Waffles,Griddle Cakes, Flapjacks or Hotcakes… Call them whatever you like they’re still an American tradition…AOC
Polly’s Pancake Parlor
The building which houses “Polly’s Pancake Parlor” was built about 1830. It was originally used as a carriage shed and was later used for storage of firewood. During the depression of the thirties Polly and Wilfred (Sugar Bill) Dexter converted the building to a small, quaint tea room (capacity – 24 people). When they started serving in 1938 they offered pancakes, waffles and French toast – “All you can eat for 50¢.” The idea was to stimulate sales of their maple products.
Polly and Will’s daughter married Roger Aldrich in 1949 and in that year took over the management of “Polly’s Pancake Parlor.”
Wilfred Dexter passed away in 1960 and in 1964 Polly followed him. Since that time Nancy and Roger have gradually expanded the operation from three months to six months and the dining room size has been increased three times.
Nancy and Roger’s daughter, Kathie and her husband, Dennis Cote are now very actively assisting on a full-time basis with the management and production which assures our long list of friends that there will be family continuity for many years to come.
The antique tools and other items displayed here are mostly family relics found in the attic and sheds here on the farm. Some have come from relatives and a few have been purchased. Our home and farm has been continuously occupied by the same family (through marriage) since it was originally settled in 1819. Some of the ancestors portraits are hanging on the walls in the pancake parlor. There are Civil War relics along with the old tools. There are old “Trades Cards” advertising posters and sheet music covers. None of the antique articles displayed are for sale, but you’re sure to find them interesting.
The original menu has been greatly enlarged to include Buckwheat, Cornmeal, Oatmeal Buttermilk and Whole Wheat pancakes and waffles which are varied by combining them with blueberries, walnuts,coconut, or chocolate chips, along daily pancake specials such as gingerbread! We serve country style patty sausage and smoked bacon and smoked ham made by our friends at North Country Smokehouse here in New Hampshire. Sandwiches made with our own homemade bread (white, whole wheat, dark rye or oatmeal) are available. We also serve English muffins, quiche, soups, baked beans and other items as specials, ALL HOMEMADE here!
We use no prepared mixes. Our pancake batters are prepared from the original recipes from the flour on up. We use the best ingredients obtainable in an effort to serve the lightest, fluffiest pancakes possible. Our whole Wheat, Buckwheat, Oatmeal Buttermilk and Cornmeal Pancakes and Breads are made with organically grown grains, which we stone-grind ourselves. The Whole Wheat is high protein, hard spring wheat.
For dessert we serve choice fresh fruits in season, plus homemade pies, wondrous Maple Bavarian Cream, and Maple Hurricane Sundae. We serve fresh eggs, any style, and the best coffee you ever had, made with our pure fresh mountain water.
Deon Jackson (January 26, 1946 – April 18, 2014), was an American soul singer and songwriter.
Jackson was born in Ann Arbor, Michigan. He performed in vocal groups and as a soloist while he attended Ann Arbor High School, and was signed by producer Ollie McLaughlin while still in school. His first single was his own “You Said You Love Me”, followed by “Come Back Home”; both were regional hits in his native Michigan.
Jackson toured heavily on the local club circuit before releasing his next record, 1966’s “Love Makes the World Go Round” on Carla Records. The tune became a major pop hit, and a full-length album was released subsequently on Atco Records. Jackson had two more successful singles and recorded until the end of the decade, but then faded from view, living and performing in the Chicago area. He is referred to as a “one hit wonder”. This isn’t the case in the UK where he is very well known and respected on the underground Northern Soul scene where Deon’s records and his unissued recordings are still played to this day to fanatical Soul loving Brits at allnighters across the UK.
After having a brain hemorrhage at his home, Jackson died at the Northwest Community Hospital in Arlington Heights, Illinois, on April 18, 2014, at the age of 68.
MOCHA ESPRESSO EDIBLE COCKTAIL RECIPE
I’ll have a MOCHA ESPRESSO with a Buttercrunch Biscotti, to go, please!
A Coffee, Hazelnut & Cream Flavored Edible Cocktail
When I decided to make a coffee flavored cocktail gel I kept thinking of how people order their chi-chi coffees at places like Starbucks and that great parody of the whole process in the movie L.A. Story with Steve Martin and Sarah Jessica Parker.
This inspired my whole approach to how I decided to make this Mocha Espresso Edible Cocktail. To tickle the barrista in my soul, I have created a “mocha espresso with a shot of hazelnut. a dash of cinnamon” and it comes with an order of three little gel biscotti on the plate!
This is my “half, double decaffeinated, half-caff” homage to all silliness we’ve gotten involved with in ordering a simple cup of coffee. It’s a little tongue in cheek presentation, complete with a twist of humor! MOCHA ESPRESSOEdible Cocktail
1 C. Espresso
1 C. Kahlua
2 Pkgs. Knox Gelatin
3 Tsp. Cinnamon
1/2 C. Sugar
1/2 C. Coffee
1/2 C. Milk
1/2 C. Hazelnut Liqueur
1/2 C. Hazelnut Creamer
2 Pkgs. Knox Gelatin
Garnish & Presentation
1 Tbsp. Ground Coffee
Crushed Up Butterfingers
Non-stick Medium Saucepan
12 – 16 Small Plastic Shot Cups
Mini Loaf Pan or similar small pan
Sharp, Thin Blade Knife
BASIC GEL DIRECTIONS
- Spray all your molds with cooking spray and set aside.
- Measure out all your ingredients and get your tools ready.
- Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and let this sit for a few minutes.
- Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it’s not necessary.
- Remove the pan from the burner and, if the recipe calls for a package of dessert gelatin, stir it in.
- Next, quickly stir in your alcohol ingredient.
- Pour gelatin mixture immediately into whatever mold(s) you plan on using.
- Place in the refrigerator to set for at least an hour.
- You can then pour on additional layers, if any.
- Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.
SPECIAL INSTRUCTIONS & TIPS FOR MOCHA ESPRESSO EDIBLE COCKTAILS
- I used the small, plastic shot glasses for my molds to get the shape of a cup of coffee from a coffee house.
- Start with the espresso layer first and do the mocha layer last. Save enough of the mocha gelatin to make your Gel Biscotti.
- To make the small Gel Biscotti I reserved about 1/3 of a cup of the mocha layer and poured this into the small loaf pan. I tossed in the crushed Butterfingers, let it set then cut out small crescents with my knife. I then rolled the round edge in the cinnamon sugar mixture.
GENERAL SPECIAL INSTRUCTIONS & TIPS
- If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.
- Cookie cutters don’t need to be heated and silicone molds do not need to be heated to release either – but don’t forget the cooking spray before you pour your gelatin into any mold!
- Most cocktail gels can be frozen, depending on the ingredients.
- If you’re preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.
Chantal and Mike are a truly dynamic duo, one with a dream of starting a boutique coffee shop and the other with a zeal for eco-tiny house building. When these unique passions were combined to create Le Bon cafe, a wonderful and rare work of functional art was the result.
“I Wanna Fall in Love” is a song written by Buddy Brock and Mark Spiro, and recorded by American country music artist Lila McCann. It was released in September 1997 as the second single from her debut album Lila. The song reached number 3 on the Billboard Hot Country Singles & Tracks chart in February 1998 and number 1 on the RPM Country Tracks chart in Canada.