Amateur baker
- Blueberry streusel cupcakes
- Chocolate crinkles
- Mini-custard pie with coconut cream
- Turkey empanada
- No bake chocolate-almonds-cream cheese cookie squares
- Self-frosting peanut butter cupcakes
- Baking, Crisco and Splenda
- A cheesecake and self-frosting cupcakes
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Mango cheese pie
Noche Buena
- Cucumber and coconut smoothie
- Chili garlic prawns
- Roast duckling on New Year’s eve
- Adobo, quail eggs and rice
- Kalabasa (squash) and potato soup
- Chicken in sour cream
- Mango cream pie
- Spaghetti with longganisa (sausage) meatballs
- Peach pata hamonado
- Melon and coconut milkshake
School lunchbox
- Chicken and asparagus fried rice
- Pinatisang bangus (milkfish soup with fish sauce)
- Chicken, ham and leeks fried rice
- Shrimps, cabbage and bell pepper stir fry
- Pork barbecue fried rice
- Back to school again
- Blue marlin with hoisin sauce and sesame seeds
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- School lunch: fish fillet and buttered vegetables
- 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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