1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered
sugar. Line the bottom of a spring form pan, packing firmly.
1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
Pour above ingredients into spring form pan (the crust is as
yet unbaked) and bake in preheated oven at 350 degrees for
approximately 50 minutes. Do not turn off the oven. Remove
the cheesecake and top with 1 pint commercial sour cream and
return to the oven for another 5 minutes. Cool in spring
form pan for a few minutes. Run a knife around the edge to
loosen. Remove side of spring form pan and refrigerate.
- 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.