Dear Maryanne,
In response to the Blarney Stone recipe:
The consistency you describe is either too much liquid or too little flour.
Flour varies from crop year to crop year so you need to adjust based on the
flour quality for that year, but usually it is just a moisture problem?in
humid weather, use more flour. Add enough flour to make it form a
doughball. You might want to take it out of the mixing pan and work it with
your hands just to be sure the problem is that it is too sticky and needing
more flour. It is also possible that the dough might be so stiff from too
much flour that it is too stiff to work up into a ball.
Bev