Beet Borscht -- goodness from the garden!

Fresh produce was the inspiration for this recipe—beets, potatoes, onions, thyme and dill—all ingredients that we picked in our garden!
  



Borscht is a sour soup common in Eastern Europe and Northern Asia. The word "borscht" is most often associated with the Ukrainian version that is made with beets that impart a distinctive earthy flavor and red color. Potatoes, cabbage and onions are other typical ingredients. However, other variations of borscht leave out the beets and rely on cabbage and potatoes as their main ingredients. Beef or even beans can be added, and many recipes include carrots. 

Beet Borscht    8 to 10 servings 
3 to 4 tablespoons olive oil, divided use
2 celery ribs trimmed and finely chopped
1 small bell pepper finely chopped
1 medium onion finely chopped
1 large garlic clove, minced
2 to 3 tablespoons tomato paste
3 to 4 medium beets peeled and grated or diced (I grated half and diced half)
2 carrots peeled and diced
About 1/4 cup head cabbage, green or red, thinly sliced
6 to 8 cups reduced sodium chicken broth + extra water or broth as needed (or use beef or vegetable broth)
3 to 4 small to medium potatoes, diced (Since I was using new potatoes with a thin skin, I did not peel)
2 bay leaves
Several sprigs fresh thyme, tied together
Several sprigs fresh dill weed + extra for garnish
2 to 3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Dollops of sour cream of serving
  1. Heat a large soup pot (5 1/2 quart or larger) over medium/high heat and add 2 tablespoons olive oil. Add chopped onion, celery and bell pepper. Sauté, stirring occasionally until softened and lightly golden (7 to 8 minutes); add garlic near the end.. Stir in 2 to 3 tablespoons tomato paste. Transfer mixture to a bowl.

  2. Add remaining 2 tablespoons olive oil to pot. Add prepared beets, carrots and cabbage; sauté 10 minutes, stirring occasionally until veggies are softened. 


  3. Add 6 cups broth, potatoes, bay leaves, thyme bundle, a few sprigs of dill weed, cider vinegar, salt and pepper to taste + sautéed onion mixture.  Bring mixture to a boil, reduce temperature and simmer soup until potatoes are tender and flavors are blended. Adjust seasonings as preferred.

  4. Serve with extra sprigs of dill and dollops of sour cream if desired.
    I served the soup with an herb filled Pane Bianco bread  (recipe to be posted soon.)

Recipe without photos . . .
Beet Borscht    8 to 10 servings 
3 to 4 tablespoons olive oil, divided use
2 celery ribs trimmed and finely chopped
1 small bell pepper finely chopped
1 medium onion finely chopped
1 large garlic clove, minced
2 to 3 tablespoons tomato paste
3 to 4 medium beets peeled and grated or diced (I grated half and diced half)
2 carrots peeled and diced
About 1/4 cup head cabbage, green or red, thinly sliced
6 to 8 cups reduced sodium chicken broth + extra water or broth as needed (or use beef or vegetable broth)
3 to 4 small to medium potatoes, diced (Since I was using new potatoes with a thin skin, I did not peel)
2 bay leaves
Several sprigs fresh thyme, tied together
Several sprigs fresh dill weed + extra for garnish
2 to 3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Dollops of sour cream of serving
  1. Heat a large soup pot (5 1/2 quart or larger) over medium/high heat and add 2 tablespoons olive oil. Add chopped onion, celery and bell pepper. Sauté, stirring occasionally until softened and lightly golden (7 to 8 minutes); add garlic near the end.. Stir in 2 to 3 tablespoons tomato paste. Transfer mixture to a bowl.
  2. Add remaining 2 tablespoons olive oil to pot. Add prepared beets, carrots and cabbage; sauté 10 minutes, stirring occasionally until veggies are softened. 

  3. Add 6 cups broth, potatoes, bay leaves, thyme bundle, a few sprigs of dill weed, cider vinegar, salt and pepper to taste + sautéed onion mixture.  Bring mixture to a boil, reduce temperature and simmer soup until potatoes are tender and flavors are blended. Adjust seasonings as preferred.
  4. Serve with extra sprigs of dill and dollops of sour cream.

Tomato & Pesto Tart

Garden ripe tomatoes and basil + last Sunday's edition of The Kitchen on the Food Network were the inspiration for this yummy tart that can be served as an appetizer or side dish. I made just a few adjustments to the recipe prepared by Sunny Anderson. She used a store bought crust; I made my own (even an no-roll oil crust would work). Purchased pesto or any pesto recipe would work but I like the addition of thyme that she added; she actually used almonds as the nut in the pesto but I opted for a combo of pine nuts and walnuts that I toasted.

