FAQs

Got questions? We've got answers!

  • Question:

    How do I make one Large Chocolate Chip Cookie Using NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Bar Dough?

    1. Preheat oven to 325º F. Grease a baking sheet or pizza pan.
    2. Place whole bar of dough with score lines or marks down on prepared baking sheet or pizza pan.
    3. Bake for 30 to 35 minutes or until golden brown.
    4. Cool 10 minutes before removing from baking sheet or pan. Decorate as desired.
    For high altitudes (3,500 to 6,000 feet): Preheat oven as above, bake for 34 to 36 minutes.

  • Question:

    Should I thaw my NESTLÉ® TOLL HOUSE® Refrigerated Cookie or Brownie Dough before I bake it?

    Thawing is not necessary as you can bake NESTLÉ® TOLL HOUSE® Refrigerated Cookie or Brownie Dough directly from the frozen state. You may just need to add an additional 2-3 minutes of baking time. However, if you wish to thaw the product, place the dough in the refrigerator for 1 to 2 hours. Or, set out the dough at room temperature (65º F. to 75º F.) for 30 minutes before baking. Always thaw the dough in the unopened package to prevent moisture condensation on the surface of the dough.

  • Question:

    Is it ok to eat raw NESTLÉ® TOLL HOUSE® Refrigerated Brownie and Chocolate Chip Cookie Bar Dough?

    No, raw cookie dough should never be consumed. Please follow the baking instructions on the package.

  • Question:

    Are the eggs used in NESTLÉ® TOLL HOUSE® Refrigerated Brownie and Chocolate Chip Cookie Bar Dough pasteurized?

    Yes, the eggs are pasteurized.

  • Question:

    Can I freeze NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie and Brownie Bar Dough?

    Yes, dough can be frozen for up to 2 months, if placed in the freezer before the "Use by" date indicated on the package.

  • Question:

    How do I freeze my homemade cookie dough?

    The dough should be tightly wrapped and placed in a Resealable plastic bag. It can be kept in the freezer for up to 8 weeks.

  • Question:

    How do I handle sticky NESTLÉ® TOLL HOUSE® Refrigerated Brownie and Chocolate Chip Cookie Bar Dough?

    To avoid sticky dough, always make sure cookie or brownie dough is well chilled before you get started. Spraying your clean hands with nonstick cooking spray, or using a knife to cut the dough apart makes for easier handling.

  • Question:

    How do I know how long my NESTLÉ® TOLL HOUSE® Refrigerated Brownie and Chocolate Chip Cookie Bar Dough is good for?

    Each package of NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie and Brownie Bar Dough is labeled with a "Use or Freeze By" date, which is stamped in ink on the side of the wrapper. Bar Dough may be frozen for up to 2 months, if placed in the freezer before the "Use by" date indicated on the package.

  • Question:

    What is the shelf life for NESTLÉ® TOLL HOUSE® Baking Ingredients?

    All of our products have a “best by” date printed on the package. Product within shelf life has the best quality, freshness and performance. We do not recommend using the product beyond its shelf life.

  • Question:

    How can I make my Chocolate Chip Cookies soft and chewy?

    Always follow the original cookie recipe found on the back of the package and make the following modifications: Reduce granulated sugar to ½ cup and increase brown sugar to 1 cup. Increasing the brown sugar will produce a softer and chewier cookie because brown sugar has a higher moisture content than granulated sugar. Soft and chewy cookies may be stored in airtight containers. Do not store with crisp cookies.

  • Question:

    How can I make my Chocolate Chip Cookies thin and crispy?

    Always follow the original cookie recipe found on the back of the package and make the following modifications: Increase butter to 1 ¼ cups (2 ½ sticks) and increase granulated sugar to 1 ¼ cups. Increasing the butter and sugar will cause the cookies to bake up flatter, therefore, crispier! Crispy cookies may be stored in cookie tins or non-airtight containers unless it is very humid or rainy; then store in airtight containers. Do not store with soft and chewy cookies.

  • Question:

    Can I freeze Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies?

    Yes, for up to 3 or 4 months, wrapped in heavy-duty foil and sealed tightly in zipper-type plastic bags.

  • Question:

    Can I freeze NESTLÉ® TOLL HOUSE® Morsels or Baking Bars?

