INGREDIENTS

Brownies
1-1/2 cup chopped bittersweet chocolate
1/2 cup unsalted butter, melted
1-1/2 cups sugar
3 pcs eggs
1/4 tsp salt
1/4 cup cocoa powder, sifted
1/2 cup all-purpose flour
Toppings
1/2 cup chopped chocolate
1/2 cup chopped white chocolate
1 can Angel Evaporada
1/2 cup toasted cashews, chopped
1/2 cup red and green sprinkles

 

PROCEDURE

  1. Preheat your oven to 350 F and grease an 8×8 square baking pan.
  2. Combine butter with 1 cup of chocolate. Mix in sugar, eggs, and salt. Fold in cocoa and flour followed by the remaining chocolate. Pour into the baking pan and bake for 18-20 minutes or until a toothpick inserted comes out clean but still moist. Set aside to cool
  3. Heat your evaporada until almost boiling and pour half on your chocolate and the remaining on the white chocolate. Mix until smooth. Cut your brownies into 9 squares and set on a table with the sauces and toppings.
    1. INGREDIENTS

      1/2 cup butter (PHP 75.00)
      1/2 cup sugar (PHP 7.70)
      1 tsp vanilla (PHP 4.22)
      2 pc eggs (PHP 16.33)
      2 cups flour (PHP 11.94)
      1/2 tsp baking powder (PHP 0.17); 1/2 tsp
      2/3 cup Angel Evaporated Liquid Creamer (PHP 6.53)
      1 can Angel All Purpose Creamer (PHP 57.00)
      1 can Angel Condensada (PHP 54.00)
      1 can Angel Evaporated Liquid Creamer (PHP 32.15)
      1 can Angel All Purpose Creamer, chilled overnight (PHP 57.00)
      2 pc 6-inch round cake tin w/ cover (PHP 47.00 (PHP 23.50 per piece))

       

      PROCEDURE

      1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
      2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
      3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.
        1. INGREDIENTS

          3 tsp active dry yeast
          2 tsp salt
          4 cups bread flour
          2/3 cup sugar
          1 cup Angel Evaporada
          2 eggs
          ½ cup unsalted butter, melted
          ½ cup hot water
          vegetable oil, for the bowl and deep-frying
          ½ cup Birch Tree Fortified Milk Powder
          ½ cup sugar

           

          PROCEDURE

          1. Mix the yeast, flour, sugar, and 1 tsp sea salt in the bowl of a stand mixer.
          2. Whisk together the Angel Evaporada and egg and tip into the bowl with the melted butter and water.
          3. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 1 hour.
          4. Roll out the dough on a lightly floured work surface 1cm thick. Cut into squares. Line a baking tray with parchment paper. And arrange the dough at least half inch apart. Cover with a damp towel and rest again at room temperature.
          5. Heat oil in a deep pan. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack.
            1. INGREDIENTS

              1 ½ cups all-purpose flour
              1 cup cake flour
              1 ½ tsp baking powder
              1 ½ tsp baking soda
              1 ½ tsp salt
              2 eggs
              1 ¾ cup brown sugar
              1 cup vegetable oil
              1 cup Angel Evaporada
              1 tsp vanilla extract
              2 cups mashed ripe banana (lakatan)
              1 ½ cup creamy peanut butter
              Oatmeal Crumble:
              1 cup rolled oats
              8 tablespoons butter cubed
              ½ cup all-purpose flour
              ½ cup brown sugar
              ¼ cup granulated sugar
              ½ tsp salt

               

              PROCEDURE

              1. In a bowl, combine all-purpose flour, cake flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla, and Angel Evaporada.
              2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter. Set aside.
              3. To make oatmeal crumble lace all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients, rolled oats, butter ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar and ½ teaspoon salt
              4. The butter should be fully incorporated and not dry. Set aside.
              5. Line cupcakes pan with liners and fill halfway through. Add half teaspoon to a teaspoon of peanut butter and top with batter until ¾’s full. Sprinkle oatmeal crumble evenly on top of the cupcakes.
                1. 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.
                    1. INGREDIENTS

