This is my favorite pumpkin seed recipe! Baking pumpkin seeds is always a yearly family tradition, and a yummy fall treat. It’s a salty, yet spicy and sweet combination! While carving pumpkins, scrap the seeds out and set them aside. Trust me, you’ll be glad you saved them once you whip together this quick recipe with the discarded seeds!
- 3 1/2 cups raw fresh pumpkin seeds
- 1 tablespoon plus 1 teaspoon kosher salt, and more for sprinkling
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon packed brown sugar
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Place the seeds in a bowl with 1 tablespoon of the salt and add hot water to cover. Let sit for 4 hours (or overnight), until the seeds are puffy. Scoop the seeds off the top of the water, avoiding any leftover pumpkin bits, and transfer them to a large tea towel. Use another towel to pat them mostly dry – they’ll still be a bit slimy, but do what you can.
- Preheat the oven to 400 degrees; line two baking sheets with parchment paper and set aside.
- Transfer the seeds to a large mixing bowl, and stir in the olive oil and maple syrup. Blend the remaining ingredients, plus the remaining teaspoon salt, in a small bowl, and sprinkle the mixture over the seeds as you stir them. Stir until the sugar has dissolved, then spread the seeds on the baking sheets in a thin layer.
- Bake for about 25 minutes, rotating sheets and stirring seeds once or twice, or until browned and crisp. Remove seeds from the oven, sprinkle immediately with additional salt, and let cool on baking sheets. Break seeds apart and enjoy, alone or on salads. Store cooled seeds in an airtight container.
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!
It’s Apple Season! That means apple everything.. apple cider, apple cinnamon donuts and apple pie! This recipe for Salted Caramel Apple Cups are like miniature apple pies! You get a bite of sweet, crisp apples and salted caramel in every bite! Try this recipe out with some of our own apples grown right here on the farm.. or pick your own on our U-Pick (Weekends only) and create memories and a fall tradition!
- ½ cup (1 stick), melted butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 20 caramels (about 5.5 oz), unwrapped
- 1 Tablespoon cream (or water)
- ¼ teaspoon kosher salt
- 2 Tablespoons butter, slightly softened
- 6 Tablespoons flour
- 4 Tablespoons brown sugar
- Preheat oven to 350 degrees and spray a muffin tin with cooking spray. Do not use paper liners, they will stick.
- For the Apples: In a small skillet, melt the 1 tablespoon of butter and add the apples, brown sugar, cinnamon, and nutmeg. Cook for about 3 minutes or until apples are slightly tender. They don’t have to be cooked all the way through because they will continue cooking in the oven. Remove apples from heat and set aside.
- For the Batter: In a large bowl, cream the butter and sugar together. Beat in the egg and vanilla. Add the flour and mix until combined. Set aside.
- For the Caramel: In a microwave safe bowl, place the caramels and cream and heat for 60-90 seconds or until melted. Stir in the salt and set aside.
- For the Crumble: In a small bowl, mix the butter, flour, and brown sugar with a pastry blender or by hand until mixture resembles course sand.
- For Assembly: Add about 2 Tablespoons of batter to each muffin tin – 12 muffin tins total. Spoon about 1-2 teaspoons of apples on top. Drizzle about 1-2 teaspoons of caramel on top making sure to not touch the edges of the tin. Sprinkle the top with an even layer of crumble.
- Bake for 13-16 minutes or until tops are slightly golden. Let cups cool in the muffin tin. Use a knife to loosen the edges before removing. Serve room temperature or warm. If not serving right away they can easily be warmed by heating in the microwave for 30 seconds.They are great with ice cream. Makes 12 cups.
Stop by our U-Pick this weekend and pick yourself some fresh Michigan Apples to create this homemade Apple Butter recipe! This recipe comes from our very own LFM Cook Book… it’s a favorite around the farm, and super simple to whip up!
- 8 cups. Apples (cored, peeled and chopped)
- 1 cup Apple Cider
- 1 cup Sugar
- 1 tsp Cinnamon
- 1/8 tsp Ground Cloves
- Cook apples and apple cider in crockpot on low for 10 hours
- Puree in blender until smooth
- Return mixture to crockpot, add sugar, cinnamon and cloves
- Cook on low for 1 hour
Source: LFM Cook Book (Vol. 1) Sold at the Market
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.