Dear Sun Spots: Our Boy Scout Troop 139, Minot, will hold its annual yard sale Saturday, May 3. If anyone has any items they would like to donate please call Paul Harvey at (207) 345-3486 or Bob Poirier at (207) 345-3196 for pickup. The proceeds will help send boys to summer camp in August. – Parent of a Scout, No Town.

Dear Sun Spots: I have lost my recipe for pistachio cake. Would you please print the recipe again. Thank you. – J.M., Lewiston.

Answer: Sun Spots hopes you and your family enjoy the following:

Festive Pistachio Cake from www.cooksrecipes.com. Ingredients: 1 (18.25 ounce) package white cake mix, 5 large eggs, 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup club soda (or water), 1 (4 ounce) packages instant pistachio pudding mix, pistachio frosting.

Frosting Ingredients: 1 cup heavy cream, 1 (8-ounce) carton whipped topping, 1 (4-ounce) package instant pistachio pudding mix. Method: Place all ingredients in a medium bowl. Whip with electric beater until combined and fluffy.

Cake Recipe: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. Mix all ingredients together with electric mixer in large bowl. Pour into prepared pan. Bake for 50-60 minutes or until cake tests done when wooden pick inserted in center comes out clean. Place pan on rack and cool slightly; remove cake from pan and cool completely before frosting.

Yogurt and Pistachio Cake from www.foodnetwork.com. Ingredients: 1 cup raw, unsalted pistachios, 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 6 eggs, separated, at room temperature, 1 1/4 cups sugar, 3/4 cup yogurt, 1/2 cup extra virgin olive oil, honey. Method: Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly. Butter and flour a 10-inch spring form pan. Increase oven temperature to 350 degrees. In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture. Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Pistachio cake from www.cooks.com. Ingredients: 1 white cake mix, 3/4 cup vegetable oil, 3 eggs, 1 cup 7-Up or Club Soda, 1 (3 1/2 ounce) package pistachio instant pudding mix, 1 cup nuts, finely chopped, 1/2 cup coconut. Method: Mix all ingredients together. Pour into greased and floured 13-by-9-inch pan. Bake 45 minutes at 350 degrees. Icing Ingredients: 1 (8 ounce) container Cool Whip, 1 (3 1/2 ounce) package pistachio instant pudding mix, 1/2 cup coconut, 3/4 cup nuts, chopped. Method: Mix Cool Whip and pistachio pudding mix. Spread on cake. Sprinkle with coconut and nuts.

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