Best 8 Penuche Frosting From Venita Grandma W Recipes

SPICE CAKE WITH PENUCHE FROSTING

Steps:

• Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
• In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.

OLD FASHIONED PENUCHE FUDGE RECIPE

Steps:

• In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Once it reaches a boil, stop stirring the mixture (so fudge doesn't turn gritty).
• Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.**If mixture is stirred after boiling and before cooling down, large sugar crystals will form and fudge will be gritty**
• Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees. Start checking the temperature at 20 minutes and then check every 5 minutes, until it reaches 110F/43C.
• While the mixture is cooling, butter an 8-inch-square pan. Set aside.
• Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken. Quickly pour the fudge into the buttered pan before it becomes too solid. ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan***
• Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.

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.

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.

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 SPICE CAKE WITH PENUCHE FROSTING

Steps:

• CAKE: Cream shortening, butter, and brown sugar. Gradually add eggs. Sift flour, soda, salt, and spice and alternate with milk. Add dates and nuts. Bake in 9-inch layers at 350°F for 30 minutes. Cool, then frost with Penuche Frosting.
• FROSTING: Melt butter in medium saucepan. Stir in brown sugar and boil for 2 minutes, stirring constantly. Add milk and heat to boiling. Remove from heat; cool and beat in powdered sugar.
• NOTES: I believe that the reason for 1/2 butter and 1/2 shortening was economy. All butter would probably work well, too. Margarine contains liquid, so it wouldn't be the best choice. Be sure to use 9-inch cake pans, or you'll have cake everywhere. Three thinner, 8-inch cakes could probably be made instead, but I've never tried it.

PENUCHE FROSTING FROM VENITA, GRANDMA W

Steps:

• 1. Melt butter, add brown sugar and boil 2 min. Remove from stove, cool slightly, add milk. Beat in enough powdered sugar to spread on cake.

EASY PENUCHE ICING

Steps:

• Melt butter in sauce pan.
• Stir in brown sugar.
• Boil and stir over low heat for 2 minutes.
• Stir in milk.
• Bring to a boil, stirring constantly.
• Cool to lukewarm.
• Gradually stir in confectioner's sugar.
• Place pan in ice water and stir until thick enough to spread.