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)
For the tart:
2 or 3 tomatoes, skins removed & sliced 1/4” thin
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the pesto:
1 lightly packed cup of basil / could use part parsley
5 sprigs thyme, leaves stripped
2 to 3 cloves garlic
1/4 cup grated Parmesan cheese, plus more for garnish
1/4 cup pine nuts, toasted / could use part walnuts
1 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra virgin olive oil
  1. Preheat oven to 425°.
  2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the sides; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
  3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
  4. Reduce the oven temperature to 375°.
  5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 



  6. Taste the pesto and season with salt and pepper, if needed. 
  7. Slowly drizzle the olive oil into the feed tube while blending.
  8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
  9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
  10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
  11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
  12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
Recipe without photos . . .
Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)
For the tart:
2 or 3 tomatoes, skins removed & sliced 1/4” thin
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the pesto:
1 lightly packed cup of basil / could use part parsley
5 sprigs thyme, leaves stripped
2 to 3 cloves garlic
1/4 cup grated Parmesan cheese, plus more for garnish
1/4 cup pine nuts, toasted / could use part walnuts
1 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra virgin olive oil
  1. Preheat oven to 425°.
  2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the side; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
  3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
  4. Reduce the oven temperature to 375°.
  5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
  6. Taste the pesto and season with salt and pepper, if needed. 
  7. Slowly drizzle the olive oil into the feed tube while blending.
  8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
  9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
  10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
  11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
  12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

Zoodles— Zucchini Noodles

Oodles of Zoodles . . . aka Zucchini Noodles—a great way to use our extra garden bounty! So many possibilities -- match the broth with other items on the menu. Season with your choice of herbs and spices such as hot pepper flakes or Italian seasoning. Add Parmesan or other favorite choice of cheese.

Zoodles   4 servings
4  small to medium zucchini squash with any seeds and fibrous center sections removed
1 or 2 minced garlic cloves, optional
1 tablespoon sesame or olive oil 
About 1/2 cup broth or combination broth and low sodium soy sauce
Spring/green onions, chopped -- use both white and green parts
Kosher salt and pepper to taste
  1. Use a  spiralizer to create zucchini noodles. 
  2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
  3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
  4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.

  5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.
Recipe without photos . . .
Zoodles   4 servings
4  small to medium zucchini squash with any seeds and fibrous center sections removed
1 or 2 minced garlic cloves, optional
1 tablespoon sesame or olive oil 
About 1/2 cup broth or combination broth and low sodium soy sauce
Spring/green onions, chopped -- use both white and green parts
Kosher salt and pepper
  1. Use a spiralizer to create zucchini noodles. 
  2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
  3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
  4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
  5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.

Homemade Ranch Dip/Dressing using fresh herbs

Homemade Ranch Dip was on the menu for a recent summer kids cooking class. We were banking on the idea that most kids like Ranch and a homemade version would allow them to measure + snip and tear fresh, fragrant herbs. It worked, they all added to the bowl, took turns mixing and then each filled a small container so they could dip fresh veggies. And, YES, they did eat their veggies. 

Ranch Dip or Dressing
1/2 cup mayonnaise
1/2 cup sour cream
3 or 4 tablespoons buttermilk for dip; 6 to 8 tablespoons+ for dressing 
3/4 to 1 teaspoon dried dill weed
1/2 teaspoon dried parsley or 1 tablespoon fresh, finely chopped
1/2 teaspoon dried chives or 1 tablespoon fresh, finely chopped
1/4 teaspoon onion powder or 1 tablespoon finely minced onion
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
(About 1 tablespoon finely chopped fresh rosemary -- this was an extra addition to the usual recipe since we had it in the herb garden)
1 tablespoon freshly squeezed lemon juice to taste or same amount of bottled lemon juice or use white vinegar instead

1.    In a small to medium bowl, whisk together the mayo and sour cream; add buttermilk tablespoon by tablespoon whisking until smooth and dip/dressing is the correct thickness.
2.    Measure the spices into another small bowl. 
3.    Add the spices and whisk until combined. 
4.    Add the lemon juice and whisk again.
5.    Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. 

The kids also tried their hand at arranging  veggies in creative ways. 
Here are a few ideas of their creations . . .





Recipe without photos . . .
Homemade Ranch Dip was on the menu for a recent kids cooking class. We were banking on the idea that most kids like Ranch and a homemade version would allow them to measure + snip and tear fresh, fragrant herbs. . It worked, they all added to the bowl, took turns mixing and then each filled a small container so they could dip fresh veggies. 

