Buttermilk waffles with candied apple pecan topping

New Years Day... feeling relaxed and generous. Steve adores waffles and I almost never make them. These were very, very good, and totally worth the trouble.  Even Athena, who swore she didn't want any, devoured them.

The waffles came from Smitten Kitchen. The topping was my own creation.

Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman
Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk*
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.
Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Candied apple and pecan topping

1 lg Granny Smith apple, chopped
2TBS butter
1/2C pecan halves, roughly broken
1-2 TBS brown sugar
1tsp cinnamon

Melt butter in saute pan, add apple and pecan and stir to coat. Sprinkle sugar and cinnamon over all, and saute until apples are soft and pecans are crunchy. Serve over waffles, pancakes, french toast or oatmeal.

Pumpkin bran loaf (or muffins)

Sam loves my baked goods, and this is one of his favorites.

1.5c oat bran
.5c flour
.5c brown sugar
2tsp baking powder
1 - 2 tsp spices (cinnamon, nutmeg, pumpkin pie spice, cider spices)
.25tsp salt
1c cooked mashed pumpkin (or sweet potato)
.5c milk
1 egg
2TBS olive oil

Mix dry ingredients in mixing bowl. In separate bowl, beat egg, milk, pumpkin and oil until well blended. Slowly add wet mixture to dry and stir until well combined. Do not overmix. Pour into well-greased 9 x 5 loaf pan and bake at 350 for about 50min or until done.

Options: For muffins, pour in lined or greased muffin cups, bake at 400 for 20min. You could also add raisins or chopped pineapple tidbits, or nuts. This recipe is really forgiving, so get creative.


Originally from Recipezaar, with modifications.