Art, sewing skills featured

By Sheryl Borden: Creative Living

Information on creating works of art, teaching children to cook and sewing techniques for window coverings will be the featured topics on “Creative Living” at noon Tuesday and at 2 p.m. Saturday.

Patsy Shields, director of education with Sulky of America, will show how ordinary crayons can create works of art. Combined with snips of fabric, she creates a unique mix for color and design on a variety of projects. She lives in Sellersburg, Ind.

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

Cheryl Strickland, owner of Professional Drapery School, will demonstrate sewing techniques for making professional looking window coverings. She’s from Swannanoa, N.C.

Information on hiring an interior decorator, making gourmet desserts and preparing gluten-free breads will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Interior decorator Latriece Brooks will talk about the advantages of people hiring an interior decorator to help pull together certain looks they want to create but don’t know how. Her company is Brooks Interior Re-Decorating and she’s from Clovis.

Cookbook author Janel Franklin will demonstrates how to make gourmet desserts with little effort — and they are all delicious. Her company is Jan-Su Publications, and she’s from Tahoka, Texas.

Cookbook author and nutritionist Carol Fenster will demonstrate making gluten-free breads that are delicious and good for the entire family. Her company is Savory Palate Inc., and she’s from Centennial, Colo.

Creme Brulee

• 1 cup sugar, divided

• 1 3/4 cup skim milk

• 1 cup fat-free egg product or 8 egg whites

• 1/4 teaspoon salt

• 1 teaspoon vanilla

Melt 1/2 cup sugar in medium nonstick skillet over medium heat. Stir frequently with wooden spoon until sugar is melted and turns a light caramel color. (Mixture will be hot so do not use plastic spoon.) Immediately pour into 6 oven-proof custard dishes. (May use an 8×6-inch oven-proof dish, if preferred.) Place on wire rack to cool. For custard, mix an additional 1/2 cup sugar and remaining ingredients and pour over caramel mixture in dishes. Place in a rectangular 13x9x2-inch pan. Pour very hot water into pan to about 3/4 inch from top of glass custard dishes. Bake in pre-heated 350-degree oven for 40 to 50 minutes, or until knife inserted into middle comes out clean. (50 to 60 minutes for oblong dish.) Remove from water. Cool for 15 minutes, cover and refrigerate at least 3 hours or overnight. To unmold, run knife around edge of custard to loosen. Invert onto serving dish. Top with fruit such as raspberries, blackberries, blueberries or sliced strawberries.

“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, Albuquerque.