2 (8 oz.) pkgs. cream cheese, room
3/4 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry,
lemon, pineapple, etc.
Beat cheese, sugar, eggs, lemon juice and vanilla until light
and fluffy. Line muffin pans with paper liners and place 1
wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at
350 degrees for 15 to 20 minutes or until set. Chill and add
topping. Makes 24. *Watch carefully - DO NOT overbake,
they'll puff up while baking and drop down a little while
- 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.