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Grease and line a 9x13inch (22x33cm) pan with non-stick baking paper, letting the paper overhand the edges of the pan, and greasing on top of the paper as well.
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Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray. Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes.
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Top with marshmallows. Prep. Preheat your oven to 400°F (205°C) and butter or spray with non-stick spray a 9x13 baking dish. Layer the Yams. Open and drain a 40-ounce can of canned yams, then spread the yams evenly on the bottom of the baking dish. Make sure to have the yams mostly in a single layer (photo 1).
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Place the cookies on a greased baking tray and chill for 20 minutes. Preheat the oven to 350 degrees F (180 degrees C). Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes. Transfer the cookies to a cooling rack to completely cool.
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1/2. cup water. 1/8. teaspoon salt. 3/4. cup (15g) freeze-dried strawberry slices, pulverized in a mortar or mini food processor and kept in a covered container until needed. Alice Medrich is a Berkeley, California-based pastry chef, chocolatier, and cookbook author. You can read more about what she's up to here.
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Step 1 Lightly spray four 12-hole round-based gem irons, 1 fluid ounce silicon baking molds or 1 fluid ounce mini muffin pans with oil. Step 2 Prepare the marshmallow mixture as instructed. Step 3.
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Mix well. Place 1/2 mixture in baking dish. Top with a layer of marshmallows, then add remaining mixture. Bake for 30 minutes. Remove from oven and top with remaining marshmallows. Turn oven to broil and move casserole to the upper middle rack. Broil for approximately 5 minutes or until marshmallows are lightly browned.
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Pour gelatin and cold water into your stand mixer bowl and combine. Set aside. Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Clip a candy thermometer to the side of the pan and cook the sugar mixture on high heat without stirring until it reaches 245°F.
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Preheat the oven to 400 degrees F (200 degrees C). Place drained sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Dotdash Meredith Food Studios. Sprinkle with brown sugar. Layer with miniature marshmallows. Dotdash Meredith Food Studios.
Line a baking sheet with parchment paper and set aside. Place granulated sugar in a small bowl and roll each piece of cookie dough in the sugar. Place sugared dough balls on parchment lined baking sheet. Bake as directed on the cookie dough package. Remove from oven and cool cookies completely before proceeding.
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Add the melted butter and mix well until crumbly and completely combined. Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 15 minutes or until lightly golden. While the slice is still warm, spread the jam over the top. Cut each marshmallow in half (using scissors is easiest).
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Drizzle remaining 3 TB jam on top of the marshmallows and swirl with a skewer. Allow the marshmallows to set for at least 6-8 hours or overnight. To cut the marshmallows, remove from baking pan and place on a cutting board. Peel off parchment paper. Spray a sharp knife with nonstick cooking spray.
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Let the mixture cool to 212°F. Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).
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Let the mixture cool to 212°F. Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).
