Resurrection Rolls

I saw these being made on the Rosie Show & found a recipe all allrecipes.com.  I’m going to try making them Christmas Eve with Madeline.  I will let you know how they turn out!

1 (10 ounce) can refrigerated crescent
dinner rolls
8 large marshmallows
1/4 cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
5. Bake in a preheated oven until golden brown, about 15 minutes.

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Quick Apple Tart

Friday night, I made dinner that called for puff pastry (see recipe here).  I had a little bit of puff pastry left over and already thawed.  I found this wonderful recipe for an apple tart via: The Pioneer Woman.  It turned out great and was really fast & easy to make.

Ingredients

  • 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
  • 4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
  • 1 cup Brown Sugar
  • 1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

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Pumpkin Muffins

Pumpkin Muffins

from Gourmet Magazine

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned pumpkin
1/2 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. ( I cooked for 20 mins because of high altitude).

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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