INGREDIENTS

1 pack, 200g chocolate graham biscuit
2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
1 cup cream cheese, softened
1 can, 380g Angel Condensada, chilled
1 tsp vanilla extract
1/2 tbsp clear gelatin
2 tablespoons cold water
1/2 cup chocolate hazelnut spread
3 pcs ripe banana, sliced
chocolate shavings

 

PROCEDURE

  1. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
  2. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
  3. To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
  4. Top with shaved chocolate. Slice and serve cold.

      5. INGREDIENTS

      1 pack, 20g Pandan flavored gulaman
      2 1/2 cup cold water
      1 tbsp sugar
      2 cups grated coconut meat
      1 can, 365ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 250ml Angel All Purpose Creamer
      2 cups coconut juice
      1/4 tsp pandan flavoring

       

      PROCEDURE

      1. Make ahead Pandan Gulaman. In a pot, add Pandan flavored gulaman. Water and sugar. Mix until dissolved.
      2. Bring mixture to a quick boil. Pour mixture into a pan of container to set. Chill for 4 hours. Slice gulaman into small cubes.
      3. Combine grated coconut meat, Angel Evaporada, Angel Condensada and Angel All Purpose Creamer Tetra Pack, coconut juice and pandan flavoring in a bowl. Add cubed pandan gulaman. Mix until combined.
      4. Divide mixture into popsicle molds.
      5. Freeze mixture overnight. Serve frozen.

      INGREDIENTS

      1 pack, 200g crushed grahams
      ¼ cup melted butter
      1 tbsp sugar
      2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
      half can Angel Condesada
      1 cup cream cheese, softened
      1 tsp vanilla extract
      1/2 tsp ground cinnamon
      1/2 tbsp gelatin powder
      2 tbsp cold water
      To make homemade apple pie filling
      3 cups peeled and diced apples
      1/3 cup sugar
      3 tbsp water
      2 tbsp butter
      1 tsp ground cinnamon
      1 tbsp + 1 tsp cornstarch, mixed with 2 tbsp water

       

      PROCEDURE

      1. Homemade apple pie filling, Melt butter and cinnamon over medium heat. Stir in apples, sugar & water. Cover and cook stirring occasionally or until slightly softened. On a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft but not mushy and filling is thickened. Let it bubble for 1 minute. Cool. Set aside until ready to use.
      2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
      3. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese, vanilla extract, ground cinnamon and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture.
      4. To assemble. Pour the plain whipped cream on top of the prepared graham base Chill for 1 hour to set. Top with apple pie filling. Cover with layer of cream. Make sure to smoothen the cream on top. Chill to set for 1 hour. Decorate top with more apple pie filling and graham mixture. Refrigerate for 4 hours or best overnight.
      5. Slice and serve cold.

          6. INGREDIENTS

          2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
          half can Angel Condensada
          1 cup Biscoff spread
          2 packs, 250g Lotus Biscoff Cookies
          Melted Biscoff spread (optional)

           

          PROCEDURE

          1. Line a 9″ x 5″ loaf pan with plastic wrap.
          2. Place Angel All Purpose Creamer Tetra Pack in a mixing bowl and beat until soft peaks form. Add Angel Condensada and Biscoff spread. Whip until smooth and creamy. place in the refrigerator until you are ready to assemble your cake.
          3. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line your pan with a layer of Biscoff cookies. Top with 1/2 the Biscoff cream. Drizzle with melted Biscoff spread and top with cookies. Repeat layering until Biscoff cream are gone. Decorate top with pieces of Biscoff cookies. Cover the pan with plastic wrap and freeze overnight.
          4. Use the plastic wrap to lift the cake out of the pan. Remove the wrap and place the cake on a rectangle serving plate or cutting board. Drizzle with melted Biscoff before serving.

