Say yes to Branson’s Thousand Hills Cabins…

So fast and easy to get to Branson…yes, Branson’s airport is now open and operational.  About 2 years ago, our travel time from Chicago to Branson…10 long hours.  It was worth it though…if you are a first traveller to Branson, I’d recommend enjoying the ride and stops (so many reasons to: experience the throwed rolls at Lambert’s, enjoy a wonderful “full” meat at the Best Buffet in America Ryan’s, and the must “nature’s call”, among others).

Now if you’re wondering about lodging and accommodation in Branson…I thought the best response to that would be to book a hotel room online…but all that changed with this wonderful cabin experience.  Cabin?…sounds ok for summer, but for winter? really!  Oh yes, we had the best time with our cabin at Thousand Hills Golf & Conference Resort.  We could only thank the Branson Welcome Committee (Lynn Berry and Tamra Corbin of Branson CVB and Tammy Scholten and Allison Campbell of Branson Landing) for surprising us with this “truly romantic” cabin.

Fireplace…indoor 2-person Jacuzzi tub (there’s really nothing like sliding in this after a long day of exploring the beautiful Branson)….large shower room with 2 individual shower heads (yup, you don’t have to wait for your wife to finish her shower for 2 hours lol, just take shower with her, together)… and all the fixations of modern conveniences (refrigerator, dishwasher, microwave oven, convection oven, and even washer/dryer).   If like me you’d like to enjoy waking up with a cup of coffee and warm cinnamon buns or pandesal (Filipino bread) or pancakes with prepared blueberry sauce…you sure can do that in the cabin.

And no housekeeper to bother you to get the hotel room ready again for the day…sometimes, I just don’t want to be disturbed.

So check these cabins on your first or next visit to Branson!  Visit website for more info: http://www.thousandhills.com

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A “Legendary” Holiday Evening in Branson

For a truly first “Legendary” Holiday Evening in Branson, members of the Press convened in Branson Landing’s Cantina Laredo to enjoy helpings of fajita, taco bar, guacamole and chips and salsa.

What a great first formal meal in downtown Branson…right in the heart of the newest Branson attraction, Branson Landing.    It’s the perfect offering … a bit spicy, a bit crunchy, a bit smooth and creamy…a bit tangy, a bit sweet, a bit salty….with the Branson Welcome Committee (Lynn Berry and Tamra Corbin of Branson CVB and Tammy Scholten and Allison Campbell of Branson Landing) exchanging pleasantries with media guests (Bob and Pat Lindsey of Independent News, St. Louis, Missouri, Rich Lopez  of Dallas Voice, Arline Chandler of Arkansas and Carrie Pitzer of Nebraska, among others).

And if the Mexican fiesta food wasn’t enough to impress the guests, the stars were summoned and joined the party.  Cast members of the popular Legends of Hollywood show hopped from table to table, making us all feel welcome: Dolly Parton, Elvis Presley, Blues Brothers, Ray Charles and Chorus Girls.  And Glenn just had to pose with Dolly!  We later watched the show…and Dolly (not the real Dolly, of course) sang and performed just like Dolly, simply wow!  The show, which also runs in Vegas, is packed every performance.

Lambert’s Cafe “Throwed Rolls” Recipe

Lambert’s Cafe “Throwed Rolls” Recipe

We never planned to stop at Lambert’s on our way to Branson, MO.  But Glenn heard so much about this restaurant — the generous food servings and being famous for the “throwed rolls ” (oh what fun it would be to catch warm dinner rolls thrown at you!) — and besides, all these tourists’ info brochures we gathered mentioned Lambert’s as a ‘must see’ when traveling through this part of the Ozarks.

We got inside this unfamiliar but casual dining environment, we looked around, and we were ready to get surprised.  We did not know what to expect, what we had gotten ourselves into .   Our charming waiter filled in some of the blanks.  If you want a roll, you stick your hand up, and someone from the restaurant fires it at you.  If the thrower misses, he just throws another one.  And if you get hit on the face, the head, either you are not a good catcher or you aren’t really paying attention.   It was my turn to catch a roll, it was really fun catching it, or even just watching other guests catch them (or try to catch them).  Hot huge tasty rolls, made from scratch and baked fresh all day, were flying through the air every now and then…if you want one, you just have to catch it as a roll is thrown at you from a good distance.

Each delicious country-cookin’ entrée is accompanied by Lambert’s signature “pass arounds or appetizers”  These are big buckets/bowls of fried okra, black-eyed peas, fried potatoes, and macaroni and tomatoes, etc. that  are brought around to eat to your hearts content, before, during, and after your meal.    “Throwed rolls” and “pass arounds” make Lambert’s a truly enjoyable unique experience.

Found 2 clone recipes of Lambert’s Cafe “Throwed rolls” and I just had to make some.  I followed recipe one, and the baked rolls were yummy enough.

Lambert’s II is located at 1800 W. State Highway J, Ozark, MO, 65721. It is just east of Highway 65 at CC. They can be reached at 417-581-7655.

Lambert’s Cafe “Throwed Rolls”   Recipe # 1

1 teaspoon granulated sugar
1 tablespoon active dry yeast
1/3 cup tepid water
2/3 cup milk
1/3 cup butter, margarine or shortening
1/4 cup sugar
3/4 teaspoon salt
1 beaten egg
3 1/4 cups to 3 3/4 cups all-purpose flour

Lambert’s Cafe ”Throwed Rolls”  Recipe # 2

1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 egg beaten ( at room temperature)
4 cups all-purpose flour, divided

Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam.

In a medium saucepan, heat and thoroughly mix milk, butter, sugar and salt until just warm and butter almost melts.

In a large bow stir in the yeast mixture, milk mixture, beaten egg and 3 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl.  Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.

Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size (about 30 minutes)

Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.

Preheat oven to 350 F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls.

(Or you may shape dough into 24 balls.  Place in a lightly greased 13 x 9 inches baking pan.  Cover and let rise until nearly doubled in size).  Bake at 375 for 15 to 18 minutes or rolls sound hollow when lightly tapped.   For soft and shiny crust, brush baked rolls with butter when you take them out of the oven>)

Source: First Lambert’s Cafe, Sikeston, Missouri