Amateur baker
- Smoked porkloin and cheese cupcakes
- No bake chocolate-almonds-cream cheese cookie squares
- Oatmeal cookies and a cookie fest
- Food for the Gods and the accidental Christmas cake
- Oatmeal, mango and cheese pie
- Choco butter cupcakes
- Blueberry streusel cupcakes
- Corn muffins a la Kenny Rogers
- Chicken pie with butter crust
- Corn bread
Noche Buena
- Adobo, quail eggs and rice
- Rice pudding with custard topping
- “Bibingka” and “puto bumbong”
- Roast pork with mushroom sauce
- Pepperoni and cheese stuffed bread rolls
- Spaghetti with longganisa (sausage) meatballs
- Cucumber and coconut smoothie
- Melon and coconut milkshake
- An all-Filipino menu at a family reunion
- Tiramisu, party style
School lunchbox
- Ground pork and vegetables frittata
- School lunch: chicken adobo fried rice
- Ox tongue with gravy
- Creamed pork, ham, carrots and celery
- Butterscotch and chocolate fudge combo brownies
- Sukiyaki-cut beef with Kecap Manis
- Honey-lemon-ginger chicken
- Bangus a la pobre
- Chicken, ham and leeks fried rice
- Shrimps, ham and asparagus fried rice
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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