas blogs, I get lost with the ingredients they use. Like your Dad, we also grew up with Carnation Idel Milk! It's a African staple. I love it chilled, then whipped and served with fruit salad - so much better than cream.
I am so going to try that fudge!

TeachGirl said...

I will definitly try both recipies. Looks divine!

~~louise~~ said...

I elect you the new spokeswoman for Carnation Evaporated Milk!!!

I always have a can of Carnation on hand and recently, I have started using Carnation Instant Nonfat Dry Milk more often especially in puddings. I must dig out my old Carnation cookbooks. The uses are endless...