Waldemar Blarney Stones Recipe
5 stars -
based on 5 votes
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cake:
4 eggs, separated
1 cup sugar
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup water, boiling
1/2 tsp. vanilla
Blarney Stone Frosting:
1 1/2 cups creamed butter
1 egg yolk
2 1/2 cups powdered sugar, sifted
1 tsp. vanilla
1 1/2 cups salted peanuts, crushed
Serve with coffee ice cream
|
|
Directions: |
Directions:Cake:
Separate eggs, reserving 1 yolk for frosting. Beat remaining yolks with mixer until thick and looks lemon colored. Gradually add sugar. Add dry ingredients, which have been sifted together, alternately with boiling water. Add vanilla and beat well. Fold in stiffly-beaten egg whites. Bake 30 minutes at 350º in a shallow cake pan. Frost with Blarney Stone Frosting.
Frosting:
Cream together butter and egg yolk. Gradually blend in the powdered sugar. Cream until soft and smooth. Add vanilla. Frost the Blarney Stone Cake and sprinkle top with peanuts. Cut cake into squares and serve with coffee ice cream. |
|
Number Of
Servings: |
Number Of
Servings:50 squares |
Personal
Notes: |
Personal
Notes: My sisters and I, along with my niece, spent many summers at Camp Waldemar in the Hill Country of Texas. I think it's true that Camp Waldemar shaped our childhoods, and most probably, our adult lives.
There was a wonderful chef when my sisters and I were there named Lucille, and she made the most incredible desserts. The very favorite dessert of all campers was Blarney Stones.
Interesting side note from the Waldemar Cook Book:
"This recipe is absolutely the all-time camp favorite. During one summer, we will use on Blarney Stone Cake alone: 1,080 eggs, 220 cups of flour, 220 cups of sugar, 150 cups of butter, 352 cups of powdered sugar, and 192 gallons of coffee ice cream."
|
|
This recipe for Waldemar Blarney Stones is from