Posted on

Maple Cinnamon Kettle Corn

Looking for a fun activity to do with the kids or on a rainy day? Stove top kettle corn is perfect for that! Add some maple syrup and you’ve got yourself a delicious treat!

Ingredients:

Whisk together Polly’s pure maple syrup and the cinnamon, set aside. In a good sized pot on the stove, put your oil and start heating it.

Put a couple of popcorn kernels in the pot. Once these kernels pop, add the rest of your popcorn.

Quickly add your syrup and cinnamon mixture and cover. Keep the pot moving CONSTANTLY over medium high heat to prevent burning.

Once the popping slows down pull the popcorn off the heat and immediately dump it into a bowl to cool. It will be hot, so don’t eat or touch right away!

We also did this and made them a little spicy, to do this, omit the cinnamon, follow the same process, but once you have about half the popcorn popped, add some Maple Sriracha– cover and be careful! The air will get a bit “peppery” so be careful! Adding the Sriracha with the syrup didn’t work for us, as it basically cooled the oil off too much. But adding it when the popcorn was half done was fine!

Adapted from:
http://foodandwellnessfix.com

Posted on

Maple Corn Cookies

These cookies combine salty and sweet in such a unique way. When one of our chefs proposed the idea, I was a skeptic. After tasting them though I am a believer! The texture is perfection and the corn flavor is complimented by both the maple and the butter that comes through in this recipe. I encourage you to try these wonderful cookies, and then I encourage you to get some salted caramel ice cream and put it between two of these cookies, if you want to go way over the top with them.

Ingredients:

Preheat your oven to 350 F. Cream together the butter and
Polly’s Granulated Maple Sugar for 2 minutes. Scrape down the sides of the bowl and add the egg. Cream together for 5 minutes. Then slowly add your
Polly’s Cornmeal Pancake Mix, until just combined.

Using a cookie scoop or a spoon portion our your cookies onto a parchment lined baking sheet. You should wind up with about 2 dozen cookies.

Bake at 350 F for 15-18 minutes, or until spread and lightly golden at edges. Once out of the oven, carefully place cookies on a cooling rack. Wait until cool and enjoy!

Posted on

Maple Pecan Cheesecake

Long has this dessert been a staple here at Polly’s. So many folks save room for a slice, or bring a slice home to enjoy later after the pancakes have worn off. Decadent, rich, creamy, and of course, deliciously maple flavored are just a few ways to describe this Maple Pecan Cheesecake.

Preheat your oven to 325 F. In a food processor- process to course crumbs:

  • 1 Cup of graham cracker crumbs
  • 3/4 cup of pecans
  • 1/2 cup of melted butter

Once combined, press the above mixture into a spring-form pan, bringing it an inch or so up the side of the pan.

Whip together the following in a mixer:

  • 1/2 Cup of Softened Butter
  • 2 lbs of softened cream cheese
  • 1 cup plus 2 Tbsp of sugar
  • 4 eggs, add 1 at time
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice

Once beaten together well, scrape the sides of the bowl and pour into the crust and spring-form pan. Pour 1/2 cup of Polly’s Maple Syrup on top and gently cut it in. There will be a “swirl” remaining on top.

In a food processor combine 1 cup of pecans and 1/2 cup of Polly’s Maple Granulated Sugar . Gently spread this mixture on top of the cheesecake evenly.

Bake at 325 F for 1 hour, or until the cheesecake no longer jiggles. Wrap the spring form pan in aluminum foil or place a baking sheet under your cheesecake to catch butter. Turn your oven off, but leave the cheesecake in for another 45 minutes before removing (this will allow it to cool slower and it will be less likely to split. Wait until cheesecake is COMPLETELY COOL to slice. Slice and enjoy!

Posted on

Maple Balsamic and Maple Ranch Dressings

We serve these two simple dressings at the restaurant all the time. We figured it was time for you to enjoy them at home! They are easy to make and will make your salads light and bright!


Maple Balsamic and Maple Ranch Dressings

To Make the Maple Balsamic Vinaigrette:

To make the Maple Ranch dressing you’re going to:

  • Combine by whisking in a bowl: 1/2 a cup of plain low fat greek yogurt
  • 2 Tbsp of Mayonnaise
  • 2 Tbsp of white wine vinegar
  • 2 tbsp of fresh chives, chopped
  • 1 Tbsp of Buttermilk Powder
  • 1 tsp dried dill
  • 4 tsp of Polly’s Pure Maple Syrup
  • 1 tsp Highlands Farm Garlic Maple Pepper
  • salt to taste (there is salt in the Maple Pepper, you may find you don’t need to add any).

This will store for 1 week in a tightly sealed and refrigerated jar. Enjoy either of these dressings with salads, on sandwiches, at barbecues, or wherever!

