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I wanted to thank you, Dieter and Annette for the wonderful 3 weeks at Birds of a Feather. The luxurious accommodation provided...
- Judy Walker
"On Our 50th"   We consider a lovey sunrise And exhale as the pink horizen brightens. Evening shadows slowly fade And...
- Roger and Sue Fletcher
This has been lovely. Yes Dieter and Annette are grand hosts. The views are beautiful, delicious breakfasts, terrific! Can not wait to...
- Paula & Derek
What a quaint little place! The view in this room is just amazing! We saw wildlife, stars, sunrises, the waves of the water and so...
- Cindy and Helen
A beautiful enviroment and a wonderful new beginning. Thank you for adding to our memory bank. We will be back.
- Debra & Bruce
Wow! What a beautiful and breathtaking view. I will definitely be back, possibly for our honeymoon August 2017. So peaceful and...
- Jen and Tyson
The serenity and beauty of living by the water is sustenance for the soul.
- Karyn and Gary Foster
Everything was perfect for us. We were here for our honeymoon and I really feel like we were dreaming! The telescope, binoculars, the...
- Kathleen & Jean-Francois
Hi! This is an awesome Bed and Breakfast! You did a great job decorating this place! I love how in room 3, there is a big winding...
- Lila, Izak, Jer and Cory
Thanks for a lovely stay here at Birds of a Feather. We loved the views and the breakfasts! Wonderful time we had here!
- The Taylors

Baked Apples

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6 large Red Delicious or other baking Apples
1/2 cup of raisins
1/2 cup walnuts
1/4 cup light brown sugar
1 tbsp. butter
1/2 tsp. ground cinnamon
1 cup plus 2 tablespoons red currant jelly
1 tbsp. fresh lemon juice or brandy
1/2 cup plus 1 tbsp. hot water

baked-apples

Preheat oven to 375 degrees and butter a shallow casserole large enough to hold the apples without crowding them. Core the apples and peel the upper third of each one. Using the paring knife, score each apple 1/4 inch deep around the perimeter where the flesh and remaining skin meet; this score will give the apple a place to expand without bursting. Using the paring knife, fashion the top of the apple into a crater about 1 1/2 inches wide. Take a very narrow slice off the bottom of each apple so they can stand up without wobbling and set the apples aside.

Put the raisins, walnuts, brown sugar, butter, and cinnamon into a food processor and chop very fine. Put the apples in the baking dish, packing some of this mixture into each one. In a small bowl, whisk 1 cup currant jelly with the tablespoon of lemon juice and the tablespoon of hot water. Spoon the jelly mixture evenly into the craters on top of each apple, spreading a little of it around the peeled section.

Bake the apples for 45 minutes, then pour the remaining 1/2 cup hot water into the baking dish and bake for another 20 minutes or so, until a paring knife inserted at the thickest point meets only gentle resistance. During the last 15 minutes of baking, baste the apples with the pan juices every 5 minutes.

Put an apple into each serving dish and scrape the pan juice into a small bowl. Whisk in the remaining 2 tablespoons of jelly, then sauce the top of each apple with the liquid. Serve at any temperature, with a dollop of sour cream or yogurt, or half and half on the side to be poured over apples as guest would like.