DEAR SUN SPOTS: Do you know if the Share Center is still open? Are they accepting donations?—No name, no town

ANSWER: According to the SHARECenter web site (www.sharecenterme.org), the SHARECenter at 1830 Lisbon St. in Lewiston is closed until mid-August so they can restock.

The G-RE-En For ME Emporium is open Tuesday-Saturday from 9 a.m. to 5 p.m. This RE-store offers a variety of new and gently used items such as hats, golfing attire, jackets, hooded sweatshirts, t-shirts, nursing scrubs and more.

You will find office supplies, antique collectibles, art and craft supplies, books, household goods, and unique items.

100% of the proceeds from these items go toward the SHAREcenter mission of promoting a “Circular Economy,” supporting our fragile ecosystem and ensuring a better quality of life for current and future generations.

Follow the organization on Facebook at www.facebook.com/auburnsharecenter for more information. Try sending a question about donating through private messenger and if any Sun Spotters can tell us more, please do!

DEAR SUN SPOTS: Does anyone have a recipe for blueberry whoopie pies? The recipe I’m looking for uses a cake mix.—Joanne, no town

ANSWER: This is an opportunity for all the great cooks in Sun Spots Land to share their recipes. I came across this one and made them because I love anything with the lemon-blueberry combo. I purchased the freeze-dried blueberries at Trader Joe’s.

I also think the recipe would work with fresh Maine blueberries stirred into the batter and/or the lemon filling. You could also leave the lemon juice out of the filling and use milk or cream instead. For that matter, you could use a yellow cake mix if you don’t want the lemon flavor at all.

Let’s see how many variations we can collect and share for true blue (berry) Maine whoopie pies!

Preheat oven to 350 degrees and line rimmed baking sheets with parchment paper.

In a large mixing bowl, beat 1/2 cup softened butter until smooth and creamy. Add a 15.25-ounce lemon cake mix, 3 large eggs, and 1/4 cup sour cream. Stir until combined.

Refrigerate batter for at least 30 minutes. Scoop a tablespoon (or small cookie scoop) of batter onto the lined baking sheets, leaving plenty of room between mounds of batter as the cookies will spread. Bake for 9-10 minutes or until completely set.

Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely.

For the blueberry filling, with an electric mixer, beat 3/4 cups softened butter until smooth. Slowly mix in 4 cups confectioners’ sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and 2 tablespoons lemon juice until combined.

Using either a food processor or blender, process 1 cup freeze-dried blueberries into powder. Add this to the frosting mixture, adjusting the consistency with a little more lemon juice if needed.

Pipe or spread over 1/2 of the whoopie pies, then top with remaining whoopie pies. Makes 20 whoopie pies.

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