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

reesors-cafe-01

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.

reesors-cafe-02

Rickety Uncles

reesors-rickety-uncles-01

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!

Gift-giving made easy

Hostess gifts are super-easy. Just select some beautiful Wildly Delicious sweet or savoury sauces, chocolate, flowers or choose from our unique collection of serving ware.

reesors-gift-giving-02

Or you can choose from our very popular, already-assembled gift boxes: the Taste of Summer or the Breakfast Box filled with our most popular foods.

reesors-gift-giving-03

Reesor’s Gift Boxes

Can’t decide what to put in a gift box? We offer gift certificates in any amount, so your family and friends can choose their own favourite foods.

It’s time for pumpkins

reesors-pumpkins-01

🎃  It’s free to enter our farm’s pick your own pumpkin patch and there are lots of photo opportunities with pumpkins and corn. Fill a wheelbarrow for $35 or buy them individually for $.35/lb.

reesors-pumpkins-02

🎃 Straw bales, mums and corn stalks are available for your outdoor decorating.

reesors-pumpkins-03

🎃  Lots of ready-picked pumpkins, large and small gourds are available at both our locations.

reesors-pumpkins-04

Creamy, dreamy rhubarb pie

reesors-rhubarb-pie-01

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.

reesors-rhubarb-pie-02reesors-rhubarb-pie-03

Extra Clumpy Peanut Butter & Maple Granola

recipe-01

We love peanuts and peanut butter in all kinds of ways, but did you know maple goes great with peanuts? March is maple month in Ontario, so come on board the maple syrup train and make this delicious and easy maple syrup and peanut butter granola. You’ll be nibbling on these clumps and chunks for snacks and looking forward to your nutty granola breakfast with milk or yogourt.

Our bakeries and commercial kitchen are peanut-free, so we’re sharing this recipe for you to make at home. (Just so you know: You can find Canadian grown natural Redskin peanut butter, other nut butters and delicious Pickard’s Ontario redskin peanuts and our own ready-made Reesor’s granolas at our Stouffville market.)

Calgary food writer and cookbook author Julie Van Rosendaal created this recipe which Jay’s sister Karla makes for her family. Thanks Julie for allowing us to share this recipe.

 

4 c. old-fashioned (large flake) oats
2 c. whole (coarsely chopped), sliced or slivered almonds
1 c. shredded coconut
1/4 t. salt
1/2 c. creamy peanut butter
1/3 c. brown sugar
1/2 c. maple syrup or liquid honey
1 c. dried fruit, such as raisins, cranberries, cherries, chopped dried figs, dates or apricots (optional)

Preheat the oven to 325F.

In a large bowl, mix together the oats, almonds, coconut and salt.

In a small saucepan, combine the peanut butter, brown sugar and maple syrup over medium heat and stir until everything is just melted and smooth.

Pour over the oat mixture and stir until well combined. Spread the mixture onto a large rimmed cookie sheet or a roasting pan and bake for 30-40 minutes, stirring once or twice, until pale golden and crunchy/clumpy. Careful stirring will preserve the delectable clumps.

Let cool and then stir in the dried fruit. Store in Mason jars or an airtight container. Makes about 6 cups.

recipe-02

recipe-03

Multi-Grain Crepes

reesors-multi-grain-crepes-01

Do you know what a food hack is? It’s a way to make your cooking life a little easier, or a different, innovative way to prepare a food.
Here’s a way to use your package of Reesor’s Multi-Grain Pancake Mix to go a little “gourmet”—make crepes.

Yields about 12-14, 6 inch crepes

1 cup of dry Reesor’s Multi-grain Pancake Mix or white flour
2 cups milk
2 eggs
2 Tbsp canola oil or melted butter

Put one cup of the dry pancake mix in a blender.  Grind until smooth textured.

Add the remaining ingredients to the blender and whir until blended.
Transfer to a bowl or put the blender jar in the fridge for about 30 minutes to rest and to let the air bubbles release (if you have time). Or just go ahead with the next steps.

Preheat over medium-high heat, an approximately 8” frying pan or a crepe pan if you have one.
Add a small amount of oil. Pour a little less than 1/4 cup of batter into the hot pan and tilt the pan to spread the batter into a thin, round layer. Turn the crepe when it is bubbly, firm and lightly browned on the other side. Loosen the edges before turning. Then turn and brown it on the other side.
Stir the batter and scoop it from the bottom of the bowl each time you scoop out the batter.  Repeat. Flip the finished crepes onto a plate, stacking them up until ready to fill and serve.

Be prepared for the first one or two crepes to be imperfect, but as you go along the crepes should look better. If you use plain flour instead of pancake mix add about 1/4 teaspoon of salt.

reesors-multi-grain-crepes-02

Filling suggestions

🎍   🎍   🎍
Sauté 2 cloves of mashed garlic and make a white sauce or a cream sauce, and add shredded cheddar cheese or your favourite cheese with 1 tsp of lemon juice to the sauce.  Serve with asparagus.

🍓  🍓  🍓
Whipped cream and strawberries.

Easy dinner ideas

reesors-easy-dinner-ideas-01

When you’re at Reesor’s in Stouffville pick up one of our fresh entrees, such as our new Four Cheese Penne with Fresh Ontario Asparagus (in the photo above). Slip it from the foil tin into one of your own casserole dishes. Bake it in the oven or heat gently in the microwave.  A minute or two under the oven broiler can give it extra colour.  Serve to your family or guests and they may never know you didn’t make it from scratch.

Drink your greens! Try our newest soup made with Ontario asparagus.

Drink your greens! Try our newest soup made with Ontario asparagus.

Enjoy a regular or mini-sized quiche made with fresh Ontario asparagus.

Enjoy a regular or mini-sized quiche made with fresh Ontario asparagus.

reesors-caserole-dish-01

Slip a Reesor’s fresh entree into your own casserole dish and take the glory for cooking up a great meal. (We won’t tell.)