Seeking With Lanette

01/10/2023

08/09/2023

This is good

Classic Southern Caramel Cake
1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.
Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.
Southern Caramel Frosting
2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 teaspoon baking soda
Mix all ingredients in a 3-4 quart cast iron dutch oven.
Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
No thermometer? Do the cold water test:
Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.
If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

08/09/2023

Best Egg Rolls - Don't Lose This
Ingredients
1 pound ground pork or beef
1 teaspoon ground ginger, or more to taste
1 teaspoon garlic powder, or more to taste
2 cups shredded cabbage
2 ounces shredded carrots
2 tablespoons all-purpose flour
2 tablespoons water
1 quart peanut oil for frying, or as needed
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (Optional)
Directions
Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
Mix four and water together in a small bowl until a paste forms.
Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
Place egg rolls on a serving plate and sprinkle sesame seeds over top.
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