Dominican Sisters invite browsers


Dear Sun Spots: Loaves and Fishes at the Dominican Sisters’ convent, 61 Lisbon Road, Sabattus, will open its clothes closet and garage sale with a variety of items from 1 p.m. to 3 p.m. every Saturday this summer, starting on July 14.

Everyone is invited to come and browse around at one’s own pace. This would also be a convenient delivery time for people who have donations to make toward the next bazaar which is scheduled for the first weekend in October.

Sincere thanks to Sun Spots for its wonderful service to the community at large. Looking forward to seeing all those browsers! – Lucille Fournier, OP, Sabattus.

Dear Sun Spots: The Oxford Hills High School Class of 1977 will hold its reunion Saturday, Aug. 11. Anyone interested in attending should send an RSVP immediately. The deadline has passed. FMI please phone Holly Sessions at 743-8908. – Kyle Phillips, Norway.

Dear Sun Spots: I was wondering if the devoted readers would know the secret of how to make a Red Velvet Cake be lighter in texture? I sifted the flour and did everything as the recipe says. I would really appreciate your idea on this.

Also, about a year ago I was at a pain specialist in Auburn, around Christmas time, and I tasted the most delicious pumpkin whoopie pies ever. The nurse told me a patient brings them to the office. Would anyone know what the recipe is for this whoopie pie? Thank you for all your help, I always look forward to reading your column every day. I may be reached at 375-9901. – No Name, Sabattus.

In addition to responses from readers, have you considered asking your doctor’s office staff if their patient would be willing to share the recipe with you and others in the office? In the meantime, perhaps you and your family will enjoy the following recipe located on

Red Velvet Cake Ingredients: 3½ cups sugar, ½ cup shortening, 2 large eggs, 2 tablespoons unsweetened cocoa powder, 1 ounce (2 tablespoons) liquid red food coloring, 2½ cups plus 5 tablespoons all-purpose flour, 1 teaspoon salt, 1 cup buttermilk, 1 teaspoon white vinegar, 4 teaspoons vanilla extract, 1 teaspoon baking soda, ¾ cup milk, 1 cup (2 sticks) butter.

Method: Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl with an electric mixer at high speed, beat 1½ cups of the sugar, the shortening and eggs until creamy. Mix the cocoa and red food coloring in a small bowl. Add to the creamed mixture and beat well. Sift 2½ cups of the flour and the salt together. Mix the buttermilk and vinegar in a small bowl. Beat the flour mixture alternately with the buttermilk mixture into the cocoa mixture. Stir in 2 teaspoons of the vanilla and the baking soda. Spoon the batter into the prepared cake pans. Bake for 30 minutes. Cool in the pans for 10 minutes. Transfer the layers to wire racks to cool completely. To make the frosting: Combine the milk and remaining 5 tablespoons flour in a saucepan over medium heat. Cook, stirring, until thickened, about 2 minutes; cool. In a large bowl with an electric mixer, cream the butter and remaining 2 cups sugar. Stir the remaining 2 teaspoons vanilla into the milk mixture. Add the milk mixture to the butter mixture and beat until smooth. Place one cake layer on a serving plate and spread some frosting on the top. Place the remaining layer on top. Spread the remaining frosting on the top and sides of the cake. Store in the refrigerator.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected]