DEAR SUN SPOTS: I’m wondering if any groups are conducting bottle drives and picking up empties. The Girl Scouts had a wonderful drop-off spot on Ferry Road, but it’s no longer there. It was very convenient and right on my way. Is anyone else providing such a place? — No name, Lewiston

ANSWER: I’m putting this out into Sun Spots Land. Are there any nonprofits who have runners to do residential pickup or have a drop-off point? Please let me know!

DEAR SUN SPOTS:  After being closed during the COVID pandemic, the Clothes Closet at Court Street Baptist Church in Auburn is now open every Thursday from 9 a.m. to 1 p.m.  Clothes are free. For more information, call the church office at 784-6661. – No name, Auburn

ANSWER: The church is at 129 Court St. These free clothes closets are a blessing to so many. If you have clothing in good condition that you no longer need, consider donating to your local clothes closet. Besides churches, some schools, food pantries, and other organizations that help community members often have clothes closets. Take a moment to investigate what is available around your stomping grounds and tell them Sun Spots sent you.

DEAR SUN SPOTS: I’m looking for a recipe for molasses cookies and one for plain old-fashion doughnuts. Thanks for your help. I love reading Sun Spots every weekday morning. — Mary, Auburn

ANSWER: Molasses cookies and homemade doughnuts are definitely prime examples of Maine food at its finest! I have been meaning to make molasses cookies all winter. Now I must! These recipes are from two of my most cherished cookbooks by none other than Marjorie Standish, the epitome of a good Maine cook. She’s one of my heroes and I often channel her when I’m working in the kitchen.

For soft molasses cookies, preheat oven to 375 degrees. Place 1/4 cup butter in a mixing bowl and pour in 1/2 boiling water. Add 1 teaspoon salt, 1/2 cup sugar, and 1/2 cup molasses. Add 1 egg and beat well with a mixer.

In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon each ginger and cinnamon. Stir into molasses mixture until well-combined.

Drop dough by spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes. Yield: 2 dozen cookies

For old-fashion doughnuts: Beat 2 eggs with 1 cup sugar and 3 tablespoons melted butter. Add 1 cup buttermilk.

In a separate bowl, whisk together 3 1/2 cups flour, 1/2 teaspoon nutmeg, and 1 teaspoon each salt, baking soda, and baking powder.

Chill overnight. (Dough will keep in the refrigerator for about a week.)

Roll out dough on a floured surface to 1/2 inch thick and cut with a doughnut cutter.

Fry until golden brown in “deep fat” (shortening or oil) heated to 370 degrees. Turn and cook other side. Drain on paper towels. Shake in a paper bag with cinnamon-sugar or plain sugar if desired. Yield: 2 1/2 dozen doughnuts.

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. Please include your phone number. 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. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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