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Fluffy Grostoli recipe with cream

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Grostoli, crostoli or simply upside-down underwear! A quite common recipe in Rio Grande do Sul on the afternoon espresso desk. At the least that is how I grew up, seeing my mother and grandma spinning round with wheat flour and making upturned underwear, as my grandma known as it. The day of sporting underwear was an occasion. Whereas one was slicing his underpants or grostolis, the opposite was frying, and we round attempting to replenish a freshly fried grostoli. This fluffy dough, fried and wrapped in sugar and cinnamon is pure affection. It's not possible not to return to childhood making grostolis! The recipe adjustments its identify in every area and every household, the model that we'll educate at this time right here in TudoReceitas is cute, however you can even discover the model of grostoli as if it have been a skinny and crunchy cone. Let's go to the recipe for fluffy grostoli with cream? Substances for making fluffy Grostoli with cream: 2 eggs 2 tablespoons of s
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Mulled wine with eggnog

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Quentão, also called mulled wine, combines with cold and June party. All over the country we can discover different mulled wine recipes, including hot wine with eggnog that some people claim to be the best mulled wine recipe! But what is special about the eggnog mulled wine? Although the combination of wine with egg yolk seems unusual, the truth is that the mulled wine with egg nog is even more tasty and slightly creamy, being an alternative to simple mulled wine. Do you want to know how to make hot eggs with eggnog in your house in an easy way? Check out this recipe for hot wine with eggnog from TudoReceitas and try it out! Ingredients for making mulled wine with eggnog: For the mulled wine:  2 liters of soft red wine  100 milliliters of water  100 milliliters of cachaça (optional)  3 tablespoons of sugar  1 cinnamon stick  1 tablespoon of cloves  1 slice of fresh ginger (amount to taste)  1 apple  1 orange  1 lemon Eggnog for mulled wine:  2 medium eggs  4 tablespoons of sugar How to
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