PEANUT BUTTER BALLS

Ingredients:

1 1/2 cups peanut butter
1 pound powdered sugar
1 1/3 sticks margarine
1 teasp vanilla
1 pkg. chocolate chips

Preparation:

Melt butter and mix rest of ingredients with it
Roll into balls
Melt 1 package chocolate chips and 2/3 bar parafine in double boiler
Dip balls into chocolate
Cool on wax paper

CHOCOLATE-COVERED CHERRIES

Ingredients:

4 jars (16 ounces each)maraschino cherries with stems
1/4 cup dark rum or maraschino liqueur

EASY FONDANT
1 can (14 ounces)sweetened condensed milk
2 tablespoons plus 2 teaspoons light corn syrup
1/2 teaspoon almond extract
2 pounds confectioners' sugar(8 cups)
1 1/2 pounds coating chocolate(dark, milk or white, or 1/2 pound of each)

Preparation: 1. Remove 1 tablespoon liquid from each jar of cherries and add 1 tablespoon rum to each jar. Cover and let stand at least 4 hours to flavor cherries

2. Drain cherries in colander, then on paper towels (Cherries are easier to work with if well dried.)

3. Fondant: Mix sweetened condensed milk, corn syrup and extract in a large bowl. Gradually stir in sugar with a wooden spoon until blended. (You may need to work in the last bit with your hands.)

4. Line 4 cookie sheets and/or jelly-roll pans with waxed paper

5. Holding a rounded teaspoon of fondant in your hand, press it into a 2-inch circle with your fingertips.Place a cherry in the center and wrap completely, leaving stem bare.Place on a cookie sheet

6. Repeat with remaining cherries. Refrigerate each sheet at least 20 minutes, or up to 2 hours, until fondant is firm

7. Melt chocolate, about 1/2 pound at a time, in a microwave on high, stirring every 30 seconds until smooth, or in a small saucepan over low heat, stirring often.Pour some of the chocolate into a small bowl or custard cup. Holding a cherry by the stem, dip into chocolate to coat. Return to lined cookie sheet. Repeat with remaining cherries, remelting chocolate as needed. Refrigerate 10 minutes, or until coating is firm

8. Remove from refrigerator, cover loosely and store at room temperature 1 week to allow center to liquefy; then refrigerate in airtight containers

HINTS:
Look for chocolate-coating wafers in the baking or produce section of your market, or in stores with a cake-decorating department. Allow about a week for the "fondant" around the cherries to liquefy.

Store: Room temp, 1 week, then refrigerator, 1 month

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