              5. INGREDIENTS

              2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
              1 can, 380g Angel Condesada, chilled
              1 pack, 200g crushed grahams
              ½ cup melted butter
              1 tbsp sugar
              2 cups canned peaches, diced- plus extra for garnish

               

              PROCEDURE

              1. Mix graham crackers, butter, and sugar. Set aside.
              2. Whip Angel All Purpose Creamer Tetra Pack until light and fluffy. Gently fold in Angel Condensada.
              3. To assemble, layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

              INGREDIENTS

              1 pack, 200g crushed graham crackers
              1/2 cup melted butter
              1 tbsp sugar
              1/2 tsp ground cinnamon
              2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
              1 cup cream cheese, softened
              1 can, 380ml Angel Condensada, chilled
              1/2 tbsp clear gelatin powder
              1 tsp vanilla extract
              3 tbsp instant coffee powder
              3 tbsp sugar
              3 tbsp hot water
              cocoa powder for dusting

               

              PROCEDURE

              1. Mix crushed graham with melted butter and sugar. Press into the bottom of a serving container. Set aside.
              2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
              3. Whip Angel All Purpose Creamer Tetra Pack, cream cheese, and Angel condensada until light and smooth. Slowly pour in gelatin, continue to mix until fully incorporated. Pour into the serving container with prepared graham crust. Let it set in the refrigerator for 30 minutes.
              4. Mix instant coffee powder, sugar and hot water in a bowl. Whip until very light and creates stiff peaks. Spread on top of the cream mixture and refrigerate overnight.
              5. Dust with powder on top and serve well-chilled.

              INGREDIENTS

              2 packs, 250ml Angel All Purpose Creamer, chilled overnight
              1 can, 380g Angel Condesada, chilled
              1 pack, 200g crushed grahams
              ½ cup melted butter
              1 Tablespoon sugar
              2 cups canned peaches, diced- plus extra for garnish

               

              PROCEDURE

              1. 1.Mix graham crackers, butter, and sugar. Set aside.
              2. 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
              3. 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

                  4. INGREDIENTS

                  2-200 grams pack store-bought frozen chicken nuggets cooking oil, for frying
                  2 Tablespoons butter
                  3 teaspoons minced garlic
                  ½ cup chopped onion
                  1 Tablespoon all-purpose flour
                  ½ cup water
                  ½ cube chicken bouillon
                  Half can Angel Evaporated Filled Milk
                  ½ can Angel All Purpose Creamer
                  ½ cup grated cheddar cheese
                  1 cup frozen green peas and carrots
                  ½ cup canned corn kernels, drained
                  1 Tablespoon chopped red bell pepper
                  To taste salt
                  To taste pepper

                   

                  PROCEDURE

                  1. Fry chicken nuggets in hot oil until golden and crispy. Drain excess oil and set aside until ready to serve.
                  2. In a saucepan, heat butter and add garlic and onion. Cook until soft and aromatic. Add in all-purpose flour. Mix until bubbly and heated through.
                  3. Pour in water, chicken bouillon, and Angel Evaporated Filled Milk, Angel All Purpose Creamer and cheese. Bring to a quick boil and simmer slowly for a few minutes until the sauce is thick.
                  4. Add in frozen vegetables, corn, red bell pepper and season with salt and pepper. Simmer until heated through.

                      5. INGREDIENTS

                      1 cup cream cheese, softened
                      1-380 grams Angel Condensada
                      2-250 ml Angel All-Purpose Creamer
                      40 pcs broas or lady fingers
                      ¼ cup rum (optional)
                      2 cups freshly brewed coffee

                       

                      PROCEDURE

                      1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
                      2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

                          3. INGREDIENTS

                          1 cup all-purpose flour
                          1 ½ teaspoon baking powder
                          ¼ teaspoon salt
                          5 whole eggs, yolk and white separated
                          1 cup sugar, divided
                          1 teaspoon vanilla
                          1-410 ml Angel Evaporada, divided
                          1-380 ml Angel Condensada
                          ¼ cup Angel All Purpose Creamer
                          Whipped Topping:
                          1 cup Angel All Purpose Creamer, chilled
                          2 tbsp confectioner’s sugar, sifted

                           

                          PROCEDURE

                          1. Preheat the oven to 350˚. Grease 2- 8×4 inch pan liberally until coated.
                          2. Combine flour, baking powder, and salt in a large bowl.
                          3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup Angel Evaporada and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
                          4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff. Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
                          5. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
                          6. Combine the remaining Angel Evaporada, Angel Condensada, and ¼ cup Angel All Purpose Creamer in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Cover and chill cake overnight.
                          7. Whip 1 cup chilled Angel All Purpose Creamer with confectioner’s sugar until thick and spreadable.
                          8. Spread over the cake. Decorate cake with fresh berries and serve.