River View Orchard

06/01/2026

Come on out and show government that we need our vets and you love NB’s farmers!

🚜 TRACTOR PARADE ALERT!

As part of our June 3rd rally at the Provincial Legislature, we're organizing a tractor parade! Come join us and show your support. We encourage you to dress in green for the rally!

Parade coordinator is John Schuttenbeld.
📞 1-506-461-9254
📧 [email protected]

Organized in partnership with NBEX. See you there! 💚

05/31/2026

Rhubarb Pie Filling

🛒 Ingredients:
• 5 Pounds Rhubarb sliced
• 2 ½ Cups Sugar
• 2 Tablespoons Lemon Juice
• ½ Cup Clearjel

👩‍🍳 Directions:
1️⃣ In a large stainless steel bowl, combine the rhubarb and sugar. Stir well to coat the rhubarb completely with the sugar.
2️⃣ Let the fruit sit at room temperature and release its juice. About 2 hours should be sufficient.
3️⃣ Meanwhile, get boiling water going for the canner and prepare jars, lids, and rings.
4️⃣ Strain the fruit from the juice. Set the rhubarb slices aside.
5️⃣ Measure out 3 cups of juice. If it's a little short, add water to make 3 cups of liquid.
6️⃣ In a large pot, whisk together the rhubarb juice, lemon juice and clear jel.
7️⃣ Bring to a boil over medium-high heat, stirring frequently. The mixture should thicken after about 1 minute of boiling.
8️⃣ Add the rhubarb slices to the mixture, stirring to coat. Return the mixture to a boil, making sure to stir to prevent scorching.
9️⃣ Remove from heat.
🔟 If choosing to freeze, allow mixture to cool and then ladle into freezer safe containers, leaving at least 1 inch headspace.
1️⃣1️⃣ Seal and let cool to room temperature. Place in freezer.
1️⃣2️⃣ If choosing to can, ladle into prepared jars, leaving 1 inch headspace in jars.
1️⃣3️⃣ Remove air bubbles and wipe jar rims. Place lids and rings.
1️⃣4️⃣ Process quart jars for 20 minutes (pints need just 15 minutes), adjusting processing time for elevation.
1️⃣5️⃣ When done, remove from canner and let jars sit and cool.
1️⃣6️⃣ Check seals, remove rings, and store.
1️⃣7️⃣ Put any jars that didn't seal in the refrigerator or freezer to use up.

⏰ Prep Time: 2 hours | Cooking Time: 15 minutes | Total Time: 2 hours 35 minutes

🥗 Nutrition (Per Serving – Estimated):
Calories: 115 kcal
Protein: 0.9 g
Carbohydrates: 28.3 g
Fat: 0.2 g

05/30/2026

Fresh Peach Delight

Ingredients:

- 4 ripe peaches, peeled and sliced
- 1 cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup granola
- Fresh mint leaves for garnish

Directions:

1. In a medium bowl, combine Greek yogurt, honey, and vanilla extract. Mix well until smooth.
2. Add ground cinnamon to the yogurt mixture and stir to incorporate.
3. In serving glasses or bowls, layer half of the sliced peaches.
4. Spoon half of the yogurt mixture over the peaches.
5. Repeat the layering with the remaining peach slices and yogurt.
6. Top each serving with granola for a delightful crunch.
7. Garnish with fresh mint leaves and serve immediately for best taste.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 180 kcal | Servings: 4 servings

Tips:
Use ripe, fragrant peaches for the sweetest flavor and juiciest texture.
Chill the yogurt mixture beforehand for a refreshing dessert experience.

05/29/2026

BANANA BREAD CINNAMON ROLLS RECIPE – EASY & DELICIOUS TREAT
Author: Patricia

Welcome, fellow food enthusiasts! If you’re craving a deliciously sweet and comforting treat, you’ve come to the right place. These Banana Bread Cinnamon Rolls are the perfect fusion of two classic favorites: the rich, moist goodness of banana bread and the fluffy, warm satisfaction of cinnamon rolls. Whether you’re a fan of banana-flavored desserts or a cinnamon roll lover, this recipe will have your taste buds dancing with joy! So grab your apron and let’s dive into the irresistible world of banana bread cinnamon rolls.

