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

Excellent spot, we would reccommend to anyone- especially when the sun is shining!
- John & Gill Lorains
Had a great time, thanks a lot!. We'll be back.
- Peter & Gillian
Tranquil, peaceful, restful, calming. The flowers are beautiful, the scenery spectacular. We have thoroughly enjoyed our stay with you...
- David & Joanne
The B&B is so beautiful. We loved our stay here. The breakfast was so wonderful. We will make sure we come to this area again and...
- Tim, Patty, Ashley & Morgan
September 1st to 10th. On a scale of five stars we give Dieter and Annette a six point four. Another day here and we'd be changing our...
- Franklin Stapley & Caroline Smith
Thanks so much, your B&B was much more than advertized. We chose the right place for our last night in B.C. The 5km run to Royal...
- Sarah
Thank you so much for such a wonderful stay! Everything was amazing! I had the best 2 sleeps of my life - it's so peaceful here! The...
- Angela & Vivian
We love it here so much! Sad to go... The B&B is beautiful and you guys are the best! We felt completely at home at your...
- Clint, Ashley, Quentyn (6 yr) & Aurora (8 months)
Thank you so much for your hospitality. We so much enjoyed our stay. Hope to be back in the not so distant future. 
- The Reynolds
Thank you for such a beautiful time here. On arrival, we were welcomed and given a very warm greeting/tour of your property. The views...
- ANGELA + SEAN

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.