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Thanks for a lovely stay, the location and Sarah's yummy breakfasts were perfect. 
- The Slaughter Family
Thank you so much for the lovely stay. It was easy to relax in this little corner of Paradise and we loved your tips on where to find...
- Donny and Eileen
This is my second visit to Birds of a Feather and I have to say I love this place!! Canoeing on the lagoon I saw so much wild life!!...
- Diane Todosychuk
Thank you for your hospitality. Your bed and breakfast is wonderful. We all enjoyed our stay. The breakfast was amaing and the scenery...
- The Moshams
Our honeymoon trip! It's wonderful here - we went canoeing, saw sights and relaxed. The view is beautiful. Great breakfasts! Great...
- Eileen and Daniel Wa
What a beautiful, peaceful setting. You both have created a unique experience for travelers. We will definitely be back and spread the...
- Janus & Wayne
How happy we are that we found Birds of a Feather ! The location is beautiful, the room spectacular, and the hospitality heartwarming...
- Delance & Tyler
Thank you for a beautiful stay. We had fun - enjoying the paddle boat, water, and serenity, scenery, food and coziness. The weather...
- Marci, John, Arielle and Jared
Adonis and I (Elinore) needed a much needed vacation and what better way to have it with a warm family to host us. Annette &...
- Elinore & Adonis
We truly had an absolutely fantastic stay here! This was an ideal place to stay for our honeymoon! Dan and I both rate this B&B as...
- Karen and Daniel

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.