This is one of the easiest cakes to make that I know. Everyone loves it it. It doesn't take long to mix up and it is out of the oven in about 30 minutes. I often make this in the afternoon if I have short notice that I will have guests for dinner.

If you don't have buttermilk then you can use milk with a bit of lemon in it to sour it. (Which is what I do most of the time).

You do need sliced almonds, but if you don't have almond extract, believe me it tastes just as good without.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Almond Cake From Albufeira, Portugal
====================================
1 Cup all purpose flour
3/4 cup granulated sugar
1/2 ts baking powder
1/2 Teaspoon baking soda
1/4 ts salt
1 egg
1/2 cup buttermilk
1/2 ts vanilla extract

1/3 Cup melted butter cooled to room
temperature
2/3 cup sliced almonds
Hot Almond Syrup (recipe follows)

Hot Almond Syrup

3/4 cup granulated sugar
6 Tbs water
1/2 ts almond extract
. Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and
salt. Set aside. Beat egg, buttermilk and vanilla extract together until
smooth. Stir in melted butter. Add flour mixture and mix with spoon until
nearly smooth. Turn into a buttered 9" springform pan. Bake until center of
cake springs back when lightly touched, about 35 minutes. Remove from oven.
While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup
even over, letting syrup soak into cake. Broil about 6" from heat until
almonds are lightly toasted. Cool on rack 15 minutes. Using knife or
spatula, loosen sides between pan and cake, then cool completely before
releasing springform pan.

Almond Syrup

In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220° F
on candy thermometer. Remove from heat and stir in almond extract.

Another dessert that is always good is Bread and Butter Pudding. I usually have all the ingredients on hand for it.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

. Cut crusts from bread and spread each slice with butter.

Place bread butterd side up in a oven proof dish. (make use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and salt.

Pour over bread and allow the bread to absorb. (make be refrigerated at
this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water and
bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4
minutes. Remove from heat and add the vanilla.

Lemon sauce is another option.

Warm Lemon Sauce
================
Lemon Sauce

1/4 cup fresh squeesed lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
. Combined sugar and cornstarch in a small saucepan. Mix well. Add lemon
zest, lemon juice and water.

Bring to a boil and simmer for a couple of minutes until the sauce is
thickened and clear. Remove from heat and add butter.

Here is another dessert that is easy to make and if made late morning early afternoon and refrigerated it will be cold and ready to slice for dinner.

This is the only recipe that I actually cook in my microwave.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Marble Swirl Cheesecake Pie
===========================
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter

Filling

2 packages (8 oz each) cream cheese
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
. To prepare crust:

In a 9 inch glass pie plate place butter. Microwave on HIGH until melted,
about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir into the
butter. Press on bottom and sides of pie plate. Microwave on HIGH for 2
minutes. Rotate 1/2 turn and microwave until crumbs are set, about 2 more
minutes. Cool on a wire rack. Set aside

To prepare filling:

In a medium microwaveable mixing bowl place cream cheese; microwave on
MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until
combined. Beat in eggs, one at a time just until incorporated; beat in
vanilla extract; pour into cooled crust; set aside.

In a small microwaveable bowl place chocolate chips; microwave on MEDIUM
until chocolate can be stirred smooth, 3 to 4 minutes.

Drop spoonfuls of chocolate onto cream cheese mixture; using a fork, swirl
chocolate through cheesecake for a marbling effect. Microwave, uncovered,
on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on MEDIUM until
edges are set but centre wiggles slightly when jiggled, about another 5
minutes.

Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4
hours.

Servings: 8

1 (20 ounce) can crushed pineapple, with juice
1 cup flaked coconut
1 (3.5 ounce) package instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.5 ounce) package chocolate cake mix
1/2 cup butter

Spread pineapple in a 9 x 13 inch pan. Sprinkle a layer of angel flake coconut on top of the pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix.
Bake at 350 degrees F for one hour. Cool.
*******************
Blueberry Angel Dessert

1 pkg (8 oz) cream cheese, softened
1 cup confectioners sugar
1 carton (8 oz) cool whip
1 angel food cake cut into 1 inch cubes
2 cans (21 oz each) blueberry pie filling

In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13 X 9 X 2 in dish. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.
Posted by Jamie at THS

RASPBERRY SQUARES
Bottom layer:
1 cup flour
1 tsp baking powder
1 stick butter, softened
1 TBL milk
1/2 cup raspberry jam

Preheat oven to 375°. Whisk the flour & baking powder together. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the milk & toss to combine. Spread the mixture in an ungreased 9x9" pan. Cover w/raspberry jam.

Top Layer:
1 egg
1/2 stick butter, mleted
1 cup sugar
2 cups coconut flakes
1 tsp vanilla

Beat the egg with the melted butter. Mix in the sugar, coconut & vanilla. Spread the mixture over the jam. Bake 30 miutes or until the top is golden brown. Cool 1 hour before cutting into squares.~~

FRUIT PIZZA
1 pkg sugar cookie mix or 1 roll refrigerated sugar cookie dough
8 oz pkg cream cheese
1/3 cup sugar
1/2 tso vanilla
Sliced fruit of choice (fresh or canned)
1/2 cup peach or apricto preserves
2 TBL water

Prepare cookie mix according to directions & pat out in a sprayed 14" pizza pan. Bake & cool. Blend softened cream cheese, sugar & vanilla. Spread over cooled cookie crust. Arrange fruit over cream cheese layer. Glaze with preserves mixed with water. If using bananas, dip slices into lemon juice before placing on pizza.~~

LEMON CUP CAKE PUDDING QUICKIE (serves 6)
2 1/2 TBL flour
3/4 cup sugar
1/4 tsp salt
1 TBL butter
2 eggs, separated
1 cup milk
Grated lemon zest
1/4 cup lemon juice

Combine flour, sugar & salt with softened butter. Add egg yolks, milk, lemon zest & juice; stir. Fold in stiffly beaten egg whites. Pour into casserole & place in a pan of warm water. Bake about 35 minutes in a preheated 350° oven. Will form a delicate cake-top layer with a custard sauce. Serve warm or chilled.~~

COCONUT PIE (Makes its own crust)
4 eggs
1 3/4 cups sugar
1/2 cup flour
2 cups milk
1/4 cup melted butter
1 1/2 cups coconut
1 tsp vanilla

Combine all ingredients, in order, in a blender. Mix until smooth. Pour the mixture into a greased 10" pie pan. Bake 45 minutes in a preheated 350° oven or until a tester inserted in the middle comes out clean.~~

2 pkgs Vanilla Instant Pudding Mix, dry
Large Container Whipped Topping
1 pkg Cream Cheese, room temp.
Graham Crackers

Combine the first 3 ingredients thoroughly. Spread on a graham cracker. Top with another graham cracker.
Travels well too!