Amateur baker
- Valentine’s Day cheesecake
- Baking, Crisco and Splenda
- Buttery cupcakes
- Chicken pie with butter crust
- Scones with preserved seedless plums
- Mango cream pie
- Potato raisin scones
- Mango cheese pie
- Chocolate and almond cookie squares
- Blueberry and apple squares
Noche Buena
- Pepperoni and cheese stuffed bread rolls
- Food: the perfect Christmas gift
- Food for the Gods and the accidental Christmas cake
- Fried lapu-lapu with pineapple sauce
- The noche buena blog is live!
- Rellenong manok (stuffed deboned whole chicken)
- Roast pork with mushroom sauce
- Spaghetti with longganisa (sausage) meatballs
- Home grilled pork barbecue
- Mango cream pie
School lunchbox
- Butter-fried fish and corn
- Creamed pork, ham, carrots and celery
- Shrimps, ham and asparagus fried rice
- Sauteed chicken and squash with fresh tarragon
- Butterscotch and chocolate fudge combo brownies
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- School lunch: chicken adobo fried rice
- Chicken and asparagus fried rice
- School lunch: fish fillet and buttered vegetables
- Blue marlin with hoisin sauce and sesame seeds
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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