Blarney Stones

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    • #270762

      4 eggs
      1-3/4 cups sugar
      1 teaspoon vanilla extract
      1-3/4 cups all-purpose flour
      3 teaspoons baking powder
      1/2 teaspoon salt
      1 cup milk
      1/4 cup butter, melted
      2 pounds confectioners’ sugar (about 7-1/2 cups)
      2/3 cup milk
      2 teaspoons vanilla extract
      1/8 teaspoon salt
      6 cups finely chopped peanuts
      In a large 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. Beat in milk and butter.
      Pour into a greased 13-in.

      x 9-in. 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 frosting, in a small mixing bowl, beat the confectioners’ sugar, milk, vanilla and salt until smooth.

      Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

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