Very Easy Blarney Stones Recipes

BLARNEY STONES

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.

GRANDMA MOTTLE'S BLARNEY STONES

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.

BLARNEY STONES DESSERT

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.

BLARNEY STONE APPETIZER

Steps:

• In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean. Cut into 1-in. squares.

BLARNEY STONES

Steps:

• Combine flour, baking powder and salt; set aside.
• In a mixing 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 each after addition and just until combined.
• Fold in egg whites.
• Spread into a greased and waxed paper lined 13x 9 inch baking dish.
• Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
• Cool on rack for 10 mins, then remove from pan and cool completely.
• With fork, break cake into 1-1/4" pieces; set aside.
• For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more 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 cubes into chopped peanuts. Place on a wire rack to set.

BLARNEY STONES

Steps:

• In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.
• Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
• For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. frosting the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.

BLARNEY STONE

Steps:

• Combine all ingredients, except the orange peel and olive, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and add the peel and the olive.

BLARNEY STONES

Steps:

• Combine flour, baking powder and salt set aside. In a mixing 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. x 2-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, cream, salt and sherry until smooth. If icing is too thin, add additional sugar if it's too thick, stir in more 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 a wire rack.© Copyright Reiman Publications, 1993-1997