lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry-Chocolate Meringue Torte
Ingredients:
- 4 salt
- 1/4 cream of tartar
- 1/4 sugar
- 1 strawberries
- 2 sugar
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 250°.
2. Cover a large baking sheet with parchment paper. Draw 2 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
3. Beat egg whites, salt, and cream of tartar at high speed of a mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
4. Spread half of the mixture into each circle on prepared baking sheet using the back of a spoon. Bake at 250° for 1 hour or until the meringues are crisp.
5. Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.
6. Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return the meringues to oven; turn off heat, and let stand for 5 minutes. Spread the softened chocolate with a spatula. Cool meringues to room temperature.
7. Place 1 meringue on a serving platter; spread 1 cup whipped topping over top. Arrange half of strawberry mixture over the whipped topping. Top with remaining meringue; spread 1 cup whipped topping over top. Arrange the remaining strawberry mixture over the whipped topping. Place 1 tablespoon chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top of torte.
Title: Diet Soda Pop Brownies
Ingredients:
- 22
- 10
Instructions:
1. Mix ingredients.
2. Pour into an 8 x 8 glass baking dish.
3. Cook at 350 degrees for about 30 or 40 minutes or until tooth pick comes out clean.
4. Optionally dust with powdered sugar.
Title: Old-Fashioned Sugar Cookies
Ingredients:
- 3 flour
- 1/2 - 1 salt
- 1 baking powder
- 1/2 baking soda
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 1 1/2 sugar
- 1 1/2 vanilla
- 1/2
Instructions:
1. Sift together flour, salt, baking powder, and baking soda. Cut in butter and shortening until mixture resembles coarse meal. In a bowl, beat eggs. Add sugar, vanilla and almond extract and continue beating until light and fluffy.
2. Add shortening-flour mixture, beating until well mixed. Cover with a clean plastic wrap and refrigerate for 2-3 hours.
3. Shape dough into 1-inch balls and arrange on ungreased baking sheet. Flatten each cookie with the bottom of a glass dipped in sugar.
4. Bake at 375F for 10-11 minutes.
Title: Easy Red Velvet Cake
Ingredients:
- 1 white vinegar
- 2 eggs
- 1
- 3
- 1
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease two 8-inch round cake pans.
3. Place the dry cake mix in a large bowl and add in the amount of water suggested on the box, then add in cocoa powder, vinegar, eggs, food colouring and oil; mix all ingredients thoroughly using an electric mixer until well blended.
4. Divide into prepared cake pans.
5. Bake for for about 25-30 minutes or until cake tests done.
6. Cool slightly then invert onto plates, frost as desired.
Title: Vanilla Pudding
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 1/4 salt
- 1 eggs
- 2 milk
- 1 butter
- 1 1/2 vanilla
Instructions:
1. In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg and whisk until mixture is smooth. Whisk in the milk a bit at a time.
2. Place the saucepan over medium-high heat and whisk until mixture comes up to a boil (will take about 10 to 15 minutes). Let the mixture boil a full minute, still whisking, then remove from the heat.
3. Whisk in the butter until it melts then whisk in the vanilla. Divide pudding between six ramekins or custard cups (or other small dishes). Cover with plastic wrap and refrigerate until chilled.
Title: Refreshing Raspberry Marshmallow Squares. Mmm!
Ingredients:
- 1 flour
- 1/2 margarine
- 2 sugar
- 3 raspberry gelatin powder
- 1 boiling water
- 15 frozen raspberries
- 32 marshmallows
- 1/2 milk
- 1
Instructions:
1. Crust: Mix flour, butter and sugar until crumbly. Press into ungreased 9x9 inch pan. Bake at 325° oven for 15 minute.
2. Filling: Stir gelatin and water together until dissolved. Add raspberries. Mix together. Chill until syrupy. Pour over crumbs. Chill.
3. Melt marshmallows in milk on top of double boiler. Cool.
4. Whip cream until stiff. *( I use Cool Whip or Dream Whip). Fold into cooled marshmallow mixture. Spread over raspberry jelly. Cut into 9 servings.
