Good Morning Everyone!

Another beautiful morning in central Florida and the final day for the tree guys! The will be hauling away the last of the wood...then I can get prepared for my trip next week to the Keys.

Tonight we will be enjoying Shrimp Scampi served over hot noodles, Sliced Tomato Salad and Glazed Bunny Buttermilk Carrot Cake.
Bunny Carrot Cake got it's name from giving the ends of the carrots to the bunny that our neighbor kept in the field behind our home. Alas, Bunny met his fate 2 weeks ago when a dog got into its cage....

Shrimp Scampi

serves 4

1 lb. sweet butter, well chilled and cut into large slices
4 cloves garlic
2 T. chopped parsley
olive oil for sauteing
1 lb. mushrooms, sliced
1 1/2 lbs. jumbo shrimp, peeled and deveined
1 c. white wine
1 T. lemon juice
2 oz. Parmesan cheese
1 pint heavy cream
1 lb. cooked noodles (angel hair, fettucini, spaghetti or egg noodles)

In a food processor, combine the butter, garlic, and parasley and blend til smooth. Heat oil in skillet and add mushroom slices, add shrimp and cook stirring til shrimp is pink. Start cooking your noddles at this point. Reduce heat and pour off excess oil, add wine, lemon juice, parmesan and cream. Continue cooking til the cream has reduced slightly, about 2 minutes. Add butter-garlic-parsely combination and reduce heat and continue cooking 4 minutes more til the butter has incorporated and the sauce has a glossy appearance. Serve over the hot noodles.Glazed Bunny Buttermilk Carrot Cake

2 c. flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 eggs
2 c. sugar
3/4 c. veg oil
3/4 c. buttermilk
2 t. vanilla extract
2 c. grated carrots
1 8 oz. can crushed pineapple, drained
1 3 1/2 oz. can flaked coconuts
1 c. chopped pecans
1/2 c. golden raisins

Line 3 9-inch round cakepans with wax paper and grease and flour the pans.

Stir the first 4 ingredients together. Beat eggs and the next 4 ingredients til smooth. Add flour mix beating til smooth. Fold in carrots and next 4 ingred. in. Pour batter into prepared pans.
Bake at 350 for 30 mts. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire rack for 15 mts. to settle then invert and cool completely. Spread Cream Cheese Frosting between layers and on top and sides.

Buttermilk Glaze:
1 c. sugar
1 1/2 t. baking soda
1/2 c. buttermilk
1/2 c. butter
1 T. corn syrup
1 t. vanilla extract
Bring 1st 5 ingred. to a boil in a pot over high heat. Boil stirring often for 5 mts. Remove from heat and stir in vanilla.

Cream Cheese Frosting:
3/4 c. butter, softened
1 8 oz. cream cheese, softened
1 3 oz. cream cheese, softened
3 c. sifted powdered sugar
1 1/2 t. vanilla extract
Beat the butter and cream cheese at med speed til creamy. Add powdered sugar and vanilla ns beat til smooth.