PUMPKIN COOKIES WITH PENUCHE FROSTING
A soft cookie with a candy frosting.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g
OLD FASHIONED PENUCHE
A 100 year old dear friend of mine gave me this recipe about 8 years ago before she died. She was still making it the year before she died.
Provided by Peggi Anne Tebben
Categories Other Desserts
Number Of Ingredients 8
Steps:
- 1. Combine first 5 ingredients in saucepan.
- 2. Stir over med. heat to dissolve sugar.
- 3. Cook to 234° or until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat. PEGGI'S NOTE: This only took about 5 minutes to reach the soft ball stage for me,once it started to boil, which is 250° on my candy thermometer. I tested it at 234° & it still would not form a ball until 250°.
- 4. Add... butter.
- 5. Let stand without stirring until bottom of pan is lukewarm (120°). PEGGI'S NOTE: This took about an hour to cool to 120°. If forming into nut roll, add vanilla now & continue to cool until all the way cool & pliable enough to knead. This took me 2 hours of cooling total to form into somewhat of a log. Then I wraped in wax paper & froze for 30 minutes. Then rolled in nuts.
- 6. ADD...vanilla.
- 7. Beat until creamy.
- 8. Mix in ...1/2 cup chopped nuts. *Toast pecans or walnuts in 250° oven for 1 hour first.
- 9. Pour into greased 8 or 9" square pan. Cut into squares.
- 10. This is another way to prepare this as suggested in an old cook book. EASY NUT ROLL: Turn out cooled fudge onto buttered waxed paper. Knead or fold over several times. Shape into 12" roll. Place on waxed paper covered with cut-up nuts. Roll up in the paper. Chill. Slice.
PENUCHE
This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!
Provided by Paula
Categories Desserts Candy Recipes Nut Candy Recipes
Time 40m
Yield 64
Number Of Ingredients 7
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.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 10.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 12.8 mg, Sugar 10 g
THE BEST PENUCHE EVER!!
The best Holliday dessert that melts in your mouth and makes you go "Mmmm, thats good!" everytime. :)
Provided by Cupcake101
Categories Candy
Time 40m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Butter an 8inch square pan;set aside.
- Combine Half-and-Half, butter, brown sugar, and granulated sugar in a medium saucepan.
- Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. *Note: if sugar gets on the side of the pan, get a small bowl of water and a pastry brush and wipe down the sides.
- Add the candy thermometer (bulb of thermometer should not touch the bottom of the saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees F).
- Pour into large heat-proof mixer bowl.
- Cool until lukewarm (about 110 degrees F). Don't stir it!
- Once it gets to the right temperature, add vanilla and beat with electric mixer until thick and candy looses it's gloss.
- Beat in pecans.
- Spread into prepared pan and refrigerate until firm.
- Cut into squares then store in refrigerator.
GRANDMA'S PENUCHE FROSTING
This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.
Provided by Tarynne
Categories Dessert
Time 25m
Yield 1 recipe
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2
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