Blarney Stone Bread Food

BLARNEY STONES

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.

BLARNEY-STONE BREAD

Steps:

• Use your favorite bread machine settings.

GRANDMA MOTTLE'S BLARNEY STONES

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.

BLARNEY STONES

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.

BLARNEY STONES DESSERT

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.