Breakfast fit for a king

A recent session of Friday Academy at Humbolt Elementary had young students measuring, whisking and cooking in a Kids Cuisine class taught by Sherry Feiger of John Day.

Sherry, who is now retired, taught at Humbolt for many years. My oldest son thought the world of her when she was his first grade teacher several years ago.

It was nice to see her back at the school teaching children some kitchen basics: wash hands before you start, measure correctly and avoid licking those fingers!

I had the opportunity to come in a couple of times to help, as my youngest son was taking the class. Marissa Williams, publisher of the Blue Mountain Eagle, also lent a hand.

One of the most delicious moments for the class came when they whipped up a breakfast fit for a king. They made French Toast, sausage, fruit kabobs and Orange Julius.

Sherry shared a couple of her recipes. These are so good and so easy! Thank you Sherry!

Orange Julius

1 6 oz. can frozen OJ concentrate (still frozen)
1 C. milk
1 cup water
1 tsp. vanilla
1/3 C. sugar
8-10 ice cubes

Place all ingredients and blender. Mix until ice is crushed and mixture is slushy.

French Toast

2 eggs
2/3 C. milk
1/2 tsp. cinnamon
1 tsp. vanilla
thick slices of bread
butter
syrup or other toppings

Beat eggs, milk, cinnamon and vanilla in bowl. Dip bread slices in mixture and place on buttered griddle. Be sure griddle or pan is hot enough to cook the toast but not burn it. Serve with syrup, peanut butter and jelly or lemon juice and powdered sugar.

Makes about 7 pieces of French Toast.

Sherry says, “Most of the ingredients can be added according to taste. As a kid, I remember when my mom made it for us she never used enough milk. We would end up with a thin layer of fried egg on each side.”