Ranch Dip or Dressing
1/2 cup mayonnaise
1/2 cup sour cream
3 or 4 tablespoons buttermilk for dip; 6 to 8 tablespoons for dressing 
3/4 to 1 teaspoon dried dill weed
1/2 teaspoon dried parsley or 1 tablespoon fresh, finely chopped
1/2 teaspoon dried chives or 1 tablespoon fresh, finely chopped
1/4 teaspoon onion powder or 1 tablespoon finely minced onion
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
(About 1 tablespoon finely chopped fresh rosemary -- this was an extra addition to the usual recipe since we had it in the herb garden)
1 tablespoon freshly squeezed lemon juice to taste or same amount of bottled lemon juice or use white vinegar instead

1.    In a small to medium bowl, whisk together the mayo and sour cream; add buttermilk tablespoon by tablespoon whisking until smooth and dip/dressing is the correct thickness.
2.    Measure the spices into another small bowl. 
3.    Add the spices and whisk until combined. 
4.    Add the lemon juice and whisk again.
5.    Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week

Slow Cooker Country-Style Ribs and Kraut

Easy, homemade Sauerkraut (fermented by the quart), an apples and onions of course,
Slow Cooker Country-Style Ribs and Kraut combine to create a perfectly balanced and tasty  slow cooked meal. Barry commented that  sourness of the sauerkraut is offset by the sweetness of the apple and apple juice. Yum!


Slow Cooker Country-Style Ribs and Kraut   About 4+ servings
2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider
  1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.

  2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.
Recipe without photos . . .
Slow Cooker Country-Style Ribs and Kraut   About 4+ servings
2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider
  1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
  2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.

Sand Plum Jelly

It’s that time of year –– sand plums are at their prime at the Henry farm. Barry, Steve and I picked and . . . after following the steps below, we ended up with 29 jars of Sand Plum Jelly + 3 ½ quarts of juice that went into the freezer.



Although unripe sand plums do have a high pectin content (3/4 ripe plus to ¼ unripe plums), after all the picking, sorting, and cooking, I prefer to rely on Sure Jell™, making sure after a labor intensive endeavor, that the jelly actually gells1
Here’s the instructions, in usable form, that are included in the package of Sure Jell™ with a few of my own additions (based on old time recipes) . . .

Sand Plum Jelly  Approximately 4 lbs. of plums yields about 9 cups of jelly 
5 1/2 cups prepared juice 
6 1/2 cups granulated sugar
1 (1.75 oz.) pkg. Sure Jell®
1/2 teaspoon butter or margarine
  1. To make juice: Sort plums using red, pink and partially pink plums; discard leaves and stems.
  2. Place in a large pot and barely cover with water.
  3. Cover and heat on high temperature; bring to a boil, then reduce temperature to medium high; reduce heat and simmer  approximately 10 minutes or until plums are soft and tender; stir often.
  4. Cool slightly and strain juice and plums through cheesecloth (a cheesecloth bag made by sewing 2-3 layers of cheesecloth into a e bag shape is ideal). Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. (I usually let plums drip overnight and then proceed to next step.)
  5. To make jelly: Fill water bath canner with water (enough to cover jars); bring to a boil.
  6. In another container, sterilize  jars and lids by simmering in boiling water for at least 10 minutes while jelly is cooking. (Recipe for Crabapple Jelly contains photos of this process.)
  7. Measure EXACT amount of granulated sugar into a bowl and set aside. DO NOT REDUCE AMOUNT OF SUGAR AS THIS WILL RESULT IN SET FAILURE!
  8. Measure EXACT amount of prepared fruit juice into large saucepan.
  9. Stir in 1 pkg. Sure Jell® into prepared juice. Add 1/2 teaspoon butter or margarine to reduce foaming.
  10. Bring mixture  to full rolling boil—a boil that doesn’t stop bubbling when stirred—on high heat, stirring constantly.
  11. Add pre-measured sugar to juice in saucepan. Return to full rolling boil; boil exactly 1 minute stirring constantly.  I continue to cook longer until jelly starts to sheet off a spoon—an old time indication that jelly is gelled (see diagram below); usually about a minute of two longer.

