Dear Sun Spots: I read in the paper that some lady had a good recipe for soft molasses cookies. I have been looking for that recipe and would love to have it. – Joyce Reisch, Gorham, N.H.

Dear Sun Spots: I got a call from a man whose first name is Alden. He wants the recipe that you gave me for squash doughnuts, plus one for soft molasses cookies. So I am responding to his call. – Adella Hayward, Rangeley.

Squash doughnuts. Ingredients: 1 cup milk; 1 cup cooked squash; ½ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon nutmeg; 3 cups flour; 1¼ cups sugar; 2 tablespoons shortening; 2 eggs, well beaten; 1 teaspoon vanilla; 3 teaspoons baking powder. Method: Cream shortening and sugar in a mixing bowl. Add eggs, squash and vanilla. Sift flour, measure it and sift with salt, baking powder and spices. Add alternately with milk to mixture in the mixing bowl. Chill dough. Turn onto lightly floured board. Roll into 1/3-inch thick sheet. Cut with floured doughnut cutter. Fry in deep fat (365 degrees Fahrenheit) until brown. Drain on crumpled absorbent paper.

Soft molasses cookies. Ingredients: 1 cup sugar, 1 cup oil, 1 cup molasses, 1 cup strong black coffee, 1½ tablespoons baking powder, 1 teaspoon cinnamon, ½ teaspoon allspice, add just enough flour to handle and roll out. Bake at 375 degrees for 10 to 12 minutes.

Soft molasses cookies. Ingredients: 1 cup sugar, 1 cup Crisco, 1 egg, ½ teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon ginger, 1¼ cup molasses, 1 cup sour milk, 1 teaspoon salt, 4 teaspoons baking soda, 6 cups flour. Method: Cream Crisco and sugar. Add egg, milk and molasses, and mix well. Add dry ingredients, mix well. Empty out on floured board, knead and cut into desired shapes, or cut out with a drinking glass for the round effect. Place on lightly greased cookie sheet and bake at 375 degrees for 10 to 12 minutes. I cook them for 10 minutes. Good luck, Alden.

You might also be interested in the following soft and chewy molasses cookies from http://southernfood.about.com/library/prntnews/pn456.htm.

Ingredients: 2 cups all-purpose flour, measure after sifting; 2 teaspoons baking soda; ¼ teaspoon salt; ¾ teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; 1 teaspoon pure vanilla extract; 1¼ cups butter, at room temperature (1½ sticks); 1 cup dark brown sugar – firmly packed; 1 large egg; ¼ cup molasses.

Method: Preheat oven to 350 degrees Fahrenheit with the rack in the center position. Line two heavy-duty baking sheets with parchment paper or butter the baking sheets and dust with flour, shaking out the excess.

Use a hand mixer fitted with the beater attachment on low speed to combine the first six ingredients. Add the remaining ingredients, increase the heat to medium, and beat for 2 minutes, scraping down the sides of the bowl as necessary. Wrap the dough in plastic wrap and refrigerate for 1 hour. Roll the chilled dough into walnut-sized balls and place them 2 inches apart on the prepared cookie sheet. Bake until the tops are dry, 12 to 15 minutes. Cool on wire racks. Makes 30 to 36 cookies.

Dear Sun Spots: The Jay High School Class of 1956 is planning its 50th reunion this summer. We hope to see all of our classmates. We need addresses for the members. Please send addresses to Mrs. Judy Lane, 375 Keep Road, Jay, ME 04239 or e-mail [email protected] Thank you, Sun Spots, for all the help you give. – No Name, No Town.

Dear Sun Spots: To the person who recently purchased a Tony Little gazelle cross trainer exerciser through a private sale in Lewiston, please come back to where you purchased it to pick up the operator’s manual that we forgot to give you. – No Name, Lewiston.

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