Penuche Cake Bars Food

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.

PENUCHE FROSTING FOR PENUCHE BARS

Steps:

• In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.

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.

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING

Steps:

• In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
• I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
• (never measured amounts).
• Add buttermilk, brown sugar, and shortening.
• Beat for two minutes.
• Add eggs, and beat another and final two minutes.
• Spread batter into two greased and floured 9 inch round cake pans.
• Bake 350 degrees for 30 minutes, until tester shows done.
• Cool and remove to wire rack for perfect cooling.
• Penuche Frosting:.
• In saucepan melt the half cup butter and stir in the one cup brown sugar.
• Cook until dissolved and boil for two minutes.
• Remove from heat and add the quarter cup evaporated milk.
• Return to heat and return to boiling point stirring constantly.
• Remove from heat.
• Cool to lukewarm.
• Beat in 1 3/4 to 2 cups powdered icing sugar.
• If its too thick add in a few tablespoons more milk little at a time.
• If its too thin add in more icing powder a little at a time.
• When to your desired spreading consistency, fill and frost cake.

BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

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.

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.

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.