Amateur baker
- Vanilla and mocha chiffon cupcakes
- Food for the gods
- Smoked porkloin and cheese cupcakes
- Scones with preserved seedless plums
- Mixed berries muffins
- Lemon squares
- Chocolate and almond cookie squares
- Betty Crocker’s blueberry muffins
- Peanut butter chocolate chip cookies
- Strawberry streusel cake
Noche Buena
- Ox tongue with gravy
- Melon and coconut milkshake
- Food: the perfect Christmas gift
- Pre-Christmas callos
- Home grilled pork barbecue
- Christmas jello
- Chicken embutido
- Kalabasa (squash) and potato soup
- Liver paté
- Corn muffins a la Kenny Rogers
School lunchbox
- Chicken and asparagus fried rice
- School lunch: chicken, chayote and spinach
- Sauteed chicken and squash with fresh tarragon
- Butterscotch and chocolate fudge combo brownies
- Butter-fried fish and corn
- Bangus a la pobre
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Honey-lemon-ginger chicken
- Creamed pork, ham, carrots and celery
- 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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