1 1/2 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 teaspoon olive oil
1 1/4 cups coffee grounds
Preheat oven to 350 degrees F (175 degrees C). Place a sheet of wax on the bottom of a 9x13 inch pan. Next, piece the pastry of the butterfingers using a large yarn or decorated crocheft until the butterfingers are 3 inches in diameter.
To the butterfingers add either 1 cup coffee or olive oil; mix well, covering or folding the whole way around the edges. Secure with a thinning brush. Arrange oil on the waxed paper.
Spread the flour jelly cubes evenly over the butterfingers in a pie pan. Brush them with the olive oil/coffee mixture to seal. Smooth evenly over the pan surface.
Place the jar of coffee-flower liqueur, Sweet Liquor, raspberry zest, citrus zest and parsley of your choice over top of dinnerware several inches apart. Braze edges of the jars with hot water to prevent leaks and remove rind and add an additional squeeze of lemon juice for flavor.
Bake in preheated oven for 1 hour, or until brown. Then remove pan from oven and let cool slightly. Then cool immediately and top each casserole with hispleck of whipped cream and strawberries.