  12. Remove from heat. Skim off any foam with a metal spoon.
  13. Immediately ladle into prepared jars, filling each to within 1/4” of top. Wipe jar rims and threads. Cover with two-piece lids. 
  14. Place jar on elevated rack in water-bath canner that is filled with boiling water (step 1) . Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.) 
  15. Add water-bath canner lid and then bring water to a gentle boil. 
  16. Then, process jelly for 5 minutes for Kansa altitudes. (Adjust altitude as needed.)
  17. Remove jars and place upright on a cooling rack to cool completely.
  18. After jars cool, check seals by pressing center of lids with finger; if lid springs back, lid is not sealed and refrigeration is necessary
  19. Let prepared jars stand at room temperature 24 hours. Label and store jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.
Recipe without photos . . .
Sand Plum Jelly  Approximately 4 lbs. of plums yields about 9 cups of jelly 
5 1/2 cups prepared juice 
6 1/2 cups granulated sugar
1 (1.75 oz.) pkg. Sure Jell®
1/2 teaspoon butter or margarine
  1. To make juice: Sort plums using red, pink and partially pink plums; discard leaves and stems.
  2. Place in a large pot and barely cover with water.
  3. Cover and heat on high temperature; bring to a boil, then reduce temperature to medium high; reduce heat and simmer  approximately 10 minutes or until plums are soft and tender; stir often.
  4. Cool slightly and strain juice and plums through cheesecloth (a cheesecloth bag made by sewing 2-3 layers of cheesecloth into a e bag shape is ideal). Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. (I usually let plums drip overnight and then proceed to next step.)
  5. To make jelly: Fill water bath canner with water (enough to cover jars); bring to a boil.
  6. In another container, sterilize  jars and lids by simmering in boiling water for at least 10 minutes while jelly is cooking. (Recipe for Crabapple Jelly contains photos of this process.)
  7. Measure EXACT amount of granulated sugar into a bowl and set aside.DO NOT REDUCE AMOUNT OF SUGAR AS THIS WILL RESULT IN SET FAILURE!
  8. Measure EXACT amount of prepared fruit juice into large saucepan.
  9. Stir in 1 pkg. Sure Jell® into prepared juice. Add 1/2 teaspoon butter or margarine to reduce foaming.
  10. Bring mixture  to full rolling boil—a boil that doesn’t stop bubbling when stirred—on high heat, stirring constantly.
  11. Add pre-measured sugar to juice in saucepan. Return to full rolling boil; boil exactly 1 minute stirring constantly. (I continue to cook longer until jelly mixture sheets off a spoon—an old time indication that jelly is gelled—usually about a minute of two longer.)
  12. Remove from heat. Skim off any foam with a metal spoon.
  13. Immediately ladle into prepared jars, filling each to within 1/4” of top. Wipe jar rims and threads. Cover with two-piece lids. 
  14. Place jar on elevated rack in water-bath canner that is filled with boiling water (step 1) . Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.) 
  15. Add water-bath canner lid and then bring water to a gentle boil. 
  16. Then, process jelly for 5 minutes for Kansas altitude. (Adjust altitude as needed.)
  17. Remove jars and place upright on a cooling rack to cool completely.
  18. After jars cool, check seals by pressing center of lids with finger; if lid springs back, lid is not sealed and refrigeration is necessary
  19. Let prepared jars stand at room temperature 24 hours. Label and store jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.

Caramel Frosted Zucchini Pecan Bars

Zucchini season is in full swing in Kansas! So, it's time to try new recipes and this one in definitely a keeper! OH SO GOOD . . .

Caramel Frosted Zucchini Pecan Bars   Makes one 9”x13”  pan/dish or 12 bars
Bars
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil (canola)
1/2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups lightly packed shredded zucchini (about 2 medium)
1 1/2 cups chopped pecans

Caramel frosting
1 cup (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1/4 cup heavy cream
2 to 2 1/2 cups powdered sugar, sifted
  1. Preheat oven to 350°. Spray a 9”x13” pan/dish.
  2. Bars:Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
  3. Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
  4. Fold in the zucchini and the nuts.

  5. Spread batter evenly in prepared pan.
  6. Bake for about 25 to 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Check early to prevent overbaking; if using a glass or ceramic baking dish, cake tends to bake faster (oven temp could also be lowered in baking in glass or ceramic dish). 
  7. Frosting:  Cut butter into large chunks and in a medium-sized. saucepan. 
  8. Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. 
  9. Add the heavy cream, and boil for another minute.
  10. Remove from the heat and carefully beat in the powdered sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread. 

  11. Pour the frosting over the cake a warm or cool cake. If frosting is too thick, thin with a little more water. If it begins to become firm, dip spreader in very hot water and continue.

Recipe without photos . . .
Caramel Frosted Zucchini Pecan Bars   Makes one 9”x13”  pan/dish or 12 bars
Bars
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil (canola)
1/2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups lightly packed shredded zucchini (about 2 medium)
1 1/2 cups chopped pecans

Caramel frosting
1 cup (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1/4 cup heavy cream
2 to 2 1/2 cups powdered sugar, sifted
  1. Preheat oven to 350°. Spray a 9”x13” pan/dish.
  2. Bars:Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
  3. Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
  4. Fold in the zucchini and the nuts.
  5. Spread batter evenly in prepared pan.
  6. Bake for about 25 to 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Check early to prevent overbaking; if using a glass or ceramic baking dish, cake tends to bake faster (oven temp could also be lowered in baking in glass or ceramic dish). 
  7. Frosting:  Cut butter into large chunks and in a medium-sized. saucepan. 
  8. Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. 
  9. Add the heavy cream, and boil for another minute.
  10. Remove from the heat and carefully beat in the powdered sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread. 
  11. Pour the frosting over the cake a warm or cool cake. If frosting is too thick, thin with a little more water. If it begins to become firm, dip spreader in very hot water and continue.