Dear Corporate Guest & Business Travelers,

We welcome you to our friendly, historic community of Fulton, MO and for your Missouri business travel lodging, to our bed and breakfast. As Fulton's premier lodging establishment, Loganberry Inn offers a professional, quality, quiet, and convenient accommodations for business travelers. Our guests enjoy a private bath, phone, cable TV, VCR, and DVD. Weekday business rates for one guest adjust down the longer you stay.  Our business rates for Sunday thru Thursday night for one person (continental breakfast) are $99 one night, $89 per night with a multiple night stay.  Just request the business rate upon booking.

One of the highlights of enjoying Missouri travel accommodations at the Loganberry Inn is indulging in our delicious bed and breakfast recipes. All diets are accomodated including gluten-free, dairy-free, vegetarian and vegan.  Innkeeper Cathy, who is also a celebrity chef at the Dierbergs Cooking School in St. Louis, loves to create and prepare scrumptious breakfast dishes for her guests. Below she shares some of her recipes with you to enjoy at home.

Loganberry Inn Chocolate Truffle Cookies

1 1/3 cups 60% cocoa Ghirardelli chocolate chips 
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup miniature chocolate chips
1 cup finely chopped walnuts

In the microwave or in a metal bowl over a pan of simmering water, melt 1 1/3 cups of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in miniature chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Roll in chopped walnuts and then flatten cookie dough. Place on ungreased cookie sheets so they are 2 inches apart.

Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 36 cookies. 

Cherry Clafouti

12 ounces frozen cherries
2 large eggs
1/4 cup sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Cooking Spray

Preheat an oven to 400 degrees F

Butter the bottom and sides of deep dish pie pan. Place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the pie pan.

In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.

Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.

Allow to cool for 30 minutes, dust with powdered sugar, slice and serve warm. Yummy!

Loganberry Inn Carrot Cake Pancakes

This recipe was inspired by Rachel Ray’s Oatmeal Cookie Pancakes which my guests love. Bobby Flay once put Mascarpone Cheese between waffle layers when he won Iron Chef Breakfast. That was my inspiration for the topping for the pancakes.

2 3/4 cups all-purpose flour 
1 teaspoon kosher salt 
5 1/2 tablespoons sugar 
1/2 tablespoon baking soda 
1 tablespoon baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
3 large eggs

3 cups buttermilk 
2 tablespoons butter, melted 
1 1/2 cups finely grated carrot
1 cup golden raisins 
1 cup pecan pieces 
Mascarpone Cream (below) 
Powder Sugar to garnish 
Pure Maple Syrup 
Carrot curls for garnish (optional) 
Pecan pieces for garnish (optional)

In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg. In medium bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet ingredients into the dry ingredients. Stir in grated carrot, raisins, and pecans. Let the batter rest for 10 minutes.

Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown. Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup. Makes 24 large pancakes.

Mascarpone Cream

1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1 cup chilled whipping cream

Using electric mixer beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. This keeps in the refrigerator for 2 weeks.


Here is the Oprah recipe for Pomegranite Martinis I promised my Dierbergs cooking school friends...

Pomegranate Martini

1 1/2 cups pomegranate juice

2 oz. Absolute Citron vodka OR white tequila

1 oz. Cointreau liquor

Cup of ice

Optional: Splash of sparkling

Optional: Squeeze of lemon

Shake ingredients in a shaker and put in chilled martini glasses. Put
pomegranate fruit into glass as garnish (or slice of lime for that red and green effect)

Add friends and enjoy!