Treat your mom or yourself to some decadent chocolate baking this week-end

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Our bakers are pulling out all the stops this week with lots of chocolate for you and your mom.

  • Chocolate-Drizzled Pecan Pies–mini & regular-sized
  • Nutella Cheesecake
  • Turtle Cake–a chocolate layer cake with rich caramel sauce between the layers, chocolate frosting and pecans embedded on the sides.
  • Hummingbird Cake–banana layer cake with pineapple, coconut, pecans and cream cheese frosting.
  • Nutella Swirl Buns–our week-end Cinnamon Buns made with Nutella and no cinnamon. They were a hit at Easter.
  • Coconut and chocolate macaroons

And NEW! NEW! NEW!

We have cream puffs! They are tender puffs filled with pastry cream that has been gently mixed with whipped cream and then dipped in chocolate.

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You can place your order for any of our baking by calling us at 905-640-2270.

Reesor’s specialty cookies, soups and more make your holiday season scrumptious

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We’re here to help you make your dinners and parties delicious.  Cookie trays, soups, quiches, tourtières and our huge selection of frozen and fresh entrees such as lasagnes and chicken pies let you enjoy your own parties or make pot-lucks more fun for you. Here is our Christmas baking list.

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Make your party sweeter

Take your pick from our beautiful selection of handmade Christmas cookies, squares, desserts and seasonal specialties. Buttery shortbread, Nanaimo bars, luscious lemon bars, sticky toffee pudding and so much more!  New this year we’re offering our most popular squares pre-cut on two sizes of trays.   See our Christmas Cookie & Square collection here: Reesor’s Christmas Baking

It was 30 years ago this summer…..

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by Jay Reesor

It was 30 years ago this summer that we first opened up Reesor Farm Market on the 9th Line. Although our current building is quite basic, our original market was just a farm wagon with a canvas roof.

Over the years the variety of produce, baking and foods that we offer has increased along with our customer base. As time passed and to make life better for everybody we built a little market building. Every few years we’ve added some new features and the farm market grew to include a bakery, coolers and more fresh and local food.

This week I was glad to welcome my parents (in the photo above) to opening day of our farm market season. Both my dad and my mom physically helped to build the market and have been a tremendous support to me in running the farm and the market. My wife Miriam also makes huge contributions as well. It has taken a lot of work over the years to build our business and she has always been supportive. I am hoping for a good season for all of us this year growing and making good food.

Traditional Quebec Poor Man’s Maple Syrup Pudding

Baking this pudding in a clear dish lets you see the magic of the syrup going down to the bottom while the cake floats on top.  Serving with a dollop of sour cream is a nice contrast for this VERY sweet, but easy to make dessert.

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Cake layer ingredients:
1/4 cup butter, softened
3/4 cup white sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4  cup milk
1/4 tsp vanilla

Sauce layer ingredients:
1 1/2 cups water
1 1/2 cups light brown sugar, lightly packed
1/2 cup maple syrup

Instructions:
Preheat oven to 350 degrees F
Grease an 8”x8” glass or metal baking dish.

Whisk together the flour, baking powder and salt in a small bowl.
Using a mixer, beat the sugar and butter until they are light and fluffy. Beat in the egg.
Add the flour mixture to the egg mixture in 3 parts, alternating with the milk in 2 parts, until smooth and combined.
Scrape the batter into the prepared dish.

Combine the syrup ingredients and bring the mixture to a boil for two minutes. Cool for one minute, then carefully pour the sauce over the batter, avoiding making holes in the batter.  Do not stir.
Bake in centre of the preheated oven until golden and the centre of the cake bounces back when touched, about 40 minutes.
When it comes out of the oven it’s quite runny, but the syrup thickens as it cools a bit. Dust with icing sugar as a garnish.
Serve warm, with sour cream, ice-cream or whipped cream if desired.

Adapted from Canada’s Favourite Recipes, by Rose Murray & Elizabeth Baird

Anniversary Week Celebrations & Our Annual Open House Sat. Mar. 14

reesors-10Year-banner Please join us celebrating Reesor’s Market & Bakery’s 10th Anniversary this week! For our anniversary we are offering some of our most popular items for you to try at 20% off including our Spinach Lasagne, Ruthie’s Ruhbarb Coffee Cake, and McLean Meats preservative-free Black Forest Ham and Roast Beef. Our Annual Open House is Sat. Mar. 14. There will be delicious entree samples and baked goods for you to try, free coffee, revealing our new Morning Maple Loaf, and other surprises. Come join the fun! reesors-anniversary-week01 reesors-anniversary-week02

A gift of good food is always appreciated

Reesor’s Market & Bakery provides solutions to many of the people on your Christmas and holiday gift list. Whether you are in need of family, friend, employee or client gifts, we are here to help.

