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Happy Spring! I have to say, I never quite know where the inspiration for this article will come from. I have a very seasonable palate. I suppose most of us living in the upper Midwest do. I would never make chili in the summer or grill seafood in the winter. Perhaps it’s the fresh ingredients that inspire me. This time, however, it was two unexpected gifts from our eldest that brought forth these two recipes. First, the pasta dish recipe was given to me after our daughter requested to
make our family dinner. Second, she bought us this Easter cake
platter without request or occasion and with her own money.
This platter screamed carrot cake, and therefore, I went back to my grandmother’s cookbook for this vintage (young people’s word for old) recipe!
Bon Apetit, Lanette
Carrot Cake
Ingredients
- 2 cups flour
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla
- 3 cups grated raw carrots
- 1½ cups cooking oil
- 4 eggs added one at a time
Directions
Combine all ingredients and pout into 2 greased 9-inch circular cake pans. Bake at 350° for 45 minutes or until the top springs back to touch.
Frost with 1 stick of butter 1 pound of powdered sugar 8 oz package cream cheese and 2 teaspoon vanilla. Decorate!
Shrimp Pasta
Ingredients
- 8 ounces Pasta
- 2 tablespoons olive oil
- 6 tablespoons butter
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1½ pound large shrimp
- Add salt and pepper to taste
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- ½ cup Parmesan cheese
- 2 tablespoons parsley chopped
- 1 tablespoon lemon juice
Directions
n a large pot, cook the pasta in boiling water according to package directions. Drain and set aside. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add Italian seasoning and spinach and cook until wilted. Add the pasta back to the pot with the remaining butter, Parmesan, and parsley. Stir until mixed and butter is melted. Add the lemon juice before serving, and serve while hot.
