3/4 lb. butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
3 c. flour
1 tsp. vanilla
Cream butter, cheese and sugar. Add eggs, 1 at a time,
beating thoroughly after each addition. Mix in flour a little
at a time, blending well after each addition. Add vanilla.
Pour batter into a greased and floured bundt pan. Bake at 250
degrees for 2 hours and 15 minutes or until toothpick inserted
in center comes out clean. May be frozen.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.