1-800-730-4790

We travelled by bicycle from Tswassen to arrive in an oasis with every ammenity possible. My reluctance to travel off the beaten track...
- Janis and Harry
Really good breakfasts,Cool rooms, good owners.It's really fun staying here. We hoped we could stay longer and stay here.
- The Goodwin Family
A year and half has passed since our 1st grandson was born - It was a great celebration too. Thanks for your comfortable accommodation...
- Degaris Family
Such a beautiful place, just what we needed for a much needed break. From the amazing view, the wonderful room and the hospitality we...
- Tanya & Gina
What a beautiful spot! Looking forward to coming back (and spending even more time in the hot tub!)
- LIZ & MATT
Dieter & Ashley, Awesome, absolutely Awesome! Your attention to detail is spectacular. Your greeting commitee Taco & Mac,...
- John & Claudia Connor
"Thank you so much for such a beautiful location ! Mountains, ocean, stormy, sunny, the wild sea. Everything you could ask for from...
- Bill & Sue Twidale
This is a beautiful place to stay in. We really enjoyed our stay. Thank you so much for all the food and comfy rooms. 
- Kat, Jeannine & Deryle
Really enjoyed our stay. Loved the Honeymoon Suite with great views  & sunrises. Debbie was super and breakfast really tasty. We...
- Roy & Vikki Philips
This B&B was the perfect stop on our Honeymoon! It was so nice to relax away from the busy city. Breakfasts were delicious, thank...
- Matt and Kate

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.