5 really large Russet Potatoes
3 Hard Boiled Eggs
1 cup of Mayo
1/4 cup of Yellow Mustard
1/2 cup Sweet Gherkins
1 small Onion (optional)
Tsp. of Salt
Peel, rinse, and dice potatoes and boil until fork tender. Boil eggs while potatoes are cooking. Once potatoes are done, drain and place in large bowl, and mash some of them, but not all. When eggs are done, dice into small pieces and add to bowl. Dice pickles and add to bowl. Dice Onion (if using) and add to bowl. Add Mayo, Mustard and salt to bowl and stir until combined.
3 Cups Flour
3 Cups Sugar
1 Cup Butter
1/2 TSP Baking Soda
6 Eggs Separated
1/2 Pint Sour Cream
2 TSP VanillaPinch of Salt
Cream Butter and Sugar. Add Yolks one at a time. Add Baking Soda and Salt to sifted Flour. Alternate adding Flour and Sour Cream to Butter and Sugar mixture. Add Vanilla. Beat Eggs Whites until stiff and fold into mixture. Bake at 300 degrees in greased bundt pan for 90 minutes or until cake springs back. Turn out immediately to cool.
Optional Powered Sugar Glaze:
2 Cups Powdered Sugar
2 TBSP Softened Butter
1 TSP Vanilla
4 TBSP Milk
1 Block Cream Cheese
2-3 individual blocks of Almond Bark
**Please note for the recipe image, I doubled the recipe and used a 1.5 inch cookie scoop. I had about 15 leftover on another plate.
Eats and Neats 