This is a recipe that Bill’s grandmother, Mary Ann Naughton brought from Ireland when she emigrated to Boston, from County Roscommon in Ireland, in the early twentieth century. She worked as a ladies maid until she met and married John Connery who was from Waterford, Ireland. The recipe was handed down to me, and then to our daughters. We make it for holidays and special occasions.
1/4 Cup butter
1/2 Cup sugar
2 1/2 Cups flour
1 Tsp salt
2 Tsp baking powder
1/2 Tsp baking soda
1 Cup raisins
1 Tbs caraway seeds
1 Cup currants
1 1/2 Cups milk
Irish Bread Recipe Directions
Cream together butter and sugar, add egg, and beat well. Sift together flour, baking powder, salt, and baking soda. Add sifted ingredients to creamed mixture. Add in remaining ingredients. Place in a greased 1 1/2 quart baking dish. Sprinkle with sugar.
Bake at 350 degrees for 30 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
The bread is ready when a knife inserted into the center comes out clean.
The Palmer House Inn is located just a few steps from Liam Maguire’s Irish Pub and many of the festive St. Patrick’s Day O’Falmouth events. While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, 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.
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.
This recipe comes to our family from Mary Riley. She was my mother’s mother. When I was a child she and my grandfather lived in the house where my mother was raised in Worcester, Massachusetts. It was a home very much like the Palmer House, with its high ceilings and lovely stair case. She was an excellent cook and passed this hearty recipe on to my Mom. I remember our family gathering at the harvest table in our Rocks Village home on winter evenings as Mom served this stew from a large cook pot. I use a slow cooker but the flavor is the same. This stew is truly comfort food.
3 lbs. of boneless lamb, cut into 1 1/2″ cubes
( beef can be substituted)
1/3 Cup all-purpose flour
I tsp. salt
1/4 tsp. pepper
1/4 Cup vegetable oil
3 Cups boiling water
1/2 tsp. ground allspice
3 chicken bullion cubes
4 medium potatoes cut into 1/2″ slices
2 Cups of green peas
1 large yellow onion, diced
2 Cups carrots, peeled and sliced
1 crumbled bay leaf
1/2 tsp. chopped garlic
Combine flower, salt and pepper in a bowel. Add cubed lamb and turn until lamb is coated. Shake off excess flour. In a frying pan, brown lamb in the oil. Add boiling water and transfer to a slow cooker.
Gradually stir in the remaining flour mixture. Add bullion cubes, bay leaves, allspice and salt & pepper to taste. Add potatoes and heat to the boiling point then turn the dial to simmer and cook for 30 minutes or until the potatoes are tender. Stir in peas, onions and carrots and simmer for 30 minutes or until the vegetables are tender.
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.