Blarney Cakes Family Recipe From The Emerald Isle Zwt 8 Food

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BLARNEY CAKES (FAMILY RECIPE FROM THE EMERALD ISLE) - ZWT-8



Blarney Cakes (Family Recipe from the Emerald Isle) - Zwt-8 image

This is another recipe found in 1 of my Grandparents.com newsletters & the only thing sweet about them is how they taste. Lynn C. of Brighton, Tenn was credited & is a freq contributor.at the site. ... "My great- grandmother brought this recipe over from Ireland," said Lynn. "She called them breakfast cakes, but we like our name better!" Consisting mostly of grd sausage & grated potato, the patties are a bit like potato pancakes. BUT these are lighter & more strongly-flavored w/a variety of herbs & spices. ... For extra fun, Lynn suggests serving Blarney Cakes topped w/maple syrup. *Enjoy!*

Provided by twissis

Categories     Breakfast

Time 27m

Yield 6 2-Pattie Servings, 6 serving(s)

Number Of Ingredients 9

2 idaho potatoes, peeled
3/4 lb ground pork
1/3 cup onion, coarsely chopped
1/3 cup parsley, loosely-packed
1 teaspoon ground thyme
hot sauce (To taste, Or cayenne pepper to taste)
salt & freshly ground black pepper (To taste)
2 tablespoons olive oil
maple syrup (Opt to serve)

Steps:

  • Grate the potatoes directly onto a lint-free clean kitchen towel & add salt. Over a sink or lrg bowl, close & twist the towel tightly. This should drain the liquid from the potatoes. (If you don't have a lint-free towel, sprinkle the potatoes w1 tsp salt, place in a fine-mesh sieve, weigh down & drain for 30 min over a bowl.).
  • Place the potato, pork, onion, parsley, thyme, hot sauce, salt & pepper in a food processor. Pulse to grind into a sausage mixture. If you don't have a processor, finely chop the onion & parsley. Then mix in everything else w/your hands.
  • Heat oil in a lrg non-stick skillet over med heat. When the oil is hot, form mixture into patties 3 in wide & 1/2-in thick. Set into skillet & cook 6-7 min on ea side. They should be golden brown in color when finished. Drain on a paper towel-lined plate. Serve warm w/maple syrup as desired.

Nutrition Facts : Calories 249.2, Fat 16.6, SaturatedFat 5.1, Cholesterol 40.9, Sodium 38.5, Carbohydrate 13.6, Fiber 1.9, Sugar 1, Protein 11.2

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

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

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

BLARNEY STONES



Blarney Stones image

This recipe has been handed down for at least 4 generations thus far. It is total Blarney! Our family has made this recipe each St. Patrick's Day for approximately 60 years and none of us are Irish! It is a messy experience that we just can not resist putting ourselves through each year all for the sake of tradition! Hope you...

Provided by Barb Wandrey

Categories     Other Desserts

Number Of Ingredients 8

4 eggs
2 c granulated sugar
1 c hot water
2 c flour
2 tsp baking powder
1 dash(es) salt
powdered sugar icing, very thin
ground peanuts, finely ground

Steps:

  • 1. Grind peanuts with a meat grinder or food chopper (The one from Pampered Chef works very well). Set peanuts aside in a shallow dish.
  • 2. Combine flour, baking powder and salt. Set aside.
  • 3. Beat eggs and sugar until thick. Gradually add hot water and flour mixture alternately to mix.
  • 4. Pour into greased jelly roll pan.
  • 5. Bake at 350 degrees for 20 minutes or until cake tests done. Cool.
  • 6. While cake is baking, prepare very thin powdered sugar icing.
  • 7. Cut cooled cake into approximately 1 1/2" X 2" rectangular squares.
  • 8. Now comes the FUN! This is a little less messy if you have two people.
  • 9. You have a shallow dish of icing, a shallow dish of crushed peanuts and the cut bars of cake. Roll the cake in the thin icing and then in the crushed peanuts.
  • 10. Dry on racks or waxed paper. These bars do not keep particularly well. They should be enjoyed and shared with friends on the holiday.
  • 11. HINT: I find that lining the jelly roll pan with parchment paper instead of greasing works well.

BLARNEY STONES DESSERT



Blarney Stones Dessert image

This is a very unique way to serve cake but is so delicious, people will welcome the change. The peanuts adds a wonderful texture to the tasty treat.-Louise Kohr, Olympia, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-7 dozen.

Number Of Ingredients 14

2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy whipping cream
1-1/2 cups confectioners' sugar
1/2 cup water
1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract
3 large egg whites, stiffly beaten
SNOW ICING:
2 cups confectioners' sugar
3 tablespoons half-and-half cream
Dash salt
2 teaspoons dry sherry, rum or cold coffee
Finely chopped peanuts

Steps:

  • Combine flour, baking powder and salt; set aside. In a 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 after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half 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 cake cubes into peanuts; place on wire rack.

Nutrition Facts :

BLARNEY STONES



Blarney Stones image

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

2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream
1 1/2 cups powdered sugar
1/2 cup water
1 teaspoon almond extract or 1 1/2 teaspoons vanilla
3 egg whites, stiffly beaten
2 cups powdered sugar
3 tablespoons light cream
1 dash salt
2 teaspoons rum or 2 teaspoons cold coffee
1 cup peanuts, finely chopped (possibly more)

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

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