Grandmas Penuche

Penuche




You need a candy thermometer for this one. Also, I hope you like stirring, because there’s going to be a lot of that. A lot.


4 Tbsp. unsalted butter, plus more for the pan

2/3 cup chopped pecan pieces

¾ tsp. baking soda

1 tsp. vanilla extract

2 cups sugar

Pinch salt

½ cup light corn syrup

¼ cup half-and-half

¼ cup heavy cream



Butter an 8x8-inch baking pan. Line the pan with enough parchment paper to hang over the sides. Butter the paper, too, which will help it stick to the pan. Have your pecans, baking soda, and vanilla all measured out and ready in their own little bowls by the stove. Also, have your oven mitts and candy thermometer within arm’s reach.



In a heavy-based 3 qt. saucepan, combine the butter, sugar, salt, corn syrup, half-and-half, and cream. Stir with a wooden spoon over low heat until all of the sugar is dissolved. It takes a while and you can’t really tell by looking at it. The best thing to do is drag your finger along the spoon and rub the mixture between your fingers. Yes, it’s hot. Listen, no one said addiction was going to be easy. If there’s any graininess at all, keep stirring until it’s gone.



Once the sugar is dissolved, turn the heat to medium and cook, stirring, until the mixture foams to a boil. Add the baking soda. Lower the heat and stir like mad. Your oven mitts are right there if you need them. The mixture will double in volume, and then gradually subside and take on a golden hue. At this point, hook your candy thermometer onto the pot. Stir over medium-low heat until the temperature just registers 240°F. It takes a while and will hover at 239°F before jumping up, so pay close attention. You must remove the pot from the heat before it passes 240°F.



Okay, so with the pot off the heat, you can take out the candy thermometer so it doesn’t keep getting in the way of the stirring. Which you need to keep doing, fast. What you have will look like loose caramel sauce. Add the vanilla and stir carefully (it may spit). Add the pecans and continue stirring quickly. Now, you really have to pay attention, again. Keep stirring. I’m serious, if you stop, you’re screwed. You’ll notice that it seems to be getting thicker and lighter. Then, it will start to make this squeaky, sticky candy sound. I don’t know how else to describe it. You’ll know it when you hear it. When the spoon starts making a path on the bottom of the pot, you’re almost there. Yes, keep stirring.



The moment you notice that the mixture is starting to lose its gloss and turn kind of matte, start pouring into your buttered baking dish. You’ll have about 15 seconds to debate this with yourself. If you wait too long to pour, the mixture will get too dry or, worse, harden in the pot. If you stop stirring too soon, it might not solidify at all, so then you’ll have the best caramel sauce ever, but no penuche. So, go ahead, make a decision. . Let cool until fudge-like (you can refrigerate it), and cut into squares.

AunT Garys Prailine Squares

3 cups sugar, divided


1 cup half and half

1/4 cup water

1/4 teaspoon baking soda

5 tablespoons unsalted butter, cut into cubes

1/2 teaspoon vanilla extract

1 pound pecans, toasted, coarsely chopped (about 4 cups)







PreparationButter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.



Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.



Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla. Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares

Toffee Crunch Blonde Brownie

Ingredients:




1/2 cup softened butter

1 cup packed brown sugar

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

1 pkg (200 g) Skor bits

What’s Next:



Go ahead & preheat your oven to 350 F



Beat butter with brown sugar and eggs until well blended. Stir in flour, baking powder, baking soda and salt. Mix well.



Stir in chocolate chips and 1 cup of Skor bits. Spread into greased 13 x 9-inch pan. Bake for 23-28 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining Skor bits. Cool. Cut into bars. Makes about 36 bars.

Pate De Fruit

So easy! We couldn't believe something this sweet and luscious made our healthy holiday dessert list.





Makes about 85 jellies

Parchment paper

2 cups frozen strawberries, defrosted

1 3/4 tablespoons  pectin powder
2 cups plus 2 tablespoons sugar, divided

3 tablespoons plus 1 1/2 teaspoons light corn syrup

2 teaspoons lemon juiceLine a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth. Mix pectin and 3 tbsp sugar in a bowl. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes. Add 1 3/4 cups sugar in 3 increments, stirring after each addition and waiting 15 seconds between additions. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes. Remove from heat; stir in juice. Pour mixture into baking sheet, spread evenly and let set 2 hours. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tbsp sugar. Store at room temperature in an airtight container for up to 1 month.

Mallows(Chocolate Covered Marshmallow Cookies)

Serves: about 2 dozen cookies



• 3 cups all purpose flour

• 1/2 cup  white sugar

• 1/2 teaspoon salt

• 3/4 teaspoon baking powder

• 3/8 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 12 tablespoons  unsalted butter

• 3 eggs, whisked together

• Homemade marshmallows, recipe follows

• Chocolate glaze, recipe follows



1. In a mixer with the paddle attachment, blend the dry ingredients.

2. On low speed, add the butter and mix until sandy.

3. Add the eggs and mix until combine.

4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.

