1-800-730-4790

2 days extended to 4 days. By far the best hot tub experience. The tub was huge and there was endless hot water. We enjoyed the food,...
- Stephane & Tanya
My second stay here. Enjoyed it thoroughly. Great hospitality, awesome breakfast and wonderful company of the hostess :) Keep up the...
- Parminder
This has been all we dreamed of it being. Thank you so much for your hospitality, directions and restaurant advice. Your home is...
- Steve & Jensie
Beautiful space. We loved it! Thanks for the delicious food & the great conversations.
- KATRINA
What a fun and beautiful place-fun place for our yearly girl trip! Thanks to Tiffany who made our stay awesome! Call me if you visit...
- Carol
We are a little family from Saudi Arabia and we came here to have some quality time with our mom, we enjoyed every little detail about...
- Ibrahim & Eithar & Amal
We found this place on the internet as it was close to the Olympic View golf club and we had a family wedding there on Saturday. The...
- Liz and Darren Elliott
The B&B is so beautiful. We loved our stay here. The breakfast was so wonderful. We will make sure we come to this area again and...
- Tim, Patty, Ashley & Morgan
Thank you Dieter and Annette very much for a relaxing weekend. Chuck and I were celebrating our 33rd wedding anniversary. The Fancy...
- Chuck & Colleen
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

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.