John Van Hoesen's Golden Waffles with Baked Apples

For the baked apples:

Apples (I always use McIntosh), one large apple per person
Butter
Brown sugar
Maple syrup
Cooked sausage
Raisins, nuts or whatever else you think might taste good

For the waffles:

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 teaspoon baking soda
A pinch of salt.
2 eggs, separated
1 1/2 cups milk
1/2 tsp. vanilla.
6 Tbsp. butter, melted

For the whipped cream:

1 cup whipping cream
1/4 tsp. vanilla
Sugar to taste

Timing is everything for breakfast, especially if you're going to join everyone else at the table. So first, whip up some real whipped cream to be used at the very end. Whip together the cream, vanilla, and sugar to taste until stiff and place in the refrigerator.

Next, start with the baked apples. This is a simple, elegant side-dish that fills the house with the smell of apples while the waffles are under way. Set the oven to 350 and core the apples a quarter inch from the bottom. Fill the centers (you can pack the ingredients in) with brown sugar, nuts, raisins, or cooked sausage and place a dab of butter on top. But simple always works: brown sugar, a little maple syrup and a dab of butter. Place the apples in a pie pan with a 1/4 cup of water in the bottom. Bake for about 30 minutes. If you would like the apples to have a glazed look, baste them with the juices from the pan once or twice while they're baking.

While those are baking, prepare your waffle batter. Turn on your waffle irons about half way through the preparation. Sift together flour, baking powder, baking soda and salt. In a separate bowl, add the egg yolks to milk and blend together. Add vanilla, then stir in butter. Mix with dry ingredients (I use a large pitcher so I can pour the batter on the waffle iron). Beat the egg whites until they stand up in peaks. Gently fold them into the mixture.

Your waffle irons should be hot at this point, so it's time to pour the mixture into the center, leaving an inch all the way around for the waffle to spread out during cooking. Depending on your iron, bake about five minutes until the outside is golden and slightly crunchy. If you're making a number of waffles, use a little less time and keep them hot in an oven set at 250 while you bake the rest.

Serve the waffles and the baked apples on warm plates – white or blue plates bring out the golden color of the waffles. Top the baked apple at the last minute with a dollop of whipped cream. Have hot maple syrup on the table for the waffles.

…And if you're thinking it would be nice to have a waffle in the middle of the week, freeze some. You can quarter them and pop them in the toaster for a quick waffle breakfast that will remind you of that leisurely Sunday meal.

Makes 4 large waffles.