1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon,
and butter. Press onto bottom of springform pan. Whip cream
cheese. Add eggs, one at a time whipping after each addition.
Gradually add sugar and whip. Pour over crust. Bake 45
minutes. Whip sour cream, sugar and vanilla. Pour on top of
baked cake and bake for 10 more minutes. Remove and chill for
at least 6 hours. When ready to serve, heat jam and
blackberries. Pour hot over the cake slices. Serves 8.
- 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.