Threenotsoblindmice Recipes

THREE NOT SO BLIND MICE

Steps:

• Melt chocolate and paraffin double boiler.
• Dip whole cherry holding tail, set on waxed paper.
• Attach one kiss to opposite end of tail, it`ll be the head.
• Make sure the tail lies along the waxed paper.
• Don`t forget it`s to be a mouse.
• Then put almonds for ears between chocolate kiss and cherries.
• Tube tiny eyes above the nose then apply mini kisses over icing.

TOUTONS

Steps:

• When the white bread dough has risen and is ready to shape for its second rise, break of some small pieces about the size of an egg and then flatten then in the palms of your hands.
• Add some back fat, dripping or butter to a heavy based skillet/frying pan and heat it up until the fat has melted (and the back fat pork pieces are crispy); then drop the pieces of bread dough in to the pan.
• Fry the pieces of bread over a gentle heat for about 5 to 6 minutes, turning them half way through until they have puffed up and are light brown in colour.
• Serve them immediately with butter and molasses, or with maple syrup, maple syrup butter or golden syrup.
• Combine the flour, yeast, salt and sugar together in a bowl or in a food mixer with a dough hook; then add the melted butter and milk. Knead until smooth - this will take about 8 to 10 minutes, or if using a food mixer, knead for 4 to 5 minutes until the dough is smooth and has not lumps.
• Put the dough into a floured bowl and cover with some cling-film or a clean tea towel, set it somewhere warm and allow to rise for about 1 hour - it should double in size in an hour.
• Grease 2 x 2lb (450g) loaf tins with butter and flour a board or the work surface. Tip the dough out onto the floured surface and cut into 4 or 6 equal pieces. Shape each piece into a ball and place 2 to 3 balls of dough into each loaf tin. Cover and allow to rise for a further 1 hour or so - the dough needs to be 2" (5cms) above the sides of the loaf tin.
• Bake for 30 to 40 minutes in a pre-heated oven 180C/375F/Gas 5 until well risen and golden brown. (Check the loaves are cooked by carefully turning them out of the tins and tapping the base of the loaves, they should sound hollow if they are fully baked.)
• When they are baked, turn them out onto a wire cooling rack and allow to cool. If you want, you can brush the tops of the loaves with some melted butter for a glaze and a slightly softer crust.