Posted: March 1, 2010, 5 a.m. EST
If you have a ferret cookie cutter, use it to cut a piece of bread (ferret dinner 12). If you do not have a cutter, draw a ferret outline onto a thick piece of paper or cardboard and place it on the slice of bread and cut around it (ferret dinner 13). Very lightly butter both sides of the bread and sprinkle with garlic salt on one side only. Place bread on a cookie sheet and bake in a 400 degree oven until slightly browned. Flip over the bread and bake until lightly browned (ferret dinner 14). You now have a ferret crouton! Make a green salad of your choice and place a ferret crouton on the top of each portion and serve with the salad dressing of your choice.
Using homemade or store-bought pie dough, roll dough very thin and use a ferret cookie cutter (or cardboard ferret stencil) to cut two ferrets for each tart (ferret dinner 15). Place half the ferrets on a cookie sheet and brush with an egg wash (half egg, half water) (ferret dinner 16). Spread a thick, pasty-type filling of your choice in the center, but not on the legs, tail or head (ferret dinner 17).
Place ferret dough on top of each cookie and press the edges firmly together without distorting the ferret (ferret dinner 18).Using a toothpick, poke three holes in each tart to allow steam escape (ferret dinner 19). Brush the top of each tart with egg wash. You can sprinkle cinnamon sugar on top or bake with just the egg wash and glaze when cool (ferret dinner 20).
To glaze, mix 2 cups of powdered sugar, add ½ teaspoon vanilla and 1/3 to 1/2 cup milk (ferret dinner 21). Mix until smooth, with no lumps. Using a pastry brush, glaze the bottom side of each tart first and let it set until firm. Turn the tart over and glaze the top (ferret dinner 22). For variety, make both types of tarts (ferret dinner 23).
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