Posted on

Maple “PanCake” Roll

We make several cake rolls here at Polly’s. Our baker Sam decided to try her hand at making one from our pancake mix. She also wanted to feature the DELICIOUS maple buttercream she makes. This is a sweet recipe, make no mistake, the maple flavor is strong with this one. Even a small piece feels indulgent and rich. It has a delicate texture that compliments the smooth buttercream. It does take a bit of time to make, but is a fun and adventurous take on a cake roll. 

Pancake Roll:

Ingredients: 

4 Eggs

3/4 Cup of Maple Sugar 

1/4 Cup Water

1 tsp water

1 tsp vanilla

3/4 cup of Polly’s Plain Pancake Mix

1/2 tsp of Baking Powder 

1/4 Tsp Salt 

Powdered Sugar to Coat the Towel

Pancake Cake Roll Instructions: 

Preheat oven to 350. Prepare and 9×13 inch pan or baking sheet by placing a piece of parchment paper on the bottom, grease AND flour this parchment paper. 

Whisk eggs and vanilla until pale. Add water and continue to whisk. Gradually add maple sugar and whisk it in. 

Sift together Pancake Mix, baking powder, and salt together. Add this to the eggs gradually and whisk to combine. 

Pour into prepared pan and evenly spread it out. 

 

It will be thin and seem loose. Bake for 10-15 minutes or until it springs back when you touch it. 

While the cake is baking prepare a towel with powdered sugar coating it. Once the cake is ready immediately flip it out of the pan onto the towel.

Carefully pull away the parchment paper. Roll the cake into its final shape, roll it up along the short edge and with the towel in it. Set aside and let it cool. While that is cooling prepare your maple buttercream and maple glaze. 

Maple Buttercream: 

1 Cup of Butter

3 Cups of Powder Sugar 

3-4 tbsp of milk

1/3 cup of maple syrup

Using a stand or hand mixer cream butter, add sugar and milk. Whip until white and fluffy. Add syrup until well combined. If too thick, you can add more milk. 

Maple Glaze: 

2 Cups of Powdered Sugar

2 Tbsp of Maple Syrup

3 Tbsp of Milk 

Whisk together. Add more milk for a thinner glaze- more sugar for a thicker one. 

Assembly: 

Once your components are all made, make sure your cake is cool. It should no longer be hot to the touch. Very, very, carefully and gently unroll. Fill with maple buttercream, spread gently.

Roll back up (using the towel to help you make a tight roll).

Place seam side down on a pan, or drying rack above a pan.

Pour glaze over the top and set in freezer for about 30 minutes, or until the glaze as stiffened. remove from freezer and slice and serve. 

Posted on

Maple Cream Pie

Maple Cream Pie

This is one of our most popular, and decadent desserts in the restaurant. If you thought chocolate cream pie was rich, this blows that out of the water. Its rich maple flavor and velvety texture make this pie feel like a real treat any time of year. Its very fast and easy to make, a great recipe to make with kids. The taste reminds you of New England immediately and can take you back to NH with one bite. 

  Continue reading Maple Cream Pie

Posted on

Foliage Color Chart

Years ago Nancy Aldrich started keeping meticulous track of when the leaves around Polly’s started to change.  She also kept track of when the leaves peaked, when they faded, and when snow fell on the mountains, and finally, when snow fell here at Polly’s. Many of our customers have asked for copies of these records over the years, so we thought we’d offer them to you right here! We have kept up with Nancy’s tradition and update this chart yearly. We hope that it helps you plan your New Hampshire foliage viewing! 

POLLY‚ÄôS PANCAKE PARLOR  FALL LEAF COLOR CHART:

Download (PDF, 319KB)

Posted on

Maple Creme Puffs

Our baker Sam developed this recipe this year. They sell out very fast and we had a lot of requests for the recipe. However, this recipe is not for the faint of heart! It is the most difficult recipe we’ve ever shared! If you want to challenge yourself and your baking skills, this is the recipe for you! If you want to skip that you can always just call us and order some of these and we will have them ready for you when you arrive. Either way, these delicate pastries are filled with delicious soft maple pastry cream and are a wonderful spin on a classic dessert.  

 

 

Continue reading Maple Creme Puffs

Posted on

Aunt Bea’s Maple Sponge Cake with Vanilla Glaze

One of our bakers had a birthday. Since we didn’t think she should have to bake herself a cake- we decided to test this family recipe on her. This recipe comes from Roger Aldrich’s Aunt Bea. This Maple Sponge Cake is a sweet cake, but not overly so. It would go well as a light dessert with coffee after a dinner party, and if you have any left over, we don’t think anyone would judge you if you chose to have a slice for breakfast the next day too. 

Continue reading Aunt Bea’s Maple Sponge Cake with Vanilla Glaze