Thoughts on evap milk for you, Meg....

Meg, I was brought up in a home where a pitcher of evaporated milk was always on the table at desert time. It was served on all sorts of fruits, from fresh or canned figs to peaches to strawberries and more. One of my favorite memories is my mom's pound cake topped with my grandma's canned peaches and a generous pour of "Pet milk" on top. I always have several cans of the regular and low fat in the pantry. I like to add a pour of the low fat to finish off my gravies and sauces. It adds a richness of flavor without the sometimes greasy mouth feel of a heavy cream. It is EXCELLENT to make rice pudding with. Simply sub half of your milk requirement with the evap milk. I don't use it in baking. I tried and it just upsets the ratios in the recipe and does not come out right. Please go right ahead and experiment with your gravies and sauces. After they have cooked down, simply add 1-2 tbsp to the sauce, simmer one minute, and serve. Hope these hints help you and inspire others to give it a try.