Magic Marshmallow Crescent Puffs

This recipe is straight from the archives....ninth grade home ec. class, to be exact. It was 1976 and I was living in Japan at the time, stationed with my family at Yokota Air Force Base. We had a brand new classroom with well-equipped kitchens and the prettiest, nicest young teacher! Not only was she beautiful and sweet, but she married a very handsome fighter pilot that year, which I thought was totally cool and very romantic!

Anyway.... I LOVED that class. My best friend was in there with me and we had so much fun together. A few times a week our teacher showed us wonderful new recipes and I couldn't wait to get in there and try them! Several of them I still make today, including this one. (Debra, you still make these, too, don't you??)

This one was a Pillsbury Bake-Off contest winner. It involves crescent roll dough (seriously,what doesn't taste good with crescent roll dough, I want to know...?), marshmallows, butter, sugar and cinnamon. That's the way we made it anyway. I recently Googled the recipe and found it online. The original recipe uses a glaze and nuts on the puffs after they come out of the oven. Since I never made them this way, and they are just perfect without the glaze and nuts, I'm going to leave that part off. I mean, why mess around with perfection??

What is "magic" about them, you ask? Well, you roll the marshmallows in butter, sugar and cinnamon. Then you seal them in the crescent roll dough and place them into a greased muffin tin, drizzle with more butter, sprinkle with more cinnamon-sugar and bake. The marshmallow "disappears" and creates an ooey-gooey filling that just melts in your mouth. If you're making these with children, which I highly recommend, please DO NOT spoil the surprise. Let them discover what happens to the marshmallow! Children are so easily fascinated and will be very excited to see that it disappeared! I think this would be a great treat to make on Halloween, to teach the children that there is really no such thing as magic.

We were using jumbo crescent rolls and rather dinky marshmallows. Thus, we used two marshmallows for each roll. If you're using regular crescent rolls and normal-sized marshmallows you'll just want 8 of each.

Hope you have fun with this!

Love,
Laura Lee

Magic Marshmallow Crescent Puffs

• 1 can crescent roll dough (8 rolls)
  
• 8 marshmallows
• 2-3 T melted butter
• sugar mixed with cinnamon

Separate the crescent rolls into 8 triangles. Roll each marshmallow in the melted butter and then in the sugar/cinnamon mixture. Place at one end of the crescent roll and roll it all up, sealing the edges really well. Dip the top of the roll into the melted butter and place in greased muffin tin. (spray with Pam) Repeat for the other seven rolls. Sprinkle with the remaining cinnamon/sugar.

Bake at 375 degress until golden brown and puffy, about 10 minutes.

Butterscotch Brownies

Here is a simple and delicious recipe from Cotton Country Cooking, a classic cookbook from the Junior League of Morgan County, Alabama. Sharon gave me this cookbook 20 years ago and, as you can tell from the photo, it has seen its share of use. Thanks, girl. Its the gift that keeps on giving.

These soft, moist brownies whip up in a jiffy. Perfect if you want something without chocolate. Unlikely, I know. So, in my case, it's more like.... when you've eaten all the chocolate in the house and still want dessert.

Why don't you try a batch today???

Butterscotch Brownies

• 1/2 cup butter
• 2 cups brown sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 1/2 cups chopped pecans
• pinch salt

Place sugar and butter over low heat until melted. Remove and cool slightly. Add eggs and beat well. Add other ingredients and pour into lightly greased pan, 7X11 inches. Bake in 350 degree oven, about 30 minutes.

Hold on, sweetie. Let me cut them first!

Have a great weekend!

Love,

Laura Lee