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Borrowed from a fellow foodie from Panama, who "borrowed" it from his family, who borrowed it from heaven only knows. Vanilla wafers are an American invention, so one can only come to the conclusion that this may or may not have American origins. But it's execution is definitely Latin/Panamanian - simple to make, with bold flavors. Even the most novice baker can make this. -- posted by Glutton
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I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. Cook time is freezing time. -- posted by senseicheryl
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Combine first 3 ingredients in small saucepan. Cook over low heat until chocolate melts, stirring to blend. Fold in coconut. Spread on bottom and side of greased 9 inch pie plate. Spread on bottom and side of greased 9 inch pie plate.
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Put sliced rhubarb into the pie crust. In bowl, mix together sugar, sour cream, flour and cinnamon and pour these over rhubarb. Bake in an 350 degree F oven for 50 to 65 minutes (usually about an hour) or until sour cream is slightly browned in patches.
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Preheat oven to 350 degrees F. Mix brownie mix and cook according to directions and spread in bottom of a 9 inch pie pan. Cool on wire rack. Beat sugar and butter with an electric mixer in mixing bowl on medium speed for about four minutes.
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In large bowl, mix pie crust mix with ice cold water until holds together. Gently knead dough till smooth. (Do not OVERWORK dough, if you add too much water don't worry, just use more flour on your surface when rolling out).
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This is the dough used in German pies like Kasekuchen and Apfelkuchen. It resembles more of a shortbread than a flaky American crust. It is much more forgiving than an American crust.
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