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Category: - Author:- Contributor:
PUMPKIN CHEESECAKE
Ingredient:

--CRUST:--

3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)

--FILLING:--

4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts


Direction:

Preheat oven to 325 degrees. Grease 9 inch spring form pan or

spray with non-stick spray. Combine crust ingredients and line

sides and bottom of pan. Beat cream cheese in a large bowl

until fluffy. Gradually add sugar. Add eggs, one at a time,

beating well after each addition. Gradually add flour and

pumpkin pie mix and blend well. Stir in nuts. Pour into

crust-lined pan. Bake 1 hour and 45 minutes or until center

feels firm when touched. Cool in pan on wire rack. Brush top

with maple syrup. Cool completely. NOTE: To substitute

canned pumpkin for pumpkin pie mix, use 1 (1 pound) can

pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3,

1/4 cup flour instead of 2 tablespoons and add 2 teaspoons

pumpkin pie spice.
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Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
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.
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