Amateur baker
- Classic sponge cake with strawberry jam and whipped cream
- (Something like) tiramisu, version 2
- Strawberry streusel cake
- Baking, Crisco and Splenda
- Chocolate cheesecake
- Peanut butter chocolate chip cookies
- Martha Stewart’s plum coffee muffins
- Mini-custard pie with coconut cream
- Vanilla and mocha chiffon cupcakes
- Vanilla-mocha marble chiffon cake
Noche Buena
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Chili garlic prawns
- Liver paté
- Chicken embutido
- A Christmas Eve story
- Cucumber and coconut smoothie
- Christmas jello
- Pork ears barbecue
- Ox tongue with gravy
- Bangus belly steaks
School lunchbox
- Shrimps, cabbage and bell pepper stir fry
- Ground pork and vegetables frittata
- School lunch: chicken, chayote and spinach
- Butterscotch and chocolate fudge combo brownies
- Chicken, ham and leeks fried rice
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Chicken and asparagus fried rice
- Shrimps, ham and asparagus fried rice
- Adobong kangkong
- Fish and broccoli in oyster sauce
Frances loaf from Julie’s Bakeshop
When Julie’s Bakeshop opened a branch along Circumferential Road in Antipolo, we became regular customers because of its onion bread. It was basically pan de sal but with chopped onions mixed into the dough. The aroma was indescribably sweet and spicy. One time, we hosted an afternoon get-together with cousins and, when they arrived, I was toasting the split and buttered onion bread in the oven to serve with the callos I had prepared. The aroma had wafted through the house and my cousins went straight into the kitchen to ask what was that that they could smell.
Unfortunately, production of the onion bread was discontinued after a few months. It probably wasn’t a very saleable item because Filipinos prefer their bread sweet but otherwise plain. I found nothing else quite as interesting at Julie’s bakeshop and all we’d buy were loaves of white bread for sandwiches. Until one day when we went there and found all the loaves of white bread sold out. The only alternative was an unsliced bread called Frances loaf. Since we didn’t have any choice, we bought one. My, my, my… were we glad we did! Frances loaf turned out to be pan de sal in a loaf–very, very soft inside but crusty outside. And, like the pan de sal, it was sprinkled with bread crumbs.
The best way to enjoy Frances loaf is to buy it warm and still uncut. Slice it at home and serve with butter and jam for breakfast or with saucy dishes like callos for lunch or dinner.
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