12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.
- 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.