Because these cookies are in such high demand we serve them almost exclusively during the summer months. When we first took over the Palmer House Inn, many years ago, our goal was to please our guest’s every sense. Soft luxuriously scented sheets, elegant music, lovely furnishings, delicious breakfasts & afternoon refreshments. As a result of that goal at 2:30 pm I start to bake the oatmeal cookies, so that as the guests arrive from 3:00 to 6:00, the inn is filled with the aroma of freshly baked cookies. When I place them out on the snack table, I delight when I hear, “Oh they are still warm.”
1 Cup shortening
1/2 Cup firmly packed brown sugar
2 large eggs
1/2 Cup buttermilk
1 1/2 Cups sifted enriched flour
1 Tsp. baking soda
1 Tsp. baking powder
1 Tsp. salt
1 Tsp. of cinnamon
1 Tsp. of nutmeg
3 Cups McCann’s quick-cooking rolled Irish oats
1/2 Cup raisins
Cream together shortening, brown sugar, and eggs until fluffy. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Stir in rolled oats and raisins. Drop from Tbs. 2 inches apart on greased cookie sheet.
Bake at 400 degrees for 7 to 10 minutes or until lightly browned. Cool slightly and remove from pan.
I sometimes like to add 1/2 Cup of dried cranberries to give the cookies a touch of Cape Cod flavor.
While all of our guest rooms have their own charm suitable for relaxation after the most wonderful day exploring the workshops of our Cape Cod craftsmen, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.
In a large bowel sift together flour and salt. Cut shortening into flour mixture using a pastry blender. Continue working the dough until quarter-inch balls are formed. Sprinkle water into the mixture one tablespoon at a time. Mix gently with a fork until the dough forms a ball. Divide the ball in half.
Form each half into a pancake and place into a 2 gallon plastic food storage bags. (The second pancake can be frozen for future use.) Do not seal the bag of the half that you are rolling out. Sprinkle the counter top with water and place the bag on the counter. Roll the dough into a circle that is one inch larger than the upside-down pie plate. If the pastry sticks to the inside of the bag, you can sprinkle flour on it. Slit the bag on all three sides and remove the top sheet.
Flip the dough onto the pie plate and peel off the plastic. Press the dough into the plate and trim the edges even with the plate. Pinch or crimp the edges. Put the pie shell into the freezer for one hour.
When you remove it from the freezer, fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with dried beans (two pounds) and place it in the oven. Bake for ten minutes. Take the shell from the oven, remove the beans and foil and bake for another ten minutes or until the crust is dried and beginning to turn brown.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures or even just after some delightful pie, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.
In a large bowl, using an electric mixer set on medium to high speed, whip the egg whites until they form soft peaks, set aside In a large bowl combine buttermilk, pumpkin puree, eggs, butter and vanilla. Stir with an electric mixer on a slow setting. In a medium bowl sift together; flour, baking powder, baking soda and spice blend. Gradually add the dry ingredients to the wet mixture. Do not over mix. Using a folding fork, gently fold the egg whites into the batter.
Heat the grill to 325 degrees. Spray olive oil cooking spray onto the surface of the grill. Use a 1/3 cup cooking ladle to pour the batter onto the grill. When the pancakes are dry around the edges and form bubbles, they are ready to flip. Cook until they are golden brown.
While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day of adventures sampling Cape Cod’s finest cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs for a relaxing stay before and after your day.