INGREDIENTS

1-410mL Angel Kremdensada, chilled
8 pieces store bought chocolate sponge cake bars
1/2 cup chopped maraschino cherries plus extra for topping
1/2 cup shave semi-sweet chocolate

 

PROCEDURE

  1. Transfer Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip until fluffy and doubled in volume. Set aside.
  2. Arrange half of the chocolate sponge cake bars in loaf pan or serving dish.
  3. Top chocolate sponge cake with whipped cream and sprinkle with chopped cherries.
  4. Layer with the remaining chocolate sponge cake and whipped cream.
  5. Decorate with shaved chocolate and cherries.

INGREDIENTS

2-410 ml Angel Evaporada
½ cup sugar
½ cup all-purpose flour
½ cup cornstarch
1 tsp vanilla
¼ cup butter
1 ½ cups toasted desiccated coconut
2 tsp butter
1-410 ml Angel Kremdensada
1 ½ tbsp all-purpose flour
1 ½ tbsp cornstarch
1 tsp ube flavoring
½ cup bottled ube halaya

 

PROCEDURE

  1. Combine Angel Evaporada, sugar, all-purpose flour, cornstarch and vanilla in a pot. Cook over medium low heat. Cook stirring with a whisk vigorously until the mixture gets very thick. Add butter and mix very well until smooth.
  2. Line a sheet pan with parchment paper and grease with butter. Sprinkle with desiccated coconut to cover completely.
  3. Pour milk base into prepared pan and spread forming an even layer. Let it set in the refrigerator completely.
  4. Combine Angel Kremdensada, 1 ½ Tablespoon flour, cornstarch and ube flavoring. Stir until completely dissolved.
  5. Pour into a saucepan and boil over medium heat until thick. Gently fold in ube halaya and let cool slightly and pour over the coconut layer. Let set in the refrigerator.
  6. Slice into squares and roll each one and serve.

INGREDIENTS

1-175 grams pack merienda size spaghetti
1 tbsp cooking oil
1 small onion, chopped finely
2 cloves garlic, minced
100 grams ground pork
½ cup water
2 pieces hotdog, sliced
1-115 grams tomato Sauce
250 grams Italian Style Spaghetti Sauce
¼ cup Angel Kremdensada
¼ tsp salt
1 pinch ground black pepper

 

PROCEDURE

  1. Heat oil on a pan. Add onion and garlic, saute until soft and aromatic.
  2. Add ground pork. Cook for 2 minutes or until slightly brown in color. Add water, simmer for 3 minutes.
  3. Add hotdog, tomato sauce and spaghetti sauce. Simmer for 10 minutes.
  4. Stir in Angel Kremdensada and quickly boil for a minute. Season pepper.
  5. Pour sauce over cooked spaghetti. Serve immediately.

INGREDIENTS

400 grams elbow macaroni, uncooked
2 tbsp cooking oil
½ cup chopped onion
2 tbsp minced garlic
250 grams ground pork
3 pieces hotdog, sliced
500 grams sweet style spaghetti sauce
1-370ml Angel Kremqueso
salt and pepper to taste
1 tbsp butter
1 tbsp all-purpose flour
2 tbsp chopped fresh parsley, optional

 

PROCEDURE

  1. Cook elbow macaroni according to packaging instructions. Set aside.
  2. Using a large skillet, heat oil and add onion and garlic. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add hotdog and spaghetti sauce. Simmer over medium low heat for 15 minutes.
  3. Pour in ¼ cup of Angel Kremqueso and bring to a quick boil. Set aside.
  4. In a small pot, melt butter and add all-purpose flour. Stir in the remaining Angel Kremqueso and continue cooking over low heat until thick.
  5. To assemble , combine cooked macaroni and meat sauce. Mix well. Transfer to a serving dish and drizzle with cheese sauce and sprinkle with parsley. Serve immediately.

