Peanut Butter Penuche Grandma W Recipes

MY GRANDMA'S PEANUT BUTTER FUDGE

Steps:

• Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
• Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

GRANDMA'S OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Place butter and vanilla extract in a mixing bowl; beat with a stand mixer or electric mixer at medium speed until fluffy, about 2 minutes. While continuing to beat, gradually add brown sugar and granulated sugar; beat until well combined.
• Add eggs, one at a time, beating after each addition until incorporated. Add peanut butter and beat until combined.
• Add flour, baking powder, and salt; mix on low speed until just combined.
• Roll dough into 1-inch balls; place on a cookie sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern.
• Bake at 375 degrees for about 9 minutes, or until very lightly browned.
• I like my peanut butter cookies soft, so I watch them closely while baking and take them out of the oven as soon as they are lightly browned.

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.

BIG GRANDMA'S BEST PEANUT BUTTER COOKIES

Steps:

• Cream together the sugars, Crisco, peanut butter.
• Add the eggs and vanilla.
• Sift the dry ingredients together and add gradually until blended well.
• Roll into tablespoon size balls.
• Roll cookie dough balls into sugar.
• Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
• Bake at 350° oven for 11-13 minutes.

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.

PEANUT BUTTER PENUCHE, GRANDMA W

Steps:

• 1. Butter bottom and sides of 4 quart saucepan. Combine sugars, milk, syrup and salt. Cook and stir over med heat until dissolved and mixture begins to boil. Reduce heat, attach candy thermometer to side of pan. Continue cooking, stirring occasionally, until thermometer reads 236 degrees. Soft boil stage. Remove from heat, add peanut butter but do not stir it in. Set pan aside, allow to cool undisturbed. Do not stir or move pan while cooling. When thermometer reaches 115 degrees, add vanilla. Beat by hand vigorously about 10 min or until mixture starts to lose it's gloss. Pour into buttered 8" square pan. Score into small squares. When candy is only slightly warm, cut or break into squares.

PENUCHE

Steps:

• In a large saucepan, combine both sugars with the milk. Boil for 3-4 minutes over medium heat. Add the peanut butter, marshmallow cream, and vanilla. Beat together until combined and smooth. Pour into a greased 9 x 9-inch pan. Allow to cool before cutting.