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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
Tastefully done, Birds of a Feather B&B is my new home. Shower was a plus, view is to die for, breakfast was delicious. Debbie is...
What a great place ! We had a wonderful time spending the night here. We will be back with our kids one day. Thanks again ! 
- Jeff & Lindsay
You have a wonderful B&B here! Love the nautical theme. We have had a restful and comfortable, though short, time here. Your...
- David & Deanna
Dieter, thank you so much for sharing your lovely home with us. I very much enjoyed our breakfast conversations ! Our day on the ocean...
- Barbara
Lovely location and splendid hosts ! Thank you so much and I hope I can come back soon. 
Thank you so much for your wonderful hospitality! We really enjoyed our 35th anniversary "get away" in Victoria. You have a lovely B...
Beautiful little piece of heaven! Woke up to gorgeous sunrise! Wish we could have stayed longer!
- Tanya and Brian
I loved the stay here! Thank you for everything. The breakfasts were awesome! I'll remember this place forever!
- Maria
Thanks so much for a great retreat! It was a fabulous location, and the breakfasts were outstanding. Good luck with your renovations.
- Shane, Cindy & Lochlan

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.