Dear Sun Spots: Thank you for all the assistance you provide in Sun Spots. Sun Spots lives up to its name as it is a ray of sunshine daily! I enjoy your column. It is a favorite.

I have been working on a queen-size Lone Star quilt. It is intended to be used as a bedspread. As it will be laundered frequently, I would like to have it professionally machine quilted. Could Sun Spots please provide names and numbers of those who provide this service in the area? A friend has one done with wonderful results but alas the person no longer provides this service. – Louis Mesa, Lewiston.

Answer: Thanks to a tip from several co-workers, Sun Spots contacted the Cotton Weeds Quilt Shop, 89 Main St., Yarmouth, ME 04096, (207) 846-1133. Store hours are Monday to Friday 10 a.m. to 5 p.m., Saturdays from 10 a.m. to 4 p.m. and Sundays from noon to 4 p.m. Meredith at Cotton Weeds also kindly provided the following contact list of several machine quilters in the area for you and other readers: Alice Koroski (Virginia Anne Quilt Company, Lisbon Falls) at (207) 353-7154; Koleen Painchaud (Quiltworks Unlimited, Wales) at (207) 375-8221; Kathy Stafiej (Quilt Junkie, Phippsburg) at (207) 389-1921 and Judy Frank (Frankly Quilts, Cumberland) at (207) 829-5856.

Dear Sun Spots: Could you tell us how to care for a raspberry patch. I haven’t had raspberries for a couple of years. I cut the old canes out every spring and this year I put horse manure on them. Is there some other ingredient I should be applying? I know blueberries have a chemical for them, but I’m not sure about raspberries. Thank you to any reader that can help me. Thank you. – Interested in Raspberries.

Answer: Is it possible your plants have died off? You might want to check out www.umext.maine.edu for their tips on Maine raspberry growing. According to the site, red raspberries are readily adaptable throughout New England. Black and purple raspberries lack the hardiness to be grown north of well-sheltered sites in southern Maine and New Hampshire.

Perhaps you and your family will enjoy the following recipe once you’ve made your jams and preserves from next year’s abundant crop.

Raspberry soufflé ingredients: 12-ounce package unsweetened frozen raspberries, 1 cup sugar, plus additional for dusting, 5 large egg whites. [Chocolate sauce recipe follows]. A candy thermometer is essential for preparation. Chocolate sauce ingredients: Makes 8 ounces, 1/3 cup sugar, 1/2 cup water, 2 tablespoons light corn syrup, 1/3 cup cocoa powder, sifted, 4 ounces (about one cup chopped) bittersweet chocolate, melted. Method: To make raspberry puree, place frozen berries in small pot and cook to liquefy. Place cooked raspberries in a fine sieve over a bowl and press berries with the back of a spoon or rubber spatula. Strain the juice from the seeds, there should be 3/4 cup when finished. Set purée aside until ready to use; refrigerate if making ahead of time.

Coat the inside of the ramekins (soufflé molds) with a film of softened butter, making sure to coat the top rims of the ramekins as well as the insides, and dust with sugar.

Place ramekins on baking sheet, set aside.

Put the egg whites in the bowl of an electric mixer fitted with a wire whip attachment. When the sugar-purée mixture reaches 230 F, begin whipping the egg whites on medium speed.

When the sugar-puree mixture reaches 240 F, and the egg whites have reached soft peaks, increase the mixer speed to high and carefully pour the hot sugar mixture into the egg whites. Whip only to soft peaks.

Immediately put the mixture into a piping bag and fill the prepared ramekins, or spoon into ramekins if piping bag is unavailable.

Bake at 350 F until fully risen and lightly browned, about 20 minutes.

Chocolate sauce method: Combine the sugar, water and corn syrup in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Remove from the heat. Place the cocoa powder in a bowl and add enough of the hot sugar syrup to make a paste, stirring until smooth.

Gradually add the remaining syrup and mix until fully incorporated. Add the melted chocolate and blend until fully incorporated. Serve warm or chilled.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows.

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