    Freezing can be done but it will not significantly increase the shelf life. If frozen, bring the morsels or baking bars to room temperature slowly or moisture will gather and may cause sugar bloom (white powdery appearance). Chocolate becomes hard and brittle when chilled so allow it to come to room temperature before using.

  • Question:

    My chocolate appears to have a white film on it. Is that ok?

    The white film that you may see on your products is what we call "bloom." Bloom is a gray film caused by the cocoa butter or sugar rising to the surface when chocolate is stored at temperatures that fluctuate from hot to cold. This dulls the rich brown chocolate color but does not affect the taste. When the chocolate melts, it regains its attractive color.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars?

    Microwave: Microwave 8 oz. broken baking bars in small, microwave-safe bowl on high (100% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
    Saucepan: Melt 8 oz. broken baking bars in small, heavy-duty saucepan over lowest possible heat. When baking bars begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth.
    Double Boiler: Melt morsels or broken-up baking bars in top of double boiler over hot (not boiling) water. DO NOT COVER. When most of morsels or baking bars are shiny, stir just until melted. (Prevent water from coming in contact with morsels or baking bars)

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels (Chocolate Chunks and Semi-Sweet Chocolate Mini Morsels)?

    Microwave: Microwave 1 cup (6 oz) morsels in a small microwave-safe bowl on high (100% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. To melt 2 cups of morsels, microwave a few seconds longer.
    Saucepan: Melt 1-2 cups of morsels over lowest possible heat. When morsels begin to melt, remove from heat, stir. Return to heat for a few seconds at a time, stirring until smooth. [*Note: Not recommended for Butterscotch Morsels, Milk Chocolate Morsels, Mint-Chocolate Morsels and Premier White Morsels.]
    Double Boiler: Heat in the top of an uncovered double boiler over hot (not boiling) water. When most of morsels are shiny, stir until smooth. To improvise a double boiler, place morsels in a bowl set over a saucepan filled with hot (not boiling) water. Remove bowl from saucepan when morsels are melted.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Premier White Morsels?

    Microwave: 1 c (6 oz) morsels in small, microwave-safe bowl on medium-high (70% power) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 2 cups (12 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.
    FOR DIPPED FRUIT: Melt 1 Tbsp. vegetable shortening and 1 cup (6 oz.) morsels as directed above.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Butterscotch Morsels?

    Microwave: Melt 1 cup (6 oz.) morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 1 2/3 cups (11 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels?

    Microwave: Melt 1 cup (6 oz.) morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 1 3/4 cups (11.5 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.
    FOR DIPPED FRUIT: Melt 1 Tbsp. vegetable shortening and 1 cup (6 oz.) morsels as directed above.

  • Question:

    How should I store my NESTLÉ® TOLL HOUSE® Morsels or baking bars?

    Morsels and baking bars should be stored in a cool dry place away from heat and light.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Dark Chocolate and Mint Morsels?

    Microwave: Melt 1 cup (6 oz.) morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 1 2/3 cups (10 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.
    FOR DIPPED FRUIT: Melt 1 Tbsp. vegetable shortening and 1 cup (6 oz.) morsels as directed above.

  • Question:

    How do I fix chocolate that has clumped or hardened (seized)?

    When chocolate is not melted properly, it often times tends to clump up or harden. This is what we refer to as seizing. This is usually a result of moisture being introduced to the chocolate in some way (e.g., a wet spoon or steam from a double boiler).

    • • Nestlé® Toll House® chocolate is heat sensitive and has a low melting point. At higher temperatures the sugar in the chocolate also melts and scorches, which can cause the chocolate to seize, or become grainy and hard to work with.
    • • Water is also a culprit for making chocolate hard. Even small amounts of moisture can cause the chocolate to seize; for example, moisture from a wooden spoon, steam from a double boiler, or water from fresh rinsed fruits.
    • • In addition, to melt properly, the product should be within the recommended shelf life.

