Hot Fudge Pudding Cake

Is it the fall weather?

Or a slowing down of garden preserving?

After doing very little baking all summer, I'm now in the mood for all kinds of warm, gooey baked desserts! Bring on the apple pie and the gingerbread!



This Hot Fudge Pudding Cake was one I was craving. It is so easy, though not calorie free, of course.

When you assemble the cake, you will think that you are making a mistake. Pour water over a cake batter? Can't be right! But as the cake bakes, the water, cocoa, and sugar makes its own hot fudge sauce.



Served with some vanilla ice cream and raspberries - yum!

Hot Fudge Pudding Cake

2 cups flour (I use whole wheat.)
4 tsp baking powder
1/2 tsp salt
1 cup sugar
4 T. cocoa
1 cup milk
4 T. oil
2/3 cup chopped nuts (optional)

Mix dry ingredients. Stir in milk, oil, and nuts. Spread in greased 9x13 pan.

Topping:
1 cup sugar
1/4 cup cocoa
3 1/2 cups hot water

Blend sugar and cocoa. Sprinkle over batter. Pour water over all. Bake for 40 minutes at 350 degrees.

How to Make Tomato Powder

I said I wouldn't put another tomato into a jar.

But I had to try one more project before closing down the garden season.

And it wasn't canning, so it didn't count. Definitely the easiest tomato preserving I have done all summer!

I have learned so much from you readers. The idea of making tomato powder came from a reader's email. She gave me permission to share some of her tips and directions with you.

First I washed and cored my tomatoes. Then I sliced them to about 1/4 inch slices. I layered the slices as close as possible (touching but not overlapping) on the dehydrator trays. I did not skin or remove the seeds of the tomatoes. Most of my tomatoes were small paste-type tomatoes but any kind will work, even cherry tomatoes!



I dried the tomatoes until they were crunchy and brittle. I wanted them to be drier than when I made sun-dried tomatoes.



Then I blended the tomatoes into a powder in my blender.



My dehydrator full of tomatoes made over a pint of tomato powder. Though it should be fine stored in a dark, cool place, I chose to store it in my freezer so that it does not absorb moisture and cake up.

In the few weeks that I have made the tomato powder, I have found it very easy to use. I especially like it for tomato paste. It is so easy to mix some powder in hot water and have instant paste. I also like adding a spoonful or so to a pot of soup.

Here is the hydration ratios that were shared with me.

Tomato Paste: 1 t. powder and 1 t. water.

Tomato Sauce: 1 t. powder and 3 t. water

Tomato Soup: 1 t. powder and 1 t. water and 2 t. cream.

Tomato Juice: 1 t. powder and 1/2  c. water or more

I think that the few jars of tomato powder that I have made won't last long!

Have you ever made tomato powder?

Hamburger Beef Jerky

I'm not a huge jerky fan. Especially the kind of jerky that takes LOTS of chewing.

But jerky is a fun snack to put in your pocket on a hike. And jerky is SO expensive. Plus I like to know what is in my meat.

Since we had just butchered beef last week, I figured it was a good time to see if I could make my own beef jerky. I chose to make the jerky with hamburger so it wouldn't be so tough to chew. I came up with my own seasoning recipe after looking at numerous other recipes. I left out the hotter spices like red pepper flakes so that my children would like it!

I mixed the seasonings with the beef and let it marinade in the fridge overnight.

 

The next morning, I cut parchment paper to fit the racks of my dehydrator. With my hands, I patted and squashed the meat onto the paper aiming for the meat to be about 1/4 inch thick. I dehydrated the jerky at 155 degrees for about six hours. I flipped the meat over half way through this time and also rotated the racks.

 

I have heard that you can dehydrate jerky in a low oven but have not tried it. Anyone know how that is done?

 

When the jerky was dry but not crunchy (it will harden a little as it cools) I took it out and cut it up with kitchen shears.The result was 2 lb of jerky. I figured that was $40 or $50 worth of jerky!

And everyone in the family claimed it was a winner. Guess I'll be making beef jerky again!

Hamburger Beef Jerky

5 lb ground beef
4 1/2 tsp salt
2 tsp pepper
3 tsp onion powder
3 tsp garlic powder
2 tsp cumin
3 T brown sugar
1/2 cup Worcestershire sauce
2 T liquid smoke

Mix meat with all the seasonings. Use hands to mix well. Marinade in fridge overnight.

Press onto parchment paper with hands, 1/4 inch thick. (Or use a jerky gun.)

Dry according to your dehydrator's instructions. (I did it at 155 degrees for 6-8 hours.) Flip the meat and rotate the racks halfway through drying time.

Store in freezer for long-term storage.

Wisconsin Potato Cheese Soup

I found this recipe years ago in one of my favorite cookbooks, The Complete Guide to Country Cooking. But somehow forgot about this recipe until recently.

But now that it has been re-introduced, my children keep asking for this soup. Definitely a family favorite and perfect tummy warmer!

A stick blender greatly simplifies this soup.

Wisconsin Potato Cheese Soup

1/3 cup chopped celery
1/3 cup chopped onion
2 T butter
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 tsp salt
1/4 tsp pepper
dash of paprika
2 cups (8 oz) shredded cheddar cheese
croutons or parsley

In large pan, saute celery and onion in butter. Add potatoes and broth. Cover and simmer until tender. Cool and puree in batches in the blender OR (much easier) puree directly in the pot with a stick blender. Stir in milk and seasonings. Add cheese and heat just until melted. Garnish with croutons or parsley