DEAR SUN SPOTS: You asked about pie crust recipes and here is one I’ve used for years that has been great: In a large bowl, mix together 4 cups flour, 1 tablespoon sugar and 2 teaspoons salt. Add 1 3/4 cups of vegetable shortening at room temperature and stir with a fork until crumbly. 

In a separate small bowl, stir together 1/2 cup water, 1 tablespoon white or apple cider vinegar and 1 large egg. Add to flour mixture and stir until moistened. 

Divide dough in five portions and shape each into flat circles. You can wrap these in plastic wrap or waxed paper and chill at least half an hour. Dough can be kept refrigerated for up to three days. 

For a single pie crust, I usually bake it at 450 degrees for 12 to 15 minutes. — Irene, Auburn

ANSWER: Thanks for this baking advice and for sharing your recipes, Irene. The only thing I would add is to be sure the water added to this recipe is icy cold. 

DEAR SUN SPOTS: The Dec. 12 Sun Spots regarding the donation of Christmas lights should have the email address: [email protected]. My apologies for the error. Keep up the good work, Ms. Sun Spots. — Rene, Auburn

ANSWER: Thank you for spotting that and sending in the correct email address. I’m sure someone will want to scoop up these holiday decorations right away. This offer includes many sets of multicolored Christmas lights, both string lights and net lights, to give away. Rene is wondering if a local group would be interested but I’m sure there are lots of folks in the community in need of some holiday cheer. Thank you again for your generosity, Rene, and let us know what happens! 

DEAR SUN SPOTS: Does anyone have an old-time flapjack recipe? — Elaine, no town

ANSWER: I’m assuming you are talking about American flapjacks which are pancakes. This recipe is from Food.com and is also the way my parents made flapjacks for Sunday breakfast. My dad was a real American cowboy from North Dakota and he always called any pancakes “flapjacks.” We also had these for supper sometimes with bacon and over-easy eggs! 

Here in the U.S., flapjacks, griddle cakes, hot cakes and pancakes are all pretty much the same. 

Does anyone have a recipe for sourdough flapjacks that you would like to share?

In tomorrow’s Sun Spots, I’ll write about what flapjacks are in the UK. 

American flapjacks: Preheat the griddle so that a drop of water beads when dropped on it.

In a large bowl, combine 2 cups all-purpose flour (wheat can be used also, or a combination of the two), 4 tablespoons sugar and 2 teaspoons baking powder

In a separate bowl, combine 6 tablespoons melted butter, 1 1/2 cups milk, 1/2 teaspoon salt, and 2 eggs. Beat well. 

Add wet ingredients to dry ingredients and gently mix. Batter will be slightly lumpy.

Drop a couple tablespoons of batter for each pancake onto the hot griddle and cook until bubbles appear in batter and bottom is golden brown then flip. Makes 10-12 servings

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