1-800-730-4790

This place is just beautiful! Great location for the Victoria leg of our mother-daughter (Grad trip for daughter). Thoroughly enjoyed...
- Mary and Kelly Wighton
The serenity and beauty of living by the water is sustenance for the soul.
- Karyn and Gary Foster
So glad we chose Birds of a Feather. What a wonderful setting. The hospitality was great, the atmosphere relaxing, only wish we were...
- Tim, Rita & TJ
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...
I would heartily recommend this B&B! Dieter is a great host, knowledgeable and warm. I loved the canoe rides in the late afternoon...
- Marty and Sherry Heaney
We so enjoyed our stay with you. The quiet and seren atmosphere brought peace to our souls. Thank you so much for your hospitality!
- Kathy & Larry
We had a wonderful time visiting victoria in this lovely B&B for our honeymoon. Incredible views, such fun on the canoes and bikes...
- MELISSA & JUSTIN
We had a great stay and Doug & Anne-Marie's convocation was a lovely event. You are a great cook!
- Ted
It has been a true pleasure to be the first guests in the newly expanded quarters of Birds of a Feather. Relaxing does not come easily...
- Sandi & Brent
Rather than say how nice it is here (as if you have not already noticed) we felt this ideal forum to help others with their travels...
- Brandon and Courtney Shearer

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.