| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
pk |
4 serving size of instant |
|
|
Mashed potatoes |
| 1/3 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
ts |
Almond extract |
| 3/4 |
c |
Ground almonds |
INSTRUCTIONS
Boil water and salt,. remove from heat and stir in potatoes. cool. cream
butter and sugar until light. beat in eggs one at a time, then almond
extract, almonds and cooled potatoes. Turn into a greased and floured 8
inch square baking pan. Bake 350 for 50 minutes or tested done. Cool in pan
10 minutes. Remove from pan and cool completely. Sprinkle with powdered
sugar. serve a custard sauce on the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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