1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice
Preheat oven to 350 degrees. Cream butter and brown sugar
until light and fluffy. Add flour and nuts; blend until
mixture resembles crumbs. Set aside 1 cup mixture. Press
remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let
cool. Beat sugar and cream cheese until smooth. Add remaining
ingredients and beat well. Spread over crust. Sprinkle
reserved crumbs on top, pressing down lightly with fingers.
Bake for 25 minutes, cool, and cut into bars. Store in
- 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.