Apples, Apples

Wow .. happy October!  Nothing says Fall, more than fresh picked apples.
 

Spiced Apple Waffles
Ingredients:
3 eggs, separated
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
8 Tbs. (1 stick) unsalted butter, melted
1 Granny Smith apple, peeled, cored and grated
1 1/2 cups cake flour
1 1/2 tsp. baking powder
3 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 cup toasted pecans, chopped
Sweetened whipped cream for serving

Directions
Preheat a Belgian waffle maker .
In a large bowl, whisk together the egg yolks, buttermilk, milk and butter. Add the grated apple and stir to combine.

In another bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt. Add the flour mixture to the egg yolk mixture and whisk until smooth (some small lumps are OK).

Beat the egg whites on medium speed until soft peaks form, about 1 minute. Increase the speed to high, add the sugar 1 Tbs. at a time and beat until stiff, glossy peaks form, about 3 minutes. Fold half of the whites into the batter, then carefully fold in the remaining whites.

Sprinkle 2 Tbs. of the chopped pecans onto the waffle maker. Pour about 2/3 cup of the batter onto the surface. Cook the waffles  until golden brown, about 5 minutes. Keep warm in a 200°F oven while you cook the remaining waffles. Serve with whipped cream. Makes eight 6-inch Belgian waffles.

And apple coffee kuchen for late afternoon snack .  This is actually an easy recipe, made easier by the smells of  warm cinnamon air and anticipation of freshly baked apples.
   Ingredients:
    2 medium tart apples such as Granny Smith
    2 cups unbleached all-purpose flour
    2 1/4 teaspoons baking powder
    2 teaspoons ground cinnamon
    1/4 teaspoon salt
    1/2 cup (1 stick) butter, at room temperature
    1 cup sugar
    1/2 cup milk or plain soy milk
    2 large eggs
    1 1/2 teaspoons vanilla extract
    1/3 cup apple jelly, stirred over low heat until smooth

Preheat the oven to 450F. Lightly grease and flour an 8-by-3-inch springform pan. Peel, quarter, and core the apples. Cut each quarter into 1/2-inch-thick wedges.

In a small bowl, mix the flour, baking powder, cinnamon, and salt until blended. In a large bowl, using an electric mixer, beat the butter until smooth. Add the sugar and beat until fluffy. Beat in the milk, butter, eggs, and vanilla. Add the flour mixture and beat on medium speed for 2 minutes, or until smooth.

Spread the batter in the prepared pan. Arrange the apple wedges, overlapping them slightly, in a circular pattern over the batter. Brush the apples with half of the apple jelly. Bake for 15 minutes. Reduce the oven temperature to 350F. Bake for 50 to 60 minutes longer, or until a cake tester inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes, then remove the sides of the pan. Brush the top of the cake with the remaining apple jelly. Cool completely on a rack. Serve at room temperature.  Indulge!