DEAR SUNSPOTS: The ladies of the Sumner Fire Department Auxiliary are hosting our 4th annual Lights Of Love Tree Lighting on Saturday, Dec. 9, from 4:30-6:30 p.m.
There will be soups, stews, chowders and chili — all homemade, and candy for sale. Children can have their picture taken with Santa and enjoy free cookies and cocoa.
If you would like to have a bulb lit in memory or honor of a friend or loved one, the donation is $5 per name. Come and help us get every bulb on our community tree lit. You can purchase bulbs in advance by calling Gail at 207-674-5522 or Polly at 207-388-2020. — Wilda, Sumner
ANSWER: I’m very fond of this holiday tradition. I hope all you Sun Spotters will take part and make that tree glow with memories and love.
DEAR SUN SPOTS: Many years ago, there was an article in the food/chef’s section of the Sunday edition featuring family Christmas traditions. The family made overnight cinnamon rolls.
This became our tradition for many years, but I have misplaced the yummy recipe. My daughters have requested cinnamon rolls for Christmas morning. While I have found some recipes online, they do not seem to be the same. I’m hoping that Ms. Sunspots or a reader may still have the recipe.
Thanks for your help. — Anne, Lewiston
ANSWER: I believe this recipe for Frosted Cinnamon Icebox Rolls is what you’re looking for:
Dissolve 2 envelopes of active dry yeast in ½ cup warm water. Stir in 2 cups warm (scalded then cooled) milk, 1/3 cup sugar, 1/3 cup vegetable oil, 3 teaspoons baking powder, 2 teaspoons salt, 1 egg (at room temperature), and 2-3 cups flour. (You will use 5-6 cups of flour altogether). Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto a well-floured surface; knead until smooth and elastic, 8-10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)
Grease two 13- by 9- by 2-inch baking pans (Pyrex glass pans work best). Punch down dough; divide into halves. Roll one half into rectangle 12 by 10 inches. Spread each rectangle with 1/3 softened butter and sprinkle with 1/3 cup sugar combined with 1 teaspoon cinnamon. Roll up, beginning at wide side. Press edge of dough into roll to seal.
Cut roll into 12 slices and place slightly apart in pan. Wrap pan tightly in heavy-duty aluminum foil. Repeat with remaining dough. Refrigerate for at least 12 hours but no longer than 48 hours. Remove from refrigerator about 30 minutes before baking. (If you want to freeze the unbaked rolls for later, cover with a layer of plastic wrap then foil.) To bake immediately, do not wrap; let rise in warm place until double, about 30 minutes.
Preheat oven to 350 degrees. Remove foil from pans. Bake until golden, 30-35 minutes. Frost with icing while warm. Icing for 24 rolls: Mix 3 cups confectioners’ sugar, 8 teaspoons milk, and 2 teaspoons vanilla until smooth and of spreading consistency.
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