KENNEDY – It may seem hard to believe for most women and many men, but Brenda Bunce of Kennedy lists one of her hobbies as pie baking. At one time she supplied pies to the Anderson Produce stand and once rolled pie crusts for 100 pies for a church fundraiser.

“My grandmother, Julia Ormond, taught me how to make pies. The secret is how you handle the dough. I spent summers on their farm on Miller Valley Road and that’s where I learned to be domestic. My aunt, Donna Cross, taught me how to bake.

“The kids tell me I’m like MacGyver, because I can open the cupboard and there’s a meal.”

The pie baker in turn instilled the interest of cooking in her children, with each one being a good cook today.

“We moved here 41 years ago. We had horses, raised feeder pigs and boarded a few cattle in this barn. We had five children and I wanted to stay home. I mentioned fixing up the front of the barn so I could have a little store.”

“She was always handy and made hand-made projects,” says her husband, Mike.

She goes on to tell how she started making items when a friend suggested that the couple set up at Panama Rocks Folk Festival.

“We did very well and one show led to another. During that time we repaired the barn and continued doing art festivals and craft shows,” she shares. “We opened The Country Lane in 1991.”

“Our children all worked in the store while growing up and going to Jamestown Community College. Our whole family worked as a team. It well-rounded our kids and they can think clearly today. When they would be working in the store and shop we’d say, ‘Who wants to cook dinner?’ and they would decide.”

She carries her love of cooking over to her business. Her customers being the beneficiaries of that love are given complimentary cookies and coffee or hot cider every time they stop.

“I’m planning a special hot chocolate weekend on the first weekend in March to break up the monotony of winter. We’ll have several things to put in the hot chocolate and we will have our homemade cookies.

“The customers’ favorite is Peanut Butter Fingers. I’ve been making them since I was 8 years old. My Aunt Donna Cross taught me how to bake. Everyone wants the recipe, so now they’ll be happy.”

The Bunces aren’t novices to hosting complimentary events at The Country Lane, having something special several times per year. They put on a fall open house when the baker makes 30 pies to serve with coffee to each person that walks through the door. At their summer barbecue, pulled pork sandwiches, hot dogs, potato chips, brownies and soda are served to their patrons. The last Christmas open house consisted of carolers, a Christmas tree and a fireplace on the porch that was enclosed for the event.

“Mike is the backbone of this business. Without his talent and creativity we would be ordinary. No other business has a hutch made by him,” she says while glancing at her husband. “Anything I need for the store I just ask him and I have it in a day or two, like the porch windbreak and any displays.

“He makes all of the furniture here, does all of the woodworking. He loves to create and make one of a kind items from scratch, using his own patterns. My inventory changes weekly. If you don’t find something you like one week, come back the next. We have customers who shop here weekly and buy weekly.”

“We appreciate their business and try to give people more than they expect,” Mike Bunce says.

“My true heart wants people to come here and have a better day, whether they buy or not,” the wife adds. “I pray every day that people will have a better day because they came here. Even if it is just one person, I’ll be glad I was open. I devote all of my time to making things in my workshop, finding new products for my customers and planning special open houses.”

The Bunces have five children: Michelle, Tracy, Jennifer, Janelle and Jordan and eight grandchildren, with one more baby expected soon. They speak proudly of their children and grandchildren, telling many heartwarming stories.

“Two of our children moved back (from Florida) a year ago so they could be with the family,” says the proud mother.

The couple considers their 85-pound, eight-month-old German “Shedder,” Ranger, a member of the family, as well.

Her recipes represent many family favorites from several family members.

“I loved my Grandmother Julia Ormand’s Penny Soup when I was a kid. Now our kids will call us up and ask if I will make Penny Soup, homemade bread and start the fireplace. You can substitute ham for the hot dogs, but it’s not the same for us.”

“My daughter, Tracy, uses the Honey Ham and Cheese Croissants for a lot of brunches that she hosts. Michelle’s Chicken Salad recipe is great for ladies’ luncheons. The Best Corn Bread really is the best cornbread. Janelle made this recipe up. I always keep those ingredients in the house because you can have it in a few minutes and it goes with everything.”

“The Italian Meatballs are a cut above other meatballs,” says her husband.

“Sweet and Sour Cabbage is a family favorite and a holiday tradition handed down from Mike’s grandmother.”

Their son worked as a professional firefighter for 10 years in Punta Gorda, Fla.

“The guys would beg him to make Firehouse Dip for every special occasion,” says his mother.

For a warm welcome, a complementary cookie, cup of coffee or hot cider and a feel-good experience, head out to see Brenda and Mike Bunce at The Country Lane. After browsing the handcrafted folk art, antique reproductions, primitive-style handmade furniture and much more you’ll go away glad you made the short drive. The Country Lane is located at 380 Ericsson Road, just off Route 62, 2 miles south of Kennedy. They are open Wednesday through Saturday from 10 a.m. to 5 p.m. and Sunday 1-4 p.m. They can be reached by calling 267-2020 or 267-7445.

STRAIGHT FROM THE KITCHEN

Italian Meatballs

2 lbs ground chuck

1 c Italian- flavored bread crumbs

1 c grated parmesan romano cheese

1 1/2 tsp salt

4 eggs

1/2 tsp garlic salt

1 tsp basil

1/2 tsp parsley

1/8 c water or more (meatballs should be soft, but hold their shape)

Mix together. Form into balls and bake in dish at 350 degrees until just done. Use in your favorite recipe.