Title: Toll House Chocolate Chip Cookies {AKA: the Best Cookies Ever}
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
Instructions:
1. PREHEAT oven to 375° F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Mississippi Mud Cake
Ingredients:
- 4 eggs
- 1 margarine
- 2 sugar
- 1 1/2 flour
- 1/3 vanilla
- 1 coconut
- 1 marshmallow creme
- 1 -2 margarine
- 1 milk
- 1/2 powdered sugar
- 6 vanilla
- 1/3
- 2
- 1
- 1 -2
Instructions:
1. Beat the eggs and sugar until thick.
2. Combine melted margarine, flour, cocoa,vanilla, coconut, and nuts.
3. Mix these well, then add to eggs and sugar mixture.
4. Pour into greased and floured 13x9 inch pan. Bake 30 minutes or until done at 350 degrees. Remove from oven and immediately spread jar
5. of marshmallow creme over the top.
6. Let set until warm and put on frosting:.
7. FROSTING.
8. Melt margarine, remove from heat and add all other ingredients, except nuts.
9. Beat well; add nuts and spread gently over marshmallow creme.
Title: Vanilla Nut Sour Cream Pound Cake
Ingredients:
- 2/3 butter
- 2 sugar
- 2/3 sour cream
- 4 eggs
- 1 vanilla
- 2 flour
- 2 baking soda
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
2. Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
3. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.
Title: Very Berry Sugar Cookie Cobbler
Ingredients:
- 2 mixed berries
- 1 sugar
- 1/3 cinnamon
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°.
2. In large bowl, mix berries, pie filling, sugar and cinnamon.
3. Transfer fruit mixture to 9 x 13 baking dish.
4. Crumble cookie dough over fruit, covering thickly and completely.
5. Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.
Title: Tiramisu Cake
Ingredients:
- 1 coffee ice cream
- 1 eggs
- 3 cream cheese
- 1 sour cream
- 1/4 unsalted butter
- 3 confectioners' sugar
- 2 cocoa powder
- 1 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Coat standard bundt pan with non-stick cooking spray.
3. Dust with flour.
4. Beat cake mix, melted ice cream and eggs in a bowl on low speed for one minute. Beat two minutes on medium.
5. Scrape into prepared pan.
6. Bake at 350 degrees for 35 to 40 minutes.
7. Let cool for 20 minutes.
8. Invert onto rack to let cool completely.
9. Frosting: Beat cream cheese, sour cream, butter, and liqueur until light and creamy. On low speed gradually beat in confectioners' sugar about 1 to 2 minutes.
10. Place in refrigerator while cake cools.
11. Once cake has cooled, spread top and sides with frosting. Refrigerate until ready to serve.
12. Dust with cocoa powder.
Title: Baked Apple Cake
Ingredients:
- 3 apples
- 1 3/4 marzipan
- 3/4 raisins
- 1 dark rum
- 1 cinnamon stick
- 1/4 butter
- 1/4 powdered sugar
- 1 egg
- 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 1 caster sugar
Instructions:
1. Preheat oven (355 F, 180 C). Grease baking form (see NOTE on baking form).
2. Mix together Marzipan, raisins and rum. Core apples and remove seeds. Stuff apples with marzipan raisins mixture. Third the cinnamon stick lengthwise. Stick the cinnamon sticks into the apples.
3. Mix butter, caster sugar, cinnamon and salt until creamy. Add egg and mix well. Add almonds and mix well.
4. Mix flour and baking powder and add gradually to the butter mixture and mix. Fill dough into baking form. Place apples onto the dough.
5. Bake for about 25 minutes until cake is golden and done. Cake is done, when an inserted tooth prick comes out clean.
6. Let cool for 5 minutes in the form, then take the cake out of the form, dust with caster sugar.
7. Serve it warm or completely cooled.
8. NOTE on Baking Form: I use a pound cake form (3.5 x 9.5 inches). The amount of ingredients is based on this size. You can use any other square baking form. A round baking form would also work. The dough should only cover the bottom of the baking form. It will rise during baking, but should not reach more than half of the height of the apples. If you use another sized baking form adapt the amounts of ingredients and apples to your needs. If you use a pound cake form, it is a bit tricky to get the cake out of the form. Stuff some paper towels loosely around the apples, then turn the form carefully. The paper towels will prevent that the cake will brake apart.
9. Note on Rum: when baking for kids you can sub the rum by water and other flavourings like vanilla or cinnamon.
Title: Blue Cheese and Walnut Tart
Ingredients:
- 1 fresh chives
- 1/2 english walnuts
- 1/2 eggs
- 5 heavy cream
- 1 1/2 blue cheese
- 3/4
Instructions:
1. Pre-heat oven to 400°F.
2. Scatter chives and toasted walnuts over bottom of pre-baked tart shell. Place shell on baking sheet and set aside.
3. Beat eggs. Add cream and mix until smooth. Crumble blue cheese into cream mixture and mix until relatively smooth with no large lumps of cheese.
