A few days ago I was sitting in an office waiting.
Picking up a Martha Stewart magazine
and I found recipes for simple treats.
One particularly caught my eye.
It was for a date spread to put on gingersnap cookies.
The recipe called for coffee, but I decided to try it with tea.
It turned out quite delicious.
I think it would be a lovely spread on toast or scones.
If you make ginger flavored pancakes it would be yummy on them too.
It was quite good spread on a piece of pound cake.
It was quite good spread on a piece of pound cake.
Here is the recipe:
Take a hand full of dates, pit and chop
(I had about a cup)
Put in a small bowl and soak for 15 minutes covered with a nice dark tea.
I used a combination of English Breakfast and Lapsang Souchong, which is a smoky tea
Puree in Cuisanart.
I removed some of the liquid when I put in the Cuisanart.
Sandwich between two gingersnaps and ENJOY.
OK, I did sandwich between the two cookies and when I ate it squished down the front of me.
I would suggest open face or in something not so rigid.
The combination of dates, tea, and ginger was quite good.
ENJOY!
