Arrange the drained cherries over the cake layer. Refrigerate.
Prepare the Jell-O and refrigerate until slightly firm but still pourable. Pour the Jell-O over the cake and fruit. Refrigerate until the Jell-O is firm.
Add the custard and refrigerate. Note: It’s traditional to use Birds Custard Powder, which can often be found in the international food section of the grocery store. Follow the directions to prepare two pints of custard. Homemade custard or two boxes of instant or cooked vanilla pudding mix can be substituted. If using cooked pudding, allow it to cool thoroughly before adding the custard layer.
Beat the whipping cream with the teaspoon of powdered sugar until peaks form. Spread the whipped cream over the custard layer. Top with nuts, sprinkles, or berries. Refrigerate.
For more than one layer of each. Begin with cake and fruit. Alternate layers. Refrigerate between adding layers of Jell-O to allow the Jell-O to completely firm before adding the next layer. End with whipped cream and garnish with nuts, etc.
If making the trifle a day in advance, leave off the whipped cream and add it just before serving.
Pumpkin Chocolate Chip Muffins
Ingredients
1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice (or mixture of cinnamon and freshly grated nutmeg)
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup butter, melted (or substitute ¼ cup applesauce and 2 tablespoons oil)
1 cup pumpkin puree (approximately one-half of a 1-pound can) NOT pumpkin pie filling
1 cup chocolate chip semi-sweet morsels
Preheat oven to 350 degrees F. Grease muffin cups or use paper baking cups. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, mix pumpkin, melted butter, and eggs. Whisk until lightly blended. Stir in chocolate chips. Pour over dry ingredients and fold in until all ingredients are lightly moistened. Do not over mix.
Scoop the batter evenly into muffin cups. Bake for 20 to 25 minutes. Yields 12 regular or 38 mini muffins.
Hot Pumpkin Spice Latte
Ingredients
½ cup strong black coffee
2 tablespoons pumpkin puree (not pumpkin pie filling)
3-4 tablespoons half and half, heavy cream, or milk (can substitute almond milk, coconut milk, or soy milk for a skinny version)
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice (or half cinnamon and half freshly grated nutmeg)
Sugar or sweetener to taste
Whipped cream (optional)
Add all ingredients except whipped cream to a blender. Cover and blend on high until smooth. Pour into a mug and top with whipped cream, if used, and sprinkle with nutmeg.
Note: For an iced version, use cold coffee, blend all ingredients except whipped cream, and pour over ice. Top with whipped cream, if used, and a sprinkle of nutmeg.
Laura Bishop Cozy Mystery Boxed Set: Books 1-3 Page 65