These iced bar cookies are sold in bakeries in Oklahoma, where Dorothy Nolan used to live.
“They’re common down there, but not so much here,” said the Springfield, Ill., woman. “They’re crunchy, sweet and so good. The crushed peanuts in the icing are what make them different.” Nolan makes extra icing so each bar has plenty. And that’s no blarney.
For those celebrating St. Patrick’s Day today, the second recipe is for Irish coffee. It’s from Better Homes and Gardens.
Blarney Stones
5 eggs, separated
2 cups sugar
2 teaspoons vanilla
1 cup hot water
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
Icing:
1 stick margarine, melted
1/2 cup canned evaporated milk
2 teaspoons vanilla
2 cups powdered sugar
Salted peanuts, ground
Beat egg whites until stiff and they hold their peaks. Set aside.
Beat egg yolks; add sugar and beat 3 minutes. Add vanilla. Add hot water gradually and beat 2 minutes.
Sift together flour, baking powder and salt. Add to mixture and beat 2 minutes.
Fold in stiffly beaten egg whites. Pour into greased and floured 14-by-7-inch pan and bake at 350 degrees 30 minutes. Cool and cut.
To make icing, mix melted margarine, milk and vanilla together. Gradually add enough powdered sugar to spread but not run.
Completely cover each bar with icing, then roll in peanuts. (Easiest way: Hold a bar between 2 fingers, ice 4 sides, then put one of the iced sides down in the peanuts and ice the remaining 2 sides. Then roll entire bar in peanuts.)
Makes about 35 bars.
Irish Coffee
1/2 cup hot strong coffee
1 tablespoon Irish whiskey
2 teaspoons sugar
Whipped cream
Ground cinnamon or nutmeg
In a coffee cup or mug, stir together hot coffee and Irish whiskey. Stir in sugar. Top with a dollop of whipped cream; sprinkle with cinnamon or nutmeg.
Makes 1 (6-ounce) serving.
--The Trading Post is searching for gluten-free recipes. If you have some good ones, please share.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, or e-mail food@sj-r.com. Please include your name, city and daytime phone number.
