MARILYN HORNE: One of Bradford’s most famous natives has a birthday coming up, and the University of Pittsburgh at Bradford is making sure her birthday is celebrated in style.
Kimberly Marcott Weinberg, assistant director of communications and marketing at the university, announced, “Marilyn Horne’s 84th birthday is Tuesday (Jan. 16), and the folks at the Marilyn Horne Museum and Exhibit Center have invited us all to celebrate with cake on Saturday (Jan. 13). The cake will be cut until noon and served until it’s gone. The museum, café and gift shop will be open as well.
“We hope Bradford’s most famous native daughter has a ‘Bravissima!’ kind of birthday.”
RECIPE: This recipe is from Kaiden Snare of Huntingdon County, the second place winner of the PA Preferred Chocolate, Cookie, Brownie, Bar competition at the 102nd annual Pennsylvania Farm Show taking place right now in Harrisburg.
We thought this sounded like a good way to use locally grown zucchini during harvest season.
In fact, the recipe recommends finding Pennsylvania grown or produced ingredients such as zucchini, eggs and buckwheat flour.
Zucchini Bars with Almond Frosting
Bar ingredients:
– 1 cup canola or vegetable oil
– 2 cups granulated sugar
– 2 cups grated zucchini
– 3 eggs
– 1 tsp. vanilla extract
– 1 ⅓ cups buckwheat flour
– ⅔ cups all purpose flour
– 1 tsp. salt
– 2 tsp. baking soda
– ¼ tsp. baking powder
– ¾ cups oatmeal
Frosting ingredients:
– ½ cup butter, softened
– 4 ounces cream cheese, softened
– 2 ½ cups confectioner sugar
– 3 tsp. vanilla extract
– ¼ tsp. almond extract
Directions:
Preheat the oven to 350 degrees. Grease a 10 x 15 jelly roll pan. Mix together oil, sugar, zucchini, eggs and vanilla until well blended. In a separate bowl, mix together flour, salt, baking soda and baking powder.
Add the flour mixture into the zucchini mixture and combine. Some lumps will remain. Add oatmeal and stir.
Bake 15-20 minutes or until it starts to brown around the edges and the middle is no longer wet looking.
Cool bars completely before frosting.
For frosting, cream together butter and cream cheese, then slowly add confectioner sugar. Continue beating and add vanilla and almond extracts. Frost cooled zucchini bars.
