Author: Emily

In honor of our matriarch, Nancy Aldrich, who ran Polly’s from the 1960’s through to the early 2000’s we are sharing one of her own recipes. Nancy passed away on Dec 15th, 2016- but her memory will live on through all of us here at Polly’s. We hope you enjoy this Maple Oatmeal Coookie recipe and make them with as much love as Nancy would have.

Continue reading Nancy’s Maple Oatmeal Cookies

These oatmeal maple scones are hearty and filling with just enough sweetness. The texture is soft because of the oats that are in our mix. It is a perfect sweet morning treat!
Continue reading Oatmeal Maple Scones

This Beer Bread recipe is a very easy recipe. Incredibly easy! And tasty! And perfect for anytime of year! We’re obsessed now. Beer bread is a perfect place to start if you’re just getting into baking- or if you’re an experienced baker who wants to make something quick and easy. This recipe uses our pancake mix as a base. While we list our recipe below, feel free to experiment by using different cheese, or adding herbs. If you like a kick, add some jalapeno, or try a really savory style and add some black pepper and Parmesan. It leaves you with a fluffy light bread that is very versatile.
Continue reading Easy Cheesy Beer Bread

This is a recipe from our old maple recipe book. This was developed by “Mom” or “Grammy” Aldrich, Roger’s Grandmother.

With the holidays right around the corner- we think its appropriate to share now (and being big fans of bread pudding it wasn’t so bad having to make some). We’ve paired it with a maple whipped cream that’s very easy to make.

Continue reading “Mom” Aldrich’s Baked Maple Bread Pudding (W/ Maple Whipped Cream)

We devised this eggnog pancake special since we would be open through the holidays this year and it has been a hit! These pancakes are light and impossibly fluffy. They are perfect for a winter breakfast!

Continue reading Eggnog Pancakes

These maple oatmeal dinner rolls are soft, hearty, and bring just a hint of maple sweetness to your holiday dinner. Adapted from our oatmeal bread, these are a great way to show off your skills this Thanksgiving (or whenever). They are a soft and airy roll with a nice crust.

Continue reading Maple Oatmeal Dinner Rolls

A little while ago we found some recipes that had been in the family for years. This one comes from Polly’s sister, Rose. You can see the original recipe below:

However, we recommend you follow our recipe since that one is a little cryptic/hard to read. These are a cross between cinnamon buns, sticky buns and biscuits. Their tender dough and warm cinnamon flavor makes them great for a holiday brunch, or just any old brunch! They are sure to warm you up on a cold New England morning.

Continue reading Aunt Rose’s Maple Cinnamon Raisin Buns

Hushpuppies aren’t really from New England. However, we do love them here. Especially with maple butter melted on them.

We decided to devise a recipe from our cornmeal mix to make these delicious little bites. They are perfect for any occasion, but they are of course best as a compliment to some really good BBQ!
Continue reading Hushpuppies with Maple Butter

This is a special every week here at the restaurant- and it is a hit. A customer asked me a few weeks ago to post the recipe, and I promised I would- so here we are!

This is really simple and a great way to get a taste of fall year round. We were initially only going to serve them in the fall but our fans said they enjoyed them so much- we now serve them every week as a rotating special. The whole wheat compliment the pumpkin taste by adding a “nutty” flavor to it.

Ingredients:

1 Bag of Whole Wheat Mix 
3 Large Eggs
2 1/4 Cups of Milk
3/4 Cup (or 12 TBSP or 1 and a half sticks) of melted butter or vegetable oil
About Half a can (7.5 oz by weight or about 3/4 Cup) of 100% pumpkin, canned
2 Tbsp of cinnamon (or pumpkin pie spice)

Prepare mix as directed on pancake mix package, using the eggs, milk, and butter. Then, add the canned pumpkin (NOT pumpkin pie mix) and  2 TBSP cinnamon and mix until combined. Allow batter to rest for at least ten minutes (we let ours rest overnight to allow the whole wheat to hydrate and the batter to thicken up)

Prepare pancakes as directed on a hot griddle.

Enjoy!

To make our pancake mix dairy free we chose to use orange juice. Some folks ask us why we chose that over almond milk or soy milk. The reason we use orange juice rather than those alternative milks is that we have to be very careful about allergies here in the restaurant. Plus- it adds a really yummy citrus flavor to the pancakes.

Continue reading Dairy Free (Vegan) Pancakes from Polly’s Mix