Peanuts, gluten-free flours new topics

By Sheryl Borden: PNT columnist

Information on harvesting, peanuts, and using gluten-free flours for baking will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday 2 p.m. (All times are Mountain).”Creative Living” airs on public broadcasting station, KENW-TV, from Eastern New Mexico University in Portales.
Gayle Stephenson will discuss harvesting, storing, and cooking with peanuts. She is a certified home economist and spokesperson for the Texas Peanut Producers Board located in Lubbock, Texas.
Bette Hagman has written several books for gluten-free foods. She will talk about various flours and explain which ones work best in different recipes. Hagman lives in Seattle.
Information on booking vacations online, selecting area rugs for the home, and making “blind” drawings will be the featured topics on “Creative Living” on Tuesda at 9:30 p.m. and on Thursday at noon.
Kendra Thornton is a travel expert with Orbitz.com in Chicago, Ill. She will explain how to save money on vacation packages as well as share other tips for getting great travel deals online.
Kathryn Sellers will talk about selecting area rugs for the home and questions to ask before purchasing a rug. Sellers is with the Carpet and Rug Institute in Dalton, Ga.
Artist and author, Carolyn Dahl will show how to draw faces on fabric. She is from Houston.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.

Mother’s Plum Pudding
3/4 cup rice flour
3/4 cup soy flour
1 rounded teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each cinnamon, nutmeg, cloves
1 1/2 cups brown sugar
1 cup raisins
1 1/2 cups chopped raw cranberries
1 cup ground suet
1 cup ground raw carrots
1 cup ground raw potatoes
In a large mixing bowl, whisk together the flours, baking soda, salt and spices. Blend in brown sugar. Stir in fruit, suet, carrots, and potatoes. Grease a two-quart pudding mold. Spoon pudding into mold (it will be about two-thirds full). Seal with the lid or with wax paper and aluminum foil held in place with rubber bands. Place mold in a deep cooking pot with enough water to maintain steam around it for three hours of simmering on top of stove. Cover pot and no peeking except to check water level. Store pudding in mold in the refrigerator after cooling. (May freeze if keeping for more than one week). To serve, reheat and slice into serving pieces. Top with whipped cream or nondairy whipped topping.