Amateur baker
- Peanut butter chocolate chip cookies
- Corn muffins a la Kenny Rogers
- Corn bread
- Choco butter cupcakes
- Chocolate and almond cookie squares
- Betty Crocker’s blueberry muffins
- Mini-custard pie with coconut cream
- Smoked porkloin and cheese cupcakes
- Chicken and cheese on toasted bread cups
- Baking, Crisco and Splenda
Noche Buena
- Tilapia fritters with honey-lemon sauce
- Chili garlic prawns
- Blueberries and cream
- Buko pandan
- Rice pudding with custard topping
- Ernest’s pancit canton with bacon-cut pork
- An all-Filipino menu at a family reunion
- Rolled porkloin with bacon, basil and rosemary
- Melon and coconut milkshake
- Fried lapu-lapu with pineapple sauce
School lunchbox
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Chicken and asparagus fried rice
- Pinatisang bangus (milkfish soup with fish sauce)
- Creamed pork, ham, carrots and celery
- Sukiyaki-cut beef with Kecap Manis
- School lunch: fish fillet and buttered vegetables
- Fish and broccoli in oyster sauce
- School lunch: chicken, chayote and spinach
- Ox tongue with gravy
- School lunch: chicken adobo fried rice
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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