    To correct seized morsels and baking bars, follow the instructions below:

    PRODUCT AMT OF PRODUCT VEGETABLE, CANOLA or CORN OIL SHORTENING
    Butterscotch Morsels 6 oz/1 cup 2 Tbsp 2 Tbsp
    Milk Chocolate Morsels 6 oz/1 cup 1 Tbsp 1 Tbsp
    Peanut Butter & Milk Chocolate Morsels 6 oz/1 cup 1 Tbsp Not Recommended
    Premier White Bars 6 oz 2 Tbsp 2 Tbsp
    Premier White Morsels 6 oz/1 cup 1 Tbsp 1 Tbsp
    Semi-Sweet Morsels and Bars 6 oz/1 cup 1 Tbsp 1 Tbsp
    Unsweetened Choc Bars 6 oz 2 Tbsp 2 Tbsp
    Chocolatier Bars Bittersweet and Dark 6 oz 1 Tbsp 1 Tbsp


    Note: For best results, we recommend the use of the above oils and vegetable shortening with all of our products. Butter, spreads, water or milk are not recommended.
    Method:

    • • To SEIZED amounts of product, add recommended measures of oil or vegetable shortening. Blend well.
    • • If needed, add up to 1 teaspoon more oil or shortening to achieve a smooth workable product.
    • • Use corrected chocolate as intended.

  • Question:

    Why do my cookies keep their shape instead of spreading?

    Make sure that your oven is preheated to the temperature stated on the package. For a more round appearance to the finished cookie, you can roll the dough in your hands prior to baking.

  • Question:

    How do I prevent my cookies from burning before the time stated on package?

    You may be using a “dark metal” baking sheet. Although these types of baking sheets catch and hold heat well, they may brown cookies too rapidly. Check cookies a few minutes before time stated on package. Always place your baking sheet in the middle rack of your oven so that it is not too close to the heat source. You may also want to utilize an oven thermometer to ensure the correct baking temperature.

  • Question:

    The outside of my cookies are done but they are raw on the inside, taking too long to cook. Why?

    It is important to have your oven fully preheated at the temperature stated on the package. If starting out with frozen dough, allow extra baking time to ensure that the centers are done. Do not place too many cookies on the cookie sheet at one time to ensure even cooking. Let the finished cookies sit on the cookie sheet for a few minutes prior to transferring to a wire rack. Remember that cooking times are an approximation. When cookies are golden brown around the edges they should be ready.

  • Question:

    How do I keep cookies from sticking to the sheet?

    Make sure that your dough is well chilled and that your oven has been preheated to the correct temperature. Cool for a full 2 minutes on the sheet before attempting to remove the cookies to the wire rack.

  • Question:

    Why do my cookies look greasy?

    The dough contains margarine and fats in the formulation; therefore it is important that your dough is well chilled prior to baking.

  • Question:

    Can I make mint-flavored morsels with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels?

    Place 2 cups (12–ounce package) Nestlé Toll House Semi–Sweet Chocolate Morsels in medium, heavy–duty plastic bag or airtight container. Add 1/4 teaspoon pure peppermint extract; seal bag or cover container. Shake to coat. Store for 24 hours to allow sufficient time for morsels to absorb mint extract. The mint flavored morsels can then be added directly to your recipe or melted according to morsel package directions.
    Don’t have 24 hours to spare? Here is what we recommend. The results are almost as good as waiting 24 hours. Place 2 cups (12–ounce package) Nestlé Toll House Semi–Sweet Chocolate Morsels in medium, heavy–duty plastic bag or airtight container. Add 1/2 teaspoon pure peppermint extract; seal bag or cover container. Shake to coat. Use in your favorite recipe.
    For Melting: Melt Nestlé Toll House Semi–Sweet Chocolate Morsels according to package directions. For 1 cup semi–sweet chocolate morsels, stir in 1/4 teaspoon pure peppermint extract; for 2 cups semi–sweet chocolate morsels, stir in 1/2 teaspoon pure peppermint extract.

  • Question:

    How should I store the NESTLÉ® TOLL HOUSE® CHOCO BAKE or NESTLÉ® TOLL HOUSE® Baking Cocoa?

    We recommend storing in a cool, dry place away from light and heat at temperatures of 65-75 degrees F. We don’t recommend that you freeze the products. NOTE: CHOCO BAKE is particularly prone to fat separation if subjected to high temperatures. Oils in product may melt and separate, possibly causing product to cake.

  • Question:

    How old are these NESTLÉ® TOLL HOUSE® Morsels and how do I read the code?

    Starting in August of 2004, we began using a best by date on our Morsel packages. We recommend using our products before the best by date printed on the package. Once the date has passed, we cannot guarantee the quality and your recipe may not turn out as expected. We strongly recommend that you replace it with a new bag.

