Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on growing succulents, working with iron-on rhinestones and making a custom upholstered headboard will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.
Curt Jaynes will show a variety of succulents that make good choices for both indoor and outdoor planting. Succulents can be used alone or in a container with other plants, and they require very little maintenance. Jaynes lives in Portales.
Designer Ann Butler is going to show how to use templates and iron-on rhinestones to make designs for clothing, crafts and more. She lives in Villard, Minnesota.
Rebecca Peck is going to show how to make a beautiful custom upholstered headboard which will turn your bedroom into a haven of comfort. Peck is from Phoenixville, Pennsylvania.
Information on preparing desserts with figs, making a crocheted bowl and lactose intolerance will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.
Robert Del Grande represents the California Fig Advisory Board in Fresno, California, and he will demonstrate how easy it is to create indulgent and flavorful desserts as well as create the perfect cheese platter to end any dinner party. Many of these recipes are ones he serves in his restaurant in Houston, Texas.
Drew Emborsky is known as “The Crochet Dude,” and will show how to crochet with fabric, which will include how to cut the fabric with a rotary cutter, how to join the fabric without sewing or tying and then show how to make a crocheted bowl. He’s from Houston, Texas.
Sara Robbins is the director of dairy confidence with DairyMax, and she says that health authorities agree that low-fat and fat-free milk and milk products are an important and practical source of key nutrients for all people — including those who are lactose intolerant. She lives in Albuquerque.
Mission Fig and Fudge Cookies
• 2 ounces unsweetened baking chocolate, grated
• 2 tablespoons butter
• 3/4 cup all-purpose flour
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 16 dried California Mission figs, divided
California Fig and Caramel Sauce
• 1-1/2 cups caramel sauce
• 6 dried California Calimryna figs, stems removed and chopped
• 1 quart walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 quart vanilla ice cream
For cookies, combine chocolate and butter in small bowl and place over warm water or microwave on low until melted. Stir until smooth and set aside. Sift flour, cocoa powder, baking powder and salt together in mixing bowl and set aside. Measure eggs, sugar and vanilla into another bowl; whisk or beat vigorously until mixture is smooth and pale in color. Add melted chocolate mixture, sifted dry ingredients and eight coarsely chopped figs; mix together well. Chill until firm. With tablespoon or No. 60 scoop, divide and shape dough into balls and roll in powdered sugar. Arrange about inches apart on parchment-lined baking sheet. Cut remaining eight figs vertically into four thin slices each. Arrange one slice on each cookie and gently press down. Bake at 325° F. for about 15 minutes. Cool on baking sheet and dust with additional powdered sugar.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
