Amateur baker
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- My first apple pie
- Vanilla-mocha marble chiffon cake
- Food for the gods
- Choco butter cupcakes
- Martha Stewart’s plum coffee muffins
- Chocolate and almond cookie squares
- Heavenly lemon-orange cheesecake
- No bake chocolate-almonds-cream cheese cookie squares
- Salmon, cheese and cabbage quiche
Noche Buena
- An all-Filipino menu at a family reunion
- Kalabasa (squash) and potato soup
- Buko pandan
- Roast duckling on New Year’s eve
- Food for the Gods and the accidental Christmas cake
- Chicken in sour cream
- Rolled porkloin with bacon, basil and rosemary
- Roast pork with salsa verde
- Christmas jello
- Cooking for Christmas and the New Year
School lunchbox
- Butterscotch and chocolate fudge combo brownies
- Fish and broccoli in oyster sauce
- Sukiyaki-cut beef with Kecap Manis
- Herbed chicken and rice
- School lunch: chicken adobo fried rice
- Ground pork and vegetables frittata
- School lunch: fish fillet and buttered vegetables
- Creamed pork, ham, carrots and celery
- Bangus a la pobre
- Back to school again
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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