This document contains recipes for three dishes: 1) A baked potato salad with russet potatoes, mayonnaise, sour cream, cheddar cheese, chives, bacon, salt, and pepper. 2) Almond fudge cookies with almonds, chocolate, butter, eggs, sugar, salt, and powdered sugar. 3) A fresh apple bundt cake with apples, coconut, pecans, flour, sugar, eggs, oil, orange juice, cinnamon, and a glaze of butter, sugar, buttermilk and baking soda.

1. Baked Potato Salad
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4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped chives, divided (I used 2 tablespoons dried chives)
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper
In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the
chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon.
Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender.
Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the
remaining chives. I recommend serving this warm or at room temperature because it's not as
good cold.
Serves 6-8
Almond Fudge Cookies
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1 cup raw, unsalted almonds
½ pound semisweet chocolate
3 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
¼ teaspoon salt
Powdered sugar, for dusting
Lay almonds on a microwave-safe plate and toast in microwave in 30-second intervals on high,
stirring in between, 3-5 times until nuts are fragrant. Cool to room temperature. In a food
processor, grind nuts until very fine, almost like flour. Measure out 1 cup and set aside; discard or

2. save extra, if any, for another use.
Melt the chocolate and butter together in a double boiler; remove from heat and set aside. Beat
the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue
beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the
ground almonds. Cover and refrigerate overnight or 8 hours.
Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop
to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet
about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are
no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust
cooled cookies with powdered sugar or granulated sugar, if desired.
Fresh Apple Bundt Cake
Fresh Apple Bundt Cake
from Paula Deen
Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
1/4 cup orange juice
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Glaze
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Grease and flour a 10” bundt cake pan. Set
aside.

3. For the cake: in a large bowl, whisk together the flour, sugar, baking soda, salt &
cinnamon. Add the eggs, oil, orange juice, flour, baking soda, salt, cinnamon and
vanilla extract and mix well with a whisk. Fold apples, coconut, and pecans into
batter.
Pour the batter into the prepared pan and bake until a tester comes out clean,
about 1 1/2 hours.
Shortly before the cake is done, make the glaze: Melt the butter in a large saucepan,
stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil,
stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as
soon as you remove it from the oven, making sure that it runs down the sides &
middle to soak. Let stand 1 hour, then turn out onto a rack to cool completely.
This cake will stay fresh in the fridge up to a week–the glaze really helps it retain its
moisture perfectly. It also freezes extrememly well. Wrap the cake in several layers
of plastic wrap before freezing. If you plan to keep it in the freezer longer than a
week or two, I would put a couple layers of foil over the plastic wrap. To thaw,
remove all wrapping and let sit at room temperature overnight in a container.
It’s very important that you don’t let all the sauce sit on top. Spread it around, making
sure it goes down the sides and down the middle of the pan so that it is all covered and
soaks in evenly. (Your pan will not be this full unless you’re like me and can’t resist
putting in some extra apples.)
Garlic Potatoes Wedges