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Carrie's Peanut Logs




Source of Recipe


Prairie Kitchen Sampler/E. Mae Fritz 1988

3 eggs
1-1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 teaspoon vanilla
3 cups finely chopped roasted, hulled and salted peanuts ICING: 1/2 cup butter
4 cups sifted powdered sugar
1/2 cup milk

1 Preheat oven to 350 degrees F. Grease and lightly flour a 9x13-inch baking pan. In a large bowl, combine eggs and 1/2 cup sugar. Beat until light and fluffy. Gradually beat in remaining sugar; continue to beat a total of 5 minutes. Sift flour, baking powder and salt together 3 times. Combine water and vanilla. Add to egg-sugar mixture alternately with half of flour mixture; start and end with dry ingredients. Beat well after each addition. Add remaining flour mixture; beat until thoroughly blended. Pour into prepared pan. Bake 25 minutes or until cake tests done. Cool cake in pan until it is completely cool. Cut into 16 bars; each bar should measure about 1-1/2x4-1/2 inches. Remove bars from pan. Work quickly to coat bars on all sides with icing, then roll in chopped peanuts and place on waxed paper.
2 ICING: In a small bowl, cream butter and 2 cups powdered sugar. Add remaining powdered sugar alternately with milk. Beat hard after each addition. Icing will be thin, similar to a glaze.