"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blarney Stones Squares Recipe

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This recipe for Blarney Stones Squares, by , is from Pounds/Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ethel and Pete Pounds


1 cups sugar
4 eggs
1 tsp vanilla
1 cups flour
3 tsp baking powder
tsp salt
1 cup milk
cup of butter or margarine (melted)

2 lbs confectioners sugar
⅔ cup milk
2 tsp vanilla
⅛ tsp salt
6 cups finely chopped peanuts

In a 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 at low speed just until combined. Add the milk and butter; mix well. Pour into a greased 13x9x2 dish. Bake at 350 for 30-35 minutes or until toothpick comes out clean from center. Cool on rack.

Cut into squares and cover; freeze overnight. For frosting, combine confectioners sugar, milk, vanilla and salt. Beat until smooth. Frost top and sides of frozen squares; roll in peanuts. Place on rack to dry.




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