Dear Sun Spots: I am writing in response to the Sept. 18 column on a request for information on scrapbooking classes from A. in Bryant Pond:

I have been a local Creative Memories consultant for three years. I teach classes, hold workshops regularly and sell scrapbooking supplies. Please feel free to contact me for a complete class and workshop schedule. I will be teaching an adult education class at Region 9 in Mexico Oct. 1 and Oct. 9. I also have ongoing workshops at my house in Bryant Pond. I can be reached at (207) 665-2141 or via e-mail at [email protected] – Deanne Rothwell, Bryant Pond.

Dear Sun Spots: What is the name of the song on the Youngs Furniture ad? – No Name, No Town.

According to Bob Grant of Youngs Furniture, the composition is an original one created especially for Youngs’ advertisement. He says there is no name for it.

Dear Sun Spots: I purchased a king-size bed from a local furniture store. It is obviously a lemon. In trying to resolve this issue with the store, I have been made to wait several weeks until a Serta representative is contacted by the store. Could Sun Spots please print the name, address and phone number of a Serta representative that I could contact directly to get this matter resolved. Thank you. – Tired in the River Valley.

Contact Serta World Headquarters at 325 Spring Lake Drive, Itasca, Illinois 60143. For warranty issues or more information, please call 1-888-55-SERTA (1-888-557-3782).

Dear Sun Spots: When is Matt Lauer of the “Today” show and his wife expecting their baby? Is it a boy or a girl? – B.B., No Town.

Answer: Sun Spots has e-mailed the “Today” show staff for an answer to your reply but has not yet heard back from them. However, Sun Spots has learned that NBC’s jovial “Today” show co-host Matt Lauer and his wife, Annette, are having a baby. Rumors of an expanding family had been circulating for some time, but baby No. 2 for the couple was revealed when Matt himself let it slip on on the show back in July. The couple’s first child, Jack Matthew Lauer, celebrated his second birthday in June.

Dear Sun Spots: I wanted to know if you could run the oven-baked doughnut recipe I saw a while back. I had a copy but lost it. Thank you very much. – Lynne Whitney, Farmington.

The following recipe appeared in the April 30 column and is located at Baked Raised Doughnuts: Ingredients: 1½ cups milk, ¼ cup shortening, ¼ cup sugar, 2 teaspoons salt, 2 teaspoons nutmeg, 4¾ cups sifted flour, 2 large well-beaten eggs and 2 yeast cakes, dissolved in ¼ cup of lukewarm water. Method: In a large saucepan bring the milk to a boiling point. Remove from the heat and stir in the shortening, sugar, salt and nutmeg. When lukewarm, add the flour, well-beaten eggs and dissolved yeast cakes. Beat dough until well-mixed.

Cover pan and let stand in a slightly warm place until dough is light and double in bulk, about 60 minutes. Turn dough onto a well-floured board, turning two to three times to form a stiff ball. Roll lightly (avoid stretching) until about ½-inch thick. Cut with a 3-inch cutter. Place rings carefully two inches apart on greased baking sheets. Brush rings with butter and let rise in warm place until double in bulk (about 20 minutes). Bake at 425 degrees for 8 to 10 minutes until golden brown. As soon as doughnuts are removed from oven, brush again with butter and roll in granulated sugar. Makes 2½ to 3 dozen.

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