Posted by: Kath Usitalo | October 13, 2010

Recipe File: Super Apple Supper

An apple-based supper, from butternut squash-apple soup to apple crisp (on orange plate) with whole wheat rolls (photo by TJ)

We’re still on an apple kick here at the home: I made a nice supper for a chilly day with two recipes I found at the Michigan Apple Committee website.

The Michigan Apple and Butternut Squash Soup was pretty and sweetly delish. Watch Chef Paul Penney prepare the soup in a segment on WLS-TV in Chicago featuring cooking with Michigan apples.

The Apple Crisp was easy and tasty, too. I used Michigan apples I’d bought on my trip to Saugatuck a couple of weeks ago.

While making the soup I realized that we needed some nice rolls or bread to go with it, but there wasn’t time to let the dough rise. I turned to my buddy Google and found the following recipe at I used the whole wheat flour that had been ground at the historic windmill in Holland, making this a Pure Michigan meal.

Vintage postcard advertising Michigan applesCheck out the Michigan Apple Committee website for apple facts, more recipes, and details on entering the Apple Recipe Contest. You could win one of three KitchenAid Stand Mixers; entries accepted through January 31, 2011.

Super Quick Whole Wheat Buns

1 C warm water
3 T warm water
1/3 C canola oil
1/4 C sugar or 1/4 C honey
2 T yeast
1 tsp salt
1 egg, beaten
3-1/2 C whole wheat flour

Combine water, yeast, oil and sugar or honey; let rest for 15 minutes

Add salt, egg and flour to yeast mixture and mix well

Rollout 3/4 inch thick and cut into 10-12  rounds

Place rolls on cookie sheet sprayed with nonstick cooking spray

Bake at 400-425 degrees for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry (every oven is different!)



Related Great Lakes Gazette Posts:

Whose Cider You On? 10/12/10
The Appeal of Picking Apples, 9/29/10
Contest Corner: An Apple Entry A Day, 9/27/10
It’s A Great Season For…Apples, 9/23/09


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