INGREDIENTS:

For the Dough:

1 cup mashed ripe bananas (about 2–3 bananas)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup milk, warmed to about 110°F
2 1/4 teaspoons (1 packet) active dry yeast
2 large eggs
4 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
For the Filling:

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
For the Cream Cheese Icing:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
This banana bread cinnamon roll recipe combines familiar ingredients, with the addition of ripe bananas bringing in a delightful twist. Feel free to make substitutions based on dietary preferences—plant-based milk or butter can be used to create a dairy-free version, and gluten-free flour can be swapped for those with gluten sensitivities.
INSTRUCTIONS
Step 1: Activate the Yeast

In a small bowl, combine the warm milk and a pinch of granulated sugar. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes, or until it becomes foamy. This step is crucial for ensuring your dough rises properly.

Step 2: Prepare the Dough

In a large mixing bowl, whisk together the mashed bananas, remaining granulated sugar, melted butter, and eggs until everything is well combined. Add the activated yeast mixture and stir to combine. Gradually incorporate the flour and salt, mixing until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Step 3: First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 4: Make the Filling

While your dough is rising, prepare the cinnamon roll filling. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon together until smooth and well combined. Set aside.

Step 5: Roll Out the Dough

Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 1/4 inch thick.

Step 6: Fill and Roll

Spread the cinnamon filling evenly over the surface of the dough, leaving a small border around the edges. Starting from one long edge, tightly roll up the dough into a log.

Step 7: Slice and Arrange

Using a sharp knife or dental floss, slice the rolled dough into 12 equal-sized pieces. Place the cinnamon rolls in a greased baking dish, leaving a small gap between each roll.

Step 8: Second Rise

Cover the baking dish with a clean towel or plastic wrap, and let the rolls rise for another 30-45 minutes, or until puffed and nearly doubled in size.

Step 9: Bake

Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.

Step 10: Make the Cream Cheese Icing

While the rolls are baking, prepare the icing. Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Step 11: Ice and Serve

Once the rolls are done baking, remove them from the oven and let them cool for a few minutes. Spread the cream cheese icing generously over the warm cinnamon rolls. Serve immediately and enjoy the delicious combo of banana bread and cinnamon roll flavors!

NOTES
Banana ripeness matters: Use bananas that are very ripe for the best flavor. Overripe bananas work best because they add natural sweetness to the dough.
Perfect dough texture: The dough should be soft but not sticky. If it feels too sticky, gradually add more flour, but be careful not to add too much.
Rolling technique: Roll the dough tightly to ensure that the filling is evenly distributed. This will also help create swirls in the rolls when sliced.
Adjust icing sweetness: The cream cheese icing can be made sweeter or tangier depending on your preference by adjusting the amount of powdered sugar or cream cheese

05/29/2026

Rhubarb Pineapple Dessert Cups

🛒 Ingredients:
For the rhubarb pineapple filling
• 3 cups fresh rhubarb, chopped
• 1 1/2 cups pineapple chunks, fresh or canned, drained
• 3/4 cup granulated sugar
• 1/4 cup pineapple juice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 2 tablespoons water
For the vanilla cream layer
• 1 package cream cheese, softened, 8 oz
• 1/2 cup powdered sugar
• 1 package instant vanilla pudding mix, 3.4 oz
• 1 1/2 cups cold milk
• 1 teaspoon vanilla extract
• 1 tub whipped topping, thawed, 8 oz
For the crumb layer
• 2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 6 tablespoons unsalted butter, melted
Optional topping
• Optional topping: Whipped cream
• Crushed graham crackers
• Small spoonful of rhubarb pineapple compote

