Bake Sale & Brunch Featuring Shredded Wheat Bread

Darlene has been busy in the kitchen! She has an assortment of pies made, blueberry pie, strawberry rhubarb, apple, and lemon pies with the filling made from scratch, and raisin pies (not canned!). There are also containers of baked beans, biscuits, molasses cookies, banana bread and shredded wheat bread. Shredded wheat bread was always a favourite at the Tea House, now you can pick up a loaf to enjoy at home!

The Brunch Plate has grown and now includes: poached egg, sausage, pancake blueberry or plain, toast, a bran muffin, pan fries and tea & coffee – $8.



Antiques for Sale – June 18th

Some of the antiques adorning our walls will also be for sale during the Brunch and Bake on June 18th. Mostly small items, dishes, kitcheny stuff, cans, etc. It won’t be a huge antique sale, the focus will be on the food (Darlene’s specialty!) but there will be some interesting items to browse.


Father’s Day Brunch

On Saturday, June 18, Darlene will be hosting a Father’s Day Bake Sale & Brunch at the cottage from 10am to 2pm.  Join us for pancakes, sausages, pan-fries and tea & coffee for $8.00. Assorted fruit pies, cream pies and breads will be available for sale.  Darlene’s Vintage Cottage, 186 Barnettville Rd. Tel: 506-843-7878.


Blueberry Oatmeal Muffins

blueberry-muffinsBlueberry Oatmeal Muffins

“Blueberries are one of my favourite ingredients to cook with and I love making blueberry pie, jam and muffins. I pick blueberries every summer and freeze them so I always have some on hand.“

Makes 10 to 12 muffins

1 cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup packed brown sugar
1 egg
¼ cup melted butter or margarine
1 cup buttermilk
1 cup oatmeal
1 cup blueberries (fresh or frozen)

-Combine oats and buttermilk in a medium mixing bowl and let stand.
-Combine the first five dry ingredients in a large mixing bowl, stir well.
-Add the eggs and melted margarine to the oat mixture and mix well. Add this to the dry ingredients stirring just until moistened. Do not over-mix!
-Gently fold in the blueberries.
-Line or grease 10 to 12 muffin cups and fill 2/3 full with the mixture.
-Bake at 375 F (190 C) for 20 to 25 minutes until the top springs back when lightly touched.

Tip: Buttermilk Substitute
You can sour regular milk to use in place of buttermilk. Put 1 tbsp of lemon juice in a 1 cup measuring cup. Add milk to make 1 cup. Let stand for 5 min, then stir and use in recipe.

When a recipe calls for folding in an ingredient it is to prevent the batter from becoming over mixed which can result in a tough muffin. To fold, sprinkle the blueberries over the batter. Next, cut down through the centre of the batter with a rubber spatula. Draw the spatula across the bottom and up the side of the bowl, folding the batter over the blueberries. Give the bowl a quarter turn and do it again. Repeat just until the blueberries are distributed through the batter.

darleneDarlene has had a passion for cooking her whole life. She has worked in the restaurant industry for many years including owning her own restaurant, Darlene’s Tea House in Blackville. She currently has renovated the Tea House into a rustic cottage getaway, for rent to guests in the summer ( In her spare time she volunteers at the Greater Blackville Resource Centre. She may be reached at 506-843-7878.