      6. INGREDIENTS

      Crepe Batter
      – 2 packs of 200g each instant pancake mix
      – 2 pcs egg, large
      – 2 cups water
      – 1 tbsp oil
      – 1 tbsp butter, softened (for brushing pan while cooking)

      Whipped Cream Frosting
      – 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours)
      – ¼ cup Angel Condensada
      Choice of topping and filling: Fresh fruit, jam, or canned fruit.

       

      PROCEDURE

      CREPE:

      1. Make crepe batter by mixing instant hotcake mix, egg, oil and water. Whisk until it forms a smooth and runny batter. (TIP: mix the water 1/2 cup.)
      2. Heat your non-stick skillet. Brush your non-stick skillet with a little bit of melted butter. Take 1/8 cup of batter, pour it in the skillet and quickly tilt your pan in a circular motion to create a thin crepe with round shape. Cook for 1-2 minutes, until the edges of the crepe lifts of from the pan and edges appear somewhat crispy and curly. The crepe should release itself from the pan (on its own) once cooked. Once cooked (on one side), flip the cooked crepe onto a plate. Repeat for the rest of the batter. If your crepes stick in the middle, gently pry them off with an offset spatula prior flipping. Be careful not to tear your crepes.
      3. Let the crepes cool down before assembly. You need at least 23 pieces of crepes for the cake

      TIP: The pan should be kept at moderate heat at all times. If the pan is too hot, the crepe will immediately set and you’d have a hard time forming a thin round crepe. Fan the pan in between crepes to cool it down a bit before adding batter into it. Try to achieve same sized crepes so assembly will be easier, and your crepe cake will look nice and not droopy.:

      WHIPPED CREAM FROSTING:

      1. Chill Angel All Purpose Creamer and Angel Condensed Milk overnight.
      2. When ready, pour the entire contents of a tin can onto a cold bowl. Beat on low the cream until smooth. Add in the Angel Condensed Milk and continue whipping on medium – high until the texture is light and fluffy. Rest in the chiller until ready to assemble the cake.

      TO ASSEMBLE:

      1. If you plan to add fruits in the middle layers, slice them very thinly, so that you still create even layers in your cake. Uneven layers cause the cake to be unstable and loopy.
      2. On a flat 8″ pan, smear about 1 tsp of whipped cream at the bottom. Carefully place a piece of crepe on top of this. The whipped cream at the bottom, will ensure the cake stays in place and will not slip and slide.
      3. Spread whipped cream frosting on top of the crepe you just laid out. Try to spread it out as even as possible. Put another layer of crepe then another thin layer of whipped cream. If you are putting fillings in between, lay the thin pieces of fruits you’ve set aside on top of the whipped cream (alternately in between layers). Each layer need not have fillings. Do this layering and ensure each layer is carefully stacked on the previous layer, at least 20 times.
      4. Finally garnish with the fruit of your choice on top of your cake. Refrigerate to set and serve cold.

      INGREDIENTS

      Buttercream:
      – 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
      – ½ cup Angel Condensada, chilled
      – ½ cup butter, room temperature

      Crumb Coat and Cookie Base:
      – 1 cup crushed graham cookies
      – ½ cup cashew nuts, toasted and crushed fine
      – 1 ¼ pack (70pcs), whole honey graham biscuits

       

      PROCEDURE

      BUTTERCREAM MIXTURE:

      1. Combine chilled Angel Condensada and butter in a bowl. With your hand mixer mix on low setting or wire whisk until it becomes smooth and silky. If it becomes runny, place in chiller for 30 minutes. Turn on high and whisk until it turns into a lighter shade of yellow and start becoming fluffy.
      2. Add the chilled Angel All Purpose Creamer in the bowl. Mix on low until lumps disappear. Turn it on high until the mixture turns even lighter and doubles in size. Put in chiller for 30 minutes prior use.

      CRUMB COATING MIXTURE:

      1. Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you don’t have a food processor, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture.
      2. Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using.

