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Back for our 3rd time for a night away. As usual it was wonderful. We had a great supper again at mychosen cafe & restaurant in...
- Merle & Jeff
We have found an unexpected treasure in "Birds of a Feather". This was so much more than a place to rest our heads. Thank you Nicole...
- R & V
Such a wonderful stay. The weather was perfect for my daughter's wedding. What a gorgeous location and the day was enjoyed by all....
- Patti
We were married in the morning on Saturday in our church in the mountains of north Georgia. After a long flight to Seattle and a ferry...
- Sally & Ric
Loved the view of the sunrise in the morning. One night was definitely not enough!
- MARTY & DEB
Way too short of a stay, but absolutely beautiful. Thank you
- Bill and Larita
This place is GORGEOUS! The dogs & pig are way friendly! Thank you.
- Grace
Time is flying when you have so much fun! There are so many activities to do; hiking, kayaking, canoeing, mountain biking. We did it...
- The Zwiers Family
How happy we are that we found Birds of a Feather ! The location is beautiful, the room spectacular, and the hospitality heartwarming...
- Delance & Tyler
We love our suite (#1), this was a vacation we have been looking forward to. We wish we were staying longer in Victoria than 2 nights...
- Mark and Kathleen

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.