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.

Our new “To Go Café” at Reesor’s Market & Bakery is open 8:00 am to 3:00 pm Mon. to Sat.

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Reesor’s Market & Bakery, Main St., Stouffville now opens one hour earlier at 8:00 am from Mon.-Sat.  So, you can pick up one of our new, delicious espresso-based drinks, a warm panini made on our own bread, grab one of our new brown bag lunches and do your grocery shopping all on the way to work.

We’ve created delicious new sandwiches that we grill to order in our panini press. Try turkey, cranberry and goat cheese; egg, ham and cheddar; or a flavourful Reuben panini. There’s quiche by the slice, lasagne, King Kale Salad, Mighty Caesar Salad and more! We’re looking forward to serving you.

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Rickety Uncles

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Get your candy fix quick with this easy treat. If you love caramel flavour this is the cookie/candy for you and the oats give it a bit of a “healthy” spin.

1/2 cup butter
1 cup brown sugar
2 cups rolled oats
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt

In a bowl stir together the oats, baking powder and salt.
In a heavy saucepan melt the butter. Add the brown sugar raising the heat to medium-high until it boils. Let it bubble gently without stirring for a few minutes.
Remove from heat and stir in the dry ingredients. Then stir in the vanilla.
Press into an ungreased 8”x8” pan.
Flatten the mixture evenly in the pan with back of spoon.
Bake at 300 degrees for 20 minutes or until lightly browned.
Cool, cut into squares and enjoy!

Try a fresh turkey this Thanksgiving

 

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We are now taking orders for Thanksgiving turkeys. Our turkeys are locally raised and grain fed without growth hormones or medications.

To place your order call or speak to staff at Reesor’s Farm Market, 905-640-4568 or Reesor’s Market & Bakery, 905-640-2270.
Order early to ensure your desired size:
Small: 12-14 lbs.
Medium: 15-17 lbs.
Large: 18-20 lbs.
X-Large:  23 +  lbs.
Price: $3.79/lb.

All the turkeys will be ready for pick up at Reesor’s Farm Market, 10825 Ninth Line at Elgin Mills Rd., Sat., Oct. 8th after 9:00 am.

Reesor’s Farm Market is now open for the season

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Welcome to a new farm market season shopping in the fresh air at Reesor’s Farm Market. Our returning and new staff are ready to serve you bringing you the best of our farm and other Ontario farms at 10825 Ninth Line, Markham at Elgin Mills Rd.

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Creamy, dreamy rhubarb pie

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If you have “fear of making pie” this pie is for you!  It’s easy to make, uses just a few ingredients and making the crust is low stress because it uses cookie crumbs. The tang of rhubarb mellows out in the creamy filling. We’ve made it here with Molasses Crinkles cookie crumbs that contrast well in taste with the rhubarb.

Ingredients

Crust
6 Molasses Crinkle Cookies from Reesor’s Market & Bakery (our chewy, ginger cookie), or 1½ cups of cookie crumbs that you think goes well with rhubarb.

Filling
3 cups chopped rhubarb
3/4 cup sugar
3 Tbsp cornstarch
3/4 cup sour cream
1/4 cup 35% whipping cream or Half & Half cream
2 large eggs
1/4 tsp almond extract or vanilla
pinch salt

Preheat the oven to 350F.

Make the crust
Place 6 Molasses Crinkle Cookies in blender or food processor. Chop until they are fine crumbs. Using a soup spoon press the finely crushed cookies evenly into the bottom and sides of a 9-inch pie plate.  Set aside.

Make the filling
Combine the rhubarb, sugar and the cornstarch in a medium saucepan. Add a quarter cup of  water. Bring to a simmer, stirring often, until the rhubarb softens and the mixture thickens, add more water if necessary, watching that it doesn’t burn.
In a medium bowl whisk together the sour cream, cream, eggs, almond extract and salt. Pour the cream mixture over the rhubarb and stir together.
Pour the mixture into the cookie crumb crust. Place the pie on a cookie sheet so that it’s easy to get the pie into and out of the oven.

Bake for about 40-45 minutes, until the pie is golden, partially set in the middle and set around the edges. Cool. Then refrigerate for a few hours, until chilled or enjoy it slightly warm.

Serves 6-8.

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Squash & Sweet Potato Soup with Flavours of the Caribbean

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This easy and delicious winter soup has lovely seasonal flavours delicious for Christmas-time.   Don’t worry about the long list of ingredients which is mostly aromatic herbs and spices that pay off with big flavour.  If you don’t have every spice or if you want to use dried spices go ahead and make it to suit your taste. Strategic use of the microwave to cook the squash and sweet potato makes this soup come together very quickly.

For extra flavour, peel and cut the squash and sweet potatoes into 1” chunks and roast them at 350 ° for about 1 hour. But using the microwave saves a lot of time and effort and the soup still tastes great.

Ingredients

2 lbs. butternut squash or your favourite squash or cooking pumpkin
1 lb. sweet potato

2 Tbsp oil
1 large onion, chopped
1/2 sweet red pepper, chopped finely, or part of a hot pepper to taste
1 Tbsp garlic, minced
1 Tbsp fresh ginger, grated
2 sprigs of fresh thyme or 1/2 tsp dried thyme
2 tsp orange zest
1 Tbsp curry powder
1⁄4 tsp ground nutmeg

2 Tbsp butter
1 Tbsp brown sugar
1 tsp salt
1/2 tsp to 1 tsp black pepper

1 cinnamon stick
2 bay leaves
6 cups chicken stock
1⁄4 cup 35% cream (optional)
1⁄4 cup unsweetened coconut milk (optional)

Directions

Slice the squash in half and scoop out the seeds.  (Save the seeds to roast separately at 350 ° with your favourite spices such as cumin, chili powder, salt, pepper.)  Scrub the potato and stick it several times with a fork, so it doesn’t explode in the microwave.

Microwave the squash and sweet potato until soft.  Let cool until able to handle them and then scoop out the flesh of each of the vegetables and set aside together in a bowl.

Meanwhile, heat a large pot with the oil over med-high heat.  Add onion and sauté until tender, about 5 minutes.
Reduce heat to medium and add the sweet red pepper, garlic, and ginger and cook just until fragrant.
Add the thyme, orange zest, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly. Add butter, brown sugar, salt and black pepper.  Stir together until well mixed.
Add the squash and sweet potato and stir well.
Add the chicken stock, stirring to blend everything together.

Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove thyme sprigs and bay leaves.
Allow the soup to cool a bit and carefully use a stick blender or a blender to puree until smooth.

Add the cream and coconut milk if desired and stir.  Reheat gently if necessary.
Garnish with additional cream or coconut cream when serving.
Yield 10 cups.

Come on in for some hot soup

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When you need a quick lunch please stop in to Reesor’s Market & Bakery and check which of our homemade soups are ready to go in our new soup urn. The $4.95 container might fill you up or you might want to add one of our sandwiches made daily in our deli, a wholesome salad or a coffee and muffin.

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