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What a find! We wanted a quiet, relaxing place to spend our 50th anniversary and we found it here. A cozy get away on the water,...
- Mike and Valerie
It was the perfect retreat for us to enjoy. Victoria and celebrate our anniversary. We really appreciated all of the extras - the hot...
- John and Erica Hubert
What a peacful escape! A short stay but we really enjoyed the Beauty. The kayaks and hot tub a real bonus! Thank you!
- Linda
What a wonderful calm from the chaos of moving. We loved the idea of cows and sheep next door, beautiful scenery and welcoming pets...
- Bruce & Linda
One of the nicest places I've stayed at! Enjoyed the peaceful surroundings. I'm glad to have found this quiet oasis. Dieter knows...
- Percy and Wendy
What a delightful place & great hospitality. We had a wonderful stay and thank you sincerely.
- Toni and Wally
Thank you Dieter & Annette for your excellent breakfasts, the lively conversations about politics etc. with your other guests and...
- Pat and Derek Stringer
Matt picked this place as a surprise and it was just great one! I only wish we could stay longer! This is a real vacation - complete...
- Marcia & Matt Larson
We had a very nice time learning more about our "Northern" neighbors. Thank you so much for your warm and gracious hospitality. We'll...
- Pat and Dave
You have a wonderful B&B here! Love the nautical theme. We have had a restful and comfortable, though short, time here. Your...
- David & Deanna

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.