DEAR SUN SPOTS: Oxford Hills High School Class of 1969 will hold its 50th reunion Saturday, Aug. 10, from noon to 4 p.m. at the Poland Spring Water Museum (

A buffet, catered by Poland Spring Inn, will be served at 1 p.m. The cost is $35 per person. Checks may be payable to “OHHS Class of 1969-Jean Delamater” and sent to Jean Delamater, 424 Pleasant St., Oxford, ME 04270. Please RSVP by July 1 by email at [email protected], or to Sandy Roderick at 207-539-2697.

— Jean, no town

DEAR SUN SPOTS: I’m looking for an electric tin or wrought-iron chandelier in the primitive or colonial style for my dining room. None of the big-box stores carry anything in this style. A four- or six-light candle with down light would be nice. If anyone has one they wish to part with for a reasonable price, please give me a call at 207-241-7090. — Julien, Auburn

ANSWER: Be sure to let us know if you find what you’re looking for!

DEAR SUN SPOTS: I have tried to find out what the status is of “The Connors” television series on Channel 8 at 8 p.m. Thank you for your help.

— No name, no town

ANSWER: “The Connors,” the “Roseanne” spin-off that is carrying on without Roseanne Barr, finished its 11-episode season on Jan. 22. It does look like it will be scheduled for a second season, so sit tight. It hasn’t been announced yet when the show will return, so all you “Connors” fans out there keep your ear to the ground and write in when you hear something!

DEAR SUN SPOTS: In regard to the Jan. 30 Sun Spots asking for doughnut recipes, there was a great recipe in Sun Spots back on Nov. 8, 2011.

— No name, no town

ANSWER: Thanks for the reminder! Here’s the recipe for Gram Cilley’s Potato Doughnuts sent in by Margaret of Turner: Sift together 3 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon nutmeg. Set aside.

In a large bowl, beat together 3 eggs, 1 cup sugar and ¼ cup soft butter at high speed with an electric mixer until light and fluffy, about two minutes. At low speed, beat in 1 cup cold unseasoned mashed potatoes, half the dry ingredients, ¼ cup milk then the rest of the dry ingredients. Dough will be soft.

Refrigerate until chilled, about one hour. Remove half of the chilled dough to a well-floured surface (keep the rest in refrigerator until ready to use). Coat dough with flour then roll out to 1/3-inch thick. Cut with floured 3-inch doughnut cutter. With wide spatula, transfer cut doughnuts to edge of board. Repeat until all dough is used. Let donuts rest, uncovered, for 10 minutes.

Meanwhile, in an electric skillet or heavy saucepan, slowly heat 1½ to 2 inches of vegetable oil to 375 degrees. Gently drop doughnuts three or four at a time into oil. As they rise to the surface, turn over with a slotted utensil. Fry until golden brown on both sides, about three minutes in all. With slotted utensil, lift doughnuts from oil. Drain well on paper towels. Dip warm doughnuts in sugar if desired. This makes about two dozen.

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