Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Favorite breakfast cereal


Ling
 Share

Recommended Posts

But what I really want is Fruitabix - which I became seriously addicted to while in Ireland, and now cannot find in Seattle.

Is that like fruit-flavoured Weetabix?

Personally, I like my Weetabix mushed up a bit with milk and with a generous slather of maple cream (which reminds, it's maple season - time to stock up! :biggrin: )

Fruitabix is Weetabix with raisins and nuts, and maybe some sugar, if I remember correctly. It has been a few years now -- and it is so sad, that I am still searching for it.

Robin Tyler McWaters

Link to comment
Share on other sites

I always loved Quisp as a kid. And Count Chocula, Boo-Berry, Cap'n Crunch (the mouth cutting variety and the peanut butter.)

Mosted Frini Wheats. Very tasty, but you've got to eat them quickly, or all the sugar melts off and you've just got all that yucky wheat. And I liked Grape Nuts, but I would put a bunch of sugar in them with the milk, and it made a bunch of sugary sludge in the bottom of the bowl.

Now I'm more likely to eat eggs for breakfast, though.

edit to fix something dumb.

Edited by TheFoodTutor (log)
Link to comment
Share on other sites

I am a closeted cereal hoarder. I'm all out right now (!!! -- part of a concerted effort to eat my way through my pantry before spending more money) but my ideal lineup of cereals includes Cinnamon Toast Crunch, Blueberry Morning/Cranberry Almond whatever/Vanilla Almond Crunch/Banana Nut something (I can't remember the names for these cereals since I usually buy the Trader Joe's versions), TJ's triple berry crunch, Berry Burst cheerios (triple berry and strawberry), Honey Nut Cheerios, Raisin Bran, Cracklin' Oat Bran (like mini oatmeal cookies!)... all with nonfat milk. In a big bowl.

I am a huge sucker for dried fruit in cereal. Except when Kellogg's does it (Fruit Harvest, I think it's called). And I just discovered that TJ's has an ALL-CLUSTER version of vanilla almond crunch :wub:

I think I should try real steel-cut oats sometime. I used to like my mom's version of oatmeal (made with real oats, milk, and for some reason I recall an egg. I should ask her...) but instant oatmeal scares me.

And grits...mmmm...cheddar grits....

But on the topic of hot cereal-like foods I guess I'd have to throw in congee with pork and preserved egg (or chicken and ginger) and I think that's REALLY unrelated. Or not. :smile:

Link to comment
Share on other sites

I think my cereal life has been defined by two things:

1: I've always missed the granola-ish C.W. Post, which was discontinued when I was a kid and had been my breakfast every morning until then;

2: Sugar cereals were forbidden by my mother unless we bought them with our allowance money, since in that case we were essentially having them instead of candy/soda/noisy beeping robot toys, but the exception to that exception was Boo Berry. I wasn't allowed to buy Boo Berry. It was just plain too weird. "It's blue," she pointed out, and you couldn't argue with her there.

Everything in my bowl has been a surrogate for one or the other, when you come down to it -- even Boo Berry can't take Boo Berry's place, because I'm allowed to have it now.

Link to comment
Share on other sites

General Mills used to have a puffed cereal called "Triples", that was waaaay better (and less sweet) than Rice Krispies; it was a blend of rice, corn and wheat puffs (made better "rice krispy" treats, as well).  Sadly, i haven't been able to find it for years.  I think they stopped making it.

Or maybe it's just a conspiracy to keep me, personally, from eating it.

Yeah.

Mmm, I remember Triples!!! I ate boxes and boxes of it, though usually not for breakfast. Something about cereal and milk in the morning turns my stomach.

Now I'm a Clusters girl, with occaisonal Special K or Corn Flakes (must be Kellogg's--no Post Toasties and definitely no store brands)

Link to comment
Share on other sites

I think I should try real steel-cut oats sometime. I used to like my mom's version of oatmeal (made with real oats, milk, and for some reason I recall an egg. I should ask her...) but instant oatmeal scares me.

Yes, do try McCann's sometime. Get the metal tin -- and swallow hard when you see the price tag. It will be worth it, trust me!

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to comment
Share on other sites

I think I should try real steel-cut oats sometime. I used to like my mom's version of oatmeal (made with real oats, milk, and for some reason I recall an egg. I should ask her...) but instant oatmeal scares me.

Yes, do try McCann's sometime. Get the metal tin -- and swallow hard when you see the price tag. It will be worth it, trust me!

I will! How much IS McCann's, anyways? I don't pay attention to oatmeal prices. But it sounds like a great option when the weather starts to cool down again...

Link to comment
Share on other sites

A McCann's tin is about $6-7 here in DC, last I saw. I didn't buy it. Waiting for sale.

I used to be a Cracklin' Oat Bran hog until I found out there is an insane amount of fat in it. Now occasionally I will snack Cinnamon Life. No milk, though.

Although once every couple of years I get a craving for Rice Krispies in the bowl, with milk and so much sugar you can feel the grains on your tongue.

