Blarney Stones 5 eggs, separated 2 cups sugar 2 cups flour 3 tsp. baking powder 2 tsp. vanilla 1/2 tsp. salt 1 cup hot water Beat egg whites until stiff and they will hold peaks; set aside. Beat egg yolks, add sugar and beat for three minutes. Add vanilla. Add hot water gradually, beat two minutes. Sift together flour, baking powder and salt, add to mixture and beat two minutes. Fold in stiffly beaten egg whites. Pour into greased and floured 7x14x2 pan (I used an 11x15x2) and bake at 350 degrees for 30 minutes. Cool and cut into approximately 35 bars. (I make them about 2 ½ x2 ½ and get about 24) Icing 1 cube margarine 1/2 cup canned milk 2 tsp. vanilla 2 lbs. powdered sugar salted peanuts, ground Mix melted margarine, milk and vanilla together, gradually add enough powdered sugar to make icing stiff enough to spread but not run. Completely cover each bar with the icing, then roll in salted peanuts which have been ground. (Easiest way to do this is hold each bar between fingers, ice four sides, then put one of the iced sides down on the peanuts and ice the remaining two. Then roll the entire bar in the peanuts.) Posted by Karen Stephenson