  • Question:

    How do I measure NESTLÉ® TOLL HOUSE® Morsels for recipes?

    Use a dry measuring cup and fill the cup with morsels to the top only, not to heaping.

  • Question:

    How do I measure the flour for NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies, dipped or spooned method?

    At the NESTLÉ test kitchens, we spoon the flour into the measuring cup/utensil and then level off the flour. This applies to all of our recipes.

  • Question:

    Why do my Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies sometimes turn out flat?

    Cookies can be flat for a number of reasons. For best results, DO NOT omit the nuts, but if you do, then add 1 to 2 tablespoons of extra flour. Here are some other tips for avoiding flat cookies:

    • BUTTER: For best results, use butter, softened at room temperature just until it yields to light pressure.
      • Softening butter: Butter can be softened in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. If necessary, microwave 5 to 10 seconds more. Let stand until ready to use. Butter should be softened just until it yields to light pressure.
      • Melted butter: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable, but not suggested as a regular method.
      • Margarine: When using margarine, do not soften. Use directly from the refrigerator. Avoid tub and light margarine.
    • FLOUR: Use unsifted all-purpose flour.
    • EGGS: Use large eggs
    • MIXING: Don't overbeat.
    • BAKING SHEETS:
      • Use ungreased baking sheets.
      • Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
      • Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
      • Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
    • OVEN:
      • Have oven fully preheated at the correct temperature. Use a mercury-type oven thermometer to check oven temperature about once a month.

  • Question:

    I like my cookie soft and cakey. How can I make my NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies cakey?

    Always follow the original cookie recipe found on the back of the package and make the following modifications: Use ¾ cup (1 ½ sticks) butter and reduce brown sugar to ½ cup. Proportionally in the recipe, there is now more flour, which contributes to a cakey texture. Cakey cookies may be stored in air-tight containers.

  • Question:

    How much pumpkin is in each size can of LIBBY’S® Pumpkin?

    A 15-ounce can of LIBBY’S® 100% Pure Pumpkin contains 1 ¾ cups of pumpkin. A 29-ounce can of LIBBY’S® 100% Pure Pumpkin contains 3 ½ cups of pumpkin.

  • Question:

    Can I use an egg substitute or egg whites in the LIBBY’S® Famous Pumpkin Pie or LIBBY’S® Easy Pumpkin Mix?

    Egg substitutes produce an acceptable pie; however, the flavor of the spices is not as strong. Egg whites are NOT recommended because the finished pie texture will be too soft.

  • Question:

    Can I use a sugar substitute in the LIBBY’S® Famous Pumpkin Pie?

    SWEET N LOW BRAND SWEETENER is NOT recommended because the pie will have a very bitter taste.
    EQUAL BRAND SWEETENER produces an acceptable pie; however, the texture will be lighter and you may notice a bit of an "artificial sweetener aftertaste." For the one 9-inch deep-dish pie shell recipe, omit the sugar from the recipe and use ¾ cup of Equal Granular. Additionally use 3 eggs instead of just 2.
    SPLENDA BRAND SWEETENER: Produces an acceptable pie; however, the texture will be lighter and you may notice a bit of an "artificial sweetener aftertaste." For the one 9-inch deep-dish pie shell recipe, still use the 2 eggs and ¾ cup of Splenda Granulated.

  • Question:

    Can I prepare Pumpkin Pie in advance?

    Pumpkin Pie is a custard type pie and freezing of this type of pie is not recommended. However, you can make the filling and pie shell ahead of time and freeze each separately for up to one month. Defrost the pumpkin filling, stir to make sure all ingredients are well mixed and then pour it into the frozen crust and bake as usual. If you use a glass pie plate, defrost the crust as well.

  • Question:

    What can I substitute for the Evaporated Milk in LIBBY’S® Famous Pumpkin Pie?

