Blarney Stone Bread 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

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.

MARIE'S BLARNEY STONES

Steps:

• Cream butter, sugars, vanilla and pudding mix.
• Add eggs and food coloring.
• Mix in flour and baking soda.
• Add butterscotch chips and chopped pecans.
• Chill for several hours.
• Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
• Bake for 8 minutes at 350 degrees.
• (cooking time includes chill time).

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.