Marshmallow Puffs Recipes

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Preheat oven to 375°F.
• Combine sugar, flour and ground cinnamon.
• Dip marshmallow in to melted margarine.
• Roll in sugar-cinnamon mixture.
• Wrap a crescent triangle around marshmallow, completely covering it.
• Squeeze edges of dough tightly to seal.
• Dip in margarine and place in muffin tin.
• Repeat for all marshmallows and crescent triangles.
• Place muffin pans on aluminum foil.
• Bake at 375°F for 10-15 minutes or until golden brown.
• Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

Steps:

• In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
• In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
• Add warm liquid and egg to flour mixture.
• Blend at low speed until moistened and well blended.
• Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
• On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
• Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until doubled in size, about 45 to 60 minutes.
• Generously grease 24 muffin cups.
• Punch down dough several times to remove air bubbles.
• Divide dough in half.
• Roll each half into 12 inch by 9 inch rectangle.
• Cut each half into twelve 3-inch squares.
• In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
• Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
• Place each marshmallow in the center of a dough square.
• Bring the corners of the dough square up and around the marshmallow to completely seal.
• Place seam side down in prepared muffin cups.
• Cover and let rise in warm place until doubled, about 30 minutes.
• Heat oven to 375°F.
• Bake about 20 minutes or until golden brown in color.
• Remove from muffin cups immediately.
• Brush tops with melted butter and dip in sugar.
• Serve warm or cold.