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A Massachusetts Bed and Breakfast located in Yarmouth Port MA

Recipes from The Inn at Cape Cod. Enjoy making many of the things you love from the Inn in your own home.

Recipes from The Inn at Cape Cod

Marmalade and Blueberry Pancakes


(Makes 12 x 4″ pancakes)
Recipes from The Inn at Cape CodWe’ve been told by more than one guest that these are the BEST pancakes they have ever tasted!

  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons orange marmalade
  • Half cup plain yogurt
  • Quarter cup unsalted butter – melted
  • 1 cup skimmed or 2% milk
  • About 2 cups fresh or frozen blueberries
  • Mix all the above, EXCEPT the blueberries, until completely smooth.

    Pour batter onto a preheated, oiled griddle, using about 3 tablespoons of batter for each pancake. Immediately sprinkle with a handful of blueberries. When the surface of the pancakes begin to bubble flip them over. Cook until second side appears dry.

    Serve with REAL maple syrup.

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Cranberry Breakfast Pudding


This was a BIG breakfast popular last season, and it’s good that you can prepare it the evening before to serve the next day. These amounts would serve 4-6, depending on size of appetites!
Ingredients:

  • 6 slices of bread, buttered on one side
  • Half cup of dried cranberries
  • Grated zest of half a lemon
  • 3 eggs
  • One-and-a-quarter cups of milk
  • Quarter cup of heavy cream
  • Quarter cup of sugar
  • Freshly grated nutmeg

Spray a 8″ sqaure glass baking dish with non-stick spray.

Cut the bread into halves, then arrange half of it (butter side up)on the bottom of the dish. Sprinkly half the cranberries and half the lemon zest evenly onto the bread. Repeat with other half of these same ingredients.
Thoroughly whisk together eggs, milk, cream and sugar, then carefully pour mix over bread. Sprinkle with nutmeg then bake at 350 F for 30 – 45 minutes. Allow to set a while before serving warm with maple syrup and fresh fruit. Then sit back and wait for the compliments!
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Cranberry Granola


This is one of our most popular recipe requests, and when asked for the recipe Helen often says “Of course, I’ll just charge your credit card with ten thousand dollars!” Some guests actually think it would be worth it!
Dry Ingredients:
Cranberry Granola

  • Four and a half cups old fashioned rolled oats
  • 1 cup shelled sunflower seeds
  • 2 cups sliced almonds
  • One and a half tablespoons ground cinnamon
  • Half a teaspoon of salt

Wet ingredients:

  • Quarter cup canola oil
  • Quarter cup unsalted butter
  • Half cup fresh orange juice
  • Half cup maple syrup
  • 1 tablespoon vanilla essence
  • Half tablespoon almond extract

Fruit to add later:

  • 2 cups dried cranberries
  • 2 cups golden raisins

Pre-heat oven to 325 degrees.

Mix dry ingredients thoroughly in a large bowl. Gently heat wet ingredients in a pan until butter is melted. Pour over dry mix and stir well. Bake in 2 greased 9″ x 12″ pans for 25-30 minutes, until golden brown. Stir a couple of times during baking to ensure even browning.

Remove from oven and then while still warm stir in the fruit. When completely cooled store in airtight container.
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Old fashioned English Madeira Cake


This recipe will be a challenge to American cooks, as it has weight measurements rather than cups and spoons, so good luck!

Old Fashioned Madeira Cake RecipeGrease a 2 pound loaf tin
Preheat oven to 325 degrees

  • 6 ounces of unsalted butter
  • 6 ounces of sugar
  • 3 eggs
  • 5 ounces of self-rising flour
  • 4 ounces of plain flour
  • 2 tablespoons of orange marmalade
  • 2 tablespoons of orange juice

Beat together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Fold in the flours.
Add the marmalade and orange juice, and stir well.
Pour mix into baking tin and smooth over.
Bake for 1hr to1hr 15 mins, until a toothpick comes out clean.
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Banana Muffins


I’ve tried many banana recipes, and this is just about my favorite one. Enjoy!

Banana Muffins

  • Coat muffin pan with non-stick spray
  • Preheat oven to 375 degrees
  • 3 large bananas, as ripe as possible
  • Three-quarters of a cup of sugar
  • 1 egg, lightly beaten
  • Half a cup of melted unsalted butter
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • Half a teaspoon of salt
  • One and a half cups of all-purpose unbleached flour

Mash the bananas, then add the sugar and the egg. Add the melted butter. Mix in the dry ingredients, then spoon into muffin pan. Bake for 17-20 minutes, until toothpick comes out clean.
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Rock Cakes


Here’s another VERY old English recipe… one which is quick, easy and great to use if friends drop by one winter’s afternoon and you want to delight them with home-baking at tea-time.
(More English measurements, however!)

Preheat oven to 400 degrees F.
Rock Cakes

  • 8 ounces of self-rising flour
  • Quarter level teaspoon of salt
  • Pinch of mixed spice (all-spice is the US substitute)
  • 3 ounces of unsalted butter
  • 3 ounces of sugar
  • 3 ounces of sultanas
  • 1 large egg
  • 2 -3 tablespoons of milk
  • Brown or white sugar to sprinkle

Sift the flour, salt and spices into a bowl.
Add the butter, cut into small pieces, and rub into flour mix until it resembles coarse crumbs.

Add the sugar and sultanas and mix thoroughly.
Lightly mix the egg and milk and then pour into the centre of the cake mix.
Using a fork mix into a rough dough – the mixture should be quite firm.
Spoon the mixture into 12 rough heaps on a greased baking tray, not too close together as they will flatten a little during baking.
Sprinkle a little sugar in the top of each one.

Place tray in centre of oven and bake for 10-15 minutes, until lightly browned.
Cool on a wire tray.
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White chocolate & Cranberry Cookies

These wonderful cookies are always a great success with our guests when they come home to the inn hungry after a day’s exploration of the Cape.

Preheat oven to 350 degrees F. Prepare several cookie sheets.

White Chocolate Cranberry Cookies

  • One and two-thirds cups all-purpose white flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • Quarter teaspoon baking soda
  • Quarter teaspoon salt
  • 1 cup of unsalted butter, slightly softened
  • 1 cup of packed light brown sugar
  • 1 tablespoon of orange marmalade
  • 1 large egg
  • Two and a half teaspoons of vanilla extract
  • One and a half cups of chopped pecans
  • 2 cups of dried cranberries
  • One and a third cups of top-quality white chocolate morsels

In a medium size bowl stir together thoroughly the flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl beat the butter on medium speed until soft and fluffy.
Add the brown sugar and orange marmalade and beat until well mixed.
Add the egg and vanilla extract and beat again until very fluffy.
Beat in the flour mix until evenly blended.

Stir in the pecans, cranberries and chocolate morsels until evenly spread.
Drop cookie dough onto cookie sheets, about a heaped tablespoon each, spacing about 3 inches apart.

Bake for 8 – 11 minutes, rotating the sheets half way through for even browning.

Allow to set for a couple of minutes before transferring to wire racks to cool.
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