1-800-730-4790

Lighthouses all over the room, Basset hounds, amazing bed, and very friendly hosts. How much more perfect can a stay be?? We had an...
- Darren & Teresa
Thank you so much for the wonderful stay. Your property is so beautiful, and such a great location. Thank you for the delicious...
- Emma & Brent
Thank you for Birds of a Feather. Thank you for the recommendations - the pub, the Castle, the forest bike ride, the birds to watch...
- Elwood & Beth
We really enjoyed our stay at your beautiful B&B with its amazing view. Thanks for your warm hospitality.
- Mark and Jo-Ann Levesque
Dieter, Paphada and Debbie Thank you for your hospitality. It has been a pleasant experience and allowed us to see a whole new side of...
- Debra
Lovely spot, is right ! Thank you. Great breakfast too, always good to run into a true CBC fan ! Keep watching and listening !
- Miriam & Art
We have found an unexpected treasure in "Birds of a Feather". This was so much more than a place to rest our heads. Thank you Nicole...
- R & V
Your home was our first experience with staying at a B&B. We must say that we enjoyed it much more than a hotel. It was like a...
Thanks so much for the amazing stay! The property and room is beautiful. We had a lot of fun canoeing and kayaking and exploring. The...
- Jared & Jen & Aurea
We had a wonderful time! The dogs were great. We will certainly come again!
- Kim and John

Baked Apples

Best Price Guarantee

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.