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Thank you for sharing your wonderful place with us. The advice of places to see is greatly appreciated and we really enjoyed...
- Jean & Dorothy
Thank you for being outstanding hosts. The hot tub is out of this world. Got the best sunrise picture ever from inside the honeymoon...
- Don & Gina
Thank you so much for such a pleasant stay! We had a great time. Thanks for the wonderful breakfasts!! We enjoyed the kayaks &...
- Paul & Deborah Dawson
We loved our week here, especially since we were visiting our "one and only" two year old grandson. Even in February we found plenty...
- Judi & Kerry
It has been a great three days celebrating our 55th wedding anniversary with our family. The weather cooperated with a big blow and...
- Wali & Darlene McGregor
Perfect location for our wedding. Huge bed, great view, what more can one ask for. 
This is like home. Very quiet and relaxing. We almost forgot that we have to go back home. We also plan to come here one day with our...
- Martin & Elizabeth
We thought it would be just a rest from the city & the noise and it was all of that & more. Loved having the quiet spot with...
- Jack & Doreen
Dieter & Paphada,  We had an incredible stay here in Victoria and at Birds of a Feather. You are both so kind and welcoming, we...
- Jennifer, Ricardo & Natalie
One night is not enough! Great place to wake up and to watch the sun set. I will spread the word about this little piece of heaven.
- WENDY

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.