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Nice cookies! I followed the recipe except only cooked them for 11 minutes (I prefer a softer cookie), and they were wonderful.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Crisp, light Belgian waffles made with malted milk powder and whipped egg whites folded into the batter, then crowned with ice cream and a warm rum-spiked banana, strawberry, and pecan sauce.

Eva's zucchini bread bakes a tender, cinnamon-spiced quick bread loaded with shredded zucchini, walnuts, and optional raisins. Two-loaf recipe perfect for using up a summer garden glut.

Oatmeal raisin cookies with toasted walnuts, dark brown sugar, cinnamon, and a hit of nutmeg. Chewy in the middle, crisp on the edges, and packed with three cups of rolled oats for serious texture.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Mom's pecan pie is a classic Southern five-ingredient holiday pie: eggs, sugar, light corn syrup, butter, and toasted pecans baked into a flaky crust. The hot-start oven gives a glossy, set top.

Rich, churned chocolate mint ice cream made with real mint chocolate chips, heavy cream, and egg yolks. A swirl of melted chocolate ribbon runs through every scoop.

Cranberry cake wreath bakes a tart-sweet cranberry and orange batter in a ring mold for a festive holiday centerpiece. Fresh cranberries pop against an orange-scented crumb, with walnuts for crunch.

Classic pecan pie with toasted pecan halves, brown-buttery filling, and a flaky crust. The Southern Thanksgiving and Christmas pie that's all gooey custard underneath the crunchy top.

Dave's chocolate chip oatmeal cookies: classic combo of rolled oats and chocolate chips with chewy or crispy texture options. Twelve big bakery-style cookies in 30 minutes.

Cocoa-based brownies cut into star shapes for parties and patriotic occasions. A blend of butter and shortening keeps them tender and chewy with a deep chocolate edge.

Peanut butter cookies loaded with chopped honey-roasted peanuts and built on honey-nut peanut butter for a sweet-salty double hit. Crisp edges, soft middle, ready in half an hour.

Old-fashioned chocolate nut brownies built on melted unsweetened chocolate, butter, and a single bowl. Dense, fudgy bars dusted with powdered sugar, no cocoa powder shortcuts.

Sailors' favorite chocolate chip cookies blend peanut butter into a classic chocolate chip dough for soft, peanut-buttery cookies loaded with chocolate. A pantry-friendly bake-sale staple.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.