In addition to offering a variety of delicious baked goods, Tommy’s will also be collecting bottles and cans. For more information, call 207-240-8767, email normblais@yahoo.com, or write to P. O. Box 274, Greene, ME 04236.
DEAR SUN SPOTS: I was wondering, what are they building next to Dairy Queen in Auburn? There are two buildings going up. There are no signs saying what kind of businesses are going there. — Sandra via online submission form.
ANSWER: Sam’s Italian Sandwich Shop is going in the building on the corner of Court Street and Taylor Brook Drive. According to the city of Auburn’s planning department, “The other building will house two businesses, The Beauty Bar and Ann’s Flower. Both existing businesses in Auburn moving into the new building.”
DEAR SUN SPOTS: The First Baptist Church of Livermore Falls is seeking a pianist/organist for our Sunday morning worship services. If you might be able to help, please call us at 207-897-2656. Thank you. — Pastor John Hall.
DEAR SUN SPOTS: Do you print the honor roll for Auburn schools? If so, when are those printed? — Jennifer via online submission form.
ANSWER: Yes, the honor rolls of Auburn schools are published in the Sun Journal as soon as possible after they are received from the schools. Schools may submit honor roll lists to communitynews@sunjournal.com.
The list must be plain text in paragraph form. The Sun Journal does not convert spreadsheets and requires submissions to be formatted as written text. We list honor levels separated by grade in paragraph form, first name before last.
DEAR READERS: A sharp-eyed reader wrote to say she noticed there was a missing ingredient in the gingerbread cookie recipe published in the Holiday special section on Friday, Dec. 4. Here is the recipe in its entirety:
Mom’s Gingerbread Man Cookies
(about 3 dozen cookies)
1/2 cup sugar
About 3/4 cup melted shortening
1 egg
1 tsp. vanilla
1/2 cup molasses
1/2 tsp. salt
2 tsp. baking soda dissolved in 1/6 cup boiling water
About 3 cups flour, or enough for a soft dough
Combine all ingredients, then let chill in the refrigerator for several hours or overnight. Sprinkle flour on a bread board or a large piece of waxed paper that is spread on the cupboard.
Place half the dough on the floured paper and roll out, with a floured rolling pin, to about one-quarter inch thickness. Cut desired shapes and place each cookie about 1 inch apart on cookie sheets lined with parchment paper.
Bake for 8 or 9 minutes at 375 degrees. Remove cookies to cooling rack. When completely cool, ice with butter frosting made from about a half-cup of soft butter or margarine, 1 tsp. vanilla, a little milk, and enough confectioner’s sugar to make spreading consistency. Decorate with sprinkles or other tiny candies. Store in an air-tight container.
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