250-391-8889
1-800-730-4790

Thank you again for this very nice stay.  We will come back
- Ingrid and Andreas
Thank you so much for your warm hospitality. We felt instantly at home and the breakfasts were excellent. Seasonal activity...
- Judy & Tom Egan
We had lots of fun staying at this B&B today and enjoyed the amazing view ! Tahnks ! Hope the next guests have as much fun as we...
What a beautiful spot! Looking forward to coming back (and spending even more time in the hot tub!)
- LIZ & MATT
Very welcoming atmosphere and great hospitality!
- Sean and Christy Hendrickson
We had a very nice time learning more about our "Northern" neighbors. Thank you so much for your warm and gracious hospitality. We'll...
- Pat & Dave
Thank you Dieter for making our stay and our marriage ceremony very special. We will cherish our memories we've made here. We look...
- Marty & Bobbi Lambert
Annette and Dieter- What can I say, I always enjoy my visit with you- it'll be 4 yrs this fall since I was here, time goes. Enjoyed my...
- Gramma
Thank you very much for sharing your beautiful home and property with us. It was a perfect place to celebrate our 10th wedding...
What a beautiful place for rest & relaxation! Tahnk you! We enjoyed the water, the place to stay, the BBQ etc. We were delighted...
- Kent & Mernorie

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.