Pathway to Heaven

PUMPKIN FLUFF
2 servings
1 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp pumpkin pie spice
1 cup skim milk
1 cup Fat Free cool whip
1 package Sugar Free Fat Free instant vanilla pudding mix
Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate

CHERRY PUDDING
1/2 c. sugar
1/4 c. margarine or butter
1 egg
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch salt
2 c. sour cherries or 1 can sour
cherries

Cream sugar and margarine; add egg, then milk. Sift together flour, baking powder and salt; add to above mixture. Stir in cherries. Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour. If canned cherries are used, drain and use juice to make sauce for puddings, ice cream, etc. (Cook juice; add cornstarch mixed with small amount of water; cool. Can be used within a week.)


RAISIN RICE PUDDING
1 c. raisins
3 eggs
5 tbsp. sugar
1/2 tsp. nutmeg
2 tsp. vanilla
2 c. cooked rice
3 c. 2% milk

Rinse raisins in hot water; drain. Beat eggs slightly. Add sugar, nutmeg, vanilla, rice, raisins, and milk. Mix thoroughly. Pour into baking dish. Place baking dish in a pan of cold water (bain-marie) and bake in slow oven 300 degrees until custard is set; that is when knife inserted in center will come out clean. (Bake about 1 hour).


OLD-FASHIONED INDIAN PUDDING
2 c. milk, divided
1/4 c. yellow cornmeal
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1 egg, beaten
1/4 c. molasses
1 tbsp. melted butter
Vanilla ice cream

1. Pour 1 1/2 cups milk into a 1 1/2 quart casserole. Heat on low for 5 minutes. 2. Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk. 3. Cook, uncovered, on low for 4 minutes. Stir well. 4. Beat together egg, molasses and butter. Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well. 5. Cook, uncovered, on low 6 minutes. 6. Pour remaining 1/2 cup cold milk carefully over top of pudding. Do not stir. Cook, uncovered, on low 3 minutes or until set. 7. Let stand 10 to 15 minutes before serving. 8. Serve warm, topped with vanilla ice cream.

CORN PUDDING
1 can cream style corn
1/4 c. sugar
3 tbsp. cornstarch
2 eggs, beaten
1/3 c. milk
1/4 tsp. salt
1/2 tsp. butter flavoring
1 tbsp. butter

Mix dry ingredients; then mix with other ingredients. Bake in greased casserole dish at 350 degrees for 30 minutes.

CHOCOLATE MOUSSE
Blend 6 oz semi-sweet chocolate bits and 1/3 cup hot, strong coffee until chocolate is melted.

Add 2 eggs and 1 Tbl rum and blend until smooth.

In chilled bowl whip 1 cup heavy cream to stiff peaks and fold into chocolate mixture.

Transfer into glasses and chill.

BUTTERSCOTCH PUDDING

1 cup sugar
1/4 cup water
1 cup cream
2 Tbls cornstarch
1 cup milk
6 oz butter
2 eggs
4 egg yolks
2 tsp vanilla

Combine sugar and water. Cover tightly cook on high for 8 minutes until light and gold. Uncover and stir in cream. Cook uncovered for 3 minutes. Remove from oven. Make a slurry of cornstarch and 1/4 cup milk. Add. Stir in remaining 3/4 cup milk, butter, eggs and yolks. Cook uncovered on high for 2 minutes.

Remove from oven. Sitr until smooth. Cook uncovered on high for 2 minutes longer. Remove and pour into food processor. Add vanilla and process until smooth.

Chill.

YELLOW COCONUT PUDDING (AFRICA)

2 c. sugar
6 c. water
4 whole cloves
4 c. finely grated fresh coconut
12 egg yolks
Ground cinnamon

Combine the sugar, water and cloves in a 4 to 5-quart saucepan. Stirring constantly, bring the mixture to a boil. Then continue to boil briskly without stirring until the syrup reaches a temperature of 230 degrees on a candy thermometer, or a few drops spooned into cold water immediately form coarse threads.
Reduce the heat to low and with a slotted spoon remove and discard the cloves. Add the coconut, 1 cup at a time, stirring well after each addition. Continue to cook, stirring frequently, for about 10 minutes, or until the coconut becomes translucent. Remove the pan from the heat.

In a deep bowl, beat the egg yolks with a wire whisk or electric beater for about a minute. When they thicken slightly, stir in 1 cup of the coconut syrup, then pour the mixture into the remaining syrup and stir together thoroughly.

Stirring almost constantly, cook over moderate heat for about 10 minutes longer, or until the pudding thickens enough to pull away from the bottom and sides of the pan in a solid mass.

Pour the pudding into a large heat-proof platter at least 1 inch deep, or into 8 individual dessert dishes. Serve at room temperature or refrigerate for about 2 hours to completely chill. Just before serving, add ground cinnamon lightly on top. Serves 8.