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.

INGREDIENTS

8 cups, 400g cubed leftover bread
1/2 cup melted butter
1 can, 410ml Angel Evaporated Filled Milk
1 can, 380g Angel Condensada
1/2 cup cocoa powder
1 cup chocolate chips, plus extra for topping
6 pieces large egg yolks
3 pieces whole large eggs

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.

INGREDIENTS

1-410ml Angel Kremdensada, chilled
½ cup cocoa powder, sifted
1 cup Angel Evaporada
½ cup unsalted butter
1 cup water
¼ tsp salt
1 cup all-purpose flour

 

PROCEDURE

  1. In a bowl, add Angel Kremdensada and cocoa powder. Whip until fluffy and stiff. Transfer cream in a piping bag. Refrigerate until ready to use.
  2. Preheat the oven to 425 degrees F.
  3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. When the shells are cool, either split or fill them with chocolate whipped cream.

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.

      6. INGREDIENTS

      1 tbsp butter
      1 tbsp all-purpose flour
      1-370ml Angel Kremqueso
      2 cups leftover roast chicken, shredded
      1 cup frozen mixed vegetables
      2 cups cooked rice

       

      PROCEDURE

      1. TOPPING ||
      2. ¼ cup || panko breadcrumbs
      3. 1 tbsp || melted butter
      4. ½ tsp || lemon zest
      5. ½ tbsp || chopped parsley

      INGREDIENTS

      1 ¾ cup cake flour
      1 tbsp baking powder
      ½ tsp salt
      8 egg yolks, at room temperature
      1 ½ cups sugar
      ¾ cup canola oil
      ¼ cup butter, melted
      1 cup Angel Evaporated Filled Milk
      1 tsp vanilla extract
      butter for brushing
      sugar, for sprinkling

       

      PROCEDURE

      1. Preheat the oven to 350 F. Grease the insides of the mamon o molds. Set aside.
      2. In a large bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
      3. In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolved.
      4. Add the egg yolks and whisk until well-incorporated. Add the Angel Evaporated Filled Milk and vanilla extract mix well.
      5. Gradually add the flour mixture to the liquid mixture, stirring until the mixture is smooth.
      6. Ladle the batter into the prepared molds until 3/4 full.
      7. Arrange the filled molds on a baking tray and bake at 350 F for 25 to 30 minutes, or until the tops are lightly golden.
      8. Remove the torta from heat and let cool slightly.
      9. Brush the tops with butter sprinkle with sugar.

          10. 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.

              9. INGREDIENTS

              – 3 tbsp butter
              – 1 tbsp oil
              – 1 pc small red onion, chopped
              – 1 tbsp garlic, minced
              – salt to taste
              – ground black pepper to taste
              – 2 cups macaroni pasta
              – 1 cup chicken broth, plus more as needed
              – 1 can Angel Kremqueso can 370ml
              – seasoned salt
              – 2 pcs large eggs, beaten and seasoned
              – breadcrumbs
              – 1 pack bacon slices
              – oil for frying

               

              PROCEDURE

              1. In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
              2. Add the macaroni pasta and mix for about 2 minutes until everything is coated in the flavored oil. Add the chicken broth and bring to a boil.
              3. Boil with occasional stirring until pasta is half-cooked, about 5 – 6 minutes and most of the broth has been absorbed.. Add the Angel Kremqueso and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool.
              4. With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
              5. Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
              6. Wrap the dredged balls in bacon slices and secure into place with toothpicks.
              7. Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy. (Optional finish by baking in oven/oven toaster at 180 degrees Celsius to brown and crisp bacon more)

              INGREDIENTS

              – 10 cups cubed stale cinnamon brioche bread or (loaf bread, French bread, brioche, croissant etc.)
              – ½ cup melted butter
              – 2 egg yolks
              – 1 egg
              – 1-410 ml Angel Evaporada
              – 1-380 grans Angel Condensada
              – 1 tsp lemon zest
              – 1 tsp vanilla extrac
              – ½ tsp salt
              Easy Vanilla Sauce – optional
              – 1-410ml Angel Evaporada
              – 1 cup Angel All Purpose Creamer
              – 2 tsp vanilla extract
              – 3 large egg yolks
              – 2 tbsp sugar

               

              PROCEDURE

              1. Heat the oven to 350F. In a medium bowl, whisk together Angel Evaporada, Angel Condensada, eggs, vanilla, lemon zest and salt until the mixture is smooth. Set aside.
              2. Spread your bread chunks out evenly and in a mostly single layer in your baking dish or dishes. Drizzle with melted butter. Toast in the oven until golden in color. Set aside to cool.
              3. Pour custard mixture over bread but don’t cover bread completely. Pour only enough in to come up about 3/4 of the way so that the top of the bread is exposed. Allow to sit 15 minutes, adding more of the custard mixture as the bread soaks it up, again, no higher than 3/4 of the way up.
              4. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from the water bath and let sit for 5 to 10 minutes before serving. Serve warm and pour prepared vanilla sauce.

              EASY VANILL SAUCE (MAKE AHEAD)

              1. Place the milk, cream in a small saucepan. Heat the mixture on medium low heat, until small bubbles begin to appear around the edges and wisps of steam are rising from the surface.
              2. In a medium mixing bowl, whisk the yolks and sugar together.
              3. In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking. When all the liquid has been added, transfer the custard back to the pot and place over low heat, add vanilla while whisking constantly.
              4. Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools).
              5. Remove from the heat and pour the sauce through a fine mesh strainer, into a bowl. Place the bowl into a larger bowl filled with ice water, to chill. Keep the sauce refrigerated until ready to serve.