Amateur baker
- Blueberry and apple squares
- Choco butter cupcakes
- Martha Stewart’s plum coffee muffins
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Food for the Gods and the accidental Christmas cake
- No bake chocolate-almonds-cream cheese cookie squares
- Food for the gods
- Pili nut butterscotch brownies
- Heavenly lemon-orange cheesecake
- Corn muffins
Noche Buena
- Fried lapu-lapu with pineapple sauce
- Rolled porkloin with bacon, basil and rosemary
- Christmas ham from Majestic
- Kalabasa (squash) and potato soup
- Pepperoni and cheese stuffed bread rolls
- Home grilled pork barbecue
- Corn dogs
- Peach pata hamonado
- Mango cream pie
- Roast pork with salsa verde
School lunchbox
- Creamed pork, ham, carrots and celery
- Bangus a la pobre
- Herbed chicken and rice
- Ox tongue with gravy
- Shrimps, cabbage and bell pepper stir fry
- Fish and broccoli in oyster sauce
- Shrimps, ham and asparagus fried rice
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Blue marlin with hoisin sauce and sesame seeds
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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