Patience has various objects. Towards God it is resigned, and says, “I will bear the indignation of the Lord.” Towards Christian people, who justly reprove us, it is meek, and says, “Let the righteous smite me!” Towards wicked and unreasonable people, who love to see others afflicted, it says, “Rejoice not against me, O my enemy.” Towards the trials under which we are called to suffer, it is not uneasy and rebellious, but rather gives them a kind reception.

William Plumer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Crockpot, Cakes	1	Servings

INGREDIENTS

1/2	c	Butter
1/2	c	Sugar
1/2	c	Brown sugar
3		Eggs; beaten
1/2	c	Peanut butter
3/4	c	Light sour cream
1	ts	Vanilla extract
2 1/2	c	All-purpose flour
1	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1	c	Chocolate chips

INSTRUCTIONS

Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour
cream, and vanilla. Combine flour, baking powder, soda and salt together
and add to creamed mixture. Stir in most of the chocolate chips, reserving
a few for the top. Spoon mixture into a greased and floured 2 1/2 to
3-quart souffle dish or mold (which will fit in your crock pot). Place a
small trivet (or fashion a little "ring" from aluminum foil) in the crock
pot, place the dish on the trivet, then cover the dish with 4 layers of
paper towels. Cover loosely to allow steam to escape and cook on high for
about 4 hours. Test with a toothpick for doneness. Cool in pot until dish
is cool enough to handle, then transfer to a wire rack to cool completely.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997

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