    For best results, follow the 15-ounce LIBBY’S® 100% Pure Pumpkin recipe for LIBBY’S® Famous Pumpkin Pie Substitutions:
    • Substituting one 12-ounce can (1½ cups) CARNATION® Evaporated Lowfat 2% Milk OR CARNATION® Evaporated Fat Free Milk for CARNATION® Evaporated Milk produces acceptable results. However, the pie will be slightly darker in color and will have a slightly more pronounced cinnamon, ginger and clove flavor. The texture will be similar to a pie made with regular CARNATION® Evaporated Milk.
    • Substituting one 14-ounce can of CARNATION® Sweetened Condensed Milk for CARNATION® Evaporated Milk produces acceptable results; however, the pie texture will be more firm and the taste will be slightly sweeter. But be sure to OMIT the granulated sugar from the recipe.
    • To use CARNATION® Nonfat Dry Milk, reconstitute according to package directions. Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices. Prepare pie as directed. This milk will produce acceptable results, but the pie texture will be softer than a pie made with evaporated milk. However, the cornstarch will aid in firming it up. The pie will also have a slightly more pronounced cinnamon, ginger and clove flavor.
    • Whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free): Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices and then prepare pie as directed. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. However, the cornstarch will aide in firming it up. These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor.
    • Soymilk: Substitute 1½ cups milk for one 12-ounce (1½ cups) can CARNATION® Evaporated Milk. Soymilk pies will be slightly darker in color, the texture will be just slightly softer and maybe slightly sweeter than a pie made with evaporated milk.
    • Lactose-Free Milks-Whole, 2%, Fat Free: Substitute 1½ cups milk for one 12-ounce can (1½ cups) CARNATION® Evaporated Milk. We recommend mixing 1 tablespoon cornstarch with the granulated sugar and spices and then prepare pie as directed. These milks produce acceptable results; however, pies will be slightly sweeter with a softer texture.

  • Question:

    How do I store leftover LIBBY’S® Pumpkin?

    Pumpkin may be stored out of the can, in a sealed plastic container for 1 week in the refrigerator, and up to 3 months in the freezer. When freezing, make sure that the pumpkin does not go right to the top of the container because it may expand when frozen. The pumpkin may have a separated appearance when thawed due to air bubbles. However, this will not affect your recipe.

  • Question:

    What is the difference between LIBBY’S® Pumpkin Pie Mix and LIBBY’S® 100% Pure Pumpkin?

    LIBBY’S® 100% Pure Pumpkin is just that – pure pumpkin with nothing added – no salt, no sugar, no artificial flavorings, colorings or preservatives. It’s ready-to-use for all cooking and baking uses. LIBBY’S® Easy Pumpkin Pie Mix contains pure pumpkin and a blend of traditional spices and sugar. Just add eggs and CARNATION® Evaporated Milk to the Easy Pumpkin Pie Mix, pour into an unbaked pie shell and bake for a delicious and easy dessert.

  • Question:

    How can I tell how old my can of LIBBY’S® Pumpkin is?

    Both the LIBBY’S® 100% Pure Pumpkin and the Easy Pie Mix are labeled with a "Best By" date which is located on the bottom of the can. We do not recommend using product beyond this date, as it may not meet our quality standards.

  • Question:

    Is there any advice available for using various sizes and types of pie plates when making LIBBY’S® Pumpkin Pie?

    The pie recipe on our 15-ounce can is designed to fill a 9-inch 'deep dish' crust with a 4 cup volume. If the 9-inch measurement is not shown on the bottom of the plate or pan, you can check your pan or dish by filling it with water. A standard 'deep dish' pie plate should hold 4 cups of water. Our recipe can use a homemade crust, a refrigerated pie crust, pie crust mix or a frozen pie crust.
    • If using a 9-inch 'shallow' pie plate with a 2 cup volume, the recipe will make 2 pies.
    • If using an 8" or 10" pie plate, no changes to time or temperature are necessary - follow label directions.
    • If using a glass pie plate - no changes to time or temperature are necessary - follow label directions.
    • If using a metal or foil pan, place the pie on a preheated heavy-duty baking sheet for the entire baking time for more even baking. (No need to adjust oven temperature if using an Airbake cookie sheet.) Glass pie plates conduct heat evenly, so this step is not necessary.
    • If preparing and freezing a homemade pie crust ahead of time, remember to defrost before using if the crust was frozen in a glass pie plate, otherwise the glass may shatter in a hot oven.
    • Graham cracker crusts are generally not recommended for custard type pies because they tend to burn easily. However, if you would like to use this type of crust in the LIBBY’S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into prebaked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean.

  • Question:

    How do I store a pumpkin pie once baked?

    After baking, pie should be left at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.

