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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Blarney Stones Recipe

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This recipe for Blarney Stones is from The 2025 Pawnee County 4-H 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!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
4 eggs
1 c. sifted flour
1 c. sugar
1 tsp. cream of tartar
3 T. cold water
1 tsp. vanilla

Icing:
2 1b. powdered sugar
½ tsp. vanilla
1-1 ¼ c. milk

1 package of Spanish peanuts (16 ounces), ground

Directions:
Directions:
Separate eggs. Beat egg yolks lightly. Add ½ c. sugar and beat until light and creamy. Add the rest of the ingredients and mix. Beat egg whites until bubbly. Add ½ c. sugar. Beat until stiff. Mix with egg mixture. Cook in an ungreased 13x9 pan in the oven at 350º for 1 hour or until brown. Let it cool completely. Cut into 16-24 pieces.

Make icing: pour milk into powdered sugar in a bowl. Mix until soupy. Add vanilla.

Dip 1 slice of cake into the icing until fully covered. Dip into ground nuts. Completely covered.

When finished, put it into a container with a lid. Refrigerate or freeze.

Number Of Servings:
Number Of Servings:
16-24
Personal Notes:
Personal Notes:
Recipe adapted by my Grandpa Carroll Wilcox. Family favorite - even given as gifts.

 

 

 

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