INGREDIENTS

1 200gram pack Swift Delicious Bacon, pan-fried and roughly chopped
4 cups Garlic fried rice
4 egg, and fried sunny side-up
Special Sauce
4 tbsp Unsalted butter
8 tbsp Quick melt cheese
1 cup Angel Evaporada
few drops of liquid seasoning

 

PROCEDURE

TO SERVE::

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  1. TO SERVE:
  2. Scoop cooked rice into bowls. Top with fried Swift Delicious Bacon and fried egg.
  3. To finish drizzle with special sauce.

      4. INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      2 slice large lakatan bananas,
      1-200gram pack graham crackers
      ½ cup creamy peanut butter
      ⅓ cup chopped lightly salted peanuts
      ⅓ cup crushed graham
      chocolate syrup

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
      2. Spread peanut butter on each graham crackers. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and arrange bananas on top.
      3. Repeat the procedure finishing with cream on top and drizzle with chocolate syrup. Top with crushed grahams and chopped peanuts. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

          4. INGREDIENTS

          1 – 410ml Angel Kremdensada, chilled overnight
          2 tsp instant coffee granules
          1-200gram pack chocolate graham crackers
          ⅓ cup cocoa powder
          ⅓ cup chocolate chips

           

          PROCEDURE

          1. Transfer chilled Angel Kremdensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
          2. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
          3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

              4. INGREDIENTS

              1 – 410ml Angel Kremdensada, chilled overnight
              1 tsp ube flavoring
              1-200gram pack graham crackers
              1 llanera store bought or homemade leche flan
              ¼ cup bottled sweetened red mung beans
              ¼ cup nata de coco
              ¼ cup macapuno
              ¼ cup kaong

               

              PROCEDURE

              1. Transfer chilled Angel Kremdensada and ube flavoring in a bowl. Using an electric mixer or wire whisk, beat at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
              2. Arrange on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and graham crackers.
              3. Repeat procedure finishing with cream on top. Place leche flan on top and garnish with mung beans, nata de coco, macapuno and kaong. Chill for 6 hours or overnight.

              INGREDIENTS

              1 – 410ml Angel Kremdensada, chilled overnight
              2 tsp cocoa powder
              1-200gram pack chocolate graham crackers
              ⅓ cup salted peanuts, roughly chopped
              ⅓ cup chocolate chips
              ½ cup mini marshmallow
              chocolate syrup

               

              PROCEDURE

              1. Transfer chilled Angel Kremdensada in a bowl. Add cocoa powder. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
              2. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and sprinkle with peanuts, chocolate chips and marshmallows.
              3. Repeat procedure finishing with cream on top and drizzle with chocolate syrup. Top with more peanuts, chocolate chips and marshmallows. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

                  4. INGREDIENTS

                  1 – 370ml Angel All-Purpose Creamer, chilled overnight
                  ½ cup Angel Condensada, chilled
                  1 nut buko, juice and meat separated
                  1 – 565g canned lychee, drained and cut in wedges

                   

                  PROCEDURE

                  1. Slice the meat into strips and add about 2/3 cup juice.
                  2. Press this and strain the liquid out.
                  3. Mix with the chilled condensada.
                  4. Whip the Angel All Purpose Creamer and add in the pressed buko juice and condensed milk.
                  5. Freeze for 30 minutes.
                  6. Fold in the buko strips and the lychee wedges.
                  7. Freeze overnight.

                  INGREDIENTS

                  Cake
                  – ½ cup Angel Evaporada
                  – 1 tsp powdered coffee
                  – ½ tsp vanilla extract
                  – 1 cup all-purpose flour
                  – ¾ tsp baking soda
                  – ¼ cup + 2 tbsp cocoa powder (unsweetened)
                  – 2 large eggs
                  – ¾ cup + 2 tbsp white sugar
                  – ½ cup canola oil
                  – ¼ tsp salt
                  – 1 – 380ml Angel Condensada de leche, cooked in pressure cooker for 45 – 60 mins

                  Ganache
                  – 1 – 370ml Angel All Purpose Creamer
                  – 1 cup milk chocolate or dark chocolate
                  Optional cocoa powder for dusting

                   

                  PROCEDURE

                  1. Bake the Cake
                  2. Grease 3 rectangular tins with shortening. Pre-heat your oven to 350F.
                  3. Mix the evaporada, powdered coffee and vanilla in a bowl, set aside.
                  4. Sift together the dry ingredients, flour, baking soda and cocoa powder, set aside.
                  5. In another bowl, beat eggs and sugar together until sugar crystals dissolve and the mixture turns a light, yellow color. Slowly beat in the canola oil. Add and beat in the salt last.
                  6. To the egg mixture, add 1/3 of the flour mixture and beat on low, just until incorporated. Then add ½ the milk mixture. When this is incorporated, add another third of the flour, then the last half of the milk. Finally add in the last third of the flour mixture. Mix just until all ingredients are well.
                  7. Pour about 225 g of chocolate batter in one tin, repeat for all. Or if using round cake pans, this could fill 2 6” round pan.
                  8. Bake at 350F for 30-40 minutes, best to use baine marie method to avoid doming of cake. If the cake domes, you may need to level the cake before assembly.
                  9. Cakes are done, if you insert a toothpick in the very center and it comes out clean, or with some very moist crumbs.
                  10. Let the cake cool for assembly.
                  11. Make the Ganache
                  12. In a microwavable container, pour the entire contents of the Angel All Purpose Creamer. Heat on medium for about 1 – 1 ½ minutes.
                  13. Add the chopped chocolate to the warm cream. Mix until the chocolate melts and blends well with the cream. There shouldn’t be any lumps. It should be smooth and creamy. Let is cool.
                  14. Assemble
                  15. On the completely cooled cakes, spread the dulce de leche on top. Let it settle.
                  16. Spread the chocolate ganache on top and let it set overnight in the chiller.
                  17. Before serving, you can dust with cocoa powder.

                  INGREDIENTS

                  1 – 370ml Angel Purpose Creamer, chilled overnight
                  ½ cup Angel Condensada, chilled overnight
                  Chocolate Shell
                  1 cup chopped baking milk chocolate
                  ⅓ cup canola oil or coconut oil
                  ½ cup white sugar

                   

                  PROCEDURE

                  1. Make ice cream base by whipping together chilled Angel All Purpose Creamer and condensada until you achieve stiff peaks.
                  2. Fill 8oz paper cups with this mixture. You may use a piping bag so it will be easier and cleaner. Stick a wooden sundae spoon or popsicle stick in the middle. The stick should be able to stay in the center.
                  3. Freeze 6 hours or overnight.
                  4. Make sure the pops are set before working on your chocolate shell mixture. In a pot, combine together the sugar, chocolate pieces and canola oil. Over low heat, mix them together until all sugar granules mix and chocolate pieces blend with the oil. The mixture should be shiny and smooth.
                  5. Take the pops out of the freezer, unmold my tearing the paper cups away. You should be left with a solid block of ice cream on a stick. Quickly dip the entire ice cream stick in the prepared chocolate shell mixture until fully coated. Let the excess drip and wait for 1 minute before returning in the freezer to fully set. Do this dipping procedure with all your ice cream sticks.
                  6. Freeze until ready to eat.

                      7. INGREDIENTS

                      1 – 370ml Angel All-Purpose Creamer, chilled
                      ½ cup Angel Condensada, chilled
                      ½ cup durian preserve or jam
                      ½ cup bottled sweetened langka, cut into thin strips

                       

                      PROCEDURE

                      1. In a cold bowl, add Angel All Purpose Creamer and condensada. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
                      2. Gently fold in durian preserve and sweetened langka strips. Mix until combined.
                      3. Transfer ice cream into a plastic container with cover. Freeze overnight.
                      4. To serve, scoop ice cream in bowls or cones. Serve frozen.

                      INGREDIENTS

                      1 – 370ml Angel All-Purpose Creamer, chilled
                      1 – 365ml Angel Evaporada, chilled
                      1 – 380ml Angel Condensada, chilled
                      2 cups ripe mango, cut into small cubes
                      ¼ cup melted butter
                      1 – 200grams crushed grahams
                      Ice plastic bag (4″x12)
                      aluminum foil

                       

                      PROCEDURE

                      1. In a bowl, combine evaporada and condesada. Set aside. In cold bowl, add Angel All Purpose Creamer. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
                      2. Gently fold cream to milk mixture. Add mangoes and 1 cup graham crackers.
                      3. Fill plastic bags with ice cream mixture. Tie the ice bag to lock. Freeze ice cream overnight.
                      4. Combine butter and crushed grahams. Mix well and place on a plate or tray.
                      5. Take out ice cream roll from the freezer. Remove plastic bag. Coat ice cream in crushed grahams completely. Wrap ice cream roll in aluminum foil and freeze again for 3 to 6 hours.
                      6. To serve, transfer ice cream roll on a plate or serving dish, slice and serve. Best serve frozen.