"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

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.

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




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