Apple Buttermilk Waffles With Apple Bourbon Sauce Recipes

APPLESAUCE WAFFLES

Steps:

• Preheat the waffle iron. Preheat the oven to 200 degrees F if you plan on holding the cooked waffles in the oven. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Whisk the evaporated milk, applesauce, brown sugar, oil, vanilla and 3/4 cup water in a large bowl.
• Fold the dry ingredients into the wet, and stir until combined. (Don't mix too much-some lumps are OK-just make sure the flour is coated.) Allow the batter to rest at room temperature for 5 minutes before baking.
• Ladle enough batter into the waffle iron to fill it to the edges, and cook until crispy and brown, 6 to 7 minutes. (You can tell the waffles are ready when very little steam comes out of the waffle iron.) Continue in batches until all the batter is used. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Sprinkle with powdered sugar and cinnamon, and serve with maple syrup.

EASY APPLE WAFFLES

Steps:

• Mix milk, butter, egg and vanilla in a large bowl. Add flour, baking powder, sugar, cinnamon and salt and continue mixing until smooth. Add apples and stir to mix.
• Add batter into preheated waffle iron. Cook until crisp, about 4-5 minutes a piece. Continue until all the batter is gone.
• Serve warm. Add maple syrup, butter or powdered sugar on top.

APPLE BUTTERMILK WAFFLES WITH APPLE BOURBON SAUCE

Steps:

• Place all of the sauce ingredients in a medium sauce pan and bring to a boil. Reduce to a simmer and simmer uncovered for 15 minutes. Remove from heat.
• In a large bowl, mix both flours, sugar, baking powder, salt, cinnamon, ginger and nutmeg and whisk to combine.
• In two medium bowls separate eggs.
• In the bowl with the whites, add cream of tarter and beat to soft peaks with a hand mixer. Set aside.
• In the bowl with the yolks, add buttermilk, yogurt, butter and vanilla and whip.
• Stir the shredded apples and stir.
• Heat Belgium waffle maker and spray top and bottom with pan spray.
• Stir the bowl with the apples into the dry ingredients and mix with a wooden spoon or spatula. Do not over mix, just enough to combine.
• Gently fold the egg whites into the mixture.
• When the waffle iron is hot, add two cups of batter and close the lid.
• Because the apples are wet and will steam when they cook, it is important to cook the mixture a few minutes longer than the timer on the waffle iron. Ours took a total of seven minutes per batch to cook, steam and then crisp up. (OK to lift for a peak at six minutes but be careful). Ours steamed for five minutes and once the steam stopped, I let them cook for two more minutes for a total of seven minutes.
• Serve hot with the apple bourbon sauce spooned over the top. Garnish with a dollop of whipped cream if desired.

SPICED APPLE BUTTERMILK WAFFLES

Steps:

• In a large mixing bowl, stir the flour, baking soda, salt, and spices together.
• Pour in the melted butter and stir until it disappears.
• Stir in the buttermilk, egg yolks, molasses, vanilla, and apple.
• Beat the egg whites using an electric mixer until stiff but still glossy.
• Heat a greased waffle iron; fold the egg whites into the batter.
• Cook waffles one at a time, following the directions from the waffle-iron manufacturer.
• They should be crisp and brown when done.
• Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.
• Serve with softened butter and warmed maple syrup.

APPLESAUCE WAFFLES

Steps:

• In a medium bowl mix flour, baking powder, sugar and salt.
• In a smaller bowl, combine egg yolks and milk and beat well. Stir into dry ingredients. Add the applesauce and stir well.
• Beat the egg whites until stiff. Carefully fold into batter (don't overmix).
• Pour about 2/3 cup batter onto a preheated waffle iron. Close and bake about 3 minutes. These waffles are fairly soft, so if you like them crisper cook about 1 minute more.
• Serve topped with a dollop of whipped cream and a couple of peach slices.

APPLE BUTTERMILK SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.