Ginger Loaf with Apricot-Ricotta Spread |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 32 |
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These dainty tea sandwiches are wonderful for a ladies' luncheon or bridal shower. Bake the bread the day before to cut down on last-minute preparation. âJoyce Brantl, Victor, New York Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
1/4 cup molasses |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon ground ginger |
1 teaspoon salt |
3/4 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
3/4 cup 2% milk |
spread: |
1 cup ricotta cheese |
1/2 cup finely chopped dried apricots |
1/4 cup confectioners' sugar |
1 teaspoon grated orange peel |
Directions:
1. In a large bowl, cream the butter, sugar and molasses until light and fluffy. Add egg; beat well. Combine the flour, ginger, salt, baking soda, cinnamon and cloves; add to the creamed mixture alternately with milk, beating well after each addition.
2. Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the cheese, apricots, confectioners' sugar and orange peel.
4. Cut edges off of loaf and cut into 16 slices. Spread 2 tablespoonfuls spread over each of eight bread slices; top with remaining bread. Cut each sandwich into four 1-in.-wide strips. Yield: 32 tea sandwiches.
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