My first wife's mother used to actually make the stuff herself in her own kitchen in big batches then give us a few bricks to keep us through the winter. Nobody but me liked in in our family. Although hers was good (she was first generation american of german immigrants), I still liked the Gliers from Kroger better. Never tried the baking technique or maple syrup glaze, Rex, just usually used it to soak up the runny part of the egg yolk of a couple over easy eggs. That is the thing I regret losing most in that divorce.

Never worried about the lard issue---too young and dumb, and lucky with no coronary issues in the family. Had my coronaries squirted a couple years ago and was told I had the arteries of a 12 year old---wishing the rest of me was closer to that age than my current 50 pushing 51.

It is not something I would recommend eating on a daily basis, but a couple times a month, especially on a cold winter Sunday morning, it just adds something to the whole meal that is indescribable.

Kinda like scrapple is in Philadelphia, but with pin oats instead of cornmeal.