  • Question:

    How do I know if my pumpkin pie is done baking?

    To test if your pumpkin pie is done, insert a knife about 1 to 1½ inches from the center of the pie. It’s done when the knife comes out clean. Tiny bubbles around the edge of the pie, or filling that separates from the crust signifies over-baking and you should remove the pie from the oven immediately.

  • Question:

    What caused my pie to crack on top and why is the filling pulling away from the crust?

    The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes. Also, for best results, bake the pie in the lower third of the oven.

  • Question:

    What can I substitute for the spices in LIBBY’S® Famous Pumpkin Pie?

    1¾ teaspoon pumpkin pie spice may be substituted for the cinnamon, ginger and cloves. However, the taste will be slightly different – but still good!

  • Question:

    Why is my NESTLÉ® CARNATION® Evaporated Milk not white?

    Evaporated milk has a touch of golden color, and is not intended to be white like drinking milk. Evaporated milk is fresh milk which is gently heated to remove about half the water. This heating causes a "caramelization" of the natural milk sugars which helps to develop evaporated milk's full flavor and unique color.

  • Question:

    Can I use Evaporated Milk as a substitute for cream or half and half products?

    Evaporated milk is a great, convenient, lower fat substitute for various cream products! Use an equal amount of evaporated milk as a substitute for half and half, light cream, coffee cream or single cream products.

  • Question:

    What is the difference between Evaporated Milk and Sweetened Condensed Milk?

    Evaporated Milk has been processed to remove about half the water. There is no sugar added to this product. Sweetened Condensed Milk is milk that has about half the water removed and then has sugar added to it. These products should not be used as direct substitutes for one another.

  • Question:

    Why do I need to “Shake Well” before using NESTLÉ® CARNATION® Evaporated Milk?

    As the product sits, milk solids may separate from the fluid milk. This separation in itself is not an indication that the milk is spoiled. It is simply a natural occurrence that can usually be corrected by shaking the can prior to opening or by stirring the contents after the milk has been poured into a container. However, during extended storage the milk solids may separate from the liquid and coagulate. The result is a lumpy, "curdled" appearance or watery product with milk solids settled in the bottom of the can. Separation will happen more quickly under warm storage conditions.

  • Question:

    How many cups are in one can of NESTLÉ® CARNATION® Evaporated Milk?

    A 5 fluid ounce can is equal to 2/3 cup and a 12 fluid ounce can contains 1 ½ cups.

  • Question:

    Is NESTLÉ® CARNATION® Evaporated Milk pasteurized or homogenized?

    The CARNATION® Evaporated Milks are made from fresh milk. All NESTLÉ® CARNATION® Evaporated Milks undergo pasteurization, homogenization and sterilization. Pasteurization is a process by which the milk is heated to a high temperature and then promptly cooled to destroy any harmful bacteria that may be present without affecting the flavor and quality of the food. Homogenization is a process in which the milk fat is broken down in order to reduce the separation of cream. After canning, the cans are also sterilized, that is completely free of bacteria. They remain sterile as long as the can is unopened.

  • Question:

    Can I freeze unused NESTLÉ® CARNATION® Evaporated Milk?

    Evaporated Milk can be frozen but it is not recommended because it becomes watery when it is thawed.

  • Question:

    Can I use NESTLÉ® CARNATION® Evaporated Milk if it is past its "Best Before" date?

    Each can is labeled with a "Best Before" date. Product within its recommended shelf life has the best quality, freshness and performance. We do not recommend using the product beyond its shelf life because it does not meet our high quality standards.

  • Question:

    Do I need to refrigerate NESTLÉ® CARNATION® Evaporated Milk after opening?

    Yes, NESTLÉ® CARNATION® Evaporated Milk should be refrigerated after opening. As with any fresh milk, use within a few days. Wipe can top after each use and keep covered or transfer to an airtight glass or plastic container. We do not recommend that you freeze unused product because it becomes very watery when thawed.

  • Question:

    Can I use Evaporated Milk as a substitute for regular milk?

    For the same consistency as drinking milk, mix ½ cup Evaporated Milk and ½ cup water to make 1 cup of milk.

  • Question:

    How can I use Evaporated Milk for extra richness and creaminess in my recipes?

