Best Blarney Stone Bread Recipes
GRANDMA MOTTLE'S BLARNEY STONES
Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.
Provided by Elizabeth
Categories Desserts
Time 15m
Yield 36
Number Of Ingredients 5
Steps:
- Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
- Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
- Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 13.9 g, Cholesterol 22.9 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 10.2 g
BLARNEY STONES
Recipe from Golden Oldies - Dish to Pass from Reminisce Magazine, March/April, 1994. Submitted by Louis Kohr of Washington State. Great by adding a little green food coloring either in the cake or icing for St. Patrick's Day or make for any other type Celebration. Preparation time is estimated.
Provided by Southern Lady
Categories Bar Cookie
Time 55m
Yield 7 dozen cubed pastries, 21 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder and salt; set aside.
- In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar.
- Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined.
- Fold in egg whites.
- Spread into a greased and waxed paper lined 13x 9 inch baking dish.
- Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
- Cool on rack for 10 mins, then remove from pan and cool completely.
- With fork, break cake into 1-1/4" pieces; set aside.
- For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more cream.
- To Frost.
- Spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl.
- Dip frosted cubes into chopped peanuts. Place on a wire rack to set.
Nutrition Facts : Calories 213, Fat 8.2, SaturatedFat 3.4, Cholesterol 16.9, Sodium 144.3, Carbohydrate 31.9, Fiber 0.8, Sugar 20, Protein 3.7
BLARNEY STONES
An old family recipe. The original notes called for a "Large Square Pan," but I tried it in an 8" pan, which did not work well - they turned out overly large. So I switched it to a 9x13" pan, but just be sure to spread it evenly (although the dough is a little sticky), or the thin parts will overcook.
Provided by Starrynews
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
- Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
- Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
- Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
- Finely crush the peanuts.
- When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.
Nutrition Facts : Calories 1629.2, Fat 82, SaturatedFat 13.4, Cholesterol 135.4, Sodium 1758.3, Carbohydrate 191.6, Fiber 13.8, Sugar 112.3, Protein 49.2
BLARNEY STONES
Make and share this Blarney Stones recipe from Food.com.
Provided by Lauren Clark
Categories Bar Cookie
Time P1DT35m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- In a mixing 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 on low speed just until combined.
- Add the milk and butter; mix well.
- Pour into a greased 13x9x2-inch baking pan.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Cut into squares.
- Cover and freeze overnight.
- For a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth.
- Frost the top and sides of frozen cake squares.
- Roll in peanuts.
- Place on wire racks to dry.
Nutrition Facts : Calories 5825.6, Fat 257.6, SaturatedFat 52.5, Cholesterol 512.5, Sodium 1760.5, Carbohydrate 793.6, Fiber 40.2, Sugar 638.2, Protein 143.8
MARIE'S BLARNEY STONES
Make and share this Marie's Blarney Stones recipe from Food.com.
Provided by Alskann
Categories Dessert
Time 2h15m
Yield 2 dozen approximately, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugars, vanilla and pudding mix.
- Add eggs and food coloring.
- Mix in flour and baking soda.
- Add butterscotch chips and chopped pecans.
- Chill for several hours.
- Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
- Bake for 8 minutes at 350 degrees.
- (cooking time includes chill time).
Nutrition Facts : Calories 790.7, Fat 46.8, SaturatedFat 26.1, Cholesterol 113.9, Sodium 385, Carbohydrate 86.7, Fiber 2.4, Sugar 55.4, Protein 8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #cuisine #preparation #for-large-groups #healthy #breads #bread-machine #easy #european #irish #dietary #yeast #equipment #small-appliance #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love