5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

6. Preheat the oven to 375 degrees F.

7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

10. Line a cookie sheet with parchment or silicon mat.

11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

12. Lift out with a fork and let excess chocolate drip back into the bowl.

13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.






Homemade marshmallows:

• 1/4 cup water

• 1/4 cup light corn syrup

• 3/4 cup  sugar

• 1 tablespoon powdered gelatin

• 2 tablespoons cold water

• 2 egg whites , room temperature

• 1/4 teaspoon pure vanilla extract



1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

2. Sprinkle the gelatin over the cold water and let dissolve.

3. Remove the syrup from the heat, add the gelatin, and mix.

4. Whip the whites until soft peaks form and pour the syrup into the whites.

5. Add the vanilla and continue whipping until stiff.

6. Transfer to a pastry bag.



Chocolate glaze:

• 12 ounces semisweet chocolate

• 2 ounces cocoa butter or vegetable oil



1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.





Enjoy!

Spice and Sugar Doughnuts

1/2 cup milk



1/3 cup plus 1/2 tablespoon sugar



1/2 tablespoon active dry yeast



2 1/2 cups all-purpose flour



1/8 teaspoon mace



1/2 teaspoon salt



1 large egg



1 tablespoon orange flower water



4 tablespoons unsalted butter, melted



Vegetable oil for frying



Sugar and Spice Topping



1 cup sugar



1 teaspoon ground cinnamon



1/8 teaspoon salt



1/4 teaspoon ground cardamon





Warm milk in a saucepan or in microwave until just warm, not hot (you will kill the yeast). Combine milk in a small bowl with the 1/2 tablespoon sugar and the yeast and let sit for 10 minutes, until the mixture has expanded and bubbled.



Combine flour, remaining sugar, mace, and salt together in the bowl of a stand mixer.



Mix the egg, orange flower water, and 3 tablespoons of water together in another small bowl.



With the mixture running on low speed, slowly add in the yeast mixture, egg mixture, and melted butter, mixing just until it starts to come together.



Switch to the dough hook and mix the dough together for another 10-15 minutes, until the dough has formed a ball around the hook and making slapping noises around the bowl.



Scrape dough together, place in an oiled bowl, cover with plastic wrap, and refrigerate overnight.



Roll the dough out to about a 3/16" thickness on a lightly floured surface or silicone baking mat. Chill for 30 minutes.



Cut the dough into rings and holes with a donut cutter, or if don't have one, just cut into 1-inch squares. Place on a baking sheet lined with lightly greased parchment paper, cover with another piece of lightly greased parchment paper, and let proof in a warm area for about 30 minutes, until the doughnuts have risen.



Meanwhile, combine all the ingredients for the sugar and spice topping in a bowl.



When you are ready to fry the doughnuts, fill a medium heavy-duty saucepan about half full with the oil and heat on medium-high heat to 375 degrees.



Carefully drop in a few doughnuts at a time, taking care not to overcrowd them - they won't be able to cook properly and you'll have more difficulty pulling them out at the right time.



Fry for about 1 to 2 minutes on each side until they are evenly browned. Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain.



When they have cooled enough to touch but are not totally cool, toss them in the sugar and spice topping to coat. Serve immediately.

Best Key Lime Pie

Ingredients:


For the pastry:

1 1/4 cups all-purpose flour

1/4 tsp. salt

1 tsp. sugar

6 Tbs. (3/4 stick) cold unsalted butter, cut into

1-inch pieces

1/4 cup shortening

2 to 3 Tbs. ice water, or as needed

For the lime curd:

3 eggs

5 egg yolks

1/2 cup sugar

3 Tbs. milk

Pinch of salt

1/2 cup Key lime juice

8 Tbs. (1 stick) softened unsalted butter, cut

into 1-inch pieces

For the meringue:

4 egg whites

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar

1/3 cup sugar

Directions:

To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight.



To make the lime curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs, egg yolks, sugar, milk and salt until blended. Then whisk in the Key lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.



Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chinois set over a nonreactive bowl and let cool to room temperature.



Position a rack in the center of an oven and preheat to 425°F.



On a lightly floured surface, roll out the pastry into a 12-inch round, about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges.



Line the bottom of the pie shell with parchment paper and fill the center with pie weights or dried beans. Bake for 12 minutes, then remove the parchment paper and weights. Continue baking until the pastry is golden and flaky, 10 to 12 minutes more. Transfer the pie dish to a wire rack and let cool for 5 minutes.



Reduce the heat to 350°F. Pour the curd into the pie shell. Bake until the curd is set around the edges but still a little loose in the center, 20 to 25 minutes.



Meanwhile, make the meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form, about 1 minute. Increase the speed to high, add the sugar 1 Tbs. at a time, and beat until stiff, glossy peaks form, about 4 minutes more.



Spread the meringue over the hot filling to the edges of the pastry. Bake until the top is golden, about 15 minutes. Transfer the pie to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours before serving. Dip a knife in hot water to cut slices.

Serves 8.