Loganberry Inn Bed and Breakfast Innkeeper Recipes

Fulton , Central Missouri , Missouri 65251 , USA Email: Click to send email to innkeeper Website: www.loganberryinn.com Tel: 573-642-9229 Toll free tel: 888-866-6661

Chocolate Waffles

1 ½ cups all-purpose flour
3 Tablespoons sugar
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

3 whole eggs, beaten
4 Tab unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
2 cups buttermilk, room temperature
1 cup chocolate chips
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. Makes 12 waffles

Blueberry Scones with Lemon Glaze

2 cups flour
1 Tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
5 Tablespoons unsalted butter, very cold
1 cup heavy cream, plus more to brush scones
1 cup fresh blueberries

Preheat oven to 400 degrees. Sift together the dry ingredients, flour, baking powder, salt and sugar. Cut in the butter. Add the heavy cream and fold in. Fold in the blueberries.

Drop by heaping tablespoons on cookie sheet lined with parchment paper and scones brush with heavy cream. Bake 12 to 15 minutes. Cool a bit before applying glaze.

Makes 10 scones

Lemon Glaze
½ cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, finely zested
1 tablespoon butter

Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves; add the lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps. Drizzle over the top of the scones.