A Year-Round Guide to Franklin and Nantahala

Yields: 16 squares or 32 bars. For the bars: ¾ cup unsalted butter ½ cup packed brown sugar ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1¾ cups all-purpose

Rosemary and Goat Cheese Strata

Yields: 16 squares or 32 bars. For the bars: ¾ cup unsalted butter ½ cup packed brown sugar ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1¾ cups all-purpose

Iced Zucchini Bars

Yields: 16 squares or 32 bars.

For the bars:
¾ cup unsalted butter

½ cup packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1¾ cups all-purpose flour
1½ teaspoons baking powder
2 cups zucchini, shredded
1 cup sweetened coconut flakes
¾ cup walnuts, chopped

For the cinnamon frosting:
1 cup powdered sugar
1½ tablespoons unsalted butter, melted
½ teaspoon cinnamon
2½ tablespoons milk
1 teaspoon vanilla
1 teaspoon fresh lemon juice

For the bars: Preheat oven to 350°. Prepare a 15 x 10 x 1½-inch-deep baking pan with shortening.

In a medium-size bowl, cream butter until light and fluffy. Beat in brown and granulated sugars gradually, then add eggs one at a time. Add vanilla and mix well. Slowly add flour and baking powder.

Stir in zucchini, coconut, and walnuts. Spread zucchini mixture evenly into prepared baking pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on cooling rack. Let sit until completely cooled. Spread frosting evenly over cake. Cut into bars or squares. Store in an airtight container in refrigerator.

For the frosting: Using an electric mixer or a food processor, mix all ingredients together until smooth. Depending on personal preference for consistency, you may add more sugar or milk.

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This story was published on Sep 13, 2017

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.