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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Extra Clumpy Peanut Butter & Maple Granola

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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.

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From office parties to family dinners

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.

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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?

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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

Win A Gift Box!

You might win a gift box–please come fill out a ballot during our 10th anniversary celebrations!

As a way of saying thanks to our customers for your support for the past 10 years we have three gift baskets for you to enter your name to win this week. Just come in to the store and fill out a ballot–it’s free and no purchase is required.

We’ll be drawing a winner on Thurs., Fri. and Sat. So, come in early to enter for the best chance of winning a basket containing maple syrup, pancake mix, granola, cookies and more.

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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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There’s Honey in the Staite House

If you are a fan of the honey we sell at our town market and our farm market we want to introduce you to John Staite and his family who have been tending their beehives close to home in the Mount Albert area north of Stouffville for the past 20 years.

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John Staite with a swarm of bees that will be settling into a new hive.

This family of four share responsibilities in all parts of the honey-making from gathering honey in the bee yard, tending to their hundreds of hives with about 60,000 bees per hive, packaging and delivering their honey to we lovers of the sweet stuff. 

In their honey house they filter and bottle the golden honey ready for delivery.  Reesor’s is situated close enough to their honey house that we get frequent delivery of their beautiful, freshly bottled honey, bottled pollen, Royal Jelly and fresh honeycombs when they are available too.

Six Facts from the Staite’s Honey Fields

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1. From what kinds of flowers do the Staites’ bees gather their nectar?
The bees roam the Mount Albert area gathering nectar mostly from clover and wildflowers in fields near to their hives. For their buckwheat honey the beehives are situated near fields of specially grown buckwheat.

2. What happens to the bees in the winter?
At the end of the bees’ honey-making season the Staites leave enough honey in the bee hives for the bees to eat over the winter while they wait for warmth and spring flowers. The bees seal up their hive with wax to stay warm and dry.  

3. What is creamed honey?
The Staites whip liquid honey in their large stainless steel tanks in their honey house, until it reaches a smooth, spreading consistency.  The Staites also make a cinnamon-creamed honey blend that is delicious. It’s called Cinnamon Honey because of its texture, but has no dairy in it.

4. What can I do if my liquid honey crystallizes?
Lay the jar of tightly sealed honey on its side in the sun to gently warm or immerse the jar in hot water. 
A 6” wooden swirly honey dippers fits handily into a 1 kg jars of Staite’s honey.  Try it out!

5. Is Staite’s honey processed?
Staite’s honey is pure, unpasteurized honey.  It’s not heated, but it is filtered using the traditional cheesecloth method that catches the wax from the honey, but allows the pollen to remain in the honey. (Some people believe that pollen can help build immunity to allergies.)

6. Why shouldn’t infants be given honey to eat?
Children under one year of age should not eat any honey because they can be susceptible to the bacteria in any honey, but the bacteria does not affect adults.

Introducing Reesor’s Penne Alfredo

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Our cooks at Reesor’s have recently begun making Penne Alfredo in a creamy four cheese sauce.  You’ll find it in our frozen entree section.  (It’s also available with mushrooms.)  It’s delicious as is along with some vegetables or salad, but if you want to you can customize it at home and make it your own signature dish. Here’s what to do:

Bake the frozen Penne Alfredo for about  45 minutes according to the directions on the package. Meanwhile, clean and coarsely chop several handfuls of fresh spinach and steam it for 2 or 3 minutes.  If you have some ham (we used Country Ham from Reesor’s deli department) slice it into pieces similar in size to the pasta. Other variations could be broccoli, asparagus, peas, or bacon.  You choose your favourite combinations.

When the Penne Alfredo is partially baked remove it from the oven.  Put the partially baked Penne Alfredo into a mixing bowl.  Add the steamed spinach and the ham and mix together gently. Put it back into the foil baking dish or put it into your own casserole dish.  Put it back in the oven to complete its baking time.  Broil carefully for 1 or 2 minutes at the end to get it nicely browned.  You’ve just cooked dinner!

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