INGREDIENTS

CRUST:
– 200 grams crushed crackers (grahams or chocolate biscuit)
– 2 tbsp sugar
– 6 tbsp melted butter

CHEESECAKE LAYER:
– 2-228 grams cream cheese, softened
– 1-370ml Angel All Purpose Creamer, chilled overnight
– Half can Angel Condensada
– 1 tbsp unflavored clear gelatin
– ¼ cup water

TOPPINGS:
– Strawberry Pie Filling/Topping or Strawberry Jam

 

PROCEDURE

  1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
  2. In another bowl, beat cream cheese and Ange All Purpose Creamer and Angel Condensada, until creamy and fluffy. Set aside.
  3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Mix well until combined.
  4. Divide cream cheese mixture into prepared cups. Top with strawberry pie filling. Chill for 4 hours or overnight.

INGREDIENTS

8 packs store bought mini mamon
1/2 cup unsweetened pineapple juice
1 can, 410ml Angel Kremdensada, room temperature
12 grams unflavored white gulaman powder
1 can, 432g fruit cocktail, drained and syrup reserved
1 1/4 Cup water
1 1/2 Tablespoon gelatin powder

 

PROCEDURE

  1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
  2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
  3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
  4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
  5. Slice fruit cocktail jelly and serve.

      6. INGREDIENTS

      ¾ cup Angel Condensada
      1-200 grams crushed grahams or crushed chocolate biscuits
      25 pcs medium size marshmallows
      1 ½ cup milk chocolate chips
      ¾ cup Angel All Purpose Creamer
      1 tbsp coconut oil
      Sprinkles for topping

       

      PROCEDURE

      1. In a mix bowl. Combine Angel Condesada and crushed grahams. Do not over mix.
      2. Get a spoonful of graham mixture and place it at palm of your hand. Place a piece of marshmallow at the center and form into a ball. Chill balls for 30 minutes.
      3. Place milk chocolate chips and Angel All Purpose Creamer in microwave safe bowl. Place in a microwave for 10 seconds. Mix immediately using a rubber scrapper and add coconut oil continue mixing until combined.
      4. Using a fork, place a piece of marshmallow graham balls ang slowly dip and coat with chocolate. Arrange balls into a tray lined with parchment paper to cool.
      5. Refrigerate truffles for 30 mins to a 1 hour until chocolate sets completely. Decorate truffles with sprinkles and arrange nicely on a serving platter and enjoy!

          6. INGREDIENTS

          1 tbsp cooking oil
          ½ cup chopped onion
          2 tsp minced garlic
          ½ cup diced carrots
          ½ cup diced singkamas
          ½ cup shrimp broth
          250 grams shrimps, peeled and deveined
          ½ cup frozen green peas, thawed
          ½ cup Angel All Purpose Creamer
          ¼ tsp fish sauce
          ⅛ tsp ground black pepper
          12 pcs cooked quail eggs, peeled

           

          PROCEDURE

          1. In a medium size pot, heat oil and add onion and garlic. Saute until soft and aromatic. Add in carrots and singakamas, add shrimp broth simmer for 3 minutes of until vegetables are fully cooked.
          2. Add shrimps and simmer until it turns orange in color. Add green peas and slowly pour Angel All Purpose Creamer. Mix well until combined and heated through. Season with fish sauce and pepper.
          3. Drop in quail eggs and bring to a quick boil. Turn off heat and serve with rice.

              4. INGREDIENTS

              1-200 grams crushed graham cracker
              2 tbsp sugar
              ½ cup melted butter
              2-228 grams cream cheese, softened
              1 cup Angel Condensada
              1-370 ml Angel All Purpose Creamer, chilled overnight
              1 ½ tbsp unflavored clear gelatin
              ¼ cup water
              ½ cup grated queso de bola + extra for topping

               

              PROCEDURE

              1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
              2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
              3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Add in ½ cup grated queso de bola.
              4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
              5. Top with more grated de bola before serving.

