Adams Blarney Stones

Adams Extract Teenage Bake-off - Prize winning Recipe.

Servings:

Makes 54

Nutrition:

Calories 99, Total Fat 4.5g, Saturated Fat 0.7g, Cholesterol 12mg, Sodium 8mg, Total Carbohydrate 12.6g, Dietary Fiber 0.8g, Total Sugars 4.2g, Protein 2.9g

Batter

Prep Time/Cook Time:

10 minutes / 30 minutes

Ingredients:

1 cup sugar
1 tsp ADAMS CREAM OF TARTAR
1 tsp "ADAMS BEST" VANILLA
1/2 tsp ADAMS ALMOND EXTRACT
4 eggs
3 Tbl cold water
1 cup flour, sifted

Directions:

Separate eggs, and beat yolks lightly. Add 1/2 cup sugar, then beat until light and creamy. Add water, flour, ADAMS CREAM OF TARTAR, "ADAMS BEST" VANILLA and ADAMS ALMOND EXTRACT. Blend well. Beat egg whites until frothy. Add remaining 1/2 cup sugar to whites, and beat until they hold a peak. Fold into the egg mixture carefully. Bake in an ungreased 13x9x2 pan. Start in a cold oven, and bake one hour at 300 degrees. Let cake cool completely. Loosen with a sharp knife. Cut into 1 1/2 inch cubes.

Icing

Prep Time/Cook Time:

5 minutes

Ingredients:

1/2 tsp "ADAMS BEST" VANILLA
1/2 tsp ADAMS COCONUT FLAVOR
2 lbs confectioners sugar, sifted
1/2 tsp ADAMS BUTTER FLAVOR
2/3 cup milk
1 lb Spanish peanuts (salted, roasted and finely chopped with a food chopper)

Directions:

Blend together until smooth confectioners sugar, "ADAMS BEST" VANILLA, ADAMS BUTTER FLAVOR and ADAMS COCONUT FLAVOR and milk. Dip cubes into confectioners icing--icing all sides, and then roll in finely ground peanuts. (If icing gets too thick for dipping, add a few drops of milk).

Adams Blarney Stones

Batter

Icing

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