Steep wheat malt 20 minutes or longer in a grain bag at 150-155°F. Remove grain, DON'T SQUEEZE, remove from heat. Sir in all DME until dissolved. Return to high heat. At first sign of boil, hit it with an ounce of Cascade. Boil 45 mins. 1 More ounce Cascade. Boil 15 mins. Remove from heat, add 1 more ounce Cascade, and begin cooling immediately. Pitch whatever yeast you've got, according to package instructions.
You've got a lightish American Amber that should come in about 1.047 and 30ish IBU.
EDIT: Eh... more like an APA.