Honey Ham and Cheese Croissants

Bakery-type croissants

Honey ham slices

Swiss cheese slices

Honey Dijon mustard

Slice croissants in half and lay open on cookie sheet. Spread each cut side with mustard. Put ham and cheese on top halves. Bake on a sheet in 350 degree oven for 10 minutes or until cheese is melted. Set top half on lower half. Cover with foil until ready to serve.

Crock Pot Meatloaf

2 lbs ground chuck

2 stalks celery, diced

1/2 c onions chopped

1 egg

3/4 can evaporated milk

3/4 c parmesan cheese

3/4 c Italian breads crumbs

1/3 c brown sugar

2 T Worchestershire Sauce

Mix ingredients together and form into loaf to fit Crock Pot.

Combine in a bowl-

1 lg can tomato sauce

1/3 c sugar

1 tsp oregano

1 tsp basil

Garlic salt

Pour over meatloaf. Put on lid and simmer on high for 6 hours.

Sweet and Sour Cabbage

1/2 lb salt pork, cut up

1 large head cabbage, shredded

1/4 c sugar

1/2 c vinegar

1/2 c cranberry juice

Cook salt pork in large pan until browned. Add rest of ingredients. Cook on low for about two hours, stirring frequently.

Penny Soup

Add to large pan:

6 large red potatoes, washed and cut into very small cubes

1/2 c chopped onion

1/2 lb Oscar Meyer all beef hotdogs, cut into penny slices

Add just enough water to cover. Cook until potatoes are just done, about 12 minutes. DO NOT DRAIN.

Add:

2 cans cream-style corn

1 can evaporated milk

1/2 c 2 % milk

1 tsp oregano

2 tsp sugar

1 tsp seasoned salt

1/4 tsp garlic powder

1 T butter

1 grated carrot

Bring to boil and turn off heat. Ready to serve.

Fire and Ice (Hot Pepper Jelly)

18 oz jar pineapple preserves

18 oz jar apple jelly

2 oz can dry mustard

5 oz jar horseradish

1 tsp black pepper

Mix all ingredients together and chill. Serve over cream cheese. Put cream cheese in plastic wrap and mold. (Keeps hands clean. It’s fun!) Can mold cream cheese into heart shape, etc. Serve with crackers. Makes a large amount. May be kept in refrigerator for a month or more.

Broccoli Cheese Casserole

1 large package frozen chopped broccoli

1/2 c cream of mushroom soup

1/4 c mayonnaise

1 egg, beaten

1 c grated cheddar cheese

1 tsp onion, grated or finely chopped

1/2 tsp sugar

Crushed Ritz crackers

Butter

Cook broccoli until just tender; drain. Combine with soup, mayonnaise, egg, cheese, sugar and onion. Pour into greased casserole. Sprinkle crushed crackers over top and dot with butter. Bake 20-30 minutes at 350 degrees until bubbly.

Chicken Salad

5 c chicken, cooked, cooled and cubed

2 c uncooked ditalini pasta

3 c seedless grapes, halved

2 c celery, chopped

1/2 small onion, chopped

1 pint mayonnaise

14 oz whipped topping, thawed

1 c pecans, chopped

Salt and pepper

Cook pasta. Stir in chicken and remaining ingredients. Chill at least 2 hours.

Peanut Butter Fingers

1/2 c shortening

1/2 c granulated sugar

1/2 c brown sugar

1/3 c peanut butter

1 egg

1/2 tsp soda

1/4 tsp salt

1 tsp vanilla

1 c flour

1 c quick cooking oats

1 c chocolate chips

1/4 c peanut butter

1/2 c powdered sugar

2-4 T milk

Combine shortening, sugars, egg, peanut butter and vanilla. Add dry ingredients. Mixture will be slightly dry. Spread in greased 9″x13″ pan. Bake at 350 degrees for 20-25 minutes. Sprinkle chocolate chips over top while hot. Spread when melted. Combine powdered sugar, dash salt, 1/4 c peanut butter and milk. Drizzle over chocolate. Cut in fingers when set.

The Best Corn Bread

1-8 oz pkg corn muffin mix

2 eggs

1 can cream-style corn

1 tsp brown sugar

1/2 c grated cheddar cheese

Combine first four ingredients. Pour into greased 9″x9″ pan. Sprinkle grated cheddar cheese over top. Bake in 400 degree oven for about 20 minutes or until golden brown.

Pineapple Squares

Combine and set aside:

2-20 oz cans crushed pineapple

2 c sugar

6 T minute tapioca

Put in bowl:

4 c flour

2 c butter-flavored shortening

2 tsp salt

Frosting

4 oz cream cheese, room temperature

1 tsp vanilla

2 c confectionary sugar

3-4 T milk or enough to make frosting consistency.

Use a pastry blender until a pea-sized crumbly dough forms. Cut in 1/2 c water until dough forms a ball. Roll out half of dough on wax paper until it is about the size of a jelly roll pan. Place on pan, fitting dough nicely. Spread pineapple mixture evenly. Roll out remaining dough and top, pinching edges together. Pierce with a fork. Bake at 375 degrees about 1 hour. Cool. Frost. Cut into squares.

Firehouse Dip

32 oz Velveeta Cheese

1 jar mild salsa

1 jar sweet corn salsa

1 roll breakfast sausage

Brown and drain sausage. Add salsa and cubed cheese. Place in Crock Pot; stir. Cook on high until melted. Set on low. Serve with tortilla chips.