Show us your breakfast (2025)

kaneohegirlinaz said:
JAS_OH1 hmmm, Nutella ya say? I have some, I'll need to give it a whirl.
PAcanis those sausages are handmade "British Bangers" from our local Kroger's aka Fry's Supermarket Meat Counter. My SIL showed me how to cook a sausage like they do it in Germany and they come out perfect every time.
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I've made some "British Bangers". Posts start here.
 
PAcanis said:
I've had PB on toast.
But I prefer butter.
I don't do the jelly thing either.
I think the older we get the more we don't like to deviate unless it's to trigger a memory.
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When I was a kid I had to have jelly or jam on toast. Now I'd rather just have butter. Real butter too, not that crap margarine I grew up on. My tastes have changed a lot as I got older. I think it just varies for people as to their tastes changing or not.
 
kaneohegirlinaz said:
For me, I do not care for Peanut Butter, at all!
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I completely understand. I ate a lot of it as a child. But rarely (never) at breakfast.

But, about 18 years ago, I was working (independent contractor work) for a 3rd party company that was contracted by Peter Pan to handle the salmonella recall. I had to destroy thousands of jars of peanut butter. I haven't been able to eat it since, although I did get up enough gumption about 4 years ago to make some peanut butter cookies (using Jiff) and I have no problem making peanut butter sandwiches for my groundhog and squirrels. I just have no desire to eat the stuff. As far as waffles go, there are so many toppings that are way more enjoyable.

My kids liked that Reese's Puffs cereal that had the chocolate and peanut butter "kibble" in it.
 
JAS_OH1 said:
If I make it myself, I'll eat it, but I usually make a blend of pecans, cashews, and peanuts.
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I recall trying to make pecan butter... I guess this could go in the kitchen fails thing since there was way not enough oil. I ended up with a processor full of $11 worth of pecan crumbs...

It was a teeth, or lack of, thing at the time.
 
Barriehie said:
I recall trying to make pecan butter... I guess this could go in the kitchen fails thing since there was way not enough oil. I ended up with a processor full of $11 worth of pecan crumbs...

It was a teeth, or lack of, thing at the time.
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I've never used oil in mine, but I've always done a nut blend and not straight pecans.
 
Barriehie said:
Yeah, straight pecans don't work. Strange though, now that I'm living in the land of pecan trees I've not had any since moving back here. 🤷‍♂️
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I'd have made a pie every month already. Maybe two. Hands down my favorite dessert. I've made a chocolate and bourbon pecan pie that's damn delicious.

And will eat it for breakfast if it's around!
 
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JAS_OH1 said:
I'd have made a pie every month already. Maybe two. Hands down my favorite dessert. I've made a chocolate and bourbon pecan pie that's damn delicious.

And will eat it for breakfast if it's around!
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Your bourbon pecan pie needs a recipe posting if you can. Pecan harvest is right around the corner here!
 
Barriehie said:
Your bourbon pecan pie needs a recipe posting if you can. Pecan harvest is right around the corner here!
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Well it's not a measured recipe. I eyeball everything pretty much because depending on which pie pan I'm using I'll need more or less of this and that. The best way to make it is to use your favorite pecan pie recipe and add a shot of good bourbon and some cocoa powder, maybe a TBSP? I'll be making one in late November or early December probably as I'll be in Texas.
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JAS_OH1 said:
Well it's not a measured recipe. I eyeball everything pretty much because depending on which pie pan I'm using I'll need more or less of this and that. The best way to make it is to use your favorite pecan pie recipe and add a shot of good bourbon and some cocoa powder, maybe a TBSP? I'll be making one in late November or early December probably as I'll be in Texas.
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Cool! I'm pretty good at eyeballing too! 👍
 
Barriehie said:
Cool! I'm pretty good at eyeballing too! 👍
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Yeah, I like extra eggs and extra vanilla in mine, and man does that bourbon give it a delicious twist. And the cocoa. I suppose someone could figure out a way to infuse chocolate in it in a different way (probably already have), but I like the cocoa.

I really wish I had a slice right now, it's always breakfast time somewhere! But instead I made an omelet, though I haven't eaten my piece of it yet.
 
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