    Evaporated Milk is richer and creamier than the milk you drink. Therefore, for richer recipes – when your recipe calls for 1 cup of milk, use 1 cup of Evaporated Milk. Note: If you drink lowfat milk, use Lowfat Evaporated Milk to get the extra richness without adding additional fat to your recipe.

  • Question:

    How do I mix one glass of NESTLÉ® CARNATION® Instant Nonfat Dry Milk?

    To mix one 8-ounce glass - add 1/3 cup to one 8 fluid ounce glass of water.

  • Question:

    Do I need to refrigerate reconstituted NESTLÉ® CARNATION® Instant Nonfat Dry Milk?

    Yes. Just like regular fresh milk, store in an airtight container in the refrigerator for 5 to 7 days.

  • Question:

    Does NESTLÉ® CARNATION® Instant Nonfat Dry Milk contain lactose?

    8 fluid ounces of reconstituted product has 12g lactose. 23g dry product (1/3 cup dry) has 12g lactose.

  • Question:

    Is NESTLÉ® CARNATION® Instant Nonfat Dry Milk pasteurized or homogenized?

    All NESTLÉ® CARNATION® Instant Nonfat Dry Milk undergoes pasteurization and homogenization.

  • Question:

    Why is my NESTLÉ® CARNATION® Sweetened Condensed Milk more dark and thick than I expected?

    As the product ages, it may begin to change color and thicken. Each can is labeled with a “Best Before” date. If your can is within its freshness date, it is safe to use and should not affect your recipe performance.

  • Question:

    How many cups are in one can of CARNATION® Sweetened Condensed Milk?

    There are 1 ¼ cups of Sweetened Condensed Milk in a 14 oz. can.

  • Question:

    Is NESTLÉ® CARNATION® Sweetened Condensed Milk supposed to be thick, sweet?

    NESTLÉ® CARNATION® Sweetened Condensed Milk is whole milk from which 60% of the water has been removed and is sweetened with sugar. As a result, this product is very thick and very sweet.

  • Question:

    Is NESTLÉ® CARNATION® Sweetened Condensed Milk pasteurized?

    NESTLÉ® CARNATION® Sweetened Condensed Milk is pasteurized. Pasteurization is a process by which the milk is heated to a high temperature and then promptly cooled to destroy any harmful bacteria that may be present without affecting flavor and quality of the food.

  • Question:

    Can I use NESTLÉ® CARNATION® Sweetened Condensed Milk if it is past its "Best Before" date?

    Each can is labeled with a "Best Before" date. Product within its recommended shelf life has the best quality, freshness and performance. We do not recommend using the product beyond its shelf life because it does not meet our high quality standards.

  • Question:

    Can I freeze the pie?

    Prepare pie as instructed on back panel. Insert toothpicks into whipped topping and cover loosely with foil; wrapping edge tightly. Freeze up to two weeks. Thaw in refrigerator at least 4 hours before serving.

  • Question:

    How do I store the pie or cups and for how long?

    To store, cover and refrigerate pie or cups up to 3 days.

  • Question:

    The crust sticks to the pie plate when I try to cut it. What can I do?

    For easier slicing, carefully dip pie plate in very warm water for 30 seconds.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I add peanut butter to make Chocolate Peanut Butter Fudge?

    Yes. 1/2 cup creamy or crunchy peanut butter can be added with the marshmallows and morsels. Fudge may be a little softer.

  • Question:

    How do I store fudge?

    Cut fudge into smaller pieces, wrap tightly and store in the refrigerator.

  • Question:

    Can I freeze fudge?

    Wrap fudge in waxed paper, overwrap with foil, and place in heavy-duty resealable freezer bag. Refrigerate up to 1 week or freeze up to 8 weeks. Unwrap fudge completely before thawing.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I freeze the pie?

    Prepare pie as instructed on back panel. Insert toothpicks into whipped topping and cover loosely with foil; wrapping edge tightly. Freeze up to two weeks. Thaw in refrigerator at least 4 hours before serving.

  • Question:

    How do I store the pie or cups and for how long?

    To store, cover and refrigerate pie or cups up to 3 days.

  • Question:

    The crust sticks to the pie plate when I try to cut it. What can I do?

    For easier slicing, carefully dip pie plate in very warm water for 30 seconds.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I use a Bundt cake pan?

