Archive for June 2010

Chateau Morrisette Winery

I’ve been to Chateau Morrisette for a wine festival and had so much fun.  They have a great restaurant, and delicious wines.  Learn more about them at

Tea Party Recipes at Blue Ridge Manor

B & B Tea Party at Blue Ridge Mountains

Tea Party at Blue Ridge Manor

Today was an incredible day for the Bridal Shower Tea Party that was held at Blue Ridge Manor Bed and Breakfast.   There are a couple of recipes that I would like to share that are very easy to make which received rave reviews from our guest.




Double Tomato Brushetta


6 roma tomatoes, chopped,  1 jar of bruchetta toppings, 3 cloves of minced garlic, 1/4 cup olive oil, 2 T balsamic vinegar, 1/4 cup fresh basil, stems removed, 1/4 t. salt, 1/4 t. fresh ground black pepper, 1 french baguette, 2 cups shredded mozzarella cheese.

Directions:  1.  Preheat the oven on broiler setting  2.  In a large bowl, combine the roma tomatoes, bruchetta topping, garlic, olive oil, vinegar, basil, salt, and pepper.  Allow the mixture to sit for 10 minutes.  3.  Cut the baguette into 3/4-inch slices.  On a baking sheet, arrange the baguette slices in a single layer.  Broil for 1 to 2 minutes, until slightly brown.  4.  Divide the tomato mixture evenly over the baguette slices.  Top the slices with mozzarella cheese.  5.  Broil for 5 minutes, or until cheese is melted.    SERVINGS:  12,  COOK TIME:  7 Minutes

Blue Ridge Manor B and B Tea Party

Pineapple Center Piece

Grandma’s Scones

INGREDIENTS:  1 cup sour cream, 1 teaspoon baking soda, 4 cups all-purpose flour, 1 cup white sugar, 2 t. baking powder, 1/4 t. cream of tartar, 1 t. salt, 1 cup butter, 1 egg, 1 cup raisins (optional) or cranberries (optional)

DIRECTIONS:  1.  In a small bowl, blend the sour cream and baking soda and set aside.  2.  Preheat oven to 350 degrees F.  Lightly grease a large baking sheet.  3.  In a large bowl, mix the flour, sugar baking powder, cream of tartar and salt.  Cut in the butter.  Sitr the sour cream mixture and egg into the flor mixture until just moistened.  mix in raisins.  4.  Turn dough out onto a lightly floured surface, and knead briefly.  Roll or pat dough into a 3/4 inch thinck round.  Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.  5.  Bake 12 to 15 minutes in the preheated oven, until gloden brown on the bottom.

Hope you enjoy the recipes from our bed and breakfast tea party.