GRANDMA MOTTLE'S BLARNEY STONES
Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.
Provided by Elizabeth
Categories Desserts
Time 15m
Yield 36
Number Of Ingredients 5
Steps:
- Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
- Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
- Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 13.9 g, Cholesterol 22.9 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 10.2 g
GRANDMA MOTTLE'S BLARNEY STONES
Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.
Provided by Elizabeth
Categories Desserts
Time 15m
Yield 36
Number Of Ingredients 5
Steps:
- Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
- Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
- Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 13.9 g, Cholesterol 22.9 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 10.2 g
GRANDMA MOTTLE'S BLARNEY STONES
Number Of Ingredients 1
Steps:
- Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency. Whisk in vanilla extract.
BLARNEY STONES DESSERT
This is a very unique way to serve cake but is so delicious, people will welcome the change. The peanuts adds a wonderful texture to the tasty treat.-Louise Kohr, Olympia, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-7 dozen.
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack.
Nutrition Facts :
BLARNEY STONES
An old family recipe. The original notes called for a "Large Square Pan," but I tried it in an 8" pan, which did not work well - they turned out overly large. So I switched it to a 9x13" pan, but just be sure to spread it evenly (although the dough is a little sticky), or the thin parts will overcook.
Provided by Starrynews
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
- Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
- Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
- Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
- Finely crush the peanuts.
- When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.
Nutrition Facts : Calories 1629.2, Fat 82, SaturatedFat 13.4, Cholesterol 135.4, Sodium 1758.3, Carbohydrate 191.6, Fiber 13.8, Sugar 112.3, Protein 49.2
MARIE'S BLARNEY STONES
Make and share this Marie's Blarney Stones recipe from Food.com.
Provided by Alskann
Categories Dessert
Time 2h15m
Yield 2 dozen approximately, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugars, vanilla and pudding mix.
- Add eggs and food coloring.
- Mix in flour and baking soda.
- Add butterscotch chips and chopped pecans.
- Chill for several hours.
- Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
- Bake for 8 minutes at 350 degrees.
- (cooking time includes chill time).
Nutrition Facts : Calories 790.7, Fat 46.8, SaturatedFat 26.1, Cholesterol 113.9, Sodium 385, Carbohydrate 86.7, Fiber 2.4, Sugar 55.4, Protein 8
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