    Yes, a Bundt-style cake pan can be used. Preheat oven to 325°F. Grease and flour an 8-, 10- or 12-cup Bundt pan. Prepare batter as directed on box. Bake for 45 - 50 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan to wire rack. Spread glaze over cake. Cool completely.

  • Question:

    Can I make in a bread maker?

    We do not recommend preparing the Lemon Bread in a bread machine.

  • Question:

    How do I make mini muffins?

    Preheat oven to 325°F. Paper line or grease and flour 36 Mini Muffin Pans. Prepare batter as directed on box. Bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove muffins from pan to wire rack. Spread glaze over muffins. Cool completely. Makes 3 dozen mini muffins.

  • Question:

    Can I use paper liners for muffins?

    Yes, paper liners can be used for muffins.

  • Question:

    Can I use mini Bundt pans?

    Preheat oven to 325°F. Grease and flour Mini Bundt Pans. Prepare batter as directed on box. Bake for 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove to wire rack. Spread glaze over bread. Cool completely. Makes 10-12 mini Bundt cakes.

  • Question:

    Can I freeze after baking?

    To freeze, wrap unglazed bread, muffins or cake in heavy-duty foil or plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Spread glaze over bread before serving.

  • Question:

    How do I store the bread and for how long?

    Store unglazed bread in tightly sealed container or resealable plastic bag for up to 4 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Spread glaze over bread before serving.

  • Question:

    Is it okay for me to eat the raw bread batter?

    No. Raw bread batter should never be consumed.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I freeze after baking?

    To freeze, wrap unsliced breads, muffins or cake in heavy-duty foil or plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Drizzle icing over bread before serving.

  • Question:

    How do I store the bread and for how long?

    Place in an airtight container or resealable plastic bag for up to 4 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Drizzle icing over bread before serving.

  • Question:

    Can I make a Bundt Cake?

    Yes. Preheat oven to 325 F. Grease and flour a 10- or 12-cup Bundt pan. Prepare batter as directed on box. Bake for 65 to 67 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan to wire rack. Spread glaze cake bread. Cool completely.

  • Question:

    Is it okay for me to eat the raw bread batter?

    No. Raw bread batter should never be consumed.

  • Question:

    Can I substitute applesauce for the vegetable oil?

    Yes. 1/2 cup unsweetened applesauce can be substituted for the 1/2 cup vegetable oil. Prepare and bake as directed. By replacing the vegetable oil with applesauce, per slice you can lower the Calories by 37 kcals, reduce the Total Fat by 4 grams and reduce the Saturated Fat by 1/2 gram.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I use a 9-inch-square baking pan?

    Yes, a 9-inch-square baking pan can be used. Lightly grease pan. Prepare batter as directed on the package; decrease bake time to 21 - 23 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    Can I use an 8- or 9-inch-round baking pan?

    Yes, 8- or 9-inch-round baking pans can be used. Lightly grease pan. Prepare batter as directed on the package. For 8-inch pans, bake 28 - 30 minutes; for 9-inch pans, bake 23 -27 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    Can I use a 13 x 9-inch baking pan?

    Yes. Two packages of the Nestlé® Toll House® Chocolate Caramel Brownie Kit and double the amounts of butter, water and eggs will be needed. Preheat oven to 325° F. Prepare batter as directed on the package. Pour into lightly greased 13 x 9-inch baking pan. Squeeze Caramel over batter in 6 to 8 lines. Pull tip of knife gently through Caramel in wide curves to created swirled pattern. Bake 28 to 32 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    How do I make Chocolate Caramel Brownie Cups?

    Preheat oven to 325° F. Grease 12 standard size muffin pans. Prepare batter as directed on the package. Divide batter among the cups. Squeeze a teaspoon-sized dollop of Caramel onto the center of each batter. Bake 21 to 25 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    Can I use vegetable oil instead of butter in the preparation of the Brownie Bar and Pecan Brownie Pie with Caramel Drizzle?

    6 tablespoons of vegetable oil can be used instead of butter. Prepare and bake as directed.

  • Question:

    Can I use applesauce instead of butter in the preparation of the Brownie Bar and Pecan Brownie Pie with Caramel Drizzle?

    Yes. 6 tablespoons of unsweetened applesauce can be substituted for the 6 tablespoons of melted butter. Prepare and bake as directed. Texture of the brownie will be more cake like.