Exploring Branson, Missouri

Had a great day yesterday scoping out the places and venues we want to revisit while we are here in town. Picked up our free Branson Guest card with all kinds of savings at various places and saved $5.00 on our first stop, White River Fish House. What a gorgeous old ‘barge’ building it is.
Oct 15 White River Fish House restaurant

The atmosphere and wait staff was outstanding, but the food alas was really mediocre except for one item and this one made the whole meal worthwhile. I had a plate of alligator tails with a dipping sauce that was simplicity itself and went perfectly with the alligator (and, I’m guessing any fried fish) – cream cheese with jalapeno jelly – that’s it! The kitchen said they added a little green food coloring for looks. This is one of those ideas that you want to slap your forehead and whine, “Why didn’t I think of this?” Sweet, but lots of heat. I wasn’t planning on make jelly on the road, but I’m thinking I’d better get busy….
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Roy chose Venison Stuffed Mushrooms with pan roasted potatoes and onions
Oct 15 Venisaon Stuffed Mushrooms

Since I’m collecting ideas for what we will do with a house once we’re back in Washington, I was so pleased to find a couple of ideas at the restaurant – Most of the window seating was made up of classic tables and we both want to replicate this one –
White River Fish HOuse table

Along with keeping this table in mind, also the windows and their latches in the restaurant are made such that they could easily be transformed into sliding glass doors for a home – another idea we will certainly use
Oct 15 White River Fish House windows for sliding doors  Oct 15 White River Fish House Door Latch 2

When we do settle down, we are going to have the most fun house with all the ideas we are collecting across the country!!
That was our first excursion around the area, now to decide just what all we can do in the time allotted. Fun decisions.

Meanwhile, cooking on the home front, I’m doing some comfort food during these rainy days – Apple Fritter Bread, a recipe my friend, Maryann Heininger, brought to my attention and what a breakfast treat it is –
??????????????????????????????? The only change I would make is to add a few chopped nuts next time. For breakfast with a pat of butter melted over, it’s delicious. The recipe halves nicely.

Apple Fritter Bread
Source: http://thecookinchicks.com/2014/10/apple-fritter-bread/

1/3 cup brown sugar
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 cup milk
2 apples, peeled and chopped
2 tbsp sugar
1 tsp ground cinnamon
1/2 cup powdered sugar
3 tbsp milk
Preheat oven to 350 and grease a 9×5 inch loaf pan (or you can use a muffin tray).
In a small bowl, combine the brown sugar and ground cinnamon. Set aside. In a different bowl, mix the sugar and butter together using an electric mixer. Once creamy, add in the eggs and vanilla extract.
Slowly add in the flour and baking powder. Add in the milk. Set aside.

n a small bowl, add the chopped apples with the 2 tbsp sugar and 1 tsp ground cinnamon. Pour half the batter into the loaf pan. Add half the apple mixture on top of the batter, followed by half the sugar/cinnamon mixture (from step #2). Pour remaining batter into loaf pan, followed by remaining apples, then sugar cinnamon mixture.

Bake in preheated oven for about 55-60 minutes, or less if using muffin tray. Once baked, remove from oven and allow to cool for about 25 minutes.

Combine the powdered sugar and milk together to create a glaze. Drizzle glaze over bread and slice into desired size pieces.

One other item I made this week is an old chocolate sauce that we’re using two ways. The RV office carries these cute little Dixie cups of vanilla ice cream, about 4-5 oz. each. We alternate between using this sauce as a topping or mixing it up  in the ice cream for a wonderful chocolate ice cream treat.

Chocolate Sauce
1/2          cup  milk
1/4           cup  sugar
5            squares  semisweet chocolate
1         tablespoon  butter
1           teaspoon  vanilla extract
1         tablespoon  rum kirsch or any other liqueur (optional)

Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired. Serve warm over bread pudding.
(Personal note: Kahlua is so good added to this sauce – homemade Kahlua!! )
Kahlua in the Phallic  Symbol

One last note on today’s happenings – it’s my Matthew’s birthday today and I wish we could be with him to celebrate – if he still celebrates them as he is getting up in years now. 🙂
Mattie 4  What a handsome lad he is!!!
Happy birthday, Mattie!


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