Glaze Icing Recipe

Ingredients

• 4 cups powdered sugar
• 1 tablespoon corn syrup
• 2 tablespoons water (start with this but add more to thin to desired consistency)
• 1 teaspoon vanilla extract (I use 3/4 tsp vanilla with 1/4 tsp almond)
• a few drops of food coloring (gel colors work well to not add extra liquid)

Instructions

1. Mix the powdered sugar along with corn syrup and water and extract until it's smooth and creamy.
2. The glaze worked best when it's was not runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it's fluid, but not runny.
3. Extract and food coloring are both in liquid/gel form, so adjust accordingly if you add more, you may need more powdered sugar.

Potato Salad

Ingredients

• 2 lbs. red potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup mayonnaise
  
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)
• 2 tsp mustard
• 1/2 tsp garlic minced

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 to 15 minutes. Drain and cool.
2. Combine mayonnaise, vinegar, salt, garlic, mustard, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. Tastes better if made the day before.