Dear Sun Spots: In June of 2005, I received a form to subscribe to Reader’s Digest. I made out a check and mailed it. I did not receive any issues or the gift watch. I have sent them copies of my check, application and, as of Oct. 26, I have not received any reply or any books. Are they no longer in business? – Bob Clark, Lewiston.

Answer: They are still in business. Sun Spots spoke with Reader’s Digest customer service department and was advised they were aware of your call in June and they would be typing up a letter that these items were supposed to go out to you. You should expect to hear from them shortly.

Dear Sun Spots: Last month, someone requested places where outside crafters could rent a table at a fair. The First Universalist Church Gingerbread Fair is Nov. 19 at the church, corners of Pleasant, Elm and Spring streets in Auburn. Table rentals are $25. Contact person is Mary Lou Hofmann at 777-1833. Also, Liberty Rebekah Lodge, Fidelity Rebekah Lodge, and Abou Ben Adhem Odd Fellows Lodge are working together on a fair/flea market/luncheon on Dec. 3 at the hall at Elm and Academy streets in Auburn. Table rentals for this event are $10. Contact person is Esther Tucker, 998-5359. – Esther Tucker, No Town.

Dear Sun Spots: Whenever I make pecan pie, the crust sticks to the plate like super glue! I use a glass pie plate and I almost have to use a chisel to get it out. Is there something I can do to fix this? Thanks for all the information. – B.G., Turner.

Answer: In addition to responses from readers who may be willing to share their tips with you, you don’t mention whether you use a greased pie plate and Sun Spots wonders if this wouldn’t assist you in being able to remove the pie from the dish. In the meantime, perhaps you and your family will enjoy the following recipe from www.southernfoodabout.com in time for the holiday season:

Pumpkin pecan pie, ingredients for pumpkin layer: ¾ cup canned pumpkin, ½ cup granulated sugar, 1 egg, 2 tablespoons sour cream, 2 tablespoons eggnog, ¼ teaspoon ground ginger, ½ teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, ¼ teaspoon salt. Ingredients for pecan layer: ½ cup dark brown sugar packed, ¾ cup dark corn syrup, 2 eggs, 1 tablespoon butter melted, 1 teaspoon vanilla, 1 cup pecan halves or pieces. Ingredients for bourbon whipped cream: 1 cup whipping cream, 3 tablespoons eggnog, 1 tablespoon sour cream, 3 tablespoons light brown sugar, 1 tablespoon bourbon.

Method for pumpkin layer: In medium bowl, whisk together pumpkin, granulated sugar, egg, sour cream, eggnog, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

Method for pecan layer: In separate bowl, combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.

Method for the bourbon whipped cream: In large bowl, whip cream, eggnog, sour cream and brown sugar until lightly whipped. Stir in bourbon.

To assemble: Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate. Bake at 425 for 15 minutes, then reduce oven to 350 and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

Dear Sun Spots: I really enjoy your column and thank you for the great service you provide our communities. I am writing because I have a Baldwin spinet piano to give to anyone who will move it. It does need to be tuned, but is in good shape. We are redecorating our living room and no longer have room for it. Please call 784-6053 if you are interested. Thank you. – No Name, No Town.



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