DEAR SUN SPOTS: The Androscoggin Hospice Thrift Store in Auburn will hold a houseplant sale on Saturday, June 25 starting at 10 a.m. until the last plant is sold, usually at noon. The sale will take place on the catwalk in front of the store at 245 Center St. in Auburn in the old Roak Mall.
We love giving people the opportunity to bring some greenery home while supporting a good cause. Selections will include a bit of everything: spider plants, African violets, beefsteak begonias, wax plants, Christmas, Thanksgiving, and Easter cacti, and more. Each purchase comes with a set of printed instructions on how to care for the adopted plant.
Many people who came to our last plant sale said they learned about it from the Sun Journal. You do a great job of spreading the word — to the point where we eliminate all plants within two hours of opening!
For more information, call the store at 312-5092 or go online at https://androscoggin.org/hospicethriftstore/ or www.facebook.com/AndroscogginHospiceThriftStore/ —Cindy, Lewiston
ANSWER: Excellent! I think it’s a great fundraising idea and I’m glad you found success. I encourage readers to pop into the store while you’re there and check out all the great deals that are so beautifully displayed. All the volunteers who work there must be very proud of themselves. You are doing a terrific job.
DEAR SUNS: You recently launched a pecan pie recipe made with Jell-O Cook and Serve Vanilla Pudding and evaporated milk. I picked up the ingredients to make it but lost the recipe. Could you relaunch it please?
Also, have you tried cooking a smoked shoulder or butt in ginger ale? Place a ham in a six-quart slow cooker and cover it with ginger ale, then cook on high for six hours. It sounds crazy, but it’s delicious. — Fern and Sylvia, Norway
ANSWER: Here is the recipe for May 6 Sun Spots: This recipe will make a slightly less sweet and creamier filling than the traditional version. Sometimes I use walnuts instead of pecans because they are a bit cheaper. Try it and tell me what you think!
Pecan Pie: Preheat oven to 375 degrees. Line a 9-inch pie pan with prepared pie crust. In a mixing bowl, whisk together 1 pkg. (3.5 oz) Jell-o Cook & Serve Vanilla Dry Pudding Mix and 1 cup light corn syrup. Gradually add 3/4 cup evaporated milk and 1 lightly beaten egg, beating to incorporate well after each addition. Stir in 1 cup chopped pecans.
Pour the pecan mixture into the prepared crust. Place 1/4 cup pecan halves over pie filling, spreading evenly over pie.
Bake for 35-40 minutes until the filling is set, golden and just beginning to crack. Cool on a wire rack.
Cover and refrigerate at least three hours before serving. This pie will serve eight. Don’t forget the whipped cream! Store leftovers in the refrigerator.
Readers, if you have any other pecan pie recipes you’d like to share, I’m interested and I bet Sun Spotters would be too.
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