Review of last recipe (photo above) - The picture isn't representative of the recipe.  Because this was going to be dinner for me and my husband, I needed an accompaniment, and I thought it might work with pasta.  So you can't really see the mushrooms, tomatoes and green onions because they were mixed with the linguine underneath the calamari.  This was my first time frying calamari, and I know that it either has to cook very quickly or very slowly in order to be tender.  Well, it was chewy, and way too big of a process (ie. mess) for me to ever want to make it again.

TODAY'S RECIPE - ALMOND-POTATO CAKE

Serves 8

1 cup water
1/2 tsp salt
1 pkg (4-serving size) instant mashed potatoes
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
3/4 tsp almond extract
3/4 cup unblanched almonds, ground
confectioners' sugar (optional)

Bring water and salt to a boil, then remove from heat.  Stir in potatoes; cool.

Cream butter and sugar until light.  Beat in eggs, one at a time, then almond extract, almonds and potatoes until blended.

Turn into greased and floured 8" square baking pan.  Bake in preheated 350 degree oven for 50 minutes or until pick inserted in center comes out clean.  Cool in pan on a rack for 10 minutes.  Remove from pan and cool completely on rack. 

Sprinkle top with confectioners' sugar or serve with a custard sauce, if you'd like.