Powdered sugar
1 large egg
1 cup butter, softened
1/2 tsp cinnamon
1 tsp baking powder
1 1/2 tsp vanilla
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 1/4 cups flour

Stir together flour, baking powder, salt, cinnamon and cocoa in a bowl.
In another bowl, cream butter and brown sugar until fluffy, then add egg and vanilla and mix until combined.
Add flour mixture. Transfer dough to a zip top bag and flatten into a disc.

Refrigerate 2 hours.

Heat oven to 350 degrees.

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, frozen
1 egg
1/2 cup sour cream
1/2 cup chopped strawberries
1/2 cup semi-sweet chocolate chips
sugar, for sprinkling

Preheat oven to 400.
Combine the flour, 1/3 cup sugar, baking powder, baking soda and salt in a mixing bowl. Grate butter into the flour mixture.
Beat in egg and sour cream until just combined. Stir in strawberries and chocolate chips.

1box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 teaspoon almond extract, if desired
1can (21 oz) cherry pie filling
2containers (4 oz each) vanilla pudding
1container (1 lb) creamy chocolate frosting

1Heat oven to 350°F (325°F for dark or nonstick pans).

Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract.
Cool in pans 10 minutes; remove from pans to cooling racks.
Cool completely, about 30 minutes.

1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3cup chocolate-hazelnut spread
24raspberries
2tablespoons dark chocolate chips
1egg, beaten
1tablespoon powdered sugar

Heat oven to 375°F.
Line large cookie sheet with cooking parchment paper.
Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

1 large live lobster, about 2 to 3 pounds
1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
1/3 cup plus 2 tablespoons clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preheat the oven to 425 degrees F.

1/4 cup plus 1 tablespoon sugar
2 teaspoons lemon zest
1 cup heavy cream
2 egg yolks

In a small bowl, whisk together 1/4 cup of the sugar and the lemon zest.

In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil. Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool. Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.

Preheat the oven to 300 degrees F.

Ingredients
12-ounce can pink lemonade concentrate
1 cup raspberry sherbet
12-ounce can of lemon/lime soda (we used 7-Up)

In a pitcher, mix the lemonade concentrate with the recommended amount of water.

In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.

 Add the soda, stir, and serve.
Makes 3 cups