By Sheryl Borden: Creative Living
Information on making fabric gifts, goal setting and visualization techniques will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Vivian Lavinskas will show how to use leftover cotton and cotton blend remnants to make a bread basket that is simple enough for even beginning seamstresses. It also makes a great hostess gift. She’s with Singer Sewing Co. in Lavergne, Tenn.
Judi Moreo is a motivational speaker and an author, and she’s going to talk about a system for setting your vision and goals and a record of your daily thoughts and feelings in order to stay on track, focus forward and measure how you’re doing. Moreo’s company is Turning Points International in Las Vegas, Nev.
Elle Swan is also an author and motivational speaker, and she’s going to explain how a person can achieve their dreams in style. She’ll talk about imagination and glamour as well as the value of visualization. She’s from Las Vegas, Nev.
Information on beading and peanut dessert recipes will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Beading is so popular, and it’s featured on garments, handbags and craft items. Authors, designers and sisters Liz Gourley and Ellen Talbott will show how to make a daisy chain bracelet that is very stylish and is a one-of-a-kind design. Gourley is from Ventura, Calif., and Talbott lives in El Cajon, Calif.
Gayle Stephenson, spokesperson for the Texas Peanut Producers Board in Lubbock, Texas, will demonstrate a variety of dessert recipes featuring peanuts. She’ll also discuss proper storage, availability and roasting of peanuts.
Cheery Cherry Cookies
• 1 cup dried tart cherries, coarsely chopped
• 3 cups all-purpose flour
• 1 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 tablespoon freshly grated orange peel
• 1 cup honey-roasted peanuts, finely chopped
• 1/2 cup chocolate chips, melted (optional)
Combine cherries and 2 teaspoons of the flour in small bowl; toss to mix well. Set aside.
Beat butter, sugar, eggs and vanilla in large mixing bowl with electric mixer on medium until light and fluffy. Reduce speed to low; gradually beat in remaining flour and salt. Add orange peel and cherry mixture; mix to combine. Divide dough into thirds; shape each third into log 1 1/2 inches in diameter and about 3-4 inches long. Roll each log in 1/3 cup peanuts. Wrap each log in waxed paper or plastic wrap, twisting ends to seal. Refrigerate at least 4 hours. Heat oven to 400 degrees F. Unwrap logs and cut crosswise into 1/4-inch slices. Place slices 1-2 inches apart on ungreased cookie sheets. Bake in 400-degree-F oven 10 to 12 minutes or until lightly browned. Remove cookies from cookie sheet to wire racks; cool completely. Drizzle cookies with melted chocolate chips for festive appearance, if desired. Store in airtight container.
Cook’s Tip: Peanuts must be finely chopped to easily slice dough into rounds. Cookie dough logs may be made in advance, wrapped airtight and refrigerated for up to 3 days or frozen up to 2 weeks. Thaw frozen dough in refrigerator before slicing and baking.