Recipes

Mix the strawberries and sugar and divide between champagne glasses. Divide champagne and crème de cassis and pour over top.

2 cup halved strawberries
1 tbsp sugar
1/2 cup champagne
1 tbsp crème de cassis

Bring sugar, water and coffee to a boil. from heat, strain and add vanilla.
Let cool, then add alcohol. Makes two 26 ounce bottles of Tia Maria.

1 26 ounce bottle of LCBO alcohol
3 cups white sugar
1 1/2 cups boillna water
2 heaping tbsp. instant coffee
1 tsp of Vanilla

Preheat oven to 350SF. Combine cake mix, oil and 1 egg in a medium bowl. Stir until well blended. Press mixture into the bottom of a greased, 9”x13” baking dish. Bake 20 minutes. In a large bowl, beat sugar, 4 eggs and salt until well blended, beat in corn syrup, melted butter and vanilla. Stir in pecans and coconut. Pour over hot crust. Bake 30-35 minutes or until top is lightly browned and centre is set. Cool in pan on a wire rack. Cut into 1 ½ in squares. Yield about 3 dozen squares.