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The Newberry Eagle - The Community Newspaper of Newberry Country
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Happy 4th of July from The Newberry Eagle
Food & Recipes
Heritage Bakery Purchases Help Support Senior Center
message or email -- is straightforward, as By Staff Writer explained on the Senior Center’s website: Chocolate cheesecake, fruit-filled pastries, lapineseniorcenter.org. Everything is made to salted caramel cookies, raspberry cream order, with 24-hour notice required (48 hours in cheese muffins, and cinnamon rolls taste as good as they sound – and represent only a portion of the fresh baked goods available at Heritage Bakery – the brainchild of Marie Hohnstein, chef at the Senior Activity Center, and her partner Barbara Massey, a La Pine resident since last August. After moving from Chico with her husband, Massey – who is “passionate about serving others, as well as cooking” -- volunteered once at the Senior Center “before everything changed” due to the coronavirus, and the facility shut its doors to the public. She then began bringing in baked goods for the volunteers, as “if I’m not baking, I’m not happy.” Information on ordering items from Hohnstein had the brainstorm of Heritage Bakery, including special orders advertising these delicious homemade such as a birthday cakes, can be found on items for sale – which would help the Senior the Senior Activity Center’s website. Center’s bottom line as its closure had put a stop to rental income, And Massey – who found that she could “bake, serve others, meet people, and feel part of the community” -- readily agreed. “Barb is a gift,” described Hohnstein. “It all fits together.” Naming the fledgling enterprise after the Senior Center’s large dining and event room – Heritage Bakery – the two entrepreneurs began taking sample boxes to tempt local businesses. In addition to an array of popular items that “are selling steadily,” they plan to start offering breads Heritage Bakery features a special item such as sourdough and honey molasses each month, including a 4th of July version --- due to popular demand – as well as a of its popular cheesecake. monthly special. The Heritage Bakery effort, it should be advance for cheesecakes). Special items can noted, is in addition to Hohnstein’s overseeing also be prepared upon request. the preparation of 140 meals three days a “We needed you, Barb, and you’re here – week for the Senior Center’s drive-by and it’s a blessing all the way around,” summed up delivery lunch program – and Massey’s Hohnstein, whose own culinary philosophy for contribution of desserts. “She’s superwoman,” Senior Center diners is that “I like to cook good Hohnstein said of Massey, who charges food that people like to eat.” nothing for her labor. “And now that someone Based on Heritage Bakery’s auspicious generously donated a 20-quart mixer (which first weeks in operation, that philosophy replaced two much smaller machines), she’s has resonated with an appreciative local in heaven.” audience. As Hohnstein put it, “Barbara and I The procedure for purchasing from are a good mix.” Heritage Bakery – initiated via a phone
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HHHHHHHHHH By T. Myers Contributing Writer
Comfort Foods – Apple Pie & Meat Loaf “An apple a day keeps the doctor away, but a few extra apples can keep a fresh pie on the counter.” On a sunny afternoon, I decided to check out my produce before going to the market and found four big granny smiths in the drawer. I also had a box of piecrusts, and thought it would be great to do a small pie to make room in the produce bin for new apples. I love pie. Hot apple pie is always fabulous for the aroma as it bakes and how it feels in your mouth when it is still warm out of the oven. After laying out the bottom crust in a small pie plate, I scrubbed, cut and diced the apples -- skin on -into a bowl. I sprinkled a fair amount of sugar and cinnamon into the apples and stirred them to cover. Then I added about a half-cup of flour into the bowl and stirred again. After dumping the apples into the pie plate, creating a huge pile, I dropped pieces of butter all over the pile so it could melt through as it baked. Next step was to cover the top with the other crust, flute the edges, and oil and sugar the crust. After being put on the lowest oven shelf, at 350 degrees, the pie baked for an hour and a half until the crust on top and bottom was a golden brown. At the same time, I made a nice meatloaf – using one pound of
ground pork and two pounds of ground beef, one egg, ½ cup milk, ½ cup breadcrumbs, salt, pepper, garlic, ½ cup chopped onion, and two tablespoons of fresh herbs such as oregano, basil and parsley. Form a loaf in a bread pan and bake an hour at 350 degrees until the internal temperature reaches 165. Add some garlic toast and steamed broccoli for a complete meal topped off with your apple pie dessert.
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