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1/2 c. all purpose flour
4 tsp. plus \!2 c. water
1/2 c. packaged pancake mix
2 eggs
1/2 tsp. almond extract
In a small bowl, cut 3 T. butter into flour until particles are the size of peas. Sprinkle with 4 teaspoons water; mix with fork until well blended. Shape mixture to form ball. Pat ball into 10 x 3-inch rectangle on ungreased cookie sheet.
In small saucepan, combine remaining 1/4 c. butter with remaining 1/2 c. water. Bring to a boil over high heat. Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball; remove from heat. Add eggs, one at a time, beating well after each addition. (A word of caution - be sure ball is not so hot as to coagulate the white of the egg as it is beaten into the dough mixture. ) Stir in almond extract.
Spread pancake mixture evenly over rectangle. Bake at 350 degrees for 50 to 55 minutes or until golden brown. Cool completely on wire . rack. (Topping* will pttfP&hd ''felf, forming a custard-like layer.)
Glaze:
3/4 c. confectioner’s sugar
1/2 tsp. vanilla
2-3 tsp. milk
1 T. sliced, slivered, or chopped almonds
Combine sugar and vanilla. Stir in enough milk, 1 tsp. at a time, to form a smooth, medium-thick consistency. Spread glaze over cooled coffee cake; sprinkle with nuts. Yield: 1 coffee cake.
Hawaiian Potato Muffins
3Yz c. prepared instant mashed potatoes
4 tsp. prepared mustard
2 eggs, beaten
1 20 oz. can crushed pineapple, drained
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