Category Archives: Breads, Biscuits, Muffins

Dec19

Magic Marshmallow Crescent Puffs

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Magic Marshmallow Crescent Puffs

This is the Grand Prize Winner at the Pillsbury Bake-Off in 1969.  I have been making these for years.  So easy and so good!

PUFFS

  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 (8-oz) cans refrigerated crescent rolls
  • 16 large marshmallows (See note)
  • 1/4 cup butter,  melted

GLAZE

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons milk
  • 1/4 cup chopped nuts, optional

Heat oven to 375 degrees.  In small bowl, combine sugar, flour and cinnamon.  Separate dough into 16 triangles.  Dip 1 marshmallow in butter; roll in sugar mixture.  Place marshmallow on wide end of triangle.  Roll up starting at wide end of triangle and rolling to opposite point.  Completely cover marshmallow with dough; firmly pinch edges to seal.  Dip 1 end in remaining butter; place butter side down in ungreased cupcake pan.  Repeat with remaining marshmallow.

Bake for 12 to 15 minutes or until golden brown.  (Place foil or cookie sheet on rack below cupcake pan to guard against spills.)  Immediately remove from pan; cool on wire racks over waxed paper.  In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency.  Drizzle over warm rolls.  Sprinkle with nuts.

Note:  Use fresh marshmallows for best melting.  (Old, hard marshmallows won’t melt)

“The Lamb of God is also the Lion of Judah.”

Nov16

Pumpkin Biscuits with Candied Ginger

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Pumpkin Biscuits with Candied Ginger

I made these for dinner tonight to go with our kielbasa and beans (downhome comfort food).  They were outstanding!!  They are done from start to finish in 45 minutes.

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, chilled and cut into 1/2″ pieces
  • 1/3 cup buttermilk
  • 3/4 cup pumpkin puree
  • 3 tablespoon honey
  • 2 tablespoons chopped candied ginger

Preheat oven to 400 degrees.  Line baking sheet with parchment paper and set aside.  Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.  Chill for 10 minutes in the refrigerator.

Combine buttermilk, pumpkin, and honey in a medium bowl.  Whisk until well blended and then add to the chilled flour mixture.  Stir just until moist.

Turn dough out onto a lightly floured surface and knead lightly just a few times.  Roll dough into a 1/2″ thick 9″ x 5″ rectangle and dust the top with flour.  Fold dough crosswise into thirds again and gently roll or pat to a 3/4″ thickness.  This process helps to make your biscuits tall, with a layered textured.  Using a 2 1/2″ biscuit cutter, cut dough into 10 rounds.  Place dough rounds 1″ apart on your prepared baking sheet.  Lightly press some candied ginger into the top of each round.

Bake for 14 minutes, or until golden brown.  Remove from pan and cool on wire rack for a couple minutes.  Serve warm.. (They’re really good with Cinnamon Honey Butter!)

“God’s unsearchable ways deserve our unbounded praise.”

Oct25

Tiny Pecan Muffins

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tinypecanmuffins

Tiny Pecan Muffins

I have had a gazillion requests for this recipe.

  • 1/2 cup self-rising flour
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans
  • 2 eggs, beaten

Mix all ingredients.  Bake in greased miniature muffin pan in a 350 degree oven for 15 minutes.  Do not bake longer than 15 minutes.  Makes 24 to 30 muffins.

Note:  Cool slightly before removing from pan.  Don’t let them cool completely in pan as they will stick.

“There is no greater joy than to know that God loves us.”