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Saturday, July 24, 2010

Both Bradfords

We love to go to Branson and stay at Bradford Inn!  There is also a Bradford House where we have stayed many times.  Both places are owned by the same family and can be summed using two words - CHARMING AND DELICIOUS!  I give both cooks and each place 100% credit for the recipes I'm sharing today.  If you happen to visit either place, make sure you pick up recipe cards for these and other recipes made at a delicious breakfast at Bradford Inn and Bradford House. 

I have put together the waffles from the Inn and the syrup from the House to make one of our family favorites for breakfast today - or should I say brunch since it was 10:30 a.m. before the guys came in from fishing to eat. 

Our family first stayed at Bradford Inn when we decided to change our lodging arrangements after arriving at a hotel booked for us by one of those time share companies.  We quickly discovered it was not a place we wanted to stay.  That's a long story I will keep in the family. -:) but  I'm sure if you ask one of my children they will share this memorable story with you. We took a drive and found a charming bed and breakfast high above Branson.  We fell in love with Bradford Inn as soon as we saw it.  Bradford Inn quickly became a yearly Christmas family tradition and will always be our first choice of lodging when we travel to Branson. 

One of the many amenities is a home-cooked breakfast from Bob each morning.  He makes the most amazing waffles.  In fact...we stopped at a kitchen store at a local outlet mall to buy a Belgian waffle maker on our way home after our first stay at Bradford Inn.  My husband and I still use it every time we make these delicious waffles.


Westfall Waffles (Bradford Inn)
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1-1/2 cups milk
5 tablespoons vegetable oil
-Mix and sift dry ingredients.  Combine beaten egg yolks, milk and oil; add to dry ingredients; beating until smooth.  Fold in stiff beaten egg whites.  Pour a spoonful of batter into hot waffle iron.  Bake until brown. 

Fruit Syrup (Bradford House)
2 cups white Karo syrup
1/2 cup sugar
dash of almond extract
fruit of choice
-Mix white syrup and sugar in a medium saucepan.  Bring to a boil and lower heat quickly.  Stir until sugar is dissolved.  Add fruit of choice (see notes below) and almond extract.  Keep warm on lowest heat until ready to serve.

Waffle Notes...
-I always have the box mix on hand.  Aunt Jemima is the best!
-Bob mixes his batter in a large pitcher.  Makes pouring into waffle iron easy!
-Best when batter is prepared the night before making waffles.  Store in the refrigerator.
Syrup Notes...
-Peaches are a must!
-I freeze fresh fruits when in season, pop them out of the freezer, run some warm water over a handful and put into syrup.
-My choice - peaches, blackberries, blueberries and strawberries
-The frozen mixed fruit you buy in the freezer section at grocery stores works nicely.
-Have fun - use your imagination/ add a different variety of fruits each time you make this syrup! 
-Keep left-over syrup in jar in refrigerator for up to one week. 


1 Comments:

At January 8, 2011 at 8:44 PM , Anonymous Heidi Evans said...

Hello! I just wanted to thank you for writing such a sweet review on my aunt and uncle's property. I am there niece! I just stumbled upon this review, and I read it to my aunt tonight! She loved it! :) Have a blessed new year!

 

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