You can easily fill your party and dinner tables at Reesor’s. For appetizers we have artisanal cheeses and deli meats and a new line of fruit compotes from Wildly Delicious that are the perfect accompaniment to cheese and crackers.
For office or family pot-lucks we have “Party Sized” Signature Lasagne, Spinach Lasagne, and Macaroni & Cheese. Go traditional on Christmas eve with our classic Quebec tourtière, a blend of mildly spiced ground beef and pork.
How will you decide what you’ll serve for dessert? Seasonal caramel apple pie, mincemeat pies or tarts, sticky toffee pudding, shortbread (gluten free shortbread too), fruitcake or our amazing homemade-style squares?
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.
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
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
This simple and delicious dessert isn’t too sweet and the tart rhubarb is balanced out with the buttery crust and topping. You can make the crumbs for the base and topping ahead of time, store in a sealed container in the fridge and assemble when you are ready to bake. It makes 12 generous slices.
Pre-heat oven to 350 degrees or 325 degrees if baking in a glass dish.
2 cups all-purpose flour
¼ cup sugar
1 tsp baking powder
¼ tsp salt
½ cup butter, cold, cut into chunks
1 egg, lightly beaten
2 eggs beaten
1 ¾ cups sugar
¼ cup butter, melted
1 tsp vanilla
4 cups fresh or frozen rhubarb, chopped into 1” pieces (About 8 stalks)
½ cup flour
Stir together flour, sugar, baking powder and salt in a large mixing bowl. Add the butter and the egg to the flour mixture. Using your hands or a pasty cutter blend the flour mixture until it is the consistency of small peas. Reserve one cup of the mixture to sprinkle on the top of the rhubarb. Using the back of a large spoon or your hands press the rest of the mixture into a greased 9”x13” non-aluminum baking pan.
Mix eggs, sugar, melted butter and vanilla until combined.
Toss rhubarb with flour and add to egg mixture. Stir together and spread onto unbaked base.
Sprinkle the reserved base crumbs on top of the rhubarb mixture.
Bake for 40-45 minutes or until rhubarb is bubbling and topping is golden. Serve warm.
This recipe is adapted from the “Whitewater Cooks with Friends” cookbook.