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Victoria welcomed us off the ferry with a pleasant beautiful day. We saw all the beautiful countryside as we approached Birds of a...
- Teresa & Owen
What an amazing location! It was wonderful to be able to row out on to the lagoon, and sit on the swing to enjoy the view and the...
- Ann, Steve, Danielle
Fabulous accommodations and breakfast!! We spent the day at Hatley Castle and would recommend it highly. We walked there and back...
- Cindy, Rick & Simone Brodner
Love your piece of the world. The room is lovely and the view is grand. Almost as beautiful as my ocean front condo in Sea Isle City,...
- Ruth, Keren and Eleanor
We had a short but lovely stay. Wish we could have stayed longer. Thank you for your hospitality !
- April & Tom
You have a very lovely place here, and you made all of us feel so comfortable and at home. The dinner recommendation was oustanding !...
- Sarah
Thank you Holly & Dieter for all of your hospitality & providing us with a fabulous room! What a nice, peaceful place to...
- Cathy & Kevin Winslow
We had a great time here at Birds of a Feather! The view is fantastic and it is very peaceful and relaxing. The room far exceeded our...
- Carly and Rohan
Dieter, thank you so much for sharing your lovely home with us. I very much enjoyed our breakfast conversations ! Our day on the ocean...
- Barbara
Wonderful stay and delicious breakfast ! Thanks so much !  PS : Great weather and thanks for the canoe usage! 
- Zach & Cassie

Meriwether House Refrigerator Roll Dough

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Set aside one cup of flour. In large bowl mix 5 1/2 to 6 cups flour, 2 tsp. salt, 1/2 cup sugar and 2 pkg. rapid rise yeast. Heat 2 cups water and 1/4 cup shortening to 125 to 130 degrees F. Stir hot liquids into dry mixture. Add one egg. Mix in enough reserved flour for desired consistency. Let rest 10 minutes and knead. Place in greased bowl and cover. Refrigerate at least 2 hours. Use as needed. Bake 12 to 15 minutes at 375 degrees.

For one dozen cinnamon rolls, roll out 1/2 of dough, cover with melted butter and brown sugar, and sprinkle with cinnamon. Roll dough up and cut into 12 pieces. Place in greased 9 x 13 pan and let rise until double, about one hour. When rolls are done prepare powdered sugar glaze and pour over top.