4. Pour custard evenly into the tart shell, filling it to the top.
5. Distribute any lumps of cheese, walnuts and chives evenly.
6. Bake for 25-30 minutes or until browned and puffed.
7. Tart will collapse and firm as it cools.
8. Serve at room temperature as an appetizer or dessert course.
Title: Peach Pie
Ingredients:
- 10 all-purpose flour
- 1/3 white sugar
- 1 butter
- 1/4
- 1
Instructions:
1. Mix flour, sugar and butter into crumb stage.
2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
3. Top with lattice strips of pie crust.
4. Bake at 350*F. (175*C.) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
5. My Notw: To combat possible runniness without modifying the recipe, turn the oven OFF when the baking time is complete and let it sit in the cooling oven while continuing to boil off liquid. It won't burn, and it sets the pie very nicely. (Even with overripe, juicy peaches, it set perfectly.) This recipe is fantastic, and embarrassingly easy to make. An absolute winner.
6. I used fresh peaches. I took the advice of several other and added 1 heaping TBLSP of corn starch, 1 tsp of cinnamon, 1/2 c of brown sugar, 1/2 white sugar. I did not have any nutmeg so I added 1/4 tsp of Allspice. I did not put the butter in the crumb mixture. I did layer the pie as instructed and then I put 5-6 small plops of butter on top of the last layer( I did not use 1/4 cup of butter as instructed.) I thought this might be a reason why some pies came out runny. I then put my pie crust on top. I used a egg wash and sprinkled the top with sugar and cinnamon. I cooked it for 15 min at 450*, then I turned the oven down to 350 and cooked the remaining time. I turned the oven off and I left it in the oven for about 1-2 hrs to cool down. It was not runny at all. It sliced very nicely and stayed together when putting it onto the plate. It was not dry just the right moisture. The bottom pie crust came out perfect. Not under cooked at all. This is a keeper and I will be making this again.
Title: Mom's Blueberry Buckle
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 2 eggs
- 1/2 milk
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1/4 clove
- 15 blueberries
- 1/2 sugar
- 1/3 flour
- 1/2 cinnamon
- 1/4 margarine
Instructions:
1. Mix sugar, shortening, eggs and vanilla until well blended.
2. Stir in flour, baking powder, salt, nutmeg and cloves.
3. Fold in blueberries.
4. Spread batter into greased 9" square pan.
5. Combine remaining ingredients and mix until crumbly.
6. Sprinkle crumbs over batter.
7. Bake at 375 for 45-50 minutes or until top springs back when lightly touched.
8. Serve warm.
Title: Spicy Rhubarb Cake
Ingredients:
- 1/3 boiling water
- 2 rhubarb
- 2 all-purpose flour
- 1 1/2 sugar
- 1 1/4 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1/2 eggs
- 3 vanilla
- 1
Instructions:
1. Pour boiling water on rhubarb in large mixing bowl.
2. Grease and flour 13"x9"x2" pan.
3. Beat rhubarb and remaining ingredients on low speed, 1 minute, then beat on medium speed, 2 minutes.
4. Pour into pan.
5. Bake at 350 degrees 45 to 50 minutes; cool and frost with your favorite frosting.
Title: Cake That Doesn't Last!
Ingredients:
- 3 flour
- 2 sugar
- 3 eggs
- 1 1/2 crushed pineapple
- 1 walnut pieces
- 1 pecan pieces
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1 vanilla
- 2
Instructions:
1. Mix dry ingredients in bowl.
2. Make a well in center of the combined dry ingredients and add eggs, pineapple, oil, vanilla and bananas; stir.
3. DON"T BEAT!
4. Pour into greased tube pan.
5. Bake at 350 degrees for 75 minutes or until cake tester inserted comes out clean.
Title: Stewed Apples (And so Much More)
Ingredients:
- 8 granny smith apples
- 8 butter
- 1 light brown sugar
- 1/2 salt
- 1 cinnamon
- 1 lemon juice
- 1 vanilla
- 1/2 ground nutmeg
Instructions:
1. Peel and core apples then slice into 1/4" slices.
2. In large heavy sauce pan combine all ingredients except apples.
3. Over low heat melt butter and stir to mix well.
4. Add apples tossing to coat.
5. Cover pan and cook on low until apples are almost completely submerged in liquid, about 20-25 minutes.
6. Turn fire up to medium, remove lid and cook on a hard simmer until sauce has thickened and is syrupy, about 45 minutes, stirring often.
