"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Magic Marshmallow Crescent Puffs Recipe

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This recipe for Magic Marshmallow Crescent Puffs, by , is from The Nash Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Haden Gilliland
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Rolls
1/4 Cup Sugar
2 Tbsp. All-purpose Flour
1 Tsp. Allspice or Cinnamon
2 (8-oz.) Cans Refrigerated Crescent Dinner Rolls
16 Large Marshmallows
1/4 Cup Butter or Margarine, Melted

Glaze
1/2 Cup Powdered Sugar
1/2 Tsp. Vanilla
2 to 3 Tsp. Milk
1/4 Cup Chopped Nuts

Directions:
Directions:
Heat oven to 375F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup. Bake at 375F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

 

 

 

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