Best 8 Very Easy Blarney Stones Recipes
Welcome to the delightful world of Blarney Stones, where creating these delicious and visually appealing treats is both simple and rewarding. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe will guide you through the process of crafting these delectable morsels that are sure to impress your friends and family. So get ready to embark on a culinary journey that's not only effortless but also yields scrumptious results!
Let's cook with our recipes!
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
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
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 STONE APPETIZER
"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too-just cut the pieces into larger squares.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BLARNEY STONES
Recipe from Golden Oldies - Dish to Pass from Reminisce Magazine, March/April, 1994. Submitted by Louis Kohr of Washington State. Great by adding a little green food coloring either in the cake or icing for St. Patrick's Day or make for any other type Celebration. Preparation time is estimated.
Provided by Southern Lady
Categories Bar Cookie
Time 55m
Yield 7 dozen cubed pastries, 21 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 213, Fat 8.2, SaturatedFat 3.4, Cholesterol 16.9, Sodium 144.3, Carbohydrate 31.9, Fiber 0.8, Sugar 20, Protein 3.7
BLARNEY STONES
When I was in high school, I worked for an Irish family...and they made these yummy treats each year for St. Patrick's Day. The sweet frosting and salty peanuts are an irresistible combination. The only complaint my husband has is that I make them just once a year! -Bridget Jones, Veyo, Utah
Provided by Allrecipes Member
Time 1h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 68.2 g, Cholesterol 37.4 mg, Fat 21.3 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 4.2 g, Sodium 146.7 mg, Sugar 54.1 g
BLARNEY STONE
Categories Bitters Alcoholic St. Patrick's Day Cocktail Pernod Whiskey House & Garden Drink
Yield Serves 1
Number Of Ingredients 8
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
Number Of Ingredients 14
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
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use good quality butter for a richer flavor.
- Make sure the butter is cold before creaming it with the sugar, this will help to create a light and fluffy texture.
- Gradually add the flour to the butter and sugar mixture, mixing until just combined.
- Do not overmix the dough, as this will make the stones tough.
- Chill the dough for at least 30 minutes before rolling and cutting, this will help to prevent the stones from spreading too much in the oven.
- Bake the stones in a preheated oven until they are golden brown, this will ensure that they are cooked through.
- Allow the stones to cool completely before storing them in an airtight container.
Conclusion:
Blarney stones are a delicious and easy-to-make Irish treat. They are perfect for St. Patrick's Day or any other occasion. With a few simple ingredients and a little bit of time, you can create these delicious cookies that are sure to please everyone. So next time you're looking for a sweet treat, give these Blarney stones a try.
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