Best Bushs Blarney Recipes

BUSH'S BAKED BEANS

Bush's Baked Beans image

Provided by insanelygood

Categories Recipes

Time 45m

Number Of Ingredients 7

Ingredients

2 (28-ounce) cans Bush's Baked Beans
1 small onion, chopped
2 tablespoons brown sugar
3 tablespoons pancake syrup, maple syrup, or molasses
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
4 slices bacon

Steps:

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the baked beans, onion, brown sugar, pancake syrup, ketchup, and mustard.
Pour the mixture into a 9x13-inch baking dish. Arrange the strips of bacon in a single layer on top.
Bake for 35 to 40 minutes, or until the bacon is browned and the beans have thickened. Serve and enjoy!

Nutrition Facts : Calories 192 cal

GRANDMA MOTTLE'S BLARNEY STONES

Grandma Mottle's Blarney Stones image

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

Ingredients

2 cups confectioners' sugar
½ cup milk, or as needed
1 ½ teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes

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

Blarney Stones image

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

Ingredients

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk, divided, plus a little extra
1 -1 1/2 cup powdered sugar
1 lb spanish salted peanuts or 1 lb jumbo salted peanuts, hulled

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