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

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

      1-410ml 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

      2-250 ml Angel All Purpose Creamer
      1-380g Angel Condensada
      1pack, 200g honey graham crackers
      1 cup diced canned peaches
      1 cup diced ripe mango

       

      PROCEDURE

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

      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 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.

          9. INGREDIENTS

          2-250 ml Angel All-Purpose Creamer
          1-380 ml Angel Condensada
          1 Tablespoon rum (optional)
          1 Tablespoon Maraschino cherry syrup
          1 pack, 200g chocolate graham crackers
          ½ cup chopped Maraschino plus halved for garnish

           

          PROCEDURE

          1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
          2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

              3. INGREDIENTS

              2-250 ml Angel All Purpose Creamer
              1-380 g Angel Condensada
              1 pack, 200g honey graham crackers
              1 ½ cup sliced ripe mango

               

              PROCEDURE

              1. Whip together cream and condensada. Set aside, keeping it chilled.
              2. In a rectangular dish, layer the graham crackers, cream, and mangoes. Repeat the procedure twice, ending with mango slices on top.

              INGREDIENTS

              1 cup cream cheese, softened
              1-380 grams Angel Condensada
              2-250 ml Angel All-Purpose Creamer
              40 pcs broas or lady fingers
              ¼ cup rum (optional)
              2 cups freshly brewed coffee

               

              PROCEDURE

              1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
              2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

                  3. INGREDIENTS

                  – 8 thick slices white bread preferably brioche 6 large eggs
                  – 4 tsp Angel Evaporated Filled Milk
                  – pinch of salt
                  – 4 slices sweet ham
                  – 4 tbsp butter, divided
                  – parsley flakes for garnish
                  – Sweet-Cheesy Sauce
                  – 2 tbsp butter
                  – 2 tsp all-purpose flour
                  – 1 ½ cup Angel Evaporated Filled Milk
                  – ½ cup grated cheddar cheese

                   

                  PROCEDURE

                  1. To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.
                  2. Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
                  3. Cook ham until the edges are crispy and heated through. Set aside.
                  4. In a small bowl, mix eggs, 4 teaspoons Angel Evaporada, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.