Best 8 Blarney Stones Recipes

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 STONES

Steps:

• 1. Grind peanuts with a meat grinder or food chopper (The one from Pampered Chef works very well). Set peanuts aside in a shallow dish.
• 2. Combine flour, baking powder and salt. Set aside.
• 3. Beat eggs and sugar until thick. Gradually add hot water and flour mixture alternately to mix.
• 4. Pour into greased jelly roll pan.
• 5. Bake at 350 degrees for 20 minutes or until cake tests done. Cool.
• 6. While cake is baking, prepare very thin powdered sugar icing.
• 7. Cut cooled cake into approximately 1 1/2" X 2" rectangular squares.
• 8. Now comes the FUN! This is a little less messy if you have two people.
• 9. You have a shallow dish of icing, a shallow dish of crushed peanuts and the cut bars of cake. Roll the cake in the thin icing and then in the crushed peanuts.
• 10. Dry on racks or waxed paper. These bars do not keep particularly well. They should be enjoyed and shared with friends on the holiday.
• 11. HINT: I find that lining the jelly roll pan with parchment paper instead of greasing works well.

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:

• 1. In a large 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. Beat in milk and butter.
• 2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° 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.
• 3. For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

VERY EASY BLARNEY STONES

Steps:

• 1. Cut pound cake in pieces and freeze.
• 2. Dip in frosting.
• 3. Roll in crushed peanuts.
• 4. Put on racks to set up, serve. Happy St. Pats Day

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 13x9x2-inch baking pan.
• Bake at 350° 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 a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth.
• Frost the top and sides of frozen cake squares.
• Roll in peanuts.
• Place on wire racks to dry.

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