Recipes

Sift cornstarch, icing sugar and flour together. Blend in butter with spoon, mixing until a soft, smooth dough forms. Shape dough into 1 inch balls. Place about 1 1,4 inch apart on an un-greased cookie sheet. Flatten with a lightly floured fork. Bake in 300°F oven for 25 to 30 minutes or until edges are lightly browned. Makes about 3 dozen. Note: If dough is to soft to handle, cover and chill about 1 hour.

1/2 cup cornstarch
½ cup icing sugar
1 cup sifted all purpose flour
3/4 cup butter

Melt the two chocolates, butter and coffee in a saucepan over low heat stirring constantly until smooth. Remove from heat and cool for 10 minutes. Whisk in bourbon, eggs and vanilla. Stir in flour, sugar, baking soda and salt until the batter is smooth. Prepare an 8 inch cake pan with butter and flour. Turn the batter into the pan. Bake at 275 °F for I hour or until a tester comes out clean. Cool and turn onto a serving plate. Garnish with whipped cream and fruit.

2 oz. chopped unsweetened chocolate
1 ½ oz. dark chocolate
1/3 cup butter
3/4 cup strong coffee
3 tbsp. bourbon
I large egg
1 tsp. vanilla
1 cup cake flour
1 cup sugar
½ tsp. bakingsoda
Pinch of salt

Preheat oven to 300°F. Line a cookie sheet (witn sides) with parchment or waxed paper. Spread the crackers on top side by side. Makes 1 layer. In a saucepan combine butter and brown sugar and bring to a boil. Lower heat and boil for 7 minutes. Remove from stove and pour over crackers, spread evenly. Put in heated oven and bake for 7 minutes. Remove from oven and sprinkle chocolate chips evenly on top. Spread chocolate when melted. Cool before putting in freezer to harden (about 1 hour). Break into pieces when hard.