Penuche Pumpkin Bars Food

PUMPKIN COOKIES WITH PENUCHE FROSTING

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.

OLD FASHIONED PUMPKIN PENUCHE

Steps:

• Preheat the oven to 350 degrees F.
• For the cookies: In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, vanilla and egg and mix well. Mix in the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10 minutes. Let cool.
• For the frosting: In a small saucepan, combine the brown sugar and butter. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners' sugar until the frosting reaches the desired consistency. Spread the frosting over the cookies and sprinkle with the pecans if using.

PENUCHE PUMPKIN BARS

Steps:

• 1. Preheat oven to 350^. Lightly butter and flour a 13x9-inch pan. Spray is best. Bars: In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin. Mix well.
• 2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices, mix to combine. Slowly add flour mixture to butter mixture, Mix well. If desired, add nuts or raisins; mix until evenly distributed.
• 3. Pour batter into pan, spread evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.
• 4. Fudge Frosting: Combine butter and brown sugar in a saucepan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl, cook to lukewarm. Gradually add powdered sugar, stirring until blended well. Beat mixture until thick enough to spread; adding additional powdered sugar if needed. If fudge is too thick, add a little hot water. Frost cooled bars with warm fudge, let fudge set completely before cutting into squares. Store covered in the refrigerator for 3 days.

PENUCHE CAKE BARS

Steps:

• Combine in saucepan butter, brown sugar and milk. Bring to a full boil. Remove from heat. Stir in remaining ingredients. Spread in greased 13 x 9 inch pan.
• Bake at 350 degrees for 20 minutes. Glaze with Penuche Frosting when cool.

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!