One Hot Murder (37 page)
Cream the peanut butter and butter. Add the sugar and vanilla and mix well. Form into 1-inch balls and refrigerate. Melt the chocolate chips and shortening in a double boiler or in the microwave. Dip the peanut butter balls into the chocolate with a toothpick until they are about
3
⁄
4
of the way covered. Place the chocolate side down on waxed paper. Let them set at room temperature or refrigerate.
MAKES ABOUT 5 DOZEN PIECES.
Raspberry Supreme
1 package (3 ounces) raspberry (or your favorite flavored) gelatin
1
⁄
2
cup boiling water
1 cup crushed ice, drained of excess water
fresh or frozen raspberries (or other favorite fruit)
Chill dessert dishes or sherbet or parfait glasses in the refrigerator. Put the gelatin in a blender; add the boiling water. Cover the blender and blend until the gelatin is dissolved. Keep the blender running and slowly add the crushed ice. Blend for about 1 minute, or until the container feels cool. Place several fresh raspberries in chilled dessert dishes or sherbet glasses, pour the gelatin mixture over the raspberries, then garnish with a few fresh raspberries and, if desired, a sprig of fresh mint.
SERVES 4.
Peppermint Patties
3
3
⁄
4
cups confectioners’ sugar
3 tablespoons butter, softened
2–3 teaspoons peppermint extract
1
⁄
2
teaspoon vanilla extract
1
⁄
4
cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
In a large bowl, combine the first four ingredients. Add the evaporated milk and mix well. Roll into 1-inch balls and place on a waxed-paper-lined baking sheet. Flatten the balls with a glass to
1
⁄
4
inch. Cover and freeze for 30 minutes. In a heavy saucepan or microwave, melt the chocolate chips and shortening; stir until smooth. Dip the patties, allowing the excess to drip off. Place the patties on the waxed paper. Let them stand until set.
MAKES 5 DOZEN PATTIES.
