Crepe Pan

Base Value: 3; Worth 4 points in the Kitchen

• 1 cup sugar
• 2 cups  flour
• 1 packed cup brown sugar
• 1 tsp each salt, cinnamon, baking powder, baking soda
• 1 1/2 sups canola oil
• 2 tsp vanilla
• 4 eggs
• 1/2 cup each chopped nuts, raisins

1. Preheat oven to 325 degrees F.  Grease and flour a 9" x 10" pan.
2. Stir dry ingredients together, and add eggs, oil, and vanilla.
3. Beat 2-3 minutes until well mixed.
4. Stir in nuts, raisins.
5. Bake 50-60 minutes.
6. Let cool on a wire rack.  When cool, frost with cream cheese frosting (3 oz cream cheese, 1/4 cup butter, 1 tsp vanilla, 1 1/2 cups powdered sugar).
   

• 5 cups clam juice
  
• 8 oz cooked, chopped clams
• 10 slices cooked, chopped bacon
• 1 cup flour
• 1 cup finely diced onion
• 2 tbs margarine
• 1/2 cup each of milk, light cream
• 1 tsp salt
  

1. In a large sauce pan (medium heat), heat the clam juice.  Simultaneousely, melt the margarine and saute the diced onions in a separate pan.
2. Add bacon, flour to the margarine mixture, stirring for 5 minutes.
3. Increase heat on clam juice while adding flour, margarine, onions to the liquid.  Break up lumps with a wire whisk.
4. Add clams, milk, cream, salt, and decrease to medium-low heat, simmering for 20 minutes.
5. Serve hot with oyster crackers.

• Cold water
  
• 2-3 large onions
• 3 tbs salt
• 1/3 cup lemon juice, to taste
• white pepper, 1/4 cup honey, sour cream (all optional)

1. Remove greens, leaving about an inch or two, scrub well, and cover with water.  Bring water to a boil for 15-25 minutes until cooked.
2. Strain the water into a pot, and remove the skins.
3. Peel the onions and grate them into the strained juice.
4. Bring all to a quick boil, adding the salt, lemon juice, papper (optional), and honey (optional); simmer until well heated (and honey has dissolved).
5. Serve, garnished with a sour-cream dollop (optional, makes a great color contrast).

• Vanilla ice cream
• ice cream scoop (yum!), tall glass

1. Fill glass 3/4-full (the ice cream will make it foam, so you need to leave some room).
2. Plop in a scoop of ice cream.

• 1 cup white wine
• 1 can snails, and shells
• 1/2 cup softened butter
• 2 tbs parsley (finely chopped)
• 2 tsp salt
• Bread crumbs

1. Saute for about 5 minutes in 1/4 cup wine; place 1 tsp in each snail shell.
   
2. Rinse snails and cut large ones in half (you want 24).  Add snails to shells.
   
3. Combine butter, parsley, salt, then "seal" each shell with butter mixture.
4. Place shells in escargot pan, adding 1 tbs wine to each pan and sprinkling lightly with bread crumbs.
5. Bake in preheated oven (400 degree F) for 10 minutes.
6. Serve immediately with fresh French bread.

• 1 cup room-temperature butter
• 1 3/4 cup brown, 1 1/4 cup white sugar
• 2 tbs molasses
• 6 eggs
• 6 cups flour
• 2 tsp baking soda
• 1 tbs each cinnamon, allspice

1. Preheat over to 325 degrees F.
   
2. Line several cookie sheets with buttered and floured aluminium foil.
3. Cream butter and sugars in a large bowl, and beat in molasses and eggs.
4. In another bowl, sift dry ingredients.
5. Combine mixtures and knead into ball.  Cover and refrigerate at least 30 minutes.
6. Roll out small amounts of dough on well-floured counter-top until the dough is 1/4 inch thick.  Place patterns on the dough and cut around the edges.  Using a spatula, gently lifty dough onto cookie sheet.
7. Keep scraps so you can make people out of them.
8. Bake 15-20 minutes, until firm.  Cool on racks until you can handle them.  Peel off foil and let pieces dry overnight.
9. Assemble, using icing as glue.