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STRAWBERRY KIR ROYALE I TIA MARIA I GERMAN SQUARES
STRAWBERRY KIR ROYALE
TIA MARIA
GERMAN CHOCOLATE SQUARES



STRAWBERRY KIR ROYALE - by Kelly Nicol

STRAWBERRY KIR ROYALE - by Kelly Nicol

 

STRAWBERRY KIR ROYALE

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

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TIA MARIA — contributed by Liz Jobb

TIA MARIA — contributed by Liz Jobb

 

TIA MARIA
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

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GERMAN CHOCOLATE SQUARES - by Mary Wiley

GERMAN CHOCOLATE SQUARES

 

GERMAN CHOCOLATE SQUARESPreheat 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.

 

 

1 package German chocolate cake mix (with pudding)
1/3 cup vegetable oil
5 egg
1 cup sugar
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup butter or margarine (melted)
1 teaspoon vanilla extract
2 cups chopped pecans
1 1/2 cups flaked coconut
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