SEAN'S SPICE COOKIES

1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 tsp vanilla extract
2 3/4 cup all purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2/3 cup chopped almonds
1/2 cup chopped pecans
Zest and juice of one orange

Chop nuts into separate bowl, add orange zest.

Mix butter, sugars, egg, vanilla, and orange juice in mixing bowl until smooth then stir in flour, spices.

Add zest/nuts mixture after dough is fully blended.
Bake eyeball sized clumps at 375° for ten minutes.

GRAMMY'S IRISH SODA BREAD

3 cups flour
1 tsp salt
½ cup sugar
2 teaspoons baking powder

 ½ tsp baking soda

2 eggs

2 cups sour cream

1/4 cup butter, softened

1/4 cup milk

1 cup raisins

Put dry ingredients in a large bowl, mix well

Beat 2 eggs, 2 cups sour cream, ¼ cup butter and ¼ cup milk
Add to dry ingredients and mix well.
Add one cup raisins. 

If the dough is too stiff, add a little milk.
Turn onto a pan lined with parchment and pat into a round loaf with floured hands.
Cut a cross on top

Bake at 375° 50 minutes or until lightly golden.

MACARONI AND CHEESE

(This makes a big pan of macaroni and cheese. You can cut the recipe in half for a smaller batch or freeze the leftovers in individual serving size containers)
8 ounces macaroni (3/4 box)
4 TB butter
1 cup finely chopped onion
1 TB flour
½ TB dry mustard
1 tsp salt
½ tsp pepper
1 ½ cups milk
2 cups shredded cheddar
Bread crumbs mixed with 1 TB butter
Optional add in: Chopped ham 

Preheat oven to 350°.
Grease 9x13 baking pan
Cook macaroni until done, drain, put in greased baking pan. Add chopped ham if using. 
Melt butter in saucepan, add onion, cook on low five minutes.
Add flour, dry mustard, salt and pepper. Whisk until blended.
Whisk in milk, whisk until blended. Remove from heat, stir in cheese.
Pour cheese sauce over macaroni. Blend. 
Mix bread crumbs and butter. 
Sprinkle macaroni and cheese with bread crumbs. 
Bake 20 minutes, then let stand 15 minutes before serving.

PUMPKIN LATTE

½ cup milk
 ½ cup strong coffee
2 tablespoons pumpkin purée
2 tablespoons sugar (more to sweeten)
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
Whipped cream for topping. 

Add pumpkin purée, milk, and sugar to a small pot over medium heat and whisk quickly for about 5 minutes.
Add in spices and vanilla, and continue to whisk.
Pour in a large mug, add hot coffee, top with whipped cream.

GRANNA AND ADDISON'S APPLE STACK

• 1 can Pillsbury Grands honey butter flavored refrigerated biscuits
•  
• Filling:
• 2 granny smith apples, very finely diced
• 1 teaspoon lemon juice
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
•  
• Glaze:
• 1 ½ cups powdered sugar
• ¼ cup half and half 
• 1 teaspoon vanilla

Optional: one half cup pecan pieces. Sprinkle these on 5 minutes before taking out of oven.

 

Add all filling ingredients to a large saucepan over medium heat.
Cook, stirring occasionally, until apples have browned and softened and sauce has thickened.

Set aside to cool. Can be refrigerated and used the next day to assemble the apple stacks.
Heat oven to 350°  Grease a 9 x 5 inch loaf pan
Using a paring knife, cut each biscuit in half horizontally to make 16 biscuit halves
(you should be able to cut them slightly and then pull them apart the rest of the way).
Flatten each biscuit half with your hand to thin them out.
Spoon about a tablespoon of the apple filling onto each biscuit half.
Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
Place the stacks in the loaf pan, arranging so the ends of both sides have biscuit without filling touching the pan. (You'll have to sandwich two filling-sides together in order to do so, and that's fine.)
Cover with aluminum foil and bake for 30 minutes.

Remove the aluminum foil and bake until golden brown and cooked through,
checking every 5 minutes or so. Let the loaf cool for 5 minutes in the pan and then remove from the pan.

Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again. Drizzle liberally over fritter loaf.

WAFFLES

1 cup flour
½ TB baking powder
½ TB sugar
½ tsp cinnamon
¼ tsp salt

1 egg/split into yolk and white
2 TB oil
½ tsp vanilla
1 ¼ cup buttermilk

Mix dry ingredients with whisk.

Add egg yolk and other wet ingredients to dry ingredients.
Mix thoroughly.

Beat egg white until soft peaks and then spoon
into mix and fold gently.

Add batter to hot waffle iron.
This is a short recipe that makes about 3 standard size round Belgian waffles.
Double the recipe for more.