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.
1 Lg. Polly’s Whole Wheat Pancake Mix
4 Large Eggs
4 Cups of Milk
1/2 Cup of melted butter or vegetable oil
1 Cup of 100% pumpkin, canned
1/2 Tbsp of cinnamon (or pumpkin pie spice)
Prepare mix as directed on pancake mix package, using the eggs, milk, and butter. Before allowing the batter to rest. Add 1 cup of 100% canned pumpkin (NOT pumpkin pie mix). Mix until well combined. Add 1/2 Tbsp of cinnamon and mix until well combined. If batter is thin, add a bit more whole wheat flour (you can use white also). Allow batter to rest for at least ten minutes, then prepare pancakes as directed on a hot griddle.
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
These Maple Bacon Donuts are similar to our maple bacon biscuits, but made with a lighter, airy texture. They also have a sweeter base than our maple bacon biscuits.
Because these are made from our original pancake batter, they are like breakfast in a bite! Great along side coffee in the morning or as a sweet dessert in the evening.
Continue reading Maple Bacon Donuts
When this blog started, shortly after the cornmeal maple muffin recipe, we got asked about maple cornbread. We got around to it finally. And boy, are we ever glad we did!
Continue reading Maple Cornbread
This bread was developed by Roger Aldrich to be served in the restaurant. He developed all our bread recipes that we still use in the restaurant today. Bread is baked here by our bakers, 8 loaves at a time. Since that was too much, we brought this recipe down to two loaves for you at home.
This is a hearty white bread with a sweet taste. It makes for excellent sandwiches and toast. This recipe does take a bit of time but the results are homemade bread that everyone will goggle up!
Continue reading Roger’s White Bread
Sticking with the same theme as the previous post, this recipe uses our Gingerbread Pancake Mix. These scones make for a great post sledding treat! They go well with a big glass of milk and incorporate some of this season’s flavors.
They have a nice ginger bite, crumbly soft texture, and are sweet enough that children (of all ages) will gobble them up. This recipe is a little time consuming, but very worth it. These are something we just recently created with this blog in mind. We hope you enjoy them as much as we did!
Continue reading Gingerbread Scones
These are a great holiday treat (or anytime really). They are sweet, fun to share, and easy to make. Plus, these are a great twist on the traditional gingerbread flavors that are so popular when the holidays roll around.
While we prefer a cream cheese filling- feel free to be creative! Some folks even like to put lemon curd in between them, others like just whipped cream.
Continue reading Gingerbread Whoopie Pies
We use this recipe to make a delicious corn muffin. They make an excellent side dish at a BBQ or potluck in the summer. They also are great to dip into your favorite chili. Much like our blueberry or apple cinnamon muffins- these muffins use our pancake mix as well.
Continue reading Maple Corn Muffins