Amateur baker
- Oatmeal, mango and cheese pie
- Peanut butter chocolate chip cookies
- Chocolate-kissed muesli cookies
- Chocolate and almond cookie squares
- No bake chocolate-almonds-cream cheese cookie squares
- Turkey empanada
- Potato raisin scones
- Corn muffins a la Kenny Rogers
- Chocolate fudge brownies
- (Something like) tiramisu, version 2
Noche Buena
- Bangus belly steaks
- Kalabasa (squash) and potato soup
- Corn dogs
- Tilapia fritters with honey-lemon sauce
- Buko pandan
- Pre-Christmas callos
- In my kitchen: taking it easy
- Rice pudding with custard topping
- Fresh tropical fruits salad
- Chili garlic prawns
School lunchbox
- Sauteed chicken and squash with fresh tarragon
- Pork barbecue fried rice
- Packed school lunches
- Roast pork and cabbage fried rice
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Butterscotch and chocolate fudge combo brownies
- Butter-fried fish and corn
- Buttered Pork Guinataan
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Fish and broccoli in oyster sauce
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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