Amateur baker
- Baking, Crisco and Splenda
- Lemon squares
- Egg (custard) pie
- Tri-level brownies
- No bake chocolate-almonds-cream cheese cookie squares
- Chocolate crinkles
- Chocolate cheesecake
- The most sinful chocolate cake
- Mixed berries muffins
- Scones with preserved seedless plums
Noche Buena
- Pepperoni and cheese stuffed bread rolls
- “Bibingka” and “puto bumbong”
- Tiramisu, party style
- Pork ears barbecue
- Fresh tropical fruits salad
- Food for the Gods and the accidental Christmas cake
- A Christmas Eve story
- Adobo, quail eggs and rice
- Blueberries and cream
- Corn muffins a la Kenny Rogers
School lunchbox
- School lunch: chicken, chayote and spinach
- Butterscotch and chocolate fudge combo brownies
- Chicken and asparagus fried rice
- Buttered Pork Guinataan
- School lunch: chicken adobo fried rice
- Back to school again
- Packed school lunches
- Creamed pork, ham, carrots and celery
- Shrimps, cabbage and bell pepper stir fry
- Sukiyaki-cut beef with Kecap Manis
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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