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Confectioned Peanut Recipe

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The June festivities are some of the widespread festivities in Brazil. Its origin is a combination of European Catholic festivals and widespread rural traditions. Because of this, lots of the typical meals are these grown within the inside of the nation, reminiscent of peanuts. Whether or not in savory variations, like roasted peanuts or in sweets, like peanut, paçoca, desserts ... peanuts are assured success. Similar to this recipe for confectioned peanuts! Have you learnt these kiosks current in lots of malls that promote peanuts, nuts and chestnuts? And that they've a scrumptious fragrance that touches all of the senses? This peanut seems to be precisely like this. Every of the peanuts is wrapped in a crunchy sugar crust, it's not possible to eat only one. See the preparation directions right here at TudoReceitas and instantly put together this June get together peanut! Substances for making confectioned peanuts: 500 grams of uncooked peanuts 2 cups of sugar (320 grams) 1 cu
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Sequilhos recipe with guava

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Sequilhos are cookies that bring back memories of childhood and are irresistible for both flavor and aroma! These cookies can vary in flavor depending on the ingredient we add to the most classic recipe, which includes butter, cornstarch, eggs and sugar, but they are still amazing! The recipe that we will present here combines the flavor of the sequilha with the guava and will make your coffee, tea or snack very special! We are going to teach you how to prepare the crackers that are crispy on the outside and very soft on the inside, of those that melt in your mouth! Do you already want to see how to prepare this delight? So follow now here on TudoReceitas the step by step of this recipe of sequilhos with guava and cornstarch that will leave everyone delighted! Ingredients for making sequilhos with guava:  3 cups of cornstarch (cornstarch)  1 cup refined or crystal sugar  1 egg  ¾ cup of cold butter  1 pinch of salt  100 grams of guava in pieces How to make sequilhos with guava: Separat
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