7. Remove from fire and let cool or use warm, if desired.
Title: Granola for Granola Chocolate Chip Cookies
Ingredients:
- 5 old fashioned oats
- 1 1/2 wheat germ
- 1 peanuts
- 1 brown sugar
- 1/2 water
- 1/2 vanilla
- 1/2
- 1/3
- 2
Instructions:
1. combine oats, wheat germ, coconut, chopped peanuts, whole bran cereal that is not flakes and brown sugar in large bowl; mix well. Combine oil, water, and vanilla and pour over cereal mixture. Mix thoroughly, using a spoon. Turn mixture into a jelly roll pan or shallow roasting pan.
2. Bake in 350 degree oven for 1 hour. stir mixture every 15 minutes. Cool and store in covered containers. makes 10 cups.
Title: Lady Arianna's Chocolate Cherry Brownies
Ingredients:
- 2 dried cherries
- 1 port wine
- 1/2 whole wheat pastry flour
- 1/3 salt
- 1/2 baking powder
- 2 unsalted butter
- 10 1/2 dark brown sugar
- 5 1/2 eggs
- 2 sour cream
- 4 chocolate piece
- 1/2
- 1
Instructions:
1. A day or two before baking, in a bowl, combine the cherries and the port. Cover and set aside. Every 12 hours, mix well.
2. In a microwaveable container, add the dark chocolate chips, butter and brown sugar. Microwave for 20 seconds at a time, stirring each time, until chips have melted and everything has been combined. Transfer to bowl of electric mixer and allow to completely cool.
3. Place the oven rack in the top third of the oven and preheat to 325 degrees F. Spray a 13x9x2 inch baking pan with cooking spray and then line with parchment paper.
4. In a large bowl, sift the flour, cocoa powder, salt and baking powder. Combine well.
5. The chocolate should be cool enough at this point. On low speed, add each egg one at a time. Keep the sides scraped down so the chocolate will all be incorporated.
6. Add the flour and hand stir until just combined. Add the sour cream, dark chocolate pieces and the cherries and hand stir until just combined.
7. Spoon the mixture into the pan and bake for about 1 hour. The brownie should be set and not at all wobbly. Allow to completely cool.
8. You could cover tightly with plastic wrap at this point and the brownies would keep for several days. Chill if you want to cut precise squares.
Title: Protein Pudding Treat - Sugar Free
Ingredients:
- 4 sugar-free instant pudding mix
- 2 skim milk
- 1/2
- 4
- 3/4
Instructions:
1. Pour the dry pudding mix into a medium bowl.
2. Whisk in the milk and vanilla.
3. Mix until smooth and thickened.
4. Whisk in the protein powder and fold in the whipped topping to lighten.
5. Chill the mixture.
Title: Jelly Creatures or Shapes
Ingredients:
- 3 salt
- 1 caster sugar
- 1
Instructions:
1. Preheat oven to 100°C.
2. Combine egg whites and salt in a large, clean bowl.
3. Beat or whisk until firm peaks form.
4. Mix the jelly crystals and caster sugar together and with the mixer still running slowly add the sugar mix to the egg whites. A tablespoon at a time making sure the sugar dissolves.
5. Spoon the mixture into a piping bag with a star nozzle, and pipe “creature” shapes onto an oven tray lined with bake paper.
6. Or with a couple of large soup spoons scoop your mix into 2-3 inch circle. Hollow out the centres to leave room to fit a couple of lollies later once cooked.
7. Bake for 1 1/2 hours, then remove from the oven and cool.
8. Add lollies or any decorations. Eyes etc for creatures.
Title: Almond Butter Balls - Danish Mandelsmørboller
Ingredients:
- 1 butter
- 3 powdered sugar
- 1 vanilla
- 1/4 flour
- 1 1/2 powdered sugar
- 1
Instructions:
1. Cream butter and sugar. Add vanilla and almond extracts and mix well. Stir in flour and fold in the chopped almonds. You may need an additional 1/2 cup of flour to get a good consistency.
2. Shape in small balls and place on parchment lined cookie sheets.
3. Bake in a preheated 350º oven about 20 minutes, until slightly browned. Roll in powdered sugar while warm. Or, for less mess, shake in a ziplock with powdered sugar while warm.
