Autumn is here… so why not jump on the pumpkin bandwagon and make some tasty pumpkin treats in your own kitchen! Check out this yummy pumpkin recipe for quick and easy Pumpkin Danishes! Also check out our Pinterest for even more pumpkin recipes.Why not whip up a few of these Danishes and other pumpkin recipes for your family and make your home smell like fall in the process!
- 1 tube of refrigerated reduced fat Crescent rolls
- 1/2 cup of plain Elli Quark, or Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Elli Quark (the remainder of the container)
- 1/2 cup powdered sugar, sifted
- Preheat oven to 375 degrees.
- In a small bowl, combine 1/2 cup of Elli Quark (or Greek yogurt), pumpkin, sugar, spices, flour and vanilla. Set aside.
- Open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silicone baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of the baking sheet. Press edges together to even out edges and seal any holes.
- Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread pumpkin filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
- Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
- Once danish has cooled, remove to serving platter.
- For the glaze, in a small bowl, mix together powdered sugar, and 2 Tablespoons of Quark to create icing. Drizzle icing over danish. Cut into pieces and serve.
We also have lots of pumpkins to pick from, both for decorating and cooking! So come on out to Lewis’ today, head out to the pumpkin patch, and pick your perfect pumpkins for cooking and decorating… Happy fall ya’ll!
Fall is one of the funnest times of the year, and at Lewis’ that is no exception! We have so many fun
activities going on every weekend to keep you entertained and amused for hours! Come pick your own pumpkin right from the patch, get lost in the corn maze, bounce on the jumping pillows and so much more!
Our Apple Cannons are open every weekend.. take your aim and fire away at the giant targets! You’ll want to stop at the Barn Yard Grill and refuel with a juicy burger, crispy chicken strips or jumbo hot dog! Face painting, live entertainment as well as characters/balloon tiers will be around every corner of the farm to keep you busy, busy, busy! Top the day off with fresh, homemade Kettle Corn or an Apple Blossom made with our own homey crisp apples, caramel, whipped cream and nuts! Mmmm! Make sure to stop in the market on your way out to pick up souvenirs, gifts, jams, jellies and more! Share all of your photos with us on facebook & instagram.. we love to see all the fun memories you’ve made with your families!
Check out this delicious recipe for a moist and flavorful Peaches’N Cream Cake! The bits of fresh peaches throughout every bite will leave your taste buds wanting more.. and don’t forget about the drizzle of sweet cream glaze to top it off!
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 pound diced fresh without skins
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon orange or pineapple juice
- Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan
- In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
- Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
- Toss the peaches with the remaining ¼ cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
- Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.
Peaches our here! Our fresh, homegrown Michigan peaches are now in the market and available for you! We’ve picked them at the peak of ripeness on our farm and sell them directly to you… you’ll know exactly where your food is coming from! Don’t forget to check out some of our delicious recipes on Pinterest to turn our sweet peaches into delicious treats and savory dinner options!
Happy 4th of July! If you’re in Whitehall you can see us at the annual White Lake parade with our Pumpkin Chucking Fire Truck. We’ll also be tossing out candy, brochures and coupons! Don’t forget we’ll be open our regular hours at the market 9am-6pm and all of our activities will be up and running (weather permitting). Our bakery will have lots of fresh baked hamburger buns, cheese bread and cookies or turnovers for your picnics or cookouts… so stop by, we will be here!!
Pull out a jar of Cherry Pie filling and whip up a batch of these AMAZING brownies! The hardest part about making them will be waiting for them to chill!
- 1 (8 ounce) package of cream cheese, softened
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened dark cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ of a (21 ounce) can cherry pie filling
- ¼ cup semi-sweet chocolate chips
- 2 teaspoons butter
- Preheat oven to 350 degrees F. Either spray with baking spray or grease and flour an 8 inch square pan.
- For the cheesecake layer, in a large bowl, mix together the cream cheese, sugar, egg, and vanilla. Set aside.
- For the brownie layer, in a large mixing bowl, cream together butter and sugar. Mix in the eggs, and 1 teaspoon vanilla.
- Stir in cocoa, flour, salt, and baking powder. Stir until everything is evenly combined.
- Spread the brownie batter evenly into the prepared baking dish.
- Spread the cheesecake mixture evenly over the brownie mixture.
- Drop the cherry pie filling by spoonfuls on top of the cheesecake layer. Then take a knife and swirl the cherry pie filling through the cheesecake layer.
- Bake in a preheated oven for about 45 minutes. The cheesecake layer will still jiggle in the middle even when it has finished cooking.
- Let it cool for about an hour.
- Then chill in the refrigerator for at least 4 hours.
- While the brownies are chilling, make the chocolate drizzle by adding the chocolate chips and 2 teaspoons of butter in a small bowl and microwave for about 30 seconds. Stir until smooth. Microwave again for another 30 seconds if it is not melted after the first 30 seconds. Stir and then spoon over the top of the cheesecake bars before serving.