Marshmallow Puffs
"I am firmly convinced there is absolutely no nutritional value in the following recipe. But for the very first recipe we ever made in Home ec class oh those amny years ago... hey sure were delicious! Thee are tremendously fun for kids to make. Messy too!"
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1 (8 ounce) can crescent rolls
- 8 marshmallows
- 1⁄4 cup butter
- glaze
- 1⁄3 cup confectioners' sugar
- 2 teaspoons milk
- 1⁄4 teaspoon vanilla
directions
- Preheat oven to 375.
- Separate dough into 8 triangles.
- mix sugar and cinnamon together and set aside.
- Dip marshmallows into melted butter.
- Roll marshmallows in sugar mixture.
- Wrap dough triangle around marshmallow and seal very tightly.
- Grease muffin pan.
- Dip sealed side into butter then sugar mixture and place bottom side down in greased muffin pan.
- Bake for 12 minutes.
- Remove from pans with tongs and glaze.
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RECIPE SUBMITTED BY
Patti McD
Oreland, 78
I am a 51 yo full time employed registered nurse and mother of 2. I have always loved to fuss in the kitchen. As a teenager, I sat myself down with pen and pad and wrote down all the recipes for the ethnic comfort food my grandmother had committed to memory over the years. I'm pround to say I can replicate many of those seasoned favorites and included them in a small cookbook I put together for my 2 brothers wives as a shower present. I grew up on Betty Crocker as my mother's manual (she had a copy of the original red and white volume) and have always found Joy of Cooking too fussy. My all time favorite cookbook is the original New York Times Cookbook. I discovered it in my teens and zealously guard it. I have my own extensive cookbook collection and am always on the lookout for new and creative ideas. I recently had a gastric bypass and have reached my goal weight so my cooking choices now reflect a new, healthier consciousness.
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<br>Please, anyone trying my recipes, leave me a review. Thanks.
