Dried figs featured on show

Sheryl Borden

Sheryl Borden

By Sheryl Borden

Creative Living

Information on cooking with Freekeh foods, using rayon from bamboo in sewing and crafts projects, and the benefits of eating fresh and dried figs will be the featured topics on “Creative Living” 9:30 p.m Tuesday and noon Thursday, at noon.
Bonnie Matthews is the co-founder of Freekeh Foods, and she says parents love Freekeh because it provides children with essential nutrients, and kids love the name and the flavor. She’ll demonstrate several ways to incorporate Freekeh grains into other recipes. She’s from Minneapolis, Minnesota.

Judy Novella is with Fairfield Processing Corp. in Danbury, Connecticut and she will talk about the strict requirements regarding rayon from bamboo and how all products made from bamboo are under close scrutiny by the FTC due to deceptive claims about the product.
Karla Stockli is the CEO for the California Fig Advisory Board, and she’s going to talk about the many nutritional benefits of consuming fresh and dried figs. Ounce for ounce, figs provide a nutritional punch that is hard to match by any other fruit. Stockli lives in Fresno, California.

Information on handmade papermaking and homeschooling will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.
Famed papermaker and author, Arnold Grummer will show how to use certain types of scrap paper when making homemade paper in order to add beautiful color to your creations. His company is Arnold Grummer’s Papermaking, and he’s from Milwaukee, Wisconsin.
Mother and educator, Barbara Senn of Portales will talk about homeschooling, the reasons for homeschooling, the types of curriculum available and explain some of the concerns and myths regarding educating ones’ children at home.

Fig envelopes
• 8 ounces (about 20) dried California figs
• 2 cups sifted flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons shortening
• 3/4 cup milk
• 1 egg, well beaten
• 1 tablespoon milk
• 1 teaspoon sugar

Cover figs with small amount of water; let stand to soften. Drain and chop fine. Set aside. Sift flour with baking powder, salt and 2 tablespoons sugar. Cut in shortening until mixture resembles coarse crumbs. Slowly stir in enough milk to form a soft dough. Turn onto lightly floured board. Roll to 1/4-inch thick. Cut into six 4-inch squares. Place 2 tablespoons chopped figs on each square; moisten edges with cold milk and fold, pressing edges together to seal. In a small bowl, mix together egg, milk and 1 teaspoon sugar; and brush onto squares, and arrange on slightly oiled baking sheet. Bake at 450°F for 20 minutes, until browned. Yields: 6 envelopes. Serves: 6 (1 envelope);

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the U.S., Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.