Creative Living gets cooking

By Sheryl Borden: Creative Living

Information on making pillow tops using photos and stamps, gluten-free cooking and shadow appliqué will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday.

Artist and designer Carolyn Dahl of Houston will demonstrate a quick and easy method for making pillow tops using photos and hand carved stamps to create the designs.

Author and nutritionist Carol Fenster will demonstrate making “no bake” cereal balls that are gluten-free and can be eaten as a portable food on the run or even as a healthy dessert. Her company is Savory Palate, Inc. in Centennial, Colo.

Sewing expert Vivian Lavinskas will demonstrate shadow appliqué. She’ll show how to prepare the fabric and the hoop, stitch the appliqué and how to cut the design out and make a pillow top. She is with Singer Sewing Co. in Lavergne, Tenn.

Information on window treatments, recipes to teach children to cook, and preparing pizza and pasta will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and at noon Thursday.

Joe Jankoski, spokesperson for Hunter-Douglas Window Fashions in Upper Saddle River, N.J., will talk about how window treatments today are both fashionable as well as functional.

Tara Gillette will share some recipes for teaching children to cook. These include individual pizzas and sugar cookies. Gillette is the manager of consumer education for KitchenAid in Benton Harbor, Mich.

Pizza and pasta are two of America’s favorite foods, and Jeannetta Davis will show how to prepare these favorites using tomatoes and mushrooms. Davis represents The Mushroom Council in Dublin, Calif., and The Florida Tomato Committee in Orlando, Fla.

Flourless chocolate cake
2 cups whole pecans (measure before grinding)
1 cup brown sugar, packed
1 cup whole eggs (about 4 or 5)
1/2 cup light olive oil
5 tablespoons cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350° F. Grease; then line bottom of 8 or 9-inch spring-form pan with waxed paper or parchment paper. Grind nuts in food processor to meal-like texture. Add remaining ingredients and process 30 to 40 seconds. Scrape down sides of bowl and process another 30 seconds. Transfer batter to prepared pan. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cake rises as it bakes, then falls slightly as it cools. Cool 15 minutes in pan on wire rack. Cut around edge to loosen cake from pan edges. Release pan sides; remove paper liner. Slice into 10 pieces. Top with your favorite frosting, glaze with melted chocolate, or dust with powdered sugar. Serves 10 (small slices).

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations including KENW-TV in Portales. E-mail her at:
sheryl.borden@enmu.edu