1 stick butter
1 lb. 10x confectioners sugar
1 1/2 c. smooth peanut butter
2 tsp. vanilla
1 lb. dark dipping chocolate

Cream all ingredients except chocolate together. On buttered cookie sheet place rows of ball shaped mixture (1 teaspoon). Refrigerate for 2 hours.

Over double boiler melt chocolate. Use toothpicks to dip peanut butter balls in chocolate. Place back on cookie sheet. Cool. Enjoy. (Dip balls 3/4 of the way into the chocolate so some peanut butter shows.) Smooth toothpick hole away with damp finger.


1 cup sifted flour
1/2 teaspoon salt
1 cup milk
2 eggs
Drippings from roast beef

Mix flour and salt. Combine milk and eggs, add to flour and beat well with rotary egg beater until smooth. Pour hot drippings into hot shallow pan to depth of 1 inch. Pour in mixture quickly and bake in hot oven (400 F.) 1/2 hour.

The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast. If a rack is not used, cut pudding into squares and arrange in pan around roast. Serve with meat.


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