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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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Roger’s White Bread

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!
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Gingerbread Scones

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!

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