Tonight’s dinner was whole wheat-sour cream waffles piled high with apples in a caramel sauce and topped with a scoop of ice cream. Yeah, it’s not really that healthy, but mom is seriously cranky and I need a break. But they aren’t really that bad either far as far as my job getting fiber and protein into her system goes. I served it as one waffle square topped with about an apple and a half (with skins still on) and then a scoop of sugar free ice cream. (Which didn’t taste funky, as I had expected.)
I really can’t wait until fall, in the height of apple season, to have this with a cup of steaming cider while watching the leaves blow off my walnut trees like canary yellow confetti. That will be good.
Waffle Smothered with Apples in Carmel Sauce
6 apples of different varieties*
2 T butter
2 T apple juice
1/4 c brown sugar
2 t cinnamon
3 – 4 T apple brandy
Preheat oven to 350°f.
Cut apples in half. Remove stems and seeds with a melon baller. Cut into medium slices. Place in a covered oven safe pan** lightly coated with non-stick spray and bake until tender but still firm (basically they should be a bit bendy), about 15 – 20 minutes.
When apples are done keep them covered and set aside. Melt butter in saute pan, with sugar, apple juice and cinnamon. Stir until sugar is dissolved. Add in brandy, heat for a few seconds then light it on fire making sure that there isn’t anything above you to catch on fire. Return to stove, add in apples and toss them to coat. (You can also transfer the whole bit to a tupperwear container and shake them around if that’s an easier way to coat for you.)
*The way that I served this, these are not nearly enough apples for all of the waffles. It’s about enough for 4 servings. Which gives you 6 extra waffles (if your waffle iron is the same size as my moms) but they save really well in the refrigerator or freezer.
**I just used a cast iron skillet and then used the same skillet to make the caramel sauce
Sour Cream Whole Wheat Waffles
1 c self rising flour
3/4 c whole wheat flour
1 T baking powder
1 T sugar
1/2 t salt
1/4 c unsalted butter, slightly melted but still chunky
3 large eggs
1 c milk
1/2 c sour cream
1 T vanilla
Preheat waffle iron.
Sift together the dry ingredients. Cut in butter, as you would in a pie. Add in eggs, milk, sour cream and vanilla. Stir until just combined, batter will be lumpy.
Pour batter onto waffle iron by the scoopful. Starting in the middle of the square and nudging the stubborn bits outward. Cook until they’re brown and pop off of the iron easily.
Place 1 waffle square down on the plate. Top with 1/4 of the apples*. Spoon some sauce over. Top with a single scoop of ice cream. Enjoy!
Waffles will last for a week in the refrigerator in a ziploc bag. You can also freeze them for a good long while. Reheating them is easy – just pop them back into your heated waffle iron until they’ve firmed up and gotted toasty around the edges.
My favorite way to enjoy reheated waffles is to spread with lemon curd and top with fruit and sprinkled with powdered sugar.
*Because of the way I did the butter, like a pie, they really don’t need any more butter. The butter melts into them while it’s cooking.