Coffee Mocha Pudding

Servings: 3

1 1/2 c. coffee

1/2 c. milk

2 eggs, beaten

2 1/2 T cornstarch

2 T sugar

1/2 T cocoa, unsweetened

1/4 t. salt

1/2 T butter

1 t. vanilla extract

The taste is similar to a hot cup of coffee mocha latte', but disguised in a creamy thick version called pudding.  I would opt for serving this dessert warm.  Mix coffee, milk, and eggs together.  In a separate bowl mix the next 4 dry ingredients. Save the butter and extract until after cooking time.  Combine the dry and liquid ingredients into a sauce pan. Turn up to medium heat constantly stirring to prevent bottom of pan from scorching.  Bring to a boil for 1 minute.  Remove from stove and stir in 1/2 T butter and 1 t. vanilla extract.

Apple Sour Cream Gelatin Mold

Servings: 4

1 c. water

1 & 1/4 c. apple juice concentrate

1/2 c. sour cream

1 & 1/2 tablespoons plain gelatin

1 apple, grated

Cinnamon (for garnish)

Simmer 1 c. of water.  Use a wire whisk to stir in the gelatin gradually.  Be sure to stir in small amounts to avoid clumps of gelatin forming.  When gelatin is dissolved remove from stove and add the apple juice concentrate and the sour cream.  Mix well 'til creamy looking as opposed to a "cottage cheese" appearance.  Core, quarter, and grate an apple with skin on. Add this to the mixture.  Slightly oil the mold and pour gelatin mixture into the mold.  Refrigerate 'til gelatin is set.
To unmold:  Loosen edges carefully by running a small rubber scraper/spatula along the edges.  Set the very bottom of mold just an inch or so into warm water for ONLY few seconds to loosen gelatin.  Be careful not to "melt" gelatin.  Put clean plate on top of mold and flip plate upright as you jiggle loose the gelatin from the mold itself.  Sprinkle a sparse amount of cinnamon on top.  Refrigerate and serve.

The blend of sour cream and apple mixture is scrumptious and one of our favorite gelatin recipes.

Pumpkin Maple Pudding

Servings: 3-4

Ingredients:
3 cups of milk
1/4 cup pumpkin puree'
2 eggs, beaten
2 1/2 T cornstarch
1/4 c. pure maple syrup
1/2 T butter
1/2 t cinnamon
1/4 t salt
1/8 t ginger
1/8 t nutmeg
1/8 t cloves

Topping:
pecans
raisins
extra pure maple syrup

Mix milk, pumpkin puree', and eggs together.  In a separate bowl mix the dry ingredients. Set aside syrup and butter until cooking is complete.  Combine the dry and liquid ingredients into a sauce pan. Turn up to medium heat constantly stirring to prevent bottom of pan from scorching.  Bring to a boil for 1 minute.  Remove from stove and stir in 1/2 T butter and 1/4 cup of pure maple syrup. Divide into 3 or 4 bowls.  Garnish the surface of each individual pudding bowls with a few pecans/raisins and a lightly drizzled amount of pure maple syrup  Place the pudding in the refrigerator for 10 minutes to cool partially or more minutes for cold pudding.

I love pumpkin with a maple taste plus all the spices.  It's a perfect autumn/holiday recipe.  Eat this creamy textured dessert warm or cold.  I prefer it warm (not hot), especially in the cold months.