By Sheryl Borden: Creative Living
Information on the importance of copper in the diet, operating systems for window coverings and preparing after-school snack recipes will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Registered dietitian Pat Baird will talk about the importance of copper in the diet. Not only is it necessary for energy production, but it also helps prevent anemia and bone disease and protects against cell damage. Baird is the spokeswoman for The International Copper Association, and lives in Greenwich, Conn.
Joe Jankoski of Hunter-Douglas Window Fashions in Upper Saddle River, N.J., will show examples of how window coverings have changed and show some of the new operating systems that are now available.
Tamsen Salvador of Pacific Northwest Canned Pears located in Yakima, Wash., will demonstrate some after-school snack recipes and shares ways to entice kids to learn to prepare their own snacks.
Information on cake decorating, making dolls and basket-weaving techniques on walls will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday, and noon Thursday.
Nancy Siler of Wilton Enterprises will talk about the differences in buttercream and royal icing, and then shows how to decorate a meadow cake using both products. She’s from Woodridge, Ill.
Denise White, owner of The Cat’s Pyjamas in Scottsboro, Ala., will show how to make some unusual dolls, including a rag doll and a cat doll.
Barbara Wurden is a creative artist who will show how to do a basket-weaving technique on walls using a semi-gloss enamel paint. She’ll also show how to make your own combing tool. Her company is called Faux Fun in Long Beach, Calif.
Chocolate Chip Pear Bars
• 1/2 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 16-ounce can pear halves or slices, drained
• 4 large egg whites
• 3 teaspoons vanilla extract
• 2 cups quick-cooking rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup semi-sweet chocolate chips
Preheat oven to 350 degree F. In medium bowl, cream together butter or margarine and brown sugar until light and fluffy. Blend in egg whites, vanilla, and pears. In separate bowl, combine oats, flour, baking soda and salt. Stir dry ingredients into pear mixture; mix well. Stir in chocolate chips. Spread batter into greased 13-by-9-by-2-inch baking pan. Bake for 25 to 30 minutes, or until golden brown on top. Cool on rack, and cut into 24 squares. Makes 24 bars.