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Chocolate Black Forest Stout Cake
Beer Cheese Dip
Kielbasa, Mac and Chees Casserole

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Chocolate Black Forest Stout Cake

1 cup (2 sticks) butter
1 cup Black Forest Stout
2/3 cup cocoa
1 ¾ cup sugar
2 cups all purpose flour
½ teaspoon baking powder
1 ¼ teaspoon baking soda
1 teaspoon salt
3 eggs
½ cup sour cream
1 cup Ghiradelli bittersweet chocolate chips

Chocolate Frosting
1 package (11.5 oz.) Ghiradelli bittersweet chocolate chips
½ cup (1 stick) butter, softened
3 cups confectioner’s sugar
3 tablespoons Black Forest Stout
½ cup whipping cream

Preheat the oven to 350° degrees F. Lightly grease two 9-inch cake pans, or a 9x13 pan, with butter and dust with cocoa powder.

In a heavy saucepan heat butter, beer and cocoa until butter melts. Allow to cool. Sift dry ingredients together and add beer-cocoa mixture. Beat thoroughly for about 1 minute. Add eggs, one at a time. Mix well after each, then add sour cream and beat for 2 minutes on medium. Stir in chocolate chips. Pour batter into prepared pans and bake at 350° (2-9 in. pans: 25-30 minutes; 9x13: 35-45 minutes) until an inserted toothpick comes out clean. Remove the pans and place on a rack to cool.

Frosting: Place chocolate and butter in the bowl of a food processor. In a medium saucepan combine heavy cream, beer and powdered sugar and stir until smooth. Heat to a slow boil. Turn on food processor and slowly add hot liquid into the chocolate-butter mixture and blend until smooth. Allow frosting to cool until the right consistency.

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Beer Cheese Dip

8 oz. finely shredded cheese, softened
1/2 cup butter, softened
1 teaspoon fresh garlic, minced
1/2 cup Ancient Days Honey Blonde Ale, at room temperature

Mix well. Refrigerate.
Prior to serving, leave at room temperature for a minimum of one hour.

Enjoy with chips or pretzels.

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Kielbasa, Mac and Cheese Casserole

1 pound spiral noodles, cooked
1/4 cup vegetable or canola oil
1/4 cup all-purpose flour
1/2 - 1 cup chopped onion
2 cups milk
2 cups Ancient Days Honey Blonde Ale
1 lb. sharp cheddar cheese
2 teaspoons hot-pepper sauce
1 teaspoon salt
1 package fully cooked kielbasa (14 - 16 oz.),
sliced into 1/4-inch thick coins
3 Fuji apples, cored and cut into 1/2-inch cubes
2 scallions, thinly sliced

Heat oven to 350º F. Grease a 10-cup baking dish. Shred 12 oz. or 3/4 lb. of the cheese, set aside; chop onion; set aside.

Measure flour and oil; put into heavy bottomed saucepan to create a roux. Stir to mix thoroughly. Over medium heat, stirring frequently, bring to boil and cook for 5 - 7 minutes until oil and flour are a golden brown. Add chopped onion and saute for approximately five minutes, until onion is tender. Stir beer and milk into onion/roux mixture. Bring to a boil and boil for one minute, stirring constantly.

Remove from heat, add cheese and hot sauce, stirring thoroughly. Add this mix to noodles, apples, and kielbasa.

Bake at 350º F., covered, for 30 minutes. Uncover and stir. Sprinkle with remaining 4 oz. or 1/4 lb. of the cheese and the scallions. Bake until cheese is melted, about 10 minutes. Let stand 10 minutes and serve.

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