By Bev Kauffman

Hello from the kitchen and welcome November!

Seems like this year has moved at a very fast pace. The mornings are cool and crisp and the campfires and sweatshirts are a must. We enjoy hot breakfasts this time of year so I’m sharing a few of the recipes of breakfast foods we like. I’m also sharing a breakfast recipe from my Aunt Bessie. Remember that a recipe shared is always passed on to another generation. My recipes include granola cereal and vegetable juice. Stay warm and be kind.

Granola cereal

6 cups quick oats

1/2 cup brown sugar

1/2 cup coconut

1/4 cup sesame seeds (optional)

1/2 cup dried milk powder

2/3 cup honey

2/3 cup oil

2 TBSP water

1 tsp vanilla

1 cup raisins (optional)

1/4 cup wheat germ

Mix oats, brown sugar, wheat germ, coconut, sesame and dry milk powder in a large bowl. Set aside. In a small bowl mix the honey, oil, water and vanilla. Stir into the oat mixture. Spread onto sprayed baking sheets and bake at 300 for 25-35 minutes or until lightly toasted. Stir twice during baking. Let sit to cool. Crumble and add the raisins. (I like to use dried cranberries) Store in an airtight container.

Vegetable Juice

15lbs ripe tomatoes, chopped

1 large bell pepper, chopped

1 1/2 cups celery, chopped

2 large carrots, grated

1 cup pickled beets

Handful of fresh spinach

1/2 cup fresh parsley

2 bay leaves

Large handful of fresh basil leaves or 2 tsp dried basil

2 tsp prepared horseradish

1/2 tsp ground black pepper

3 tsp sugar

2 tsp Worcestershire sauce

1/2 cup lemon juice

A couple hot peppers, seeded and chopped

Place all ingredients , except the lemon juice, in a large kettle. Bring to a boil and let simmer for 30-40 minutes or until all the veggies are soft. Remove the bay leaves. Press through either a sieve or a food mill. Return the juice to the kettle and stir in the lemon juice. Bring back up to a boil and simmer for about an hour which reduces the liquid and makes the juice thicker. The longer you simmer it, the thicker the juice gets. I canned the juice in my canner for 35 minutes to seal.

Aunt Bessie’s

French toast

One loaf of French bread sliced 1-inch thick

2 eggs

1 tsp vanilla

1/2 tsp cinnamon

1 cup milk

Mix the eggs, vanilla, cinnamon and milk together. Dip slices of bread in the egg mixture. Fry on griddle at 350 on each side till browned. Serve with warm syrup, cinnamon and powdered sugar.

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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, “Preserving the Past: In the Kitchen with Bev Kauffman” in 2013 and is currently working on a second cookbook.