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Marshmallow Puffs
Presented by:
The Arbor Inn
434 N. Court St.
Prescott, WI
54021
Email: thearborinn@comcast.net
Website: http://www.thearborinn.com
Breads, Muffins, Biscuits
1 or 2 cans Pillsbury Crescent Rolls - 4 or 8 count.
1/4 cup butter
4 - 8 or 16 marshmallows
cinnamon
white sugar
flour
Powdered sugar
Almond flavoring
1/2 and 1/2
Put 1/2 cup sugar - 1 tablespoon flour and 1-2 teasp cinnamon in a small
tupperware bowl. Shake to mix well. Add more of any/each ingredient if you are
making many rolls. I keep this mixture up to 1 month in cupboard.
Heat oven to 350. Unwrap rolls and starting at the wide end roll up 1
marshmallow that has been dipped first in melted butter and then in the
sugar/cinnamon/flour mixture. Fold in ends of roll and pinch tight. Put in
muffin tin that has been liberally sprayed with PAM. Bake until very golden
brown. Let sit in pan for 5 minutes and then take a kitchen knife and cut around
each bun - let cool on wire rack.
Put tin foil on oven bottom as rolls will leak out as marshmallow melts.
When cool, frost with powdered sugar/almond flavoring and 1/2 and 1/2. Amount
depends on how many you are making.
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