250-391-8889
1-800-730-4790

We had a wonderful time at "Birds of a feather" B&B. Our #2 suite was comfortable and perfect for our two nights stay. We truly...
- Leah & Craig
We love the house and room ... beautiful view! The dogs were cute! We had a ton of fun and will be back to stay again! Any friends who...
- Katie and Eric
Thank you so much Dieter & Abigale for an amazing stay :) You live in the best place and we thank you for sharing this. We will be...
- Kim & Trevor
Thanks for the hospitality and providing such a marvelous place for visitors! Glad to have experienced one of Victoria's gems! We'll...
- Judith & Marie (sisters)
Annette and Dieter- What can I say, I always enjoy my visit with you- it'll be 4 yrs this fall since I was here, time goes. Enjoyed my...
- Gramma
Great quiet location & view! Excellent hiking in the aera - be sure to go to Sooke Potholes & East Sooke Park (Ocean trail has...
- HEATHER & DAVID
The Craig family loved our stay. Too short but we would love to come back! Time to canoe and try to see the seals. Thanks for such a...
- Alice, Richard, Tahlia and Charlotte
One night is not enough! Great place to wake up and to watch the sun set. I will spread the word about this little piece of heaven.
- WENDY
Thanks for Sharing your lovely spot! Enjoyed it all!! Breakfast was lovely, both foor & company. Will be back  
- Elaine & Jim Pantaleo
Holly & Dieter Thanks for making our stay at B.o.a.F such a great experience. I enjoyed getting to know you a little bit. The...
- Henry & Monika Webster

Baked Apples

BOOK DIRECT - Best Price

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.