Pumpkin Waffles with Apple Syrup

Cool air, no humidity, colorful leaves, football, pumpkins and apples…what’s not to love about fall?  The change in seasons  seems to bring out the best in people who have suffered with heat and humidity all summer long.  Pumpkins and apples are two of my favorite foods to work with during the fall months.  Combine them with  cinnamon and the dish has to be a winner!

I discovered this recipe for pumpkin waffles several years ago but just never got around to giving it a try until today.  It is absolutely amazing!!   The waffles have just the right amount of pumpkin so it is not over-powering.  Smothered with apple syrup, they just about melt in your mouth!  Sweet yumminess!

1 c. whole wheat flour

1-1/2 c. all-purpose flour

4 tsp. baking powder

2 tsp. cinnamon

1 tsp. allspice

1 tsp. ginger

1/2 tsp. salt

1/4 c. packed brown sugar

1 c.  canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl.  In a separate bowl, stir together the pumpkin, milk, and egg yolks.  In a 3rd bowl, beat the egg whites until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture, stirring just to combine. Use a rubber spatula to fold in 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.  Cook waffles on preheated waffle iron according to manufacturer’s instructions.  Drizzle with apple syrup.

APPLE SYRUP

1/2 c. white sugar

1 tbsp. cornstarch

1 tsp. cinnamon

1 c. apple cider or apple juice

1 tbsp. lemon juice

2 tbsp. butter

Stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until the mixture begins to boil. Cook until syrup thickens. Remove from heat and stir in the 2 tbsp of butter until melted.  Serve warm.

Skillet Apple Pie

Here’s another recipe that just oozes Autumn!  I love the aroma of baking apples and cinnamon, and this pie makes the entire house smell amazing!  Apples are just now coming in season here in the south, and a wonderful friend has given me 2 bags of freshly picked ones!  Mmm!

Another friend mentioned making a skillet apple pie recently. I had never heard of making a pie in a skillet, and she graciously shared her recipe with me.  It is really very easy!  This recipe calls for a 10-inch cast iron skillet.  I don’t have one that large, so I modified the recipe slightly and used my 8-inch one.

4 lbs. apples

1 tsp. cinnamon

3/4 c. sugar

1/2 c. butter

1 c. brown sugar

pie crusts for 10-inch pie

1 egg white

2Tbsp. sugar

Peel apples and cut into slices.  Toss with 3/4 c. sugar and 1 tsp. cinnamon.

Melt butter in a 10-inch cast iron skillet on medium heat.  Add brown sugar and cook, stirring until sugar has melted.  Remove from heat.

Place one pie crust on top of the butter mixture.  Spoon apples on top and cover with remaining crust.

Wisk egg white until foamy. Brush the top crust with the egg white and sprinkle with 2 Tbsp. sugar.  Cut slits in the top.  Bake at 350 degrees for about an hour.

Cool and enjoy!