"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Blarney Stones Recipe

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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.

Contributor:  
Contributor:  
Jane Martin
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Frosting:
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

Directions:
Directions:
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

 

 

 

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