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Ginger Loaf with Apricot-Ricotta Spread

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. —Joyce Brantl, Victor, New York

32 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1/4 cup molasses
1 egg
2 cups 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

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.
Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at

2 of 2

Ginger Loaf with Apricot-Ricotta Spread (continued)

Directions (continued)

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.
In a small bowl, combine the cheese, apricots, confectioners' sugar
and orange peel.
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.

Nutrition Facts: 1 sandwich equals 92 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 130 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.