BLARNEY STONES
Yum, sweet and nutty... just how we like it!
Provided by Ronda Holmes
Categories Other Desserts
Time 1h
Number Of Ingredients 14
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
I always made these for my children for ST. Patrick's day got this recipe from a friend I worked with about 30 years ago, my children loved them.
Provided by Linda Smith
Categories Cakes
Time 35m
Number Of Ingredients 3
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
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
BLARNEY STONES
These delicious Blarney Stone bars are a simple salty-sweet dessert for St. Patrick's Day!
Provided by Family Favorite Holiday Recipes
Categories St. Patrick's Day Desserts
Time 1h45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F. Line a 13x9" baking pan with parchment paper and lightly spray with nonstick spray.
- In a medium mixing bowl, whisk together flour, baking powder, and salt.
- In a separate large mixing bowl, use an electric mixer to beat together the eggs, sugar, and vanilla extract until fluffy.
- Add the flour mixture to the egg mixture, mixing just to combine. Add the milk and melted butter, mixing to incorporate.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- Once the cake is cooled, lift from the pan and cut into squares of your desired size. Place squares onto a cooling rack.
- Prepare frosting by whisking together confectioner's sugar, 2/3 cup milk, vanilla, and salt until smooth. It should be a pourable consistency. If not, add the extra tablespoon of milk to thin its consistency.
- Pour the frosting over the cake squares, covering each exposed side with frosting.
- Place the chopped peanuts in a shallow dish. Before the frosting on the cake squares sets completely, roll the squares in the chopped peanuts, coating well.
- Allow the squares to set completely on the cooling rack before serving.
Nutrition Facts : Calories 588 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 362 grams sodium, Sugar 65 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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.
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
Make and share this Blarney Stones recipe from Food.com.
Provided by Lauren Clark
Categories Bar Cookie
Time P1DT35m
Yield 2 dozen
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 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.
Nutrition Facts : Calories 5825.6, Fat 257.6, SaturatedFat 52.5, Cholesterol 512.5, Sodium 1760.5, Carbohydrate 793.6, Fiber 40.2, Sugar 638.2, Protein 143.8
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
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.
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