I had this cake last weekend - yum! It was chocolaty, rich, and moist

• 1 pkg. (18.25 oz.) plain Devil’s food or dark chocolate fudge cake mix
• 1 pkg. (3.9 oz.or 4½ c. serving) chocolate instant pudding mix
• 4 eggs
• 1 cup sour cream
• ½ cup warm water
• ½ cup vegetable oil
• 1½ cup semisweet chocolate chips
• Ready made chocolate frosting or powdered sugar

Preheat oven to 350°. Lightly mist a 12 c. bundt pan with non-stick spray and then flour. Set aside. Mix everything except chocolate chips for 1 minute on low. Fold in the chocolate chips. Bake the cake until it springs when lightly pressed, 45-50 minutes. Let stand for at least 30 min.
Ice with frosting or dust with powdered sugar

OK, We lied — THx4 is THIS Week

OK, we lied.  Last week we told you we were switching THx4 to the 2nd week of the month (just for June) but we decided we couldn’t possibly NOT have Thx4 on the third Thursday of the month so .  .  . here we are:

THx4 is THIS THURSDAY!!!!

Corey Creek Rosé is the ultimate refreshing indulgence for those warm summertime days.  A blend of Merlot, Cabernet Franc and Cabernet Sauvignon saignee (the winemaking process of bleeding off a portion of red wine after only a short period of contact between the juice and the grape skins, resulting in a salmon pink colored wine).  With bright cherry and boysenberry aromas, this wine is best with a slight chill ~ it is crisp and fruity and very juicy.  Great with flaky fish dishes, pasta salads or all by itself!  STOP BY THIS THURSDAY AT 5PM TO SAMPLE THIS PERFECT SUMMER SIPPER!

Something TOTALLY Different

Philadelphia Brewing Co has come out with a Springtime beer that has a LOT of people talking.  Fleur de Lehigh is one of the most unique beers you will ever try — whether you love it or hate it!  Spring is a time of warmth, blossoms and memories of Shibe Park, where Philadelphians once celebrated the annual rebirth of the baseball season.  This unfiltered, golden ale blooms upon the palate with a vibrant floral character and accentuates any seasonal feast.  Fleur de Lehigh is brewed with chamomile, rhubarb, ginger, rose hips and lemon grass then fermented with Belgian yeast to provide a uniquely full-flavored, yet highly drinkable spring/summer brew.  4.2% abv.

Let’s start with something somewhat easy:

What is a “stout” beer? A stout is a dark beer made using roasted malt or barley, hops, water & yeast.  Stouts were traditionally the generic term for the strongest beers, typically 7 or 8%.  There are all kinds of different stouts - dry, Irish, Imperial, Milk, Oatmeal, Chocolate, Oyster, Coffee, etc.

Mikkeller Beer Geek Breakfast: Brewed in Norway.  Oatmeal and coffee may not be the most balanced breakfast, but in the beer world, this is balance to the extreme. A wonderful blend of an oatmeal and coffee stout, this is a great beer to have any morning! Incredibly rich and full bodied, but still amazingly balanced.

Malts used — pale, oat, smoked, caramunich, brown, pale chocolate and chocolate.

Domestic Equivalent: Have you ever tried Founder’s Breakfast Stout from Michigan?

Price: $10.99 for 1 pint 9 ounces

Availability: We have approx 10 bottles on the shelf

Discount: Print this newsletter, get 10% off each bottle you buy!

Ratings: A- from Beer Advocate 100 pts from ratebeer

1 container (16 oz) Sour Cream

3 ounces Bacon pieces – crushed up

1 Tbsp. Worcestershire sauce

1 Tbsp. prepared horseradish

½ tsp. hot pepper sauce

1/8 tsp. garlic powder

Mix all ingredients until well blended. Refrigerate several hours or until chilled. Serve with crackers or veggies.

½ package fresh cranberries, 6 ounces

2 tablespoons sugar

½ cup dry white wine

3 large ripe tomatoes, or 1 ¼ pounds plum tomatoes

1 teaspoon salt

Freshly ground pepper

2 tablespoons chopped parsley

1 loaf Italian or sourdough bread

¾ cup fresh goat cheese (optional)

Note: If possible, make this the day before and refrigerate overnight. It mellows significantly.

Place the cranberries, sugar & wine in a nonreactive saucepan, & bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and let the berries cook for 8 minutes or until they are just soft, not mushy. Drain them well & let them cool.

Meanwhile, peel, seed and coarsely chop the tomatoes. Place them in a bowl, add the salt, and pepper them generously. Mix in the cranberries and the parsley.

Cut the bread into 16 to 20 thin slices. Toast them lightly (use grill if available), and top them with the cranberry and tomato mixture. Garnish with a small spoonful of goat cheese and additional parsley, if desired. Serves 8 to 10 people.

ALMOND BRIE SPREAD

Serve this creamy three-ingredient spread with

fresh fruit, crackers, or French bread

2 – 4 1/2oz. rounds Brie cheese

2 – Tablespoons cream sherry or milk

3 – tablespoons toasted sliced almonds

Use a vegetable peeler or small paring knife to cut the thin white covering from chilled cheese. Place cheese in a mixer bowl; let stand at room temperature about 1 hour or until softened. Beat with an electric mixer on medium speed for 1 minute. Add sherry or milk. Beat till light and smooth. Chop 2 tablespoons of the almonds; stir into cheese mixture.

Serve the spread immediately or cover and chill overnight or till serving time. If chilled, let the spread stand at room temperature for 30 to 45 minutes before serving. Sprinkle with remaining toasted almonds. Makes about 1 ¼ cups.