Karamarie

I'm known by my younger grandchildren for the best toast ever. Really!!!

There are 4 kids for my daughter to feed in the morning so while making toast, I am sure she is distracted with getting other foods ready also. So I was asked by small granddaughter to show her Mom how to make toast. I told her to just get butter on the toast as soon as it comes out of the toaster so it melts into the toast. They use margarine so tried butter and put on immediately when bread popped up and now they all know how to make toast. Funny.

DJ

Oh yes! Melted butter would make a big difference!

My DGD has been visiting and counting up all the things we make "from scratch". Bread, noodles, lefse, bagels, Alfredo sauce, soup, etc.

sewbizgirl

My British SIL scolded me for making toast the same way you do it. He says it just makes soggy toast! I guess Brits like dry toast with the butter sitting on top of it, unmelted. He makes a little toast teepee on the counter to let all the heat escape, so the butter won’t melt. Different strokes, this side of the pond.

Tartan

I like my toast golden and then the Becel margarine goes on right out of the toaster. My husband likes his bread warm, I would not even consider it toasted.

ptquilts

Butter for the win! I stopped using margarine years ago, even for baking, it's not that much cheaper than butter. I'm in the "butter immediately" camp.
Funny, I was looking at my mom's old recipe box and she had a card for cinnamon sugar that you put on toast. It called for adding some cocoa. I guess that was her secret. I've never tried it.

SuzzyQ

My mom grew up as one of 5 kids and you got eggs and toast for breakfast - the eggs all cooked at once and the toast buttered on a plate. My dad also grew up as one of 5 but the eggs were cooked "to order" and served individually; toast was served dry to butter your own. So that was what I was used to as well.
When we got married DH grew up like my mom... so we compromised - eggs were cooked "to order" and toast was served buttered....
It was a real shock to me to be served fried eggs cooked as many as 12 to a pan and cut apart to serve.... with his family....

SusieQOH

I honestly didn't know people still used margarine!
We buy Kerry Gold exclusively. It's absolutely wonderful- bright yellow and not watery like some. It does cost more but is so worth it.

tropit

I like the butter half melted on my toast and the toast must be hot off the griddle. (We don't own a toaster.) Now, is the butter salted, or unsalted? I like mine with just a little bit of salt that I put on myself.

WMUTeach

Learning how to make toast made me smile and remember fondly my 8 year old granddaughter writing out the recipe to make croutons. She labored and took such care to make sure it was perfect. In the end it was toast with a little garlic sprinkled on top. I saved it in my recipe box and will return it to her when she has her own home. Love those special moments. She also is the grandchild who could not decide if she wanted to be an engineer or to be a baker. At 17 she is on her way to being an engineer but loves to bake at home. Knew she would figure it all out eventually. It all started with croutons AKA toast.

Onebyone

I now make toast in the air fryer. It's great. The toaster is one less appliance I don't need to clutter up the kitchen. I use Land O Lakes salted butter. I've tried all the other brands and this tastes better to us. Every now and then I will make my own butter but it's not a fun thing to do and doesn't taste any different then store bought. I have rarely ever bought margarine. I tried the plant butter and it was off tasting