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."
 
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Ready In:
55mins
Ingredients:
13
Yields:
7 dozen cubed pastries
Serves:
21
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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