1-800-730-4790

What a wonderful calm from the chaos of moving. We loved the idea of cows and sheep next door, beautiful scenery and welcoming pets...
- Bruce & Linda
Thank you Dieter and Annette for creating a home away from home! Love the note on the door very helpful- the room and patio deck...
What a delightful place & great hospitality. We had a wonderful stay and thank you sincerely.
- Toni and Wally
What a beautiful place you have. We loved the room, the location, the view, the breakfasts ... Thanks for your hospitality, we'll...
- Gwen & Frank
Adonis and I (Elinore) needed a much needed vacation and what better way to have it with a warm family to host us. Annette &...
- Elinore & Adonis
We were only here for one night, would loved to have stayed longer. Beautiful place. Breakfast was wonderful. 
- Rod & Barb
Wonderful, restful place. Great room and tasty brekfasts. We really enjoyed our time here. 
- Darlene & Wolfgang
Thank you for sharing your home with us for the last week. It has been a fantastic place to see and stay. The area that surrounds you...
- Darren and Dorothy
You have an awesome lifestyle. Thank you for sharing. We really enjoyed our stay. The whole picture here is perfect, even the dogs...
- Dave and Rube
Thanks for the comfortable home away from home. Felt right at home from the get go! Your views were great & the use of your...
- Frank and Ann

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.