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Easy Cheesy Beer Bread

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

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.

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Aunt Rose’s Maple Cinnamon Raisin Buns

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.

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Whole Wheat Pumpkin Pancakes

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.


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Dairy Free (Vegan) Pancakes from Polly’s Mix

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.

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