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Week-end Breakfast Box, $75

We have seven gift boxes ranging in price from $30 to $100 or create your own custom gift box including your favourite Reesor’s baking, coffee, maple syrup or anything else in the store.  We offer 10% off when you purchase 10 or more gift boxes. We can ship your gift boxes anywhere in the GTA.

Consider giving our lovely gift certificates so your family and friends can pick out their favourite soups, casseroles, fresh produce, cheese, meat or flowers at their leisure.

Do you have vegetarians or people who are avoiding gluten on your gift list? We have a wide range of vegetarian and GF foods too.

Come in to see us at 5758 Main St., Stouffville or phone 905-642-2270 to place your order. You can see more gift boxes at: www.reesors.ca/gift-boxes/

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Garlic Lover’s Delight, $65

Are you too busy to bake Christmas cookies?

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Let Reesor’s do your baking and you’ll receive the compliments about the real homemade taste of our cookies, squares and cakes made with lots of pure chocolate, fruit, butter and nuts.

Our bakers are going full tilt now baking up shortbread, chocolate crinkle cookies, lemon bars, citrus coconut bars, jewel bars and several more special seasonal cookies. Our fruit cakes were made a while back, so their flavours could mellow. Plus we’re baking our usual assortment of cookies, pies and breads.

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Our baker Pam with Jewel Bars, a delicious blend of mixed nuts, candied cherries & chocolate on a shortbread crust.

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New this year: Savoury Rosemary & Caramelized Onion Shortbread

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Gluten Free Shortbread & Nanaimo Bars

Apple Fritter Loaf

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Apple & cinnamon come together for classic autumn flavour in this easy and delicious apple loaf.  Drizzling it with the simple frosting takes it from everyday to dress-up.

1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped into 3/4” chunks. Any apple is fine.  We used a Courtland. Mix the apple with 1 Tbsp sugar and 1/2 tsp cinnamon.

Glaze:

1/2 cup icing sugar
1-2 tablespoons of milk or cream,
Stir together in a cup until you get to a drizzling consistency.

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Using parchment paper gives extra-easy removal.
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a small bowl; stir into creamed butter mixture. Mix milk into batter until smooth.
  5. Pour half the batter into the prepared loaf pan; add half the apples and sprinkle the apples with half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter.
  6. Bake in the preheated oven until the cake is firm to the touch or a toothpick in the center of the loaf comes out clean, 40-50 minutes.

Let cool for about 15 minutes before drizzling with glaze.

Adapted from blogger:  RumblyTummy

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Celebrate Ontario’s harvest with the warmth & comfort of a fall meal

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Cooler autumn weather means hearty and comforting Ontario fall harvest foods are ready for you at our Stouffville and 9th Line locations. We’ll have our sweet corn until Thanksgiving at both locations too!

What’s new? Our Gingerbread Spice Muffins–they’re baked every Wed. They’re delicious and also gluten-free. Black Bean Burrito Casserole–stone-ground corn tortillas with a flavourful tomato, brown rice, bean, cheese, and black olive filling. Spicy Roasted Red Pepper Soup–sweet red peppers blended until creamy and smooth with potatoes, cream and spices.

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Our gingerbread spice muffins are gluten free & dairy free.

At our Main St., Stouffville market you’ll find our complete selection of ready-made fresh and frozen soups, entrees and salads including Harvest Gold Soup, lentil sausage soup, chicken pie in various sizes, Penne Alfredo, pumpkin & fruit pies, and Iced Pumpkin Squares.  Here’s a link to a list of all of the Entrees, Soups, and Salads that we make.

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If you’re cooking soups or stews you’ll want beautiful Ontario Nantes carrots, kale, squash, potatoes, organic stewing beef, sausages or chicken. Packing school lunches? Try our natural cold cuts, our own breads, our best-selling molasses crinkle cookies, salads, and crunchy apples to fill the gap. At Reesor’s on the 9th Line come and be inspired to cook from our complete selection of  Ontario-only fruits and vegetables: several varieties of apples, pears, plums, squash, beets, kale, leeks, onions,  and on and on!  Our freezers carry a selection of our most popular soups, entrees, and frozen meats too. And of course we have shelves full of  pies, bread, muffins, butter tarts and cookies.

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