DEAR SUN SPOTS: I wrote in last year but wanted to remind readers again that goats like to eat Christmas trees and wreaths, the real ones, of course! If you are looking for a way to recycle your tree after the holidays, find some goats nearby! — Judy, no town

ANSWER: Pigs, sheep and chickens like to snack on Christmas trees and wreaths, too. If you are the caretaker of any of these animals within Sun Spots Land and want readers to drop off their trees and wreaths at your place, please write in with your contact information. I’ll be happy to spread the word!

DEAR SUN SPOTS: I would really like the raisin pie recipes you referred to in that article you wrote for Sunday’s paper. — No name, no town

ANSWER: Here you go! Raisin Pie: Preheat oven to 425 degrees. Cook 2 cups of raisins in 2 cups of boiling water for about 5 minutes or until tender. Combine 1/2 cup sugar and 2 tablespoons flour and stir into the cooked raisins. Continue to cook over low heat, stirring constantly, until mixture begins to boil then cook for 1 minute. Remove from heat and stir in 1/2 cup chopped nuts if using, 2 teaspoons lemon rind and 3 tablespoons of lemon juice.

Pour this hot filling into a 9-inch pastry-lined pie pan. Cover with top crust and cut small slits on top to vent the pie. I also brush a little milk all over the top of the crust. Bake for 30 to 40 minutes.

Here is another recipe for Sour Cream Raisin Pie. Preheat oven to 350 degrees. Place 1 cup raisins and enough water to cover them in a small saucepan then bring to a boil. Remove from the heat and set aside to soak for a few minutes.

In another large saucepan, combine 2/3 cup sugar, 3 tablespoons cornstarch, 1/8 teaspoon salt, 1/8 teaspoon cloves, and 1/2 teaspoon cinnamon. Stir in 1 cup sour cream and 1/2 cup milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low then cook and stir for 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into a small bowl containing 3 beaten egg yolks that are at room temperature then add this mixture back into the saucepan, stirring constantly. Bring to a gentle boil; cooking and stirring for 2 minutes. Remove from the heat.

Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and 1/2 cup walnuts, (optional). Pour into pie shell.

For the meringue, in a small bowl, beat 3 egg whites and 1/4 teaspoon salt on medium speed until soft peaks form. Gradually beat in 6 tablespoons sugar, 1 tablespoon at a time, on high speed of electric mixer until stiff peaks form. Spread over hot filling, bringing edges of the meringue to seal over the crust.

Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour then refrigerate for 1 to 2 hours before serving. Be sure to refrigerate leftovers.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.