"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
This recipe for Magic Marshmallow Crescent Puffs, by Shelley Bush, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 C. sugar 1 tsp. cinnamon 2-8 oz. cans crescent rolls 16 lg. marshmallows 1/4 C. melted butter
1/2 C. powdered sugar 1/2 tsp vanilla 2 to 3 tsp. milk
Combine sugar and cinnamon in a small dish. Separate rolls. Dip marshmallows in butter and roll in cinnamon-sugar mixture. Wrap a dough triangle around each marshmallow, completely covering, squeezing edges tightly to seal. Dip in melted butter and place buttered side down in muffin pan. (Place cookie sheet or foil under pans while baking to avoid spill over in oven.) Bake at 375º for 10-15 minutes. Immediately remove from pan and drizzle with glaze.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.