**Blarney Stones: A Taste of Irish History and Folklore**
Blarney Stones are a delightful Irish treat, steeped in history and folklore. These soft and chewy coconut macaroons are traditionally associated with Blarney Castle in County Cork, Ireland. Legend has it that kissing the Blarney Stone brings good luck and the gift of eloquence. While the authenticity of the Blarney Stone's powers may be debatable, there's no denying the deliciousness of these coconut macaroons.
Our collection of Blarney Stone recipes offers a variety of flavors and techniques to satisfy every palate. From the classic Blarney Stone recipe made with just a few simple ingredients to more elaborate versions featuring chocolate, nuts, and dried fruit, there's a Blarney Stone recipe for every occasion. Learn the art of making these delectable macaroons, perfect for St. Patrick's Day celebrations, bake sales, or simply as a sweet treat to enjoy with friends and family.
GRANDMA MOTTLE'S BLARNEY STONES
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
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 DESSERT
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
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
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
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
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
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
BLARNEY STONES
Yum, sweet and nutty... just how we like it!
Provided by Ronda Holmes
Categories Other Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. In a large 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.
- 2. 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.
- 3. For frosting, in a small 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.
VERY EASY BLARNEY STONES
I always made these for my children for ST. Patrick's day got this recipe from a friend I worked with about 30 years ago, my children loved them.
Provided by Linda Smith
Categories Cakes
Time 35m
Number Of Ingredients 3
Steps:
- 1. Cut pound cake in pieces and freeze.
- 2. Dip in frosting.
- 3. Roll in crushed peanuts.
- 4. Put on racks to set up, serve. Happy St. Pats Day
BLARNEY STONES
Make and share this Blarney Stones recipe from Food.com.
Provided by Lauren Clark
Categories Bar Cookie
Time P1DT35m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- In a 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.
- Add the milk and butter; mix well.
- Pour into a greased 13x9x2-inch 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 a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth.
- Frost the top and sides of frozen cake squares.
- Roll in peanuts.
- Place on wire racks to dry.
Nutrition Facts : Calories 5825.6, Fat 257.6, SaturatedFat 52.5, Cholesterol 512.5, Sodium 1760.5, Carbohydrate 793.6, Fiber 40.2, Sugar 638.2, Protein 143.8
BLARNEY STONES
Number Of Ingredients 14
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 after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. x 2-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, 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 cake cubes into peanuts place on a wire rack.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
Tips for Making the Best Blarney Stones:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overmix the dough, as this will make the scones tough.
- Be sure to chill the dough before baking, as this will help the scones rise properly.
- Bake the scones in a hot oven for a short amount of time, until they are golden brown and cooked through.
- Serve the scones warm, with your favorite toppings such as butter, jam, or cream.
Conclusion:
Blarney stones are a delicious and easy-to-make Irish treat that are perfect for any occasion. With their crispy exterior and soft, fluffy interior, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or snack, give blarney stones a try!
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