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    St. Pats: Blarney Stones

    Source of Recipe

    by Millie, from Taste of Home/Bridget Jones

    Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.356

    List of Ingredients

    4 eggs
    1 ¾ C sugar
    1 tsp vanilla extract
    1 2/4 C A/P flour
    3 tsp baking powder
    ½ tsp salt
    1 C milk
    ¼ C milk
    ¼ C butter {margarine} melted

    FROSTING:
    2# confectioners’ sugar {about 7 ½ C}
    2/3 C milk
    2 tsp vanilla extract
    1/8 tsp salt
    6 C finely chopped peanuts

    Recipe

    In a mixing bowl, beat the eggs, sugar & vanilla until thick & lemon~colored, about 4 min’s. Combine the flour, baking powder & salt; add to egg mix. Beat on low just til combined.

    Add the milk & butter; mix well. Pour into a greased 13x” bake pan. Bake @ 350° for 30~35 min’s or til a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover & freeze overnight.

    For frosting, in a mix bowl, combine confectioners’ sugar, milk, vanilla & salt; beat til smooth. Frost the top & sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.

    Yield: 2 dozen

 

 

 


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