See how to make fizzy bath bombs

Information on making foods for fundraisers, making homemade soap and bath bombs, and using Tulip fabric markers will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

Charlene Patton is with the Home Baking Assn. in Topeka, Kansas. As she demonstrates making double chocolate chip cookies, she’ll talk about baking fundraisers and explain how the smart snack guidelines, which are determined by the USDA, are necessary standards to abide by.

David Fisher is a self-taught soap maker, and he’s going to demonstrate how to make your own fizzy bath bombs. These are not only wonderful to have at home, they make great gifts, too. Fisher is writing his own book about the basics of soap making. He lives in Dallas, Texas.

Designer and crafter Shannon Bielke will show how to use Tulip’s fabric markers to decorate all sorts of items, including baby clothes, totebags, tee-shirts and many more. Bielke’s business is in Payson, Arizona.

Information on making sculpted dolls, creating large craft items and cooking turkey will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Author and doll maker Terese Cato will show some ideas for dressing dolls and says that there are endless possibilities for fabric choices. She lives in Las Vegas, Nevada.

Jann Johnson is a crafter and will show how to make several unusual large craft items, including a spaceship and a carnival booth. She’s from Long Island City, New York.

Marty Van Ness is a spokesperson and home economistl, and she’s going to tell how to enjoy turkey throughout the year — not just during the holidays. She will demonstrate traditional turkey recipe ideas with a more contemporary twist — especially good for the Millennials. She is from Naperville, Illinois.

Whole Grain Orange Raisin Nut Muffins or Bread

• 1 1/2 cups (180g) whole wheat flour

• 1/2 cup (60g) all-purpose flour

• 1/4 cup (33g) whole yellow cornmeal OR wheat germ OR oatmeal

• 1 1/2 teaspoons (6g) baking powder

• 1 teaspoon (4.5g) baking soda

• 1/8 to 1/4 teaspoon (3g) salt

• 1 cup (220g) firmly-packed brown sugar OR 2/3cup (224g) dark agave nectar*

• 1/2 cup grated carrot OR apple OR cooked sweet potato OR pumpkin

• 1 large egg OR 1 tablespoon (6.5g) flax meal + 3 tablespoons water (mix; let stand 5 minutes)

• 1 cup buttermilk OR yogurt OR 1 tablespoon lemon juice + 1% milk to equal 1 cup sour milk (mix; let stand)

• 1/4 cup (2oz/56g) melted unsalted butter

• 1 tablespoon (6g) grated orange peel

• 1 teaspoon vanilla

• 1 cup (160g) conditioned California raisins**

• 1 cup (11 7g) toasted, chopped nuts OR unsalted seeds (pumpkin pepitas, sunflower, or soy nuts)

• *Reduce milk 1/4 cup if using agave nectar

• **Cover raisins with water or orange juice, then drain

Preheat oven to 350° F for loaf or 400° for muffins. Lightly grease 9 x 5 x 2 1/2 inch loaf pan OR grease bottoms or line 14 muffin cups. In a large mixing bowl, measure or weigh the first six dry ingredients. Blend well with whisk. In a second bowl whisk to blend well the sugar or agave nectar, grated carrot, egg/egg substitute, milk, melted butter, orange peel and vanilla. Add conditioned raisins and nuts or seeds to dry mixture. Make a large dip in the center of the mix; add liquid mixture. Stir together only until all the ingredients are moistened. Scoop batter into prepared loaf pan or muffin cups (filling 2/3 full). Bake loaf 45 to 50 minutes at 350° F or muffins, 18 to 20 minutes at 400° F. Cool pan 5 minutes on wire rack. Turn loaf or muffins onto rack to cool, then wrap. Store one day at room temperature or freeze. Makes 14 medium muffins (3oz/85g) or 1 large loaf (14 slices.)

“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.