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Wow! Birds of a Feather exceeded all of our expectations. The room was amazing and we loved the special attention to detail on...
- Lucas & Lesley Karpiuk
6 nighs of peace and solitude! Thanks again you two for a lovely stay. Awesome room, nice setting, good location, friendly and kind...
- James and Karen
Lovely spot. Very tasty breakfast. Enjoyed the hot tub. Thanks.
- Sheila and Rick
We were here 2 nights and wished we had planned a couple more. The room was wonderful, the views and fireplace warming and enjoyed....
- Jeff & Lesa
Hi I'm Abby (age 10)! I really liked the B&B especially room 3. One of my favorit parts of the room was the bathroom because there...
- Abby
Great Place!! First time for both of us in a B&B. Nice experience. We'll definitely be back!
- Laura & Murray
Three nights was just not enough in the Honeymoon Suite- Married 40 years on the 3rd! So glad we could extend our stay in another of...
- Barry & Karen Zehm
We had a wonderful stay. The room has such a beautiful view over the bay. With the weather a little chilly we enjoyed having the...
- Sue and Doug Weston
What a great way to start our 25th anniversary vacation! Birds of a Feather is our first B&B stay - loved it! Just 2 nights,...
- Leanne & Chuck Cullember
A very relaxing stay and a wonderful place to celebrate our 50th wedding anniversary. P.S Pastries were delish!
- Rosemary and Russ

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.