Cooking and writing and writing about cooking at the SIMMER blog

Pop culture commentary at Intrepid Media

Link to comment
Share on other sites

Is there something special about McCann's oats? I buy my steel-cut oats in bullk from my dry-goods store, and while I can't recall the exact price at the moment, it's certainly not expensive.

Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

Link to comment
Share on other sites

I re-discovered my love for Cinnamon Toast Crunch. I just stand there at the kitchen counter with one of those Costco-sized boxes, munching away.

i heart cinnamon toast crunch. i'm appalled it took to pg 3 before i saw anyone mention it! cinnamon toast crunch flavored milk is soooooo delicious.

Link to comment
Share on other sites

I re-discovered my love for Cinnamon Toast Crunch. I just stand there at the kitchen counter with one of those Costco-sized boxes, munching away.

i heart cinnamon toast crunch. i'm appalled it took to pg 3 before i saw anyone mention it! cinnamon toast crunch flavored milk is soooooo delicious.

As much as I like sweets, I can't stand sweetened milk. I used to dump my sweet milk in my sister's bowl when she wasn't looking. Now, I just eat my cereal plain. :smile:

Link to comment
Share on other sites

weetabix, which doesnt seem to exist in America, possibly only the British could love it, it has the taste and consistency of soggy cardboard, but with a spoonful of sugar, maybe some warmed milk on it and it is the best comfort food ever.

Porridge is good too, with golden syrup please.

Spam in my pantry at home.

Think of expiration, better read the label now.

Spam breakfast, dinner or lunch.

Think about how it's been pre-cooked, wonder if I'll just eat it cold.

wierd al ~ spam

Link to comment
Share on other sites

I re-discovered my love for Cinnamon Toast Crunch. I just stand there at the kitchen counter with one of those Costco-sized boxes, munching away.

i heart cinnamon toast crunch. i'm appalled it took to pg 3 before i saw anyone mention it! cinnamon toast crunch flavored milk is soooooo delicious.

As much as I like sweets, I can't stand sweetened milk. I used to dump my sweet milk in my sister's bowl when she wasn't looking. Now, I just eat my cereal plain. :smile:

Wow, that's quite interesting. I'm definitely not a big sweets kind of person, but there's just something about Cinnamon Toast Crunch milk that just makes my day. Granted, I haven't had it since I was a kid, so who knows? Maybe tastes have changed.

Link to comment
Share on other sites

Glad to see I was not alone with my fond memories of Quisp cereal. Another cereal I loved, that nearly no one remembers was Triple Snack. Peanuts and all! Alphabits (of the 60's) was another personal favorite. They seem way too sugary in their current form.

I see lots of comments about the Trader Joe's cereals... we keep buying them for the kids, they'll eat them once, then we end up throwing them out after they gone stale (Puffins, Gorilla Munch, Koala whatevers). They keep going back to Cheerios.

Sitting on the fence between gourmet and gourmand, I am probably leaning to the right...

Lyle P.

Redwood City, CA

Link to comment
Share on other sites

weetabix, which doesnt seem to exist in America, possibly only the British could love it, it has the taste and consistency of soggy cardboard, but with a spoonful of sugar, maybe some warmed milk on it and it is the best comfort food ever.

Porridge is good too, with golden syrup please.

Weetabix is available at our local Trader Joe's (Seattle) - so if you live near a Trader Joe's check it out. Unfortunately, they don't carry Fruitabix!

Robin Tyler McWaters

Link to comment
Share on other sites

Cereals I love but can no longer find:

Sunflakes

Cookie Crisp - w/out the chocolate chips - vanilla flavored

Cereals I grew up on:

Rice Chex (leave it to mom to make sure I got rice 3x a day!)

Cap'n Crunch

Honey Nut Cheerios

Cheerios

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
       
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
       
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
       
      Pasta Mish-Mash
       
      Ingredients:
       
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
       

       
      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
       

       
      Onions. White onions. We didn’t know they came in other colours.
       
      Tomatoes. Scottish tomatoes are surprisingly good.
       
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
       

       
      Pepper. Black pre-ground and stale.
       

       
      Method:
       
      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
       
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Serve.
       
       
      Polish Salad
       
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.

      Ingredients:

      Tomatoes
       
      Onions
       
      Apples
       
      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)
       

       
      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.
       

       
       
      Method:
       
      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
       
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
       
      Serve
       
      Father's 'recipe' coming up next.
       
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
    • By Kasia
      Omelette with courgette and tomato salsa.
       
      Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

      Ingredients:
       
      omelette
      3 eggs
      150g of courgette
      3-4 slices of goat cheese
      2 tablespoons of milk
      1 tablespoon of flour
      1 tablespoon of butter
      salt and pepper
       
      salsa
      2 tomatoes
      3 tablespoons of minced basil
      quarter of an onion
      2 cloves of garlic
      half a chili pepper
      3 tablespoons of olive oil
      2 tablespoons of lemon juice
      1 teaspoon of honey
       
      Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge.
      Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa.

      Enjoy your meal!
       
       

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...