      TO ASSEMBLE:

      1. Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work.
      2. Carefully cut your graham in square pieces. You will need at least 70 pieces of square crackers.
      3. Line 35 pieces of them on your baking sheet. Spread an even layer (about 1″) of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes.
      4. When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get an even layer of whipped buttercream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes.
      5. When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.
      6. Once all cookies are coated, freeze them to set. Serve frozen.

      INGREDIENTS

      250 grams Spaghetti
      2 tbsp Butter
      1 small Onion, chopped
      1-370 ml Angel KremQueso
      ½ cup Diced cooked ham
      ½ teaspoon Salt
      ¼ teaspoon Pepper

       

      PROCEDURE

      1. Cook spaghetti according to package directions; drain and set aside.

        In a pan, melt butter over medium heat. Add onion and cook until translucent

      2. Gradually add Angel KremQueso and ham until heated through
      3. Season with salt and pepper.
      4. Toss cooked spaghetti with sauce

          5. INGREDIENTS

          1-410 ml Angel Evaporada
          ¼ kilo spaghetti noodles
          ½ cup boneless danggit strips
          ¼ cup cooking oil
          2 tbsp olive oil
          ¼ cup peeled garlic
          ¼ cup chopped onion
          ½ tsp dried basil leaves
          1 can whole stewed tomatoes
          2 tbsp tomato paste
          1 ¼ tsp salt
          1/8 tsp ground black pepper
          2 tbsp chopped parsley

           

          PROCEDURE

          1. Cook spaghetti as directed in the package. Fry danggit strips in hot oil until crispy. Set aside.
          2. In a large pan, heat olive oil. Sauté garlic, onion and dried basil until aromatic. Add stewed tomatoes and tomato paste.
          3. Pour in Angel Evaporada and simmer until slightly thickened. Season taste with salt and pepper.
          4. Toss in cooked pasta and parsley. Remove from heat and transfer to a large platter. Serve hot topped with crispy danggit.

          INGREDIENTS

          1-410 ml Angel Evaporada
          250 grams fettuccine noodles
          1/2 cup dried bisugo flakes*
          1 tbsp cooking oil
          ¼ cup butter
          ¼ cup sliced garlic
          ½ cup sliced mushrooms
          2 tbsp all-purpose flour
          2 tbsp tomato paste
          1 tsp salt
          ½ tsp ground black pepper
          1 tbsp muscovado sugar
          2 tbsp chopped parsley

           

          PROCEDURE

          1. Cook pasta as directed in the package. Set aside.
          2. In a small pan, fry bisugo flakes in 1 tablespoon oil until slightly crispy. Remove from pan and set aside. *To make bisugo flakes, soak whole dried bisugo in water for a few minutes. When meat turns soft, remove manually from its bones.
          3. In a large pan or skillet, heat butter then sauté garlic until aromatic but not browned. Add mushrooms, flour and tomato paste. Cook until bubbly. Stir in Angel Evaporada then allow to simmer.
          4. Season with salt, pepper and muscovado. Add parsley and cooked pasta. Toss well.
          5. Remove from heat then transfer to a platter topped with bisugo flakes. Serve immediately.

          INGREDIENTS

          1/2 cup Angel Evaporated Filled Milk
          1/2 kilo spaghetti noodles
          1/4 kilo ground beef
          1 tbsp chopped garlic
          1/4 cup chopped onion
          1/2 cup sliced hotdogs
          1 1/2 cups tomato sauce
          1 cup banana catsup
          2 tbsp sugar
          1 tsp salt
          1 tbsp ground black pepper

           

          PROCEDURE

          1. Cook spaghetti as directed in the package. Drain, rinse and set aside.
          2. In a hot pan or skillet, cook beef until brown and its juice and oil come out. Stir in garlic, onion and hotdogs. Cook for about 2 to 3 minutes or until aromatic.
          3. Pour tomato sauce and catsup. Add sugar, salt and pepper. Cover and cook for about 10 minutes with occasional stirring.
          4. Stir in Angel Evaporated Filled Milk and immediately remove from heat.
          5. Pour sauce over cooked spaghetti and serve.