St. Patrick's Day Blarney Stones

For St. Patrick's Day and to keep my mind off what's going on in the world today, I pulled out my grandmother's 1950's Betty Crocker's  Cook book. 

 It's been a well loved and used cook book in our family.  As you can see we've had to tap the binding after three generations. 

I wanted to do a recipe that I've not seen too over done. I went searching in her cook book for a St. Patrick's day recipe other than Corned beef and I found Blarney Stones!  

What are Blarney Stones you ask?  Yeah, so did I.  They are a Sponge Cake cut into 2" long and 1" wide cakes, then frosted lightly in butter cream and covered in salted peanuts.

I used the "Inexpensive Sponge Cake" found on page 139 and I used the small cake recipe which worked well in a 1/4 size cookie sheet.  It made 26, 2" by 1" size cakes.

I moved to page 165 to finish the Blarney Stone recipe. I made two substitution, one was when it called for an egg yoke.  I used meringue powder in its place since I was not comfortable with a raw egg in my butter cream.   The second change I switched to lightly salted peanuts.  

These little cakes were surprisingly very tasty.  They give you that salty-sweet taste and their little size is just right.  

So if you are stuck in doors during this time, why not pull out one of your treasured family cook books.  Look up a vintage recipe and have some quality time with your loved ones.