Blarney Butter Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in toffee bits and pecans. , Spread into a greased 9-in. square baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-24 minutes. Cool on a wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes.

Steps:

• Finely chop the spinach and herbs or pass them together through a parsley chopper.
• Mix the chopped herbs into the butter with a wooden spoon, beating well.
• Add the salt.

Steps:

• Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

Steps:

• In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon colored, about 4 minutes.
• Combine the flour, baking powder, and salt; add to egg mixture.
• Beat on low speed just until combined.
• Add the milk and butter; mix well.
• Pour into a greased 13x9x2-inch baking pan.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• Cut into squares.
• Cover and freeze overnight.
• For a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth.
• Frost the top and sides of frozen cake squares.
• Roll in peanuts.
• Place on wire racks to dry.

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder, and salt together in a bowl.
• Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
• Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
• Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
• Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
• Finely crush the peanuts.
• When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.