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.

      11. 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.

      INGREDIENTS

      – 500g uncooked fettuccine pasta
      – 3 cups water
      – 2 tbsp salt
      – 1 cup chopped bacon
      – 2 tbsp salted butter
      – 1 pc medium white onion, minced
      – 1 cup sliced button mushrooms
      – 1 – 370mL can Angel KremQueso
      – 4 tbsp chopped parsley
      – salt to taste
      – ground black pepper to taste

       

      PROCEDURE

      1. In a pot over high heat, bring water to a boil and season heavily with salt. Return water to a boil and add the fettuccine pasta. Cook pasta until al dente as instructed in packaging. Drain and set aside.
      2. In a pan over medium heat, fry the chopped bacon until crispy. Remove the crispy bacon bits from the pan and set aside.
      3. Remove most of the bacon fat from the pan, leaving about two tablespoons worth of bacon fat in the pan. Add butter and sliced mushrooms. Cook the mushrooms in bacon fat until the mushrooms are lightly toasted.
      4. Add the minced onions and cook until the onions become transparent and tender.
      5. Add Angel KremQueso and mix well. Bring to a gentle simmer and add the bacon bits and the chopped parsley, reserving a tablespoon of each for garnish.
      6. Mix in the fettuccine pasta and toss everything together until the pasta is evenly coated in the carbonara sauce. Plate and sprinkle with the remaining bacon bits and parsley, for garnish.
      7. While the Carbonara is still hot add an egg yolk per serving to add some richness. Serve immediately.

      INGREDIENTS

      1 can Angel Condensada
      1 can Angel All-Purpose Creamer
      6 egg yolks
      5 tbsp granulated sugar
      1 cup chopped toasted peanuts
      1 cup crushed Chocnut

       

      PROCEDURE

      1. Take six 120ml jars and wash them thoroughly with dishwashing liquid.
      2. Submerge jars in a pot filled with water and boil for at least ten minutes to completely sterilize jars. Do this to the lids as well. Once done, using gloves remove the jars and lids from the pot and air dry. Set aside.
      3. In a saucepan over medium heat boil Angel Condensada, Angel All-Purpose creamer, egg yolks, and granulated sugar. Constantly stir with a wooden spoon until the mixture has thickened. Set aside for a bit.
      4. Melt the dark chocolate in a bowl over a pot set on medium-high heat. Remove from heat when chocolate has completely melted.
      5. Mix the melted chocolate over the milk mixture until everything is well blended.
      6. Add in the toasted peanuts and mix well. Remove from heat and let the chocolate spread cool a bit.
      7. Prepare a piping bag by putting it in a tall glass with the piping bag opening folded over the mouth of the glass. Carefully pour the chocolate spread into the piping bag. This is to ensure a clean transfer of spread into the storage jars. Do this in batches in case the spread does not fit all in the piping bag.
      8. Cut the piping bag by its front tip and carefully pour in the contents over the sterilized storage jars.
      9. Once done let the spread cool completely before adding in the crushed Chocnut. Close with the lid and chill for at least two hours before consuming or giving it away as a present. Shelf life of Dark Chocnut Holiday Spread is about five days.

      INGREDIENTS

      banana leaves, cleaned
      1 ½ cup glutinous rice flour
      1 ½ cup rice flour
      1 ½ cup all-purpose flour
      2 tsp baking powder
      1 ½ cup Angel Evaporada
      6 pcs beaten eggs
      1 ½ cup white sugar
      1 cup coconut cream
      6 tsp butter, melted
      1 cup queso de bola, grated
      3 pcs salted egg, sliced for topping
      quezo de bola, cut into slices, for topping
      grated niyog, for topping
      butter, for topping

       

