Blum's Coffee Toffee Pie Recipe

         
      1    pie shell,preferably
           chocolate pie shell
           **filling
      1    butter,softened
    3/4 c  sugar
      2 t  instand coffee powder
      1    unsweetened chocolate (1
           -ounce),melted
      2    eggs
           **topping
  1 1/2 c  heavy cream,chilled
      6 T  powdered sugar
  1 1/2 T  coffee powder,Instant
           chocolate curls,optional

FILLING...With electric mixer, beat butter in a large bowl until
light & fluffy.  Gradually add the sugar, beating on high speed.  Beat
in instant coffee & melted chocolate.  Add eggs, one at a time, beating
on high speed 5 minutes after each egg.  Spread filling evenly in
cooled pie shell.  Cover & refrigerate at least 6 hours before serving.

TOPPING...With electric mixer, beat cream, powdered sugar & instant
coffee in a large bowl until stiff peaks form.  Drop dollops of cream
around edges of pie.  Arrange a few chocolate curls in center.
Refrigerate at least 2 hours before serving.

Bourbon Pecan Pork Roast
        
      1 T  olive oil
      2 lb rolled pork roast
    1/4 t  salt
    1/4 t  pepper
    1/4 t  garlic powder
    1/4 c  pecan pieces
    1/4 c  bourbon
      3 T  brown sugar

Preheat oven to 325 degrees.  Heat oil in large skillet over medium
heat; brown roast on all sides.  Put meat on rack in roasting pan &
sprinkle with garlic & pepper.  Cook 30 minutes, add pecans to the oil
in skillet and cook over medium heat 1 minute and remove.  Combine
bourbon, sugar & salt, add to frying pan & boil until sugar dissolves &
bourbon reduces slightly.  1-2 minutes.  After meat has cooked 30
minutes, begin basting with bourbon sauce.  Cook until meat thermometer
in center reaches 160 degrees about 30 minutes.  Five minutes before
meat is done sprinkle with pecans.

1st place Illinois State Fair