DEAR SUN SPOTS: Per the July 17 request, this is a recipe for Chinese noodle cookies that my family has always enjoyed:

Melt together in a double boiler or on low heat a large bag each of semi-sweet chocolate morsels and butterscotch bits. Remove from heat as soon as the pieces have all melted and quickly but gently (you want to keep the noddles somewhat whole) stir in a large can or bag of the crispy Chinese noodles.

Drop by tablespoon onto wax paper and chill, then store refrigerated (in this heat!) in an airtight container. An option is to add a half cup of peanuts to the mix.

I have also seen a similar recipe called a bird’s nest cookie, on which she can find many variations with a Google search.

We enjoy your column very much. — Deb R., Auburn

ANSWER: Thanks to you and all who sent in recipes. The reader who requested it, like many others, isn’t online. But the next writer offered up that bird’s nest recipe and other versions.

DEAR SUN SPOTS: For the reader who wanted a recipe for no-bake cookies made with Chinese noodles: At the preschool where I work, we make “birds’ nests” using chow mein noodles. There are lots of different recipes available online.

We just melt chocolate and peanut butter chips together in the microwave, add the chow mein noodles and toss to coat, then give the kids each a spoonful and let them form it into a nest shape on waxed paper. You can add jelly beans for eggs once the nest is formed. These are cute (and surprisingly delicious)! — Amy Chapman, amyc@megalink.net

DEAR SUN SPOTS: I have used the following recipe for years. It is the cookies that are chocolate not the noodles themselves.

2 cups chocolate or butterscotch chips

2 cups chow mein noodles

3/4 cup peanuts

1/2 cup miniature marshmallows

Melt chips in a microwave safe bowl. Stir after 1 minute, then continue to microwave in 20 to 30 second cycles, stirring after each cycle until mixture is smooth. Add the other ingredients and mix well.

Place wax paper or parchment paper on a cookie sheet and drop mixture by the heaping teaspoon full onto the paper. Allow to harden before removing. In the winter I put the cookie sheets on my grill on my outdoor deck to hasten the hardening process. They can then be stored in a cool place and freeze well. — Diane, DianeYorkME@roadrunner.com

DEAR SUN SPOTS: No Name in Lewiston requested a recipe for no-bake cookies with the “chocolate Chinese noodles.” I have found a recipe in an old church cookbook that sounded similar to what they were asking for.

Chinese New Year Cookies

12 ounce package chocolate chips

12 ounce package butterscotch chips

6-8 ounce can chow mein noodles

7 ounce can salted peanuts (optional)

Melt the two kinds of chips until smooth. Add noodles and peanuts. Drop mixture onto wax paper. Let harden.

Hope this helps. Thank you for all your hard work. — No Name, Lewiston

DEAR SUN SPOTS: In response to the request for no-bake cookies with chocolate Chinese noodles, here is my mother’s recipe from the 1950s. We called them bird nests and made them for Christmas.

Melt 12 ounces chocolate chips, stirring occasionally. Mix 12 ounces chow mein noodles into melted chocolate, kept warm and liquid over hot water.

Drop by teaspoons onto wax paper-lined trays. Top with colored sprinkles. Cool in refrigerator and store between wax paper layers.

I’m looking for an aluminum top-of-the-stove drip coffee pot. You pour boiling water in and it drips through the grounds to make the best coffee. Not perked. Anyone know where I can find one? — Lonny, Greenwood

ANSWER: Try vermontcountrystore.com. It looks to Sun Spots like they have the one you have in mind.

DEAR SUN SPOTS: This is the recipe I have used for no-bake Chinese noodle cookies and my family has enjoyed for several years. We call them Yankee Noodle Dandies.

In double-boiler melt 6 ounce package of chocolate and a 6 ounce package of butterscotch chips. Remove from heat and add 1/2 to 1 cup crushed cocktail peanuts and two 3 ounce cans of Chinese noodles (these can be crushed if you prefer).

Drop by teaspoonfuls on wax paper. Let set until firm. You can also use peanut butter chips instead of butterscotch. — Audrey Guay, Rumford

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