Amish Pecan Penuche 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.

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.

PECAN PENUCHE

Steps:

• In a 3-quart saucepan, combine the sugars and milk, and bring to a boil over medium heat, stirring constantly.
• Continue cooking, without stirring, until the mixture reaches the soft-ball stage (236 degrees F on a candy thermometer). Remove from the heat. Add the butter and vanilla, but do not stir. Let the mixture cool, without stirring, until it reaches 110 degrees F and the outside of the pan feels lukewarm, about 40 minutes.
• While the mixture is cooling, butter an 8-inch square pan. With a wooden spoon, beat the mixture until it becomes thick and loses its' gloss. Quickly stir in the pecans and pour into the pan (Don't scrape the sides, since they may be sugary).
• When firm, cut with a sharp knife into 1 1/2-inch squares.

AMISH PECAN PENUCHE

Steps:

• Combine the sugar and milk in a 4 quart heavy bottomed pan and cook over medium heat, stirring constantly with a wooden spoon to avoid curdling.
• Cook until the soft ball stage is reached 234*-240*.approximately 16-17 minutes. remove the pan from the heat, and add the butter, and set aside to cool without stirring.
• When it is lukewarm 110* approximately 1 hour. but keep checking. beat until thick and creamy, about 2 minutes by hand. Add the vanilla, pecans and salt and mix thoroughly.
• Transfer immediately to a lightly buttered 8x8 pan.
• Cool completely and cut into 1x2" pieces.

AUTUMN MAPLE PECAN LAYER CAKE WITH PENUCHE FUDGE FROSTING

Steps:

• Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
• In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
• Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
• At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
• Make the frosting shortly before you want to frost the cake, as it will get harder with time.
• For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
• Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
• This cake is best eaten the day it's frosted.
• Makes about 8-10 slices.

AMISH BANANA NUT CAKE WITH PENUCHE FROSTING

Steps:

• For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
• Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
• Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
• Wait 10 minutes to remove from pan.
• Let cool completely before frosting.
• For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
• Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
• Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
• Frost the cake between the layers, top, then sides.

PEANUT BUTTER PENUCHE

Steps:

• Butter the bottom and sides of a heavy 4-quart saucepan.
• In pan, combine the sugars, milk, corn syrup and salt.
• Cook and stir over medium heat until sugars dissolve and mixture begins to boil.
• Reduce heat; attach candy thermometer to pan.
• Continue cooking, stirring occasionally, until thermometer reads 236°F.
• Remove from heat; add peanut butter but do not stir it in; set pan aside.
• Do not stir or move pan during cooling.
• When thermometer reaches 115°F, add vanilla extract.
• Beat by hand until mixture loses its gloss; pour into buttered pan.
• When penuche is only slightly warm, cut into small squares.

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.