INGREDIENTS

2 cups chilled all-purpose cream
1/2 cup chilled Angel Condensada
45 squares graham crackers
1 1/2 cups sliced mangoes
1 1/2 cups sliced peaches (optional)

 

PROCEDURE

  1. Whip together cream and condensada. Set aside, keeping it chilled.
  2. In a 2-quart square or round dish, layer the graham crackers, cream, peaches and mangoes.
  3. Repeat procedure twice, ending with the fruit slices on top.
  4. Allow to set in freezer until firm.

INGREDIENTS

2 cups Birch Tree Full Cream Powdered Milk
2/3 cup softened butter
1/2 cup Angel Condensada
2 tbsp unsweetened cocoa powder
white sugar for dredging
Japanese paper and white bond paper for wrapping
Variations:
2 tsp ube essence for Ube Pastillas
1/2 cup grated cheese for Queso Pastillas

 

PROCEDURE

  1. Combine powdered milk, butter, Angel Condensada and cocoa powder in a bowl. Mix well.
  2. Take half a tablespoonful of mixture and form into small logs.
  3. Roll in sugar then wrap using white bond paper and Japanese paper.
  4. For variations, substitute cocoa powder with ube essence to make Ube Pastillas or grated cheese for Queso Pastillas.

      5. INGREDIENTS

      2 tbsp butter or margarine
      10 to 12 suman sa ibos – peeled
      2 ripe mangoes – peeled and sliced
      1 380 gram Angel Condensada
      2 tbsp toasted desiccated coconut

       

      PROCEDURE

      1. Heat butter or margarine. Fry suman until lightly browned on all sides.
      2. Serve with sliced mangoes and Angel Condensada. Top with desiccated coconut as desired.

          3. INGREDIENTS

          – 1 – 380 grams Angel Condensada to make toffee
          – 1 – 410 ml Angel Kremdensada, chilled overnight
          – 1 1/2 cups graham cracker crumbs
          – 2 tbsp sugar
          – 3/4 cup softened butter
          – 3 to 4 large bananas
          – chocolate shavings or chocolate syrup for garnish

           

          PROCEDURE

          Toffee (prepare 1 day ahead):

          1. Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of toffee per preparation to save time and effort.:
          2. Place chilled Angel Kremdensada into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
          3. Mix graham cracker crumbs with softened butter, sugar and press mixture into 9-inch pie plate. Spread half a can of toffee on crust. Slice the bananas and layer on top of toffee. Pour remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with decorative tip. Garnish with chocolate and more toffee on top.