Kitchen Krafts

Mix the sugar and cinnamon together. Unroll crescent roll dough.

Dip a marshmallow into the butter, then into the sugar mixture. Place it on a crescent roll.

Roll up the crescent roll, beginning with the small end. Put it into a buttered muffin tin. Repeat for each roll.

Place a cookie sheet under the muffin tin to catch drips while the rolls bake. Bake at 375° F (190° C) for 12–15 minutes or until golden brown. Serve warm.

Blend the butter and the brown sugar over low heat until they are melted. Remove from the heat and gently fold in the cornflakes.

Gently press the mixture evenly into a 7″–8″ (17 cm–20 cm) ring mold; when it has partially cooled, carefully turn it onto a plate, and store in the refrigerator.

Mix the apples, raisins, and walnuts together. Then gently fold the yogurt into the fruit. Fill the mold with the fruit mixture, top with the bananas, and keep chilled until ready to serve.

Cook the pasta in boiling water with the salt for 6–10 minutes until tender, then drain. Stir in the butter, parsley flakes, and salt and pepper to taste.

Spoon the pasta into six buttered custard cups (or large muffin tins) to make nests. Pour eggs in equal portions over the nests, then sprinkle them with the Parmesan cheese.

Bake at 500° F (260° C) for about 15 minutes or until the nests are golden on top.

Heat the spaghetti sauce. Run a knife around the edges of the baked nests to loosen them, and place a nest on each plate. Fill each nest with meatballs, then top with the spaghetti sauce.

Break the French bread into small pieces. Pour the milk over the bread and stir gently until the milk is absorbed. Add the remaining ingredients and mix well.

Form the mixture into meatballs and sauté them in a lightly oiled frying pan over medium heat until they are cooked through.