Penuchefrosting Recipes

GRANDMA'S PENUCHE FROSTING

Steps:

• Melt butter in a large saucepan.
• Add brown sugar and bring to a boil.
• continue cooking for 1 minute until thickens.
• Let set 15 minutes.
• Mix in hot milk.
• Add powdered sugar gradually till spreading consisitancy.
• If it gets too thick add a little milk.

SCRUMPTIOUS PENUCHE FROSTING

Steps:

• Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

EASY PENUCHE FROSTING

Steps:

• In a saucepan , melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium-low. Boil for 2 minutes, stirring constantly.
• Add the milk and bring back to a boil, stirring constantly.
• Remove the pan from the heat and let the mixture cool to lukewarm.
• Gradually add sifted confectioners' sugar while beating until thick enough to spread. If it's too thick, add a little hot water.
• Makes enough frosting to cover the top and sides of a 2-layer cake or a 13 x 9-inch cake.

OATMEAL CAKE WITH PENUCHE FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9inch springform pan. In a large mixing bowl cream the butter with an electric mixer until soft. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until light and very fluffy.
• Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl. Beat these ingredients into the butter mixture, alternating with the milk, until well blended. Scrape into the prepared pan and smooth the top. Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean. Do not overcook. Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up. Let the cake cool completely, about 2 hours.
• When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat. Add the brown sugar and stir until melted and blended with the butter. Slowly pour in the milk, mix well, and bring the mixture to a boil. Scrape it into a medium bowl and cool 10 minutes. Add the confectioners sugar and vanilla and beat with an electric mixer until smooth. Spread all over the cooled cake. Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare. Wait at least 15 minutes before serving to allow the frosting to set

EASY PENUCHE FROSTING

Steps:

• Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually stir in powdered sugar. Enough for 9 x 13 inch cake.

EASY PENUCHE ICING

Steps:

• Melt butter in sauce pan.
• Stir in brown sugar.
• Boil and stir over low heat for 2 minutes.
• Stir in milk.
• Bring to a boil, stirring constantly.
• Cool to lukewarm.
• Gradually stir in confectioner's sugar.
• Place pan in ice water and stir until thick enough to spread.

PENUCHE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugars, milk, corn syrup and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla and remaining butter to pan (do not stir)., Cool, without stirring, to 110°, about 40 minutes. Beat with a spoon until fudge just begins to thicken. Add walnuts; continue beating until fudge becomes very thick and just begins to lose its sheen (about 10 minutes total). Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers.

PENUCHE FUDGE

Steps:

• Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
• Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
• Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
• Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING

Steps:

• In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

CHOCOLATE CUPCAKES WITH PENUCHE FILLING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box for 24 cupcakes--except add vanilla to batter.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate 1 hour or until lukewarm, about 90°F.
• Beat powdered sugar into cooled brown sugar mixture with electric mixer on low speed until smooth. If filling becomes too stiff, stir in additional milk, 1 teaspoon at a time. If filling is too soft, cover; return to refrigerator 15 minutes to firm up.
• Remove Reynolds Baking Cups from cupcakes. Using serrated knife, cut each cupcake in half horizontally, being careful not to break either half. Place heaping 1 tablespoon filling on each cupcake base. Replace rounded cupcake tops. Pipe or spoon rounded 1 tablespoon frosting onto cupcake tops. Garnish with grated chocolate. Store in airtight container at room temperature.

APPLESAUCE CAKE WITH PENUCHE FROSTING

Steps:

• Make the cake:
• In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the mixture until it is light and fluffy. Beat in the applesauce and the egg. Into the butter mixture sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the mixture until it is combined, and add the vanilla, the oats, and the coated raisins. Stir the batter until it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the layers out onto racks and let them cool completely.
• Make the frosting:
• In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234°F. on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.
• Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)
• Make pink applesauce:
• In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups.

PENUCHE

Steps:

• Butter an 8x8 inch square dish.
• In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
• Let cool completely before cutting into squares.