              INGREDIENTS

              – 2 pcs large eggs
              – ¾ cup Angel Evaporada
              – ½ cup water
              – 1 cup cake flour
              – 3 tbsp melted butter
              – 2 ½ tbsp sugar
              – 1-370 ml Angel All Purpose Creamer, chilled overnight
              – half can Angel Condensada
              – 2 ½ cups fruit cocktail, drained

              PROCEDURE

              FOR THE BATTER:

              1. Combine all the ingredients in a bowl. Mix very well.

              TO COOK:

              1. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool.
              2. In a bowl, using an electric hand mixer or wire whisk, whip Angel All Purpose Creamer and Angel Condensada until light and fluffy.
              3. Combine Angel All Purpose Creamer, Angel Condensada and fruit cocktail in a bowl. Mix well and chill until ready to use.
              4. To assemble, fill cooked crepes with fruit salad mixture. Fold as desired.
              5. Serve and enjoy.

              INGREDIENTS

              CHEESECAKE BASE:
              – 1-200 grams crushed graham cracker
              – 2 tbsp sugar
              – ½ cup melted butter
              – 2-228 grams cream cheese, softened
              – ¾ cup Angel Condensada
              – 1-370 ml Angel All Purpose Creamer, chilled overnight
              – 1 ½ tbsp unflavored clear gelatin
              – ¼ cup water

              DULCE DE LECHE TOPPING:
              – ½ cup sugar
              – 2 tbsp butter
              – 1-410 ml Angel Kremdensada, room temperature

               

              PROCEDURE

              1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
              2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
              3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
              4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
              5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
              6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

              INGREDIENTS

              MASHED POTATO LAYER
              – 2 pcs jumbo size potato, peeled
              – 3 cups water
              – ½ tsp salt
              – ¼ cup butter
              – 1 cup Angel Evaporated Filled Milk

              MEAT LAYER
              – 250 grams lean ground beef
              – 250 grams lean ground pork
              – 1 tbsp cooking oil
              – ½ cup chopped onion
              – 2 tsp minced garlic
              – 1 pc dried bay leaf
              – 1 cup frozen corn and carrots, thawed
              – 2 tbsp Hunt’s tomato paste
              – ½ cup beef broth
              – ¼ cup Angel Evaporated Filled Milk
              – ¼ tsp salt
              – ¼ tsp cracked black pepper

              CREAM SAUCE LAYER
              – 2 tbsp butter
              – 2 tbsp all-purpose flour
              – ½ cup chicken broth
              – 1-370ml Angel All Purpose Creamer
              – ½ cup grated quick melting cheese
              – ⅛ tsp salt
              – ¼ tsp freshly cracked black pepper
              – 2 tbsp chopped parsley

               

              PROCEDURE

              1. To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
              2. For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
              3. To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
              4. To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.

              INGREDIENTS

              250g uncooked fettuccini
              1 tbsp olive oil
              2 tbsp butter
              3 tsp minced garlic
              1-370ml Angel All Purpose Creamer
              ½ cup pasta water
              ¾ cup grated queso de bola, plus extra for topping
              1 cup cooked grilled chicken breast, cut into chunks
              ¼ tsp salt or as needed
              ¼ tsp freshly cracked black pepper
              1 tbsp chopped parsley

               

              PROCEDURE

              1. Cook pasta according to packaging instructions. Set aside.
              2. In a large skillet. Heat olive oil and butter. Add garlic and cook until soft and aromatic. Make sure not to burn your garlic.
              3. Pour in Angel All Purpose Creamer, pasta water and simmer for 3 minutes. Add in queso de bola. Stir sauce until cheese has completely melted. Add chicken and bring to a simmer until heated through. Season with salt and pepper.
              4. Toss in cooked fettuccini and parsley. Cook until heated through.
              5. Grate more queso de bola on top and serve.

              INGREDIENTS

              2 cups water
              ½ cup sugar
              2 tbsp instant coffee
              1 pack unflavored gelatin
              1 can Angel All-Purpose Cream
              1 can Angel Kremdensada

               

              PROCEDURE

              1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
              2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
              3. Mix creamer and kremdensada together. Stir in coffee jelly. Chill for at least 1 hour before serving.