"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Blarney Stones Recipe

  Tried it? Rate this Recipe:


This recipe for Blarney Stones, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Martin
Added: Wednesday, September 26, 2007


4 eggs
1 3/4 c. sugar
1 tsp. vanilla
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. butter or margarine, melted

2 lb. powdered sugar (about 7 1/2 cups)
2/3 c. milk
2 tsp. vanilla
1/8 tsp. salt
6 c. finely chopped peanuts

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 9x13 pan. Bake at 350 for 30-35 min. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

Mix the frosting. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.

Number Of Servings:
Number Of Servings:
2 dozen




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!