Apple Pie Waffles with vanilla icecream and homemade caramel sauce

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It’s not often that I make dessert, but we tend to favour those that are reminiscent of comfort foods.  This is one that I developed last year after finally buying a waffle maker (Fly Buys points are wonderful things).  We tend to have a glut of apples during the winter and early spring.  We really like fresh apples that are crisp and crunchy.  After a week though, the apples tend to become softer and uneaten…  this recipe for Apple Pie Waffles is a great way of using up past-their-best apples.  The waffles tend to not have leftovers either.

You will need 3 bowls.  One for the dry ingredients; one for the apple; and one for the wet ingredients.

In bowl one (Dry Ingredients)

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1 3/4 C Flour

1 T Baking Powder (yes, 1 Tablespoon)

1 T Caster Sugar
1/3 C firm packed brown sugar

1/4 t salt

cinnamon to taste

 

In bowl two (wet ingredients)

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1 1/3 C milk       )

2 t vanilla         )  Mix well together

3 large eggs      )

 

In bowl three:

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grate 4 apples, skin as well but not core, then squeeze all the juice (as much as possible) from the gratings.

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Put the now *dry* grated apple, into Bowl one, and mix well to combine and break up any lumps.

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Once all the grated apple is mixed into the dry ingredients, add the milk and egg mixture, and mix with a fork until well combined, but not smooth.

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Now, this is the point that you let the mixture rest for at least 20 minutes.

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When you are ready to start cooking the waffles, mix in 6 T melted butter (I melt 120gm butter in the microwave for 2 – 3 minutes on 30%) well – this addition of butter, means that you don’t need to grease your waffle plates.

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Heat your waffle maker until the green light comes on.

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Then, using a 1/2 C measure, just under full, scoop the waffle mix and place in the centre of the plates.

Close the lid, and cook until the green light shows again.  Remove cooked waffle to a paper-towel-lined plate, and repeat until mixture is used up.

Serve with vanilla icecream and warm homemade caramel sauce (recipe to follow).

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Caramel Sauce

150gm butter

1 C brown sugar

1/3 C cream

 

Melt the butter in a pot, and add the brown sugar.  Stir all the time until the butter and sugar have completely combined, and the mixture is starting to bubble.  Be very very careful, as this will be extremely hot.  Removed from heat and cool slightly, before adding the cream, and stirring all the time (this helps to combine the cream into the caramel, but also helps to stop the mixture catching on the bottom of the pot).  Transfer to a heat-proof jug.

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