DEAR SUN SPOTS: Danville Junction Grange is once again asking for your help in spreading the word about one of our more recent projects.

There is a memorial in front of the Grange Hall, just as you enter our driveway. Many years ago, some of our members planted a blue spruce tree by the monument. Throughout the years, it has grown so large that it is now obscuring the entrance to our hall.

We were wondering if there is someone in the area willing to help our Grange by cutting the tree down in exchange for the wood. We would like to plant a flowering shrub by the monument in place of the tree.

If anyone is willing to come to our aid, please call Maynard Chapman at 207-312-5591. We would be most grateful for any help we receive.

Thank you, Sun Spots. You are a wonderful and invaluable asset to so many people in our community. — Glenys, Danville

ANSWER: I love the Grange, Glenys, and am happy to help spread the word whenever you have a need. These institutions need to keep going! Please let us know what happens. I trust a Sun Spotter will be tackle this job and know of someone in their circle who can.

DEAR SUN SPOTS: My mother had a recipe for peanut butter fudge that was creamy and not too sweet. One of the unusual ingredients was Saltines. I believe it also contained marshmallow fluff and sweetened condensed milk. I have reached out to extended family and no one has the recipe. I’m hoping someone in Sun Spots Land might have the recipe. — Anita, Sabattus

ANSWER: I scrolled around the internet and did not find a recipe with all three of the ingredients you mention. I imagine that if the fudge contained both Fluff and condensed milk, it would be over-the-top sweet.

However, I did find a few recipes with Saltines included.

Whenever I think of peanut butter fudge, I recall the fond memory of making this (with none of the three ingredients you’re looking for) throughout the winter. It was a snow day treat at our house during those huge lake effect storms in upstate New York.

I’m sharing a recipe with Saltines included here. Readers, if you have a recipe to share with Anita, please send it in!

Peanut Butter Fudge: Coat an 8 x 8-inch square baking dish with butter and set aside.

Coat the sides of a heavy medium saucepan with melted butter. Add 2 cups sugar and 2/3 cup evaporated milk and cook, stirring, over medium-high heat until mixture boils. Boil for 1 minute. Remove from heat. Add 30 (1 cup) finely crushed Saltine crackers, 1/3 cup smooth or crunchy peanut butter, and 1 teaspoon vanilla, stirring until the peanut butter is melted. Let stand in the pot, without stirring, for 30 minutes.

Using a wooden spoon, beat vigorously until the fudge becomes very thick and just starts to lose its gloss (about 4 to 5 minutes). Immediately spread the fudge into the prepared pan.

Allow the fudge to sit until firm. Cut into 48 1-inch squares. Store in an airtight container.

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