DEAR SUN SPOTS: We are well on our way to planning St. Dom’s 70th-year high school reunion to be held Saturday, Sept. 20. We have gotten a good list of names from the school but still don’t know about some classmates. We are looking for Irene Doyon Bouchard, Pauline Goyette Pellerin and Pauline Godin Durand but don’t have addresses for them.

I’d also like to remind classmates that if you’ve moved in the past 10 years, we would like to hear from them. I can be reached at 782-6294. — Jeannine, Lewiston

ANSWER: We should all be so fortunate to attend our 70th high school class reunion. I hope these gals or someone who knows them contacts you then perhaps they can join the rest of you at these festivities. Tell us what happens!

DEAR SUN SPOTS: I’m looking for a company that takes flat screen TVs for repair or parts. I have four of them that I need to get out of the house.

Thanks for all the help you provide. — No name, no town

DEAR SUN SPOTS: You can contact Josh at Creative Cleanouts at 210-5771 with a call or text and he will assist you. He recycles/reuses the parts.

You can also take those TVs to Staples, Lowe’s or Home Depot. Call the location nearest you first to be sure they’re accepting them and at what times. If you’re concerned about what they do with them, just ask.

DEAR SUN SPOTS: Does anyone have a recipe for blueberry whoopie pies? The recipe I’m looking for uses a cake mix. — Joanne, no town

ANSWER: This is an opportunity for all the great cooks in Sun Spots Land to share their recipes. I came across this one. I love anything with the lemon-blueberry combo. I purchased freeze-dried blueberries at Trader Joe’s.

This recipe would work with fresh Maine blueberries stirred into the batter and/or the lemon filling. You could also leave the lemon juice out of the filling and use milk or cream instead. For that matter, you could use a yellow cake mix if you don’t want the lemon flavor.

Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a large mixing bowl, beat  1/2 cup softened butter until smooth and creamy. Add a 15.25-ounce lemon or yellow cake mix, 3 large eggs, and 1/4 cup sour cream. Stir until combined.

Refrigerate batter for at least 30 minutes. Scoop a tablespoon (or small cookie scoop) of batter onto the lined baking sheets, leaving plenty of room between mounds of batter as the cookies will spread. Bake for 9-10 minutes or until completely set.

Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely.

For the blueberry filling, with an electric mixer, beat 3/4 cups softened butter until smooth. Slowly mix in 4 cups confectioners’ sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and 2 tablespoons lemon juice until combined.

Using either a food processor or blender, process 1 cup freeze-dried blueberries into powder. Add this powder to the frosting mixture, adjusting the consistency with a little lemon juice if needed.

Pipe or spread over 1/2 of the cookies, then top with remaining cookies. Makes 20 whoopie pies.

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