Title: White Chocolate Cranberry Cookies
Ingredients:
- 1/2 white sugar
- 1 1/4 brown sugar
- 1 butter
- 3 vanilla
- 2 eggs
- 3 all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 1/2 cornstarch
- 3 white chocolate chips
- 1 dried cranberries
- 3
Instructions:
1. Preheat oven to 350°F
2. Cream sugars and butter.
3. Add vanilla and eggs and mix well.
4. Combine dry ingredients together and gradually add to creamed mixture.
5. Stir in chips and berries.
6. Scoop into 1 1/4-inch balls with cookie scooper and place on parchment paper, about 2 inches apart.
7. Bake for 10 to 12 minutes.
Title: Lemon Bar Trifle
Ingredients:
- 2 flour
- 1 pecans
- 1 butter
- 1 1/2 sugar
- 1/4 cornstarch
- 1/4 flour
- 1 3/4 cold water
- 3 lemon juice
- 2/3 butter
- 2 lemon peel
- 4 cream cheese
- 1 confectioners' sugar
- 3
- 1
Instructions:
1. In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack.
2. In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
5. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
6. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baking pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3 quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
Title: Vegan Apple Cobbler
Ingredients:
- 1 1/2 flour
- 2 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/4 applesauce
- 1/2 soymilk
- 1/2 apples
- 3 -4
Instructions:
1. Mix everything except the apples and pour into a greased casserole dish.
2. Add the apples to the top.
3. Sprinkle with cinnamon and bake at 350 for 45 minutes.
Title: Peanut Butter Chocolate Rice Crispy Treats
Ingredients:
- 3 butter
- 10 margarine
- 6 marshmallows
- 1/2 peanut butter
- 3/4 chocolate chips
Instructions:
1. heat butter in a saucepan till melted.
2. add marshmallows and chocolate and heat until almost melted, add peanut butter combine, and remove from heat.
3. stir in rice cereal until coated and pour into a non stick deep pan.
4. allow to cool.
Title: Pound Cake
Ingredients:
- 1 unsalted butter
- 1/2 margarine
- 3 granulated sugar
- 5 eggs
- 1 all-purpose flour
- 3 baking powder
- 1/2 salt
- 1/2
- 2
Instructions:
1. Put the butter and margarine into the bowl of an electric mixer, fitted with the paddle attachment, and turn the speed to medium, or medium-high. Work for two or three minutes.
2. Add the sugar, and beat well for about ten minutes longer.
3. Slowly add the eggs, scrape down the sides of the mixer bowl, and continue to beat, at medium speed, until nice and fluffy.
4. Add all the milk, it doesn't matter if the mixture curdles.
5. Stir together the dry ingredients, add in one addition, with the mixer on low speed.
6. When enough of the flour has been incorporated so as not to make a mess, turn the mixer speed, to medium, or medium-high, and beat for 15 or 20 seconds, or until nice and smooth.
7. Stir in the extract, it can be put in with the milk, if preferred.
8. Have ready a greased and lightly-floured tube or bundt pan that is of 10-inch size.
9. Put in the batter and tamp down once or twice.
10. Place in the middle level of a cold-oven (one that hasn't been pre heated) and set the thermostat for 325 degrees.
11. Bake for exactly 90 minutes without interruption.
12. Remove from oven and cool on rack 25 minutes before out turning to cool thoroughly.
Title: Peanut Butter Cups in the Blanket
Ingredients:
- 1 puff pastry sheet
- 1 butter
- 1/2 creamy peanut butter
- 1 graham cracker crumbs
- 1 powdered sugar
- 2 miniature marshmallow
Instructions:
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 350 degrees F.
2. Using 1 miniature muffin pan, spoon 1 teaspoon melted chocolate into bottom of each cup. Let cool.
3. In a medium bowl, combine butter, peanut butter, cracker crumbs, and sugar, stirring well.
4. Press 1 teaspoon peanut butter mixture over chocolate, pressing to edges of cup. Spoon melted chocolate over peanut butter to cover. Repeat procedure with remaining chocolate and peanut butter mixture. Let cool. Remove from muffin cup
5. Unfold pastry on lightly floured surface. Roll out into an 18 by 9-inch rectangle. Cut into 9 even pieces. Press squares into the other miniature muffin pan .
6. Place a peanut butter cup in the center of pastry and top with a few marshmallows. Bake for about 10 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack.