Amateur baker
- Smoked porkloin and cheese cupcakes
- Corn muffins a la Kenny Rogers
- Salmon, cheese and cabbage quiche
- Chicken and cheese on toasted bread cups
- Vanilla cupcakes with cream cheese frosting
- Oatmeal, mango and cheese pie
- Blueberry streusel cupcakes
- Baking, Crisco and Splenda
- Carrot cupcakes
- Peanut butter chocolate chip cookies
Noche Buena
- Food for the Gods and the accidental Christmas cake
- The noche buena blog is live!
- “Bibingka” and “puto bumbong”
- Pre-Christmas callos
- Christmas jello
- Melon and coconut milkshake
- Tilapia fritters with honey-lemon sauce
- Peach pata hamonado
- A Christmas Eve story
- Mango cream pie
School lunchbox
- Crispy chicken strips with sweet and sour sauce
- School lunch: chicken, chayote and spinach
- Tapsilog in the school lunchbox
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Buttered Pork Guinataan
- Blue marlin with hoisin sauce and sesame seeds
- Pork barbecue fried rice
- Ground pork and vegetables frittata
- Adobong kangkong
- Butter-fried fish and corn
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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