Amateur baker
- Pili nut butterscotch brownies
- Peanut butter chocolate chip cookies
- Vanilla cupcakes with cream cheese frosting
- Tri-level brownies
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Mixed berries muffins
- Chocolate fudge brownies
- Oatmeal, mango and cheese pie
- No bake chocolate-almonds-cream cheese cookie squares
- Corn bread
Noche Buena
- Home grilled pork barbecue
- The noche buena blog is live!
- Pork ears barbecue
- Melon and coconut milkshake
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- “Bibingka” and “puto bumbong”
- Ernest’s pancit canton with bacon-cut pork
- Corn muffins a la Kenny Rogers
- Food: the perfect Christmas gift
- In my kitchen: taking it easy
School lunchbox
- Chicken, ham and leeks fried rice
- Packed school lunches
- Crispy chicken strips with sweet and sour sauce
- Adobong kangkong
- Creamed pork, ham, carrots and celery
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Pinatisang bangus (milkfish soup with fish sauce)
- Tapsilog in the school lunchbox
- Buttered Pork Guinataan
- Herbed chicken and 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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