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

      MILK BASE:
      – 2-410 ml Angel Evaporated Filled Milk
      – 1-370 grams Angel Condensada
      – ¾ cup cornstarch
      – 1 tsp salt
      – 30 pcs large lumpia wrapper
      – cooking oil for frying

      BUKO PANDAN:
      – 1 cup shredded buko meat
      – 1 cup buko pandan flavored gulaman cut into thick strips

      UBE:
      – 1 ½ cup store bought ube halaya
      – 1 cup cheddar cheese cut into strips

      STRAWBERRY:
      – 1 ½ cup store bought strawberry jam
      – 1 cup fresh strawberry

      PROCEDURE

      1. To make the milk base. In a saucepan add Angel Evaporated Milk, Angel Condensada, cornstarch, and salt. Mix well until combined. Heat mixture over medium-low heat, cook until thick. Transfer mixture in a bowl, cover directly with plastic wrap. Set aside to cool.
      2. To assemble, lay a piece of lumpia wrapper on a flat surface. Place 1-2 Tablespoon of the milk mixture on the middle and your choice of flavor/filling.
      3. Fold the two edges toward the center and roll it up. Seal the top edges with water Add cooking oil to a preheated pan. Fry the lumpia, in batches, over medium heat for at least a minute on each side or until crispy and golden brown in color. Drain excess oil on paper towel. Place Lumpia on a platter and serve.

      INGREDIENTS

      – 2 pcs large eggs
      – ¾ cup Angel Evaporada
      – ½ cup water
      – 1 cup cake flour
      – 3 tbsp melted butter
      – 2 ½ tbsp sugar
      – 1-370 ml Angel All Purpose Creamer, chilled overnight
      – half can Angel Condensada
      – 2 ½ cups fruit cocktail, drained

      PROCEDURE

      FOR THE BATTER:

      1. Combine all the ingredients in a bowl. Mix very well.

      TO COOK:

      1. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool.
      2. In a bowl, using an electric hand mixer or wire whisk, whip Angel All Purpose Creamer and Angel Condensada until light and fluffy.
      3. Combine Angel All Purpose Creamer, Angel Condensada and fruit cocktail in a bowl. Mix well and chill until ready to use.
      4. To assemble, fill cooked crepes with fruit salad mixture. Fold as desired.
      5. Serve and enjoy.

      INGREDIENTS

      CHEESECAKE BASE:
      – 1-200 grams crushed graham cracker
      – 2 tbsp sugar
      – ½ cup melted butter
      – 2-228 grams cream cheese, softened
      – ¾ cup Angel Condensada
      – 1-370 ml Angel All Purpose Creamer, chilled overnight
      – 1 ½ tbsp unflavored clear gelatin
      – ¼ cup water

      DULCE DE LECHE TOPPING:
      – ½ cup sugar
      – 2 tbsp butter
      – 1-410 ml Angel Kremdensada, room temperature

       

      PROCEDURE

      1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
      2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
      3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
      4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
      5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
      6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

      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 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.

          5. INGREDIENTS

          FOR THE CRUST
          – 4 cups all-purpose flour, extra for dusting
          – 2 tbsp sugar
          – 1-⅓ cup butter
          – 1 cup cold water
          – cooking oil, for deep frying

          FOR THE FILLING
          – 1 tbsp cooking oil
          – ½ cup chopped onion
          – 2 tsp minced garlic
          – ½ cup diced potato
          – ½ cup diced carrot
          – ½ cup frozen green peas
          – 2 tbsp Hunt’s Tomato Paste
          – 1 tbsp Argentina Liver Spread
          – 1 pc siling labuyo, chopped
          – 1-380g Swift Premium Corned Beef
          – 1 tbsp butter
          – 1 tbsp all-purpose flour
          – 1-370ml Angel Kremqueso

           

          PROCEDURE

          1. Heat oil in a large skillet, add onion and garlic. Cook until soft and aromatic. Add potato, carrot, and green peas cook until heated through. Add tomato paste, liver spread, labuyo and corned beef. Slowly simmer for 2 minutes or until vegetables are soft.
          2. Transfer corned beef mixture in a bowl. Using the same pan, melt butter and add all-purpose flour. Cook until bubbly. Slowly pour Angel Kremqueso and simmer until thick.
          3. Return corned beef mixture into the pan with milk mixture. Continue cooking until sauce is thick. Set aside to cool.
          4. Mix all ingredients in an electric mixer at low speed. When particles are fine toss in ½ cup of cold water.
          5. Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper.
          6. Place dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center towards the edges until dough is about ¼ inch thick.
          7. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal.
          8. Deep fry empanada pieces in oil until golden brown. Drain excess oil on paper towel.

          INGREDIENTS

          – 2 cups Angel All-Purpose Creamer
          – 1 cup Angel Kremdensada
          – 1 tsp Vanilla extract
          – ½ cup diced watermelon
          – ½ cup diced apple
          – ½ cup diced ripe mango
          – ½ cup diced ripe papaya
          – ½ cup diced buko pandan gelatine
          Homemade Strawberry Ice Cream
          – 4 cups Angel All Purpose Creamer
          – 1-380g can Angel Condensada
          – 1 tsp Salt
          – 1 tsp Vanilla extract
          – 2 tsp Strawberry flavoring
          – 1 tsp Red food coloring

           

          PROCEDURE

          1. Start with making the Homemade Strawberry Ice Cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all-purpose cream until soft peaks. Add the Angel Condensada, salt, vanilla extract, strawberry flavoring, and red food colouring mix until everything is well combined.
          2. 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 until ready to use.
          3. Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
          4. Fill a tall glass with a tablespoon of diced watermelon, apple, mango, ripe papaya, and buko pandan gelatine. Pour 2-3 tablespoons of chilled milk sauce over the ingredients then top with homemade strawberry ice cream. Serve immediately.

          INGREDIENTS

          ½ cup chopped thick-cut bacon
          4 cloves garlic
          1 can 370 ml Angel Kremqueso
          ¼ kg macaroni, cooked according to packaging directions
          ¼ cup melted margarine
          ½ kg japanese breadcrumbs
          2 tbsp parsley, chopped

           

          PROCEDURE

          1. Starting with a cold pan, cook bacon over low
          2. Heat until bacon fat is rendered and bacon is browned. Set bacon aside.
          3. Sauté garlic for 1 minute or until tender. Add kremqueso and simmer. Add cooked bacon. Simmer for 1 minute and set aside.
          4. In a pan, melt margarine and add breadcrumbs. Add parsley. Set aside.
          5. Mix macaroni into the sauce and transfer into a heat proof baking dish. Bake in the toaster for 5-10 minutes or until breadcrumbs are browned.

          INGREDIENTS

          – 1 can Angel Evaporada
          – 1 can Angel Kremdensada
          – 1 tbsp Ube Flavor

          PREFERRED TOPPINGS:
          – powdered milk
          – chocolate Syrup
          – Small Marshmallows

           

          PROCEDURE

          1. Combine Angel Evaporada, Angel Kremdensada, and ube flavor. Place in a container and freeze.
          2. Shave the ice using an ice shaver or just a blender. Add ¼ cup of Angel Evaporada if using a blender to blend faster. Portion into cups.
          3. Top with powdered milk, chocolate syrup, and marshmallows.