1-800-730-4790

Memorable stay in a beautiful place. So much to see and do that we will have to come back!
- David, Katie, James and Matthew
Wonderful room and facilities in a gorgeous location. Everything has been thought of. Fantastic breakfast and thank you for the menu...
- Mike & Weddy
Excellent accommodation and service. 5 star hotel quality but with friendly and personal service and local knowledge thrown in for...
- Lynn & Malcolm
Great time, great views and of course great breakfast. Thanks Debbie again!!! Oh yes thanks sea otters for a great snow show!!
- Al and Linda
Well what can one say, a piece of heaven tucked away. The honeymoon suite is beautiful, the views amazing. When we arrived Debbie...
- Josie and Steve
Our very first bed and breakfast experience and it was absolutely super. The accommodations were wonderful, what a great job you have...
- Marilyn & Walt
Memorable first trip to Canada - wonderful time kayaking on the lagoon and marvelling at the guse with their babies. Dieter advised us...
- MARY & BILL
Delightful stay! What a lovely location, wonderful hosts and great food. Thanks so much for everything, we will definitely be...
- Karen and Andres
Lovely stay! Very relaxing and soothing for the soul. Wish we could stay longer. Thank you for the tasty breakfast. Great coffee and...
- Todd, Rose and Jodi
Great breakfast. I loved the salmon, eggs benedict and hot tub! Nice view and wild life are abundant. Would love to come again next...
- Angie, Dominic & Bethany

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.