      PROCEDURE

      1. Prepare banana leaves first. Run banana leaves through an open flame to soften and release their aromatic oils. When all have been heated set aside the banana leaves.
      2. In a bowl, combine the glutinous rice flour, rice flour, all-purpose flour, and baking powder. Mix until well combined. Set aside.
      3. In a separate bowl, mix together the Angel’s Evaporada, eggs, sugar, coconut cream, and melted butter until well combined.
      4. Carefully add the dry ingredients a third at a time into the wet ingredients and fold until everything is fully incorporated into a smooth batter with no lumps.
      5. Add the grated keso de bola into the batter and mix well until it’s evenly dispersed throughout the batter.
      6. Cut the heated banana leaves into strips with the same width as the sides of the muffin/cupcake tins. Line the sides of each muffin/cupcake tin with the banana leaf strip.
      7. Pour batter into the prepared banana leaf cups, filling it up 3⁄4 of the way.
      8. Bake in a 180°C preheated oven for 7-10 minutes, or until the top has formed but the batter is still jiggly and half-cooked.
      9. Remove the half-cooked muffins from the oven and top with a slice of queso de bola and salted egg slices.
      10. Return to the oven and bake until a tester comes out clean when inserted in the middle, about 10-20 minutes.
      11. Serve warm with a fresh pat of butter on top and freshly grated niyog on the side. Enjoy with a hot cup of tableya.

          12. INGREDIENTS

          150 grams ground beef
          ¼ cup chopped onion
          2 tsp minced garlic
          2 tbsp taco seasoning
          ½ cup canned chopped tomato
          salt and pepper to taste
          1 tbsp butter
          1 tbsp butter
          1-370ml Angel Kremqueso
          store bought nacho chips or potato chips

           

          PROCEDURE

          1. In a hot skillet, add ground beef and cook for a few minutes until brown. Add onion, garlic and taco seasoning. Cook until vegetables are soft and aromatic.
          2. Stir in canned chopped tomato, simmer until heated through. Remove from heat and set aside.
          3. In another pan, melt butter over medium heat. Add flour. Cook until bubbly.
          4. Slowly pour Angel Kremqueso stirring continuously until thick.
          5. Fold in cheese sauce into the beef mixture. Mix well. Transfer into a serving dish with chips on the side. Serve warm.

              6. INGREDIENTS

              454 grams lasagna noodles
              2 tbsp cooking oil
              ½ cup chopped onion
              2 tbsp minced garlic
              ½ cup chopped red bell pepper
              250 grams ground pork
              500 grams Filipino Style Spaghetti Sauce
              salt and pepper to taste
              2 tbsp butter
              1 ½ tbsp all-purpose flour
              1-370 ml Angel Kremqueso
              2 tbsp chopped parsley

               

              PROCEDURE

              1. Cook lasagna according to packaging instructions. Set aside.
              2. Using a large skillet, heat oil and add onion, garlic and bell pepper. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add spaghetti sauce. Simmer over medium low heat for 15 minutes.
              3. In a small pot, melt butter and add all-purpose flour. Stir in Angel Kremqueso and continue cooking over low heat until thick.
              4. To assemble, layer meat sauce, lasagna sheets in a serving dish. Top it of with cheese sauce and sprinkle with parsley.

                  5. INGREDIENTS

                  ½ cup sugar
                  2 tbsp butter
                  1-410 ml Angel Kremdensada, room temperature
                  ¼ tsp salt
                  2-380ml Angel All Purpose Creamer, chilled overnight
                  1-200g pack graham cracker crumbs
                  1 tbsp sugar
                  1 cup softened butter
                  3 to 4 large bananas sliced
                  1 9-inch pie pan
                  shaved dark chocolate

                   

                  PROCEDURE

                  1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
                  2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. 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.
                  3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
                  4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
                  5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
                  6. Garnish with shaved chocolate and more toffee on top.

                      7. INGREDIENTS

                      1 cup Angel Evaporated Filled Milk
                      ½ cup Angel All Purpose Creamer
                      ½ cup Angel Condensada
                      2 tbsp cornstarch
                      Pinch of salt
                      2 large egg yolks
                      1 tbsp unsalted butter, cut into pieces
                      1 tsp pure vanilla extract
                      1-380 ml Angel All Purpose Creamer, chilled
                      6 cups broas or lady fingers cut into pieces
                      1-380 ml Angel All Purpose Creamer, chilled and whipped
                      6 pieces ripe lakatan banana, sliced

                       

                      PROCEDURE

                      1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
                      2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
                      3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
                      4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
                      5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.

                          6. 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.