Bushs Blarney Recipes

BLARNEY STONES

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.

BUSH'S BLARNEY

Steps:

• Mix whisky, Irish mist, lemon juice and bitters, and serve on the rocks or straight up. Garnish with lemon rind.

BLARNEY GRILLED CHEESE & CHUTNEY SANDWICH

Steps:

• Spread 1 tsp softened butter on ea slice of bread (may use more as needed).
• Spread 1 tbsp chutney on unbuttered side of half the slices.
• Top chutney w/2 oz sliced Blarney, gouda or smoked gouda cheese.
• Place bread slice on top, buttered side out.
• Over med-low heat, brown in a lrg skillet (turning once or twice) till cheese is melted (1-2 min per side).
• NOTE: Is it not cute the way they have so meticulously told us how to assemble & cook a grilled cheese sandwich? I loved it!

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

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.

BLARNEY BREAKFAST BAKE

Steps:

• Preheat oven to 325°. In a large skillet, cook sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. , In a greased 13x9-in. baking dish, layer half the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top. , Bake, uncovered, 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.