👩‍🍳 Directions:
1️⃣ Prepare the crumb layer: In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until the texture resembles wet sand. Set aside.
2️⃣ Cook the rhubarb pineapple filling: In a saucepan, combine rhubarb, pineapple chunks, sugar, pineapple juice, and lemon juice. Cook over medium heat for 8–10 minutes, stirring often, until the rhubarb softens and the pineapple becomes glossy.
3️⃣ Thicken the filling: Stir a slurry of cornstarch and 2 tablespoons water into the fruit mixture. Cook for 1–2 minutes, until thick and shiny.
4️⃣ Add vanilla: Remove from heat and stir in vanilla extract. Let the filling cool completely.
5️⃣ Prepare the pudding base: In a mixing bowl, whisk the vanilla pudding mix with cold milk for about 2 minutes, until thickened.
6️⃣ Prepare the cream layer: Beat cream cheese and powdered sugar until smooth. Add the pudding mixture and vanilla extract, then beat until creamy.
7️⃣ Fold in whipped topping: Gently fold in the whipped topping until light and fluffy.
8️⃣ Assemble the cups: Add a spoonful of graham crumbs to the bottom of each glass cup or jar. Add a layer of vanilla cream, then a layer of rhubarb pineapple filling. Repeat the layers if your cups are tall.
9️⃣ Finish the tops: Top with whipped cream, extra fruit filling, and a sprinkle of graham crumbs.
🔟 Chill: Refrigerate for at least 3–4 hours before serving.
11️⃣ Storage: Keep covered in the refrigerator for up to 4 days.

⏰ Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 275 minutes

🥗 Nutrition (Per Serving – Estimated):
Calories: [630 kcal]
Protein: [7 g]
Carbohydrates: [74 g]

05/29/2026

Easy Apple Pie Coffee Cake

1 package spice cake mix (regular size)

1 can (21 ounces) apple pie filling

3 eggs

3/4 cup sour cream

1/4 cup water

2 tablespoons oil

1 teaspoon almond extract

2 tablespoons brown sugar

1-1/2 teaspoons ground cinnamon

GLAZE:

2/3 cup confectioners’ sugar

2 teaspoons fat-free milk

Set aside 1 tablespoon cake mix.

Set aside 1-1/2 cups pie filling.

In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds.

Beat on medium for 2 minutes. Pour half into a 10-in.

fluted tube pan coated with cooking spray.

In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter.

Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients. drizzle over cooled cake.

05/29/2026

Rhubarb Shortbread Streusel Bars

🛒 Ingredients:
• 12 oz. (350g) rhubarb, cleaned and diced
• 1.8 oz. (50g) raspberries, smashed
• 1 tbsp. lemon juice
• 1/2 cup (100g) sugar (fine)*
• 1/4 cup (30g) stronger all-purpose flour*

For the streusel:
• 2 cups (250g) stronger all-purpose flour*
• 1/2 cup (100g) sugar (fine)*
• 1/2 tsp. salt
• 1 cup (230g) butter, in small pieces
• 1 tsp. vanilla extract*

For the glaze (optional):
• 3.5 oz. (100g) confectioners‘ sugar*
• 2-3 tsp. milk, more or less to taste
• 1/2 tsp. vanilla extract*

👩‍🍳 Directions:
1️⃣ Start with marinating the rhubarb. Wash and dry the rhubarb and cut into small dices. Add together with the smashed raspberries to a bowl and mix with 2 tbsp. of the sugar – cover and let sit for about 1 hour.

2️⃣ While the rhubarb is marinating prepare the streusel. Line a square baking tin (22x22cm)* with some baking parchment and set aside. Add flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces as well as the vanilla extract and mix everything with your hands until you get different-sized streusels – make sure there is no more flour on the bottom of the bowl. Take a little bit more than half of the streusel and transfer it to the prepared baking tin. Press to the bottom and into the corners to get one even layer, and prick several times with a fork. Place it with the remaining streusel in the fridge until the rhubarb is ready – at least 20 minutes.

3️⃣ Preheat the oven to 190°C (375°F). Bake the crust for about 15 minutes until it gets some color around the edges. Take it out of the oven and lower the temperature to 180°C (350°F). Let cool down for a bit.

4️⃣ Drain the rhubarb if there is a lot of liquid – some is ok though. Add the lemon juice and sugar and mix to combine. Sprinkle the flour on top and mix until all is well combined. Pour that filling on top of the baked crust and spread evenly. Sprinkle with the streusel from the fridge and bake for about 40-50 minutes or until the streusels have a nice golden color and the filling is bubbling. Take it out of the oven and let it cool down completely before removing it from the tin.

