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

Thanks for a wonderful stay in this tranquil and beautiful setting. You have created a beautiful space here!
- Margaret and Hugh
Thank you for a wonderful time. We loved it and hope to return to your beautiful place. God blessings
- John, Deb & Jeff
You, along with Montgomery and Emily were wonderful hosts. Lorna and I enjoyed a mix of rest and activity. One of the highlights was...
- Jim and Lorna
We loved staying at your home so much. Hatley Castle & Gardens were beautiful! We had a blast using the canoe and paddleboat....
- Tim, Yvette, and Ethan
Great breakfasts ! Peaceful, gracious home. Thanks for everything ! 
- Renney
Thank you for everything during this amazing stay ! We enjoyed the kayaks, birds watching and delicious breakfasts. What a treat !...
- Peter & Hilary
We had a great time ! Got to visit relatives we haven't seen in years. Never thought we'd go kayaking in the winter. It was fun, a bit...
- The Spiegels & Deromes
Nice roof Dieter, an incredibly comfortable stay and what a friendly atmosphere. Had a great stay. Love the tub / shower. We will be...
- Matt & Toby
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
Thank you Annette and Dieter for another great stay. We enjoyed the cycling in the woods, the boats in the lagoon and the excellent...
- Allan, Alison & Kirstie

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.