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

New! “Take & Bake” Reesor’s Cookies

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We’ve recently begun packaging our frozen, unbaked Classic Chocolate Chip, Oatmeal Chocolate Chip, Oatmeal Raisin in re-sealable freezer bags.  They’re the same cookies we make from scratch and bake for you, but now you’ll be able to bake up just a few or a whole bag and enjoy them warm from the oven at home.

Bake up a couple of them for a snack or go a little bit decadent: make your own warm cookie, ice-cream sandwich with your favourite flavour of Kawartha Dairy Ice Cream.  Double yum!

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Tea-time Lemon Cheesecakes with Molasses Crinkle Cookie Crust

Lemon Cheesecakes with Molasses Crinkle Cookie Crust

These mini cheesecakes are less fussy to prepare and bake more quickly than a full-size cheesecake.  The ginger in our Reesor’s Molasses Crinkles Cookies contrasts well the lemon.

Crust
3 Reesor’s Molasses Crinkles Cookies
1 tsp lemon zest

Filling
8 oz. cream cheese, softened

2 Tbsp sour cream or plain Greek-style yogurt

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

2 Tbsp lemon juice
1 Tbsp lemon zest

Preheat oven to 350F and set rack at lower-middle position.
Line a muffin tin with 8 muffin papers.

In a food processor pulse the cookies until they are fine crumbs.

Spoon about one tablespoon of cookie crumbs in each of the prepared muffin cups. Using the back of a spoon pack the crumbs into an even layer.

Using a mixer cream together cream cheese, sour cream and sugar until smooth. Mix in the egg, vanilla extract, lemon juice and lemon zest just until blended.

Scoop about 1/4 cup of the cream cheese mixture into the prepared muffin tins.
 Bake for 25-30 minutes, until cheesecakes are set.
 Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating and enjoying.  These freeze well in a tightly sealed container.

Garnish with a dollop of whipped cream, or lemon curd and whipped cream.

Adapted from: Bakingbites.com

A whole lot of baking going on

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It’s almost a year since we moved our town market from Ringwood Dr. opening on Main St., Stouffville.  After some renovations at our kitchen and bakery on Ringwood Dr. our team of bakers and cooks have been able to spread out and have more room for making food for you–all from scratch. We like to say that we cook and bake using the same ingredients that you use at home.

Remarkably, our wonderful bakers and cooks make over 60 kinds of cookies, cakes and muffins, and more than 50 kinds of entrees, soups and salads. Plus our bakers on Main St. make more than 20 kinds of pies, so that there are always good smells welcoming you as you walk in the door at Reesor’s.