5️⃣ If you would like to add the glaze on top (optional), mix the confectioners‘ sugar with 1 tsp. of the milk and the vanilla extract and add more milk until the consistency is nice and thick and not too runny. Drizzle over the rhubarb bars and let harden/dry before slicing.

⏰ Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 30 minutes

🥗 Nutrition (Per Serving – Estimated):
Calories: 438 kcal
Protein: 3.8 g
Carbohydrates: 59 g

05/28/2026

Rhubarb No-Bake Dessert

🛒 Ingredients:
• 4 cups fresh rhubarb, chopped
• 1/2 cup granulated sugar
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 container (8 oz) whipped topping
• 1 package (3 oz) strawberry gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup milk

👩‍🍳 Directions:
1️⃣ In a saucepan, combine rhubarb and granulated sugar. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the sugar is dissolved, about 10 minutes. Set aside to cool.
2️⃣ In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9x13-inch pan to form the crust.
3️⃣ In a large bowl, beat the softened cream cheese with the powdered sugar until smooth.
4️⃣ Fold in the whipped topping until the mixture is fully blended.
5️⃣ In a small bowl, dissolve the strawberry gelatin in the boiling water; whisk in the cold water and milk; let the mixture cool to room temperature.
6️⃣ Fold the cooled gelatin mixture into the cream cheese filling.
7️⃣ Spread half of the cream cheese filling over the crust. Spoon the rhubarb mixture over the filling. Top with the remaining filling and smooth the surface. Refrigerate for at least 4 hours, or until set.

⏰ Prep Time: 45 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 45 minutes

🥗 Nutrition (Per Serving – Estimated):
Calories: 330 kcal
Protein: 3 g
Carbohydrates: 38 g
Fat: 18 g

05/27/2026

Snickerdoodle Cobbler

Ingredients
1 17.5oz. package snickerdoodle cookie mix
1/2 cup 1 stick salted butter
1 large egg
1 21oz. can apple pie filling
3 Tbsp. caramel topping
2 tsps cinnamon sugar
Instructions
Preheat oven to 375F and spray an 8" baking dish with non-stick cooking spray.
In a small bowl, mix together cookie mix, butter, and egg.

Place half on the dough in small spoonfuls across the bottom of the prepared baking dish.
Sprinkle dough with 1 tsp of cinnamon sugar.
Spread apple pie filling over the bottom layer and add remaining cookie mix in small spoonfuls across the top.
Sprinkle with the second tsp of cinnamon sugar and top with a drizzle of caramel topping.
Bake for 30 to 35 minutes.
Top with Ice cream and Enjoy!

05/27/2026

Crispy Smashed Potatoes with Garlic Feta Cream & Hot Honey Bacon Crumble

🛒 What You Need

For the potatoes
700 g baby potatoes
2 tbsp olive oil
Salt & pepper
1 tsp garlic powder
½ tsp paprika

For the garlic feta cream
120 g feta cheese
2 tbsp Greek yogurt
1 tbsp olive oil
1–2 cloves garlic (roasted or finely minced)
1 tsp lemon juice
Black pepper

For the hot honey bacon crumble
4–5 strips bacon
2 tbsp honey
1 tsp chili flakes
½ tsp apple cider vinegar

Optional toppings
Fresh chives or parsley
Extra cracked black pepper

👨‍🍳 How to make it

Preheat oven to 200°C
Boil potatoes in salted water for 12–15 minutes until fork-tender
Drain and place on a baking tray
Gently smash each potato with the bottom of a glass
Drizzle with olive oil, season with salt, pepper, garlic powder, and paprika
Roast for 25–30 minutes until crispy and golden
Cook bacon in a pan until crispy, then crumble
In the same pan, add honey, chili flakes, and vinegar
Toss bacon in the hot honey mixture until glossy
Blend feta, yogurt, olive oil, garlic, lemon juice, and pepper until smooth
Plate the crispy potatoes
Spoon or spread garlic feta cream over or under the potatoes
Top with hot honey bacon crumble
Finish with fresh herbs and black pepper
Serve immediately

📊 Nutritional Info (per serving, serves 3–4)

Calories: 460
Protein: 14g
Carbohydrates: 34g
Fat: 30g
Fiber: 4g
Sugar: 9g
Sodium: 520mg