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a mashed sweet potato base topped with brown sugar, pecans, and marshmallows and baked until golden brown. Pecan Bars. flaky and buttery crust with a gooey center and a pecan mixture on top. Mulled Cider. a blend of apple cider, cloves, cinnamon, star anise, cranberries, and orange slices that steeps and simmers for hours for added flavor.

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Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden. While the crust is baking make the filling. In a large bowl whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and whisk again until combined.

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Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped pecans and stir until they are evenly dispersed. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.

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Bake until the crust is light brown, 25 minutes. Set aside, and leave the oven on. For the filling: In a large bowl, whisk the eggs for about 15 seconds. Add the chopped pecans, sugar, corn syrup, vanilla, and salt. Mix well to combine. Slowly stir in the melted butter until well combined. Evenly pour the mixture over the warm crust.

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Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes. For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans.

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Joanna whips up her favorite side dishes to ring in the holidays. Her menu includes homemade green bean casserole, delicious sweet potato casserole, creamy macaroni and cheese, gooey pecan.

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In a large bowl, whisk together the eggs, brown sugar, corn syrup, flour, vanilla, and salt. When this is fully combined, stir in the chopped pecans. When you remove the crust from the oven, pour the filling evenly on top of the crust. Return the pan to the oven and bake for 25-30 minutes or until the filling is set.

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a cookie with notes of vanilla and cinnamon frosted with vanilla glaze. Syrian Donuts. from Magnolia Table Cookbook. subtly sweet, dense donuts coated in a syrup glaze. Shop Jo's Kitchen Essentials. When the kids come home from school, the first thing they do is open the fridge and the pantry looking for a snack.

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Preheat the oven to 325°F. Line a sheet pan with parchment paper. Spread the oats and almonds on the pan and bake until the almonds are fragrant, about 10 minutes. Add the coconut and bake until the coconut and oats are lightly toasted and the almonds are golden, about 5 minutes longer. Pour the mixture into a large heatproof bowl and add the.

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Then shape dough into a greased pan that is a 15x10 baking sheet. Shape the sides so they are lifted up around the edge. Then mix your pecan filling together and pour into the pie crust. Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake an additional 25-30 minutes or until golden brown.

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Sunday. Mar 31. 11am | 10c. Load More Episodes. Get All Recipes. Mixed Greens Salad with Strawberries and Candied Walnuts. Watch clips and full episodes of Magnolia Table with Joanna Gaines from.

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Step 1. Heat oven to 350 degrees. Butter a 13x9-inch pan, and line with parchment, leaving a 2-inch overhang on the two long sides. Butter the parchment. In the bowl of a food processor, combine the flour, sugar and salt, and pulse to combine. Add the butter, and pulse until the mixture resembles coarse sand.

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Preheat oven to 350 degrees. In a large bowl stir together oats, cherries, wheat germ, salt, seeds, cinnamon and pecans. In another bowl whisk together honey, oil, nut butter and vanilla.. Add the.

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Preheat the oven and line an 8 x 8-inch baking pan with nonstick foil. Toast the pecans in the oven or in a skillet. Let cool and chop. Melt your butter in the prepared pan. Whisk the eggs, set them aside. In a bowl, mix the sugar, flour, soda, and nuts. Add the flour mixture and the vanilla into the eggs.

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