                      1 tbsp cooking oil
                      ½ cup chopped onion
                      1 tsp minced garlic
                      2-180g Century Tuna Chunks in Vegetable Oil, drained
                      ¾ cup canned button mushrooms, chopped
                      2 tbsp butter
                      2 tbsp all-purpose flour
                      1-370 ml Angel Kremqueso
                      30 pcs large lumpia wrapper
                      1 pc egg, beaten
                      cooking oil, for deep frying

                       

                      PROCEDURE

                      1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
                      2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
                      3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
                      4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

                      INGREDIENTS

                      Pastry Cream
                      2 egg yolks
                      half can Angel Condensada
                      ½ cup Angel Evaporada
                      1 tbsp all-purpose flour
                      Cake Base
                      4 egg yolks
                      1/3 cup sugar
                      ¼ cup vegetable oil
                      1/3 cup Angel Evaporada
                      1 tsp vanilla extract
                      1 1⁄8 cup cake flour
                      1 tsp baking powder
                      ½ tsp salt
                      4 egg whites
                      ½ tsp white vinegar
                      1/3 cup sugar
                      Chocolate Ganache
                      ½ cup Angel All Purpose Creamer
                      ½ cup semi-sweet chocolate chips

                       

                      PROCEDURE

                      1. In a saucepan, place 2 egg yolks, half can Angel Condensada, ½ cup Angel Evaporada and all-purpose flour in a saucepan. Whisk until no trace of flour is visible. Cook mixture in medium high heat while whisking continuously until thick. Strain mixture using a fine strainer into a heatproof bowl. Cover with plastic wrap directly on the pastry cream mixture. Let cool completely at room temperature.
                      2. In a bowl, combine 4 egg yolks, sugar, vegetable oil, 1/3 cup Angel Evaporada and vanilla extract. Whisk until combined. In another bowl, sift cake flour, baking powder and salt and mixture into the egg mixture mix until combined.
                      3. In a clean and dry bowl, add egg whites, white vinegar and sugar. Whip using an electric hand until stiff. Gently fold egg whites into the batter.
                      4. Line 2 square baking pan with parchment paper. Add gently pour cake batter into the pan and bake in a preheated oven at 340 degrees Fahrenheit for 35-40 minutes or until toothpick comes out clean when inserted. Let it cool down completely.
                      5. Place cake in a serving dish or pan and spread pastry cream on top evenly. Let it chill in the fridge for 30 minutes.
                      6. To make the ganache, heat Angel All Purpose Creamer in a saucepan until it simmers. Remove from heat and add semi-sweet chocolate. Mix until chocolate is totally melted. Let cool.
                      7. Pour the ganache on top of the cake and tilt to coat evenly. Chill cake for 3 to 6 hours.
                      8. Serve and enjoy.
                        1. INGREDIENTS

                          Vanilla Ice Cream
                          4 cups ANGEL All-purpose cream, chilled
                          1 can ANGEL Condensada
                          1 tsp vanilla extract
                          Cookies
                          1⁄2 cup salted butter
                          1⁄4 cup white sugar
                          1/3 cup brown sugar
                          1 piece large egg
                          1⁄2 tsp vanilla extract
                          1 cup all-purpose flour
                          1⁄2 tsp salt
                          1⁄2 tsp baking soda
                          1 cup semi-sweet chocolate chips
                          1 cup crushed salt potato chips
                          Chocolate Shell
                          1⁄2 cup chocolate chips
                          21⁄2 tbsp coconut oil

                           

                          PROCEDURE

                          1. Make ice cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all purpose cream until soft peaks.
                          2. Add the ANGEL CONDENSADA and vanilla extract then mix until well combined.
                          3. Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours.
                          4. Make cookies. Preheat the oven to 180 degrees Celsius. In a bowl, cream both sugars and melted butter until pale and creamy, about 5 minutes.
                          5. Add the egg and vanilla and mix well. Add the flour, salt, and baking soda then mix until just combined.
                          6. Add the chocolate chips and potato chips and fold until everything is evenly distributed and well incorporated into the cookie dough.
                          7. Divide the cookie dough into 2-tablespoon portions and shape into balls.
                          8. Place the cookies onto a baking sheet lined with parchment paper, leaving about 1 1⁄2 inch spaces in between each cookie.
                          9. Bake for 8 – 10 minutes. Let cool then keep chilled.
                          10. Make chocolate shells. In a bowl over a pot of simmering water, melt the chocolate chips with the coconut oil together until smooth. Keep warm.
                            1. INGREDIENTS

                              COOKIE LAYER
                              1⁄2 cup salted butter
                              1⁄2 cup brown sugar
                              3⁄4 cup graham crackers, roughly chopped
                              1⁄2 cup all-purpose flour
                              2 cups rolled oatmeal
                              1 cup mini marshmallows
                              CHOCOLATE LAYER
                              1 can Angel Kremdensada 410ml
                              1 1⁄2 cup dark chocolate, chopped
                              1⁄4 cup salted butter
                              1 cup mini marshmallows

                               

                              PROCEDURE

                              1. Make the cookie layer. In a non-stick pan, toast the flour over medium heat for about 5 minutes, until the color turns a light brown. Remove from the pan.
                              2. To the same pan, melt the butter and brown sugar together. Add half of the marshmallows and mix until the marshmallows are almost melted through.
                              3. Mix in the graham crackers, toasted flour, and oatmeal until everything is well combined. Remove from heat and quickly fold in remaining marshmallows.
                              4. Place half of the cookie mixture into the bottom of a dish lined with baking paper. Set aside the remaining half.
                              5. Make a chocolate layer. In a pan over medium heat, heat up ANGEL KREMDENSADA over medium heat until reduced by half and thickened. Mix in the chocolate and butter then mix until everything is well combined and fully dissolved. Add marshmallows and mix just until the marshmallows melt and create a marbled effect through the chocolate. Pour over the cookie layer.
                              6. Take irregular pieces of the cookie mixture and spread it out on top of the chocolate. Chill until set, about 1 -2 hours. Slice and serve.
                                1. INGREDIENTS

                                  8 large eggs, yolks and white separated
                                  6 tbsp Angel Evaporada
                                  4 tbsp sugar
                                  1 cup pancake mix
                                  canola oil, for greasing your pan

                                   

                                  PROCEDURE

                                  1. In a bowl, mix the yolks, Angel Evaporada together. Whisk until the mixture is smooth and the color has turned light yellow. Fold the pancake mix into the yolk mixture.
                                  2. In another clean bowl, beat the egg whites until frothy. Add the sugar and continue beating with a whisk or electric beater (on medium-high) until the eggs form stiff peaks.
                                  3. When it has form stiff peaks, put half of the egg whites into the milk mixture and fold until well mixed. The batter should have a lighter consistency already.
                                  4. Add in the last half of the egg white mixture. Fold until completely mixed. Cook this batter immediately. It will loose its airiness if it sits out for too long. The airiness of the batter is what gives it it’s lift.
                                  5. Grease the pan that you will use with canola oil, brush it lightly. Heat the pan over low heat for 3-4 minutes.
                                  6. When hot enough, spoon about 1 tbsp of batter onto the hot pan. Let it set for a moment before adding more batter (2-3 tbsp) on top of it. Spray the cover of the pan with water (help it steam) and cook covered for 3-4 minutes. Flip and cook for another 2-3 minutes.
                                  7. Serve and eat immediately as it tends to loose its height. Serve with fruits, butter and pancake syrup.