This is a delicious (non-chocolate) Easter treat–an oatmeal cookie, but deluxe. It does take time to do the decorating, so child or adult decorators are very helpful. I made 24 small cookies that were about 2 inches long. For one person it takes about 3 or 4 hours from start to finish to bake and decorate 24 cookies. You could bake on one day and decorate later. It helps if you get all the icing and colours organized and mixed ahead of time. If you make larger size cookies it speeds up the process.
1 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup quick-cooking oats
3/4 teaspoon salt
You may want to double this recipe to get all the colour ranges.
1 1/2 cups confectioners’ sugar
1/8 teaspoon salt
2-1/2 tablespoons half-and-half cream
Cake decorating gel or food colouring, several colours of your choice.
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt and stir into creamed mixture.
Divide dough into four equal portions.
Use a spoon and your hands to portion and roll out uniform egg-shaped cookies in the size of your choice from each portion of dough.
Place on ungreased or parchment-lined cookie sheets. Bake at 350° for 15-25 minutes or until set. Smaller cookies will bake more quickly. Cool completely.
Combine glaze ingredients until smooth; spoon over cookies.
Decorate with the glaze and have fun.
Adapted from Country Woman magazine.
There’s still time to get a bit messy and creative for Easter. Make and decorate these delicious egg-shaped oat cookies.
The calendar says it has been spring since March 21, but the weather didn’t seemed to get the memo. Here on the farm we’re trying to get ourselves ready for planting season. We are getting the oil changed in the tractors, putting new parts on the corn planter, adjusting, cleaning, planning….. We are getting lots of things done, but it’s a very long list! And wet, cold weather is not conducive for the the outdoor jobs. But I do know, that when the weather does straighten up and the fields are dry, we’ll be ready!
Growing food is a frustrating, amazing, difficult, fun, challenging and yet rewarding exercise. Here on the farm we can’t wait to get going on all the jobs. How about you? Doing some gardening this year? I hope that you can–because no food tastes quite as good as the food you grow yourself!
Our bakers are hard at work making our delicious made-from-scratch Christmas cookies and squares. We use the same ingredients in our bakeries that you use at home–butter, brown sugar, fresh eggs, pure chocolate, pecans, walnuts and dried fruits. The ingredient list on our Toffee Bars is: butter, sugar, flour, icing sugar, corn syrup, milk, chocolate, Skor bits (contains almond). For your convenience we take phone orders at 905-640-2270 for all of our baking and prepared foods. Visit Reesor’s Market & Bakery at 5758 Main St., Stouffville, ON.
Reesor’s Toffee Bars (above) and Chocolate Crinkle Cookies–made from scratch by our bakers in our Stouffville bakery.
Here’s a tasty meal for a cold winter’s night or a fast dish to take to a potluck meal. The pasta and the meatballs cook in the baking dish in the marinara sauce along with some extra water. It’s delicious and best of all there are hardly any preparation dishes to wash. Do you want to eat more vegetables? Add some chopped, frozen spinach to the tomato sauce. Picky eaters may not even notice it.
Total Time: 1 hour 15 minutes
12 ounces spaghetti, broken in half
24 oz. (730 ml) jar of marinara sauce (or make your own quick tomato sauce from a 28 oz can of whole tomatoes, onion, garlic, oregano, basil, salt, pepper)
2 cups water, plus extra hot water as needed
1 pound lean ground beef
¾ cup bread crumbs
⅓ cup prepared basil pesto
Salt and pepper
Grated Parmesan cheese
Adjust oven rack to middle position and heat oven to 475 degrees. Grease a 9”x13” baking dish. Spread the uncooked, broken spaghetti into the prepared dish.
Using hands, combine beef, bread crumbs, pesto, 1 teaspoon salt, and ¼ teaspoon pepper in bowl just until combined. Break off and roll mixture into 1-inch meatballs (about 16 meatballs).
Pour marinara sauce and water over pasta and toss gently with tongs to coat.
Nestle the meatballs on top of pasta in dish. Cover the top tightly with aluminum foil and bake for 30 minutes.
Remove dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Return uncovered dish to oven and continue to bake until pasta is tender and sauce is thickened, 5 to 8 minutes.
Remove dish from oven. Toss to coat the pasta and meatballs with sauce, adjusting sauce consistency with extra hot water as needed. Let cool for 10 minutes. Season with salt and pepper to taste. Serve with grated Parmesan.
As is our tradition in the fall, our farm market closes the first Saturday after Hallowe’en. I am really glad that we have chosen that date to close because this year, November’s weather was, well, less than ideal! The combination of some very cold, sometimes snowy, sometimes wet and almost always grey weather has made it difficult to get fall work done. Everything from getting the straw on the strawberries to getting everything stowed away for the winter was challenging.
And for my neighbours, who have crops still in the field waiting to be harvested, this fall’s weather has being very frustrating. I’m hoping that the brunt of winter can hold off until at least Christmas.
Looking back, it was a great farming season with excellent crops of strawberries, sweet corn, pumpkins and squash. Sure, a couple of our minor crops were a little disappointing, but there’s always next year. We’re always thankful for our wonderful customers stopping by regularly to support us.
At this point, southern Ontario is fortunate to have fairly steady and consistent weather patterns, favourable to growing good crops. I am very grateful for good soil and reasonable weather to grow our crops. I’m also grateful for amazing people with whom to work helping us to grow good food. Not everyone in our world has this privilege!
This is a tender scone that you can stir up quickly in one bowl. Because they are made with cream you avoid the sometimes tricky step of cutting in butter. Serve them with freshly cut strawberries and whipped cream, strawberry jam, or enjoy them plain.
1 3/4 cups all-purpose flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup whipping cream (35%)
1/2 cup chopped strawberries (optional)
sugar & cream, for sprinkling (optional)
Preheat the oven to 425F.
In a large bowl, mix together the flour, sugar, baking powder and salt. Begin to stir in the cream and then gently add the strawberries, if using. Stir only until the dough comes together.
Gather the dough into a ball with your hands, adding any leftover bits from the side of the bowl. Place it on a parchment-lined baking sheet. Fold it over itself two or three times and pat it into a 1-inch thick circle.
Brush the top with a bit of cream and sprinkle with sugar. Using a large, sharp knife cut the dough into 6 or 8 wedges and separate them, so that they have room to rise and to brown. Bake for 15-20 minutes, or until golden. Serve warm.
It’s a new season! A new season filled with its own unique weather issues and questions. Will it be too hot and make it a difficult strawberry season? Will it be too dry? Making it a challenge for our sweet corn crops. Will it be too cold and not let the pumpkins mature and making them stay green until late into the season? Will it be too wet and not let us get our field work done on time? It will probably be a little bit of all of these challenges, but every year that I have been farming we’ve always had some kind of a crop. I’m grateful for that!
And with the new season comes a new group of young adults to work along with us in the farm market and in the fields. Getting to know our new young staff and reconnecting with returning staff is one of the pleasures of a new season. I’m hoping we all have a safe and productive season working together.
I hope this new spring season is a good one for each of our readers. Thank you for your patronage to our farm and store through the years. And if you are a gardener, remember, the best food is the food you grow yourself. So, get growing!
Inspecting the spring strawberry fields became more fun recently with my grand-daughter at my side and my visiting Alberta cousin Art Reesor, on the right.
You’ll find familiar and new faces ready to serve you this summer at our farm market. Last week the staff came together for training and they’re eager to stock our shelves with Ontario produce and help you find your favourite fruit pies, cookies, frozen meats, Reesor’s own frozen prepared foods and more!
This week we have lots of asparagus, rhubarb, greenhouse vegetables, baking, preserves and hanging baskets and as the summer goes on, more and more Ontario goodness will be here for you.
New this year are pretty hanging baskets with a unique green moss-like basket and chain.