Dear Sun Spots: I was wondering if there were any churches that would marry me and my fiance even though neither of us believe in one religion? If not, some names of people who could marry us. Thank you. – Dawn Perry, Winthrop.

Dear Sun Spots: I have over 300 canning jars to give away. I can be reached at (207) 786-2229. – No Name, Lewiston.

Dear Sun Spots: I have misplaced my recipe for Grapenut Pudding. – A Hebron Reader.

Sun Spots hopes you enjoy the following recipe provided by reader Alice Moore Unnold of Lewiston in the May 16 column:

Grapenut Pudding. Ingredients: 2 cups milk, 1 cup Grapenuts, 1 cup raisins, 1/8 teaspoon nutmeg, ¼ teaspoon cinnamon, 1 beaten egg, ½ cup sugar, 1 teaspoon vanilla, (2 tablespoons Marshmallow Fluff, if desired). Method: Put milk, Grapenuts and raisins in top of a double boiler or large Teflon dish. Add spices and cook until thick. Add egg with sugar. Cook until thick. Cool and add vanilla. Add the Marshmallow Fluff for creaminess if desired.

Sun Spots also hopes you also enjoy the following recipe from Pat Perry of North Waterford, which was published in the Sun Journal in 2002. Sun Spots especially liked her family recollections, which are included for column readers to enjoy:

“Ever since I became a member of the Perry Family, and for many years before that, my husband’s Aunt Merline always furnished the “finishing touch” to any holiday meal with her Grapenut Pudding. Served in pretty cut-glass dessert dishes with “real” whipped cream swirled on top, it’s the ultimate finish to any of our special family celebration meals. Even now, several years since her passing, it is still served on Thanksgiving and Christmas. With several family members contributing a special dessert, making just one choice is difficult or nearly impossible, but the Grapenut Pudding is always included in the choice, even if it’s ‘just a taste’!

“It was one of the first recipes requested by each of our married daughters, and I was always pleased to supply not only the recipe, but also a double-boiler necessary for the cooking.

“Earlier this spring during a Sunday afternoon ride, a ‘yard sale’ sign seemed a welcome chance to stop and stretch our legs. As I browsed through the items set out on tables and piled into boxes, my eyes settled on a set of cut-glass dessert dishes that perfectly matched the set I have had for years. Since one of mine had succumbed to ‘little hands’ and our family has grown with the addition of several grandchildren, I was more than delighted with my find, for $2, and to add to my collection so that all of us might enjoy eating Aunt Merline’s Grapenut Pudding from matching dishes. Here is our family’s contribution favorite recipes.

Aunt Merline’s

Grapenut Pudding

2 cups milk

1 scant cup Grapenuts cereal

2 eggs

½ cup sugar

½ teaspoon salt

1 teaspoon vanilla

Heat milk and Grapenuts in top of double boiler. When warm, add remaining ingredients beaten together. Cover and cook until thick. Serve warm, or cold, with generous dollop of whipped cream. Servings for six.

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