1-800-730-4790

Dieter and Ashley - Thank you once again for your hospitality & for providing such a relaxing and welcoming stay for us. The...
- Brian and Rebecca LaFrance
We really enjoyed our time here. Everything was wonderful. Celebrating our 44th wedding anniversary. Breakfast was great. Enjoyed the...
- Mary & David
What a beautiful, peaceful setting. You both have created a unique experience for travelers. We will definitely be back and spread the...
- Janus & Wayne
Wonderful stay booked for 2 nights stayed for 5. So well looked after, amazing.
- Roger & Pam
The serenity and beauty of living by the water is sustenance for the soul.
- Karyn and Gary Foster
We had a pleasant stay with you. The sun room was most enjoyable although we didn't use the hot tub. You have a fabulous view....
- Lennie & Lenida
This is a great place to relax and enjoy after a busy day in the city. I'm just sorry we had most of our time planned for us due to...
- Donna and Terry
Beautiful location ! Fantastic hot tub ! Delicious breakfast ! Everything we could have wanted from a trip to Victoria ! Thank you ! 
- Sarah & Eric
Thanks for the wonderful hospitality, we had a great time! This was our first time experiencing a B&B, and it was a memorable...
- Fredrick Roberts
We were pleased with the terrific Bed and Breakfast stay we enjoyed in your home. You have given great attention to the most minute...
- Marlene and Pat

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.