Well, here in New England, the leaves are changing colors already and we are due for peak foliage the first part of October. “Where did our summer go” I ask myself!! We had so much rain going into July, and almost non-existent, were the bounties of ripe red tomatoes due to a lack of sun and heat.

I'm really finding the weather changes this year to be quite interesting and it seems that ,all over the United States, there are a lot of other people curious about these changes as well.

I hope that no matter what region you live in, that the weather is treating you kindly. So as I sit here in my cozy sweater and fall clothing, I'm thinking about cool weather and Autumn foods.

There are a lot of different recipes out there for Indian Pudding but I wanted to present you with an old Navajo recipe that is pretty tasty, simple to make and warming to ones spirit and soul. I hope you enjoy it.......

What you will need to serve six people:

2 cups of cold milk
2 cups of scalded milk
¼ cup of cornmeal
¼ cup sugar
1 teaspoon salt
4 tablespoons butter
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons of white rum
½ cup molasses

Mix the cornmeal with enough cold milk so that, it is smooth, and pours easily. Add your 2 cups of scalded milk and cook in the top of a double boiler until thick (about 20 minutes)

Add and mix in the remaining ingredients except for the rest of the cold milk and the rum. Pour into a buttered pudding dish (you can also use any deep dish glass or ceramic, even a mixing bowl will do as long as it's deep enough and oven proof) Pour the rest of the cold milk and rum on top.

Set your pudding dish in a water bath (a pan of water with the water level lower than your pudding dish. This will finish cooking your pudding) Cook in a 250 degree oven for three hours. Let stand for a half hour before serving. This pudding will be quite soft and is supposed to separate. Serve with some fresh whipped cream or vanilla ice cream and indulge.

Have a wonderful and blessed week!
Sue