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

Heavenly place to spend our 35th wedding anniversary. The view & wildlife were awsome. Debbie was a very helpful host & her...
- RANDY & ROXANN
A gorgeous day and beautiful location for our wedding.
- Mark & Sandra
Wonderful view, hosts and food!  Will recommend to all friends looking for a peaceful escape!
- Derek and Hansi
Dieter and Ashley, Thank you so much for the wonderful hospitality and great food & recommendations. We had an awesome stay...
- Shannon, Amanda & Evelyn McGee
A lovely spot to stop on our trek across the Island. Thank you for your kind hospitality !
- Kevin & Molly
Thank you for everything
- C & H
What a wonderful stay and wish we could have stayed longer. The breakfast was excellent. We enjoyed the canoe and hot tub. The...
- Laura and Matt
After many years of working and living in northern Alberta my husband, Garry and I moved to the Shuswap to build our dream home.  ...
- Garry and Nora Jackel
Just as good as the website! No!- Better. Lots of rain and low cloud but this did not stop us from going to the Fort and Light house....
- Kathy and Steve
We really enjoyed our stay here these past 2 nights. This room is very comfortable and clean. Thanks for the yummy breakfasts and...
- Mike, Brenda & Canaan

Judys Cheese Coffeecake

BOOK DIRECT - Best Price

8 oz. cream cheese - softened
1/2 cup sugar
1 tbsp. flour
1 egg
1 tsp. vanilla
2 tbsp. sour cream
1 pkg. refrigerated biscuits
2 tbsp. jam
2 tsp. cinnamon sugar

Preheat oven to 350 degrees. Blend first 6 ingredients with mixer until smooth. Place biscuit dough into 10" pie pan--press over bottom & up sides of pan. Spread jam over dough. Pour cheese mixture over jam & dough. Sprinkle with cinnamon sugar. Bake at 350 degrees for 26-27 minutes until filling is set & crust brown. Refrigerate leftovers - if any.