1-800-730-4790

Too bad this visit is work related. Thanks for everything.
- Cari
Beautiful B&B, Thanks for everything 
- Kim
Thank you so much for the great hospitality, amazing breakfast, great chats and beautiful scenery. We have been here 4 times now and...
- Teresa
What a great stay! Ducks and Swans in the water. Deer jumping over the fence and on the roads. Dogs and cat in the yard. Flowers...
- Joan and Paul
I slept very well and the location is beautiful, enjoyed going out on the boats and just relaxing in the garden. I had fun with Emily...
- Allison, Alan, John, and Kirstie
We stayed here on our honeymoon. What a fantastic view! The bedroom was lovely, we especially loved the bathtub! Thank you for...
- Barney & Danielle McCoy
Absolutely wonderful place to spend our honeymoon! Great location, great view, great hosts. The day-long wine tour was a fabulous...
- Luke and Emily Zei
Thanks for an extremely comfortable stay!--Also for the helpful info about the area! This is a lovely spot-would have liked more time...
- Sue & Mike
Thank you for a lovely room. Wish we could have stayed longer.
- Dave & Tyler
What a wonderful place to ring in the New Year! Such friendly people in a beautiful